The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 45 minutes
Key Takeaways
- Unbeatable Flavor & Texture: This loaf boasts an incredibly moist and tender crumb, bursting with bright, zesty lemon flavor and juicy blueberries in every single bite. The sweet and tangy lemon glaze is the perfect finishing touch.
- Beginner-Friendly Recipe: With simple, step-by-step instructions, this is a straightforward and easy recipe perfect for bakers of all skill levels. No complicated techniques or equipment needed.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and is perfect for making ahead. It freezes exceptionally well, so you can always have a delicious homemade treat on hand.
- Versatile for Any Occasion: Serve this delightful loaf for a special brunch, as a simple dessert after dinner, or as a wonderful afternoon snack with a cup of tea or coffee.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Welcome to what might just be the most delicious and easy Lemon Blueberry Loaf recipe you will ever try. This homemade loaf cake strikes the perfect balance between sweet and tangy, with a wonderfully soft, moist crumb that melts in your mouth. Each slice is packed with juicy blueberries and infused with a bright, zesty lemon flavor from fresh zest and juice. Topped with a simple yet elegant lemon glaze, this cake is as beautiful as it is delicious.
What makes this recipe truly special is its simplicity and reliability. It’s a family-friendly dessert made from scratch with common pantry staples. Whether you’re a seasoned baker or just starting, you can achieve a perfect texture every time by following these straightforward steps. This lemon blueberry loaf is the ideal treat for a weekend brunch, a sweet afternoon pick-me-up, or a simple dessert to share with family and friends. It’s a classic combination for a reason, and this recipe delivers on every front.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this moist loaf cake. Here’s what you’ll need:
For the Lemon Blueberry Loaf:
- All-Purpose Flour: 1 1/2 cups (180g) – Provides the structure for the cake.
- Baking Powder: 1 teaspoon – The leavening agent that helps the loaf rise.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature – Adds flavor and creates a tender crumb.
- Granulated Sugar: 1 cup (200g) – Provides sweetness and moisture.
- Large Eggs: 2, at room temperature – Binds the ingredients together and adds richness.
- Fresh Lemon Zest: 1 tablespoon (from about 2 lemons) – For that bright, intense lemon aroma and flavor.
- Fresh Lemon Juice: 2 tablespoons – Adds tanginess and moisture.
- Sour Cream or Full-Fat Greek Yogurt: 1/2 cup (120g), at room temperature – This is the secret to an ultra-moist loaf!
- Vanilla Extract: 1 teaspoon – Complements the lemon and blueberry flavors.
- Blueberries: 1 1/2 cups (220g), fresh or frozen – The star of the show.
- All-Purpose Flour: 1 tablespoon – For tossing with the blueberries to prevent them from sinking.
For the Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted – For a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tablespoons – To create the perfect drizzling consistency.
- Lemon Zest: 1/2 teaspoon (optional) – For extra flavor and decoration.
Step-by-Step Instructions
Follow these simple steps to create the most amazing Lemon Blueberry Loaf from scratch.
1. Preparation and Mixing the Batter
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the long sides to act as handles for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Set this aside. This step ensures the leavening agents are evenly distributed for a perfect rise.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very pale, light, and fluffy. This process incorporates air, which is crucial for a light texture.
- Add Wet Ingredients: Add the room temperature eggs one at a time, ensuring you beat well after each addition until it’s fully incorporated. Then, mix in the lemon zest, fresh lemon juice, sour cream, and vanilla extract until just combined. Scrape down the sides of the bowl with a spatula to make sure everything is mixed evenly.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients in three separate additions. Mix on low speed until just combined after each part. Be careful not to overmix; stop as soon as you no longer see streaks of dry flour. Overmixing will result in a tough cake.
- Fold in Blueberries: In a small, separate bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour. This light coating helps suspend the berries within the batter and prevents them from sinking to the bottom. Gently fold the floured blueberries into the batter with a silicone spatula.
