Bright, buttery, and bursting with juicy blueberries, this Lemon Blueberry Loaf Cake is the perfect balance of sweet and tangy flavors. Fresh lemon zest and juice give the cake a refreshing citrus aroma, while plump blueberries add pockets of sweetness in every bite. Finished with a simple lemon glaze, this loaf is ideal for breakfast, brunch, afternoon tea, or dessert. The moist crumb and vibrant flavor make it a favorite year-round, especially during spring and summer when blueberries are at their best.
Prep Time
15 minutes ⏰
Bake Time
55–60 minutes 🔥
Servings
8–10 slices 😋
Ingredients 📝
For the Loaf
1½ cups all-purpose flour 🌾
1 tsp baking powder 🥄
½ tsp salt 🧂
½ cup unsalted butter, softened 🧈
1 cup granulated sugar 🍬
2 large eggs 🥚
2 tbsp fresh lemon juice 🍋
1 tbsp lemon zest 🍋
½ cup milk 🥛
1 tsp vanilla extract 🌼
1 cup fresh or frozen blueberries 🫐
1 tbsp flour (for coating blueberries)
For the Lemon Glaze
1 cup powdered sugar 🍥
2–3 tbsp fresh lemon juice 🍋
Instructions 👩🍳
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper. The parchment paper makes it much easier to remove the cake once baked and helps prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing the dry ingredients separately ensures that the baking powder is evenly distributed throughout the batter, helping the loaf rise uniformly.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3–4 minutes with an electric mixer. Proper creaming incorporates air into the batter, creating a lighter texture in the finished loaf.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. This helps create a smooth and stable batter. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 5: Add Lemon Flavor
Mix in the lemon juice, lemon zest, and vanilla extract. The fresh zest contains fragrant citrus oils that provide intense lemon flavor, while the juice adds brightness and a slight tang.
Step 6: Combine Wet and Dry Ingredients
Add half of the dry ingredients to the butter mixture and mix gently. Pour in the milk and stir until incorporated. Add the remaining dry ingredients and mix just until combined. Avoid overmixing, as this can result in a dense loaf rather than a tender crumb.
Step 7: Prepare the Blueberries
Place the blueberries in a small bowl and toss them with 1 tablespoon of flour. Coating the berries helps prevent them from sinking to the bottom of the loaf during baking.
Fold the blueberries gently into the batter using a spatula. Be careful not to crush them, especially if using fresh berries.
Step 8: Fill the Pan
Transfer the batter into the prepared loaf pan and spread it evenly. Smooth the top with a spatula. If desired, sprinkle a few extra blueberries on top for a beautiful bakery-style appearance.
Step 9: Bake
Place the loaf pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15–20 minutes of baking.
Step 10: Cool the Cake
Remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Cooling completely before glazing prevents the glaze from melting and running off the cake.
Make the Lemon Glaze 🍋
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed:
Add more lemon juice for a thinner glaze.
Add more powdered sugar for a thicker glaze.
Drizzle the glaze generously over the cooled loaf, allowing it to drip down the sides. Let the glaze set for about 10 minutes before slicing.
Serving Suggestions 🍽️
This Lemon Blueberry Loaf Cake is delicious served:
With a hot cup of coffee ☕
Alongside afternoon tea 🫖
As a light summer dessert 🍨
With fresh berries and whipped cream 🍓
As part of a brunch spread 🥐
The bright citrus flavor pairs wonderfully with tea, coffee, and fresh fruit.
Tips for Success ⭐
Use Fresh Lemons
Fresh lemon juice and zest provide the best flavor. Bottled juice lacks the bright citrus notes that make this loaf special.
Don’t Overmix
Overmixing develops too much gluten, which can make the cake tough. Stir only until the ingredients are combined.
Coat the Blueberries
A light flour coating helps keep the blueberries suspended throughout the loaf for even distribution.
Check for Doneness
Every oven is slightly different. Begin checking around the 55-minute mark. A clean toothpick is the best indicator that the loaf is ready.
Cool Before Glazing
Patience is important. A fully cooled loaf allows the glaze to sit beautifully on top instead of soaking into the cake.
Storage 🏠
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
To freeze, wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts 💛
This Lemon Blueberry Loaf Cake combines the sunny brightness of lemon with the natural sweetness of blueberries in a wonderfully moist and tender loaf. The sweet-tart lemon glaze adds the perfect finishing touch, creating a bakery-quality treat that’s surprisingly simple to make at home. Whether you’re baking for family, guests, or simply treating yourself, this loaf delivers beautiful flavor, a soft crumb, and irresistible freshness in every slice. One bite of this citrus-kissed cake, and it’s sure to become a favorite recipe you’ll return to again and again. 🍋🫐✨🍞
Lemon Blueberry Loaf Cake 🍋🫐🍞