2. Baking and Glazing the Loaf
- Bake the Loaf: Pour the batter into your prepared loaf pan and spread it into an even layer. Bake on the center rack of the preheated oven for 55-65 minutes. You can test for doneness by inserting a wooden skewer into the center of the loaf—it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Remove the loaf from the oven and let it cool in the pan on a wire rack for about 15 minutes. This allows the cake to set. Then, use the parchment paper overhangs to carefully lift the loaf out of the pan. Place it directly on the wire rack to cool completely. This can take 1-2 hours.
- Make the Lemon Glaze: While the loaf is cooling, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, 1 teaspoon at a time, until you reach your desired consistency—it should be thick but pourable.
- Glaze and Serve: Ensure the loaf is completely cool before glazing. If the cake is even slightly warm, the glaze will melt and soak in instead of setting on top. Drizzle the glaze over the cooled loaf, letting it drip artfully down the sides. Sprinkle with extra lemon zest if you wish. Let the glaze set for about 20 minutes before slicing and enjoying your delicious homemade Lemon Blueberry Loaf.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Loaf
- Room Temperature is Non-Negotiable: For the smoothest batter and most tender cake, ensure your butter, eggs, and sour cream are all at room temperature. This helps the ingredients emulsify properly, preventing a curdled batter and a dense final product.
- Do Not Overmix: The most common mistake in cake baking is overmixing the batter after adding the flour. This develops gluten and leads to a tough, rubbery loaf. Mix only until the flour is just incorporated for a tender, delicate crumb.
- Fresh Lemons are Best: While bottled juice is convenient, fresh lemon juice and zest provide a far superior, brighter citrus flavor that makes this loaf cake truly shine. The oils in the fresh zest are packed with aromatic flavor.
- Prevent Sinking Blueberries: Tossing the blueberries in a tablespoon of flour before adding them to the batter is a simple trick that helps them stay suspended throughout the cake instead of sinking to the bottom.
Easy Variations You Can Try
- Lemon Raspberry Loaf: Swap the blueberries for fresh raspberries for a different, equally delicious berry flavor.
- Add Poppy Seeds: For a classic combination, add 1 tablespoon of poppy seeds to the dry ingredients for a lovely texture and flavor.
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (flour, sugar, butter, and a pinch of cinnamon) over the batter for a crunchy, bakery-style finish.
- Gluten-Free Version: You can make this loaf gluten-free by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Loaf
This Lemon Blueberry Loaf is fantastic on its own, but it can also be dressed up. Serve a slice slightly warmed for a comforting treat, or enjoy it at room temperature with your morning coffee. For an elevated dessert, pair it with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a smear of tangy lemon curd.
To store, keep the loaf in an airtight container at room temperature for up to 4 days. While you can refrigerate it for up to a week, this may cause it to become more dense. If you do refrigerate it, allow slices to come to room temperature before serving for the best flavor and texture. For more baking inspiration, try our reader-favorite moist banana bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries?
Yes, absolutely! Do not thaw them before use. Tossing the frozen berries in flour is especially important to prevent excess moisture from making the batter too wet. You might need to add 3-5 minutes to the total baking time.
Can I freeze this Lemon Blueberry Loaf?
Yes, this loaf freezes beautifully. Allow it to cool completely, then wrap it tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It is best to freeze it without the glaze. It can be frozen whole or in individual slices for up to 3 months. Thaw at room temperature before glazing and serving.
Can I reduce the sugar in this recipe?
You can, but it’s important to remember that sugar does more than just sweeten; it also adds moisture and contributes to a tender texture. You can safely reduce the sugar by about 25% (to 3/4 cup) without major changes, but reducing it further may result in a drier, more crumbly loaf.
My loaf is too dense. What did I do wrong?
A dense loaf cake is usually caused by one of three things: using cold ingredients, overmixing the batter after adding flour, or not creaming the butter and sugar for long enough. Ensure your eggs, butter, and sour cream are at room temperature and mix the flour in gently until just combined for a light and fluffy result.
