Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Cakes, Cookies & More

I absolutely love making this Lemon Blueberry Loaf Cake because it brings a burst of freshness with every slice. The combination of zesty lemon and sweet blueberries creates a delightful contrast that makes this cake perfect for any occasion. Whether you're serving it at a brunch or enjoying it as an afternoon treat, it never fails to impress. Plus, the easy preparation makes it a go-to recipe in my baking repertoire, and I always have the ingredients on hand, which is a win-win!

Created by

Lucy Bennett

Last updated on 2026-01-27T00:25:35.483Z

Once, I decided to experiment with flavors in a classic loaf cake, and that’s when this Lemon Blueberry Loaf Cake was born. I was surprised at how the tartness of lemon paired beautifully with the sweet, juicy blueberries. I experimented with the zest and juice ratios, and I found that adding a bit more lemon zest really brightened the flavor profile. Using fresh blueberries made all the difference too; frozen ones can sometimes add extra moisture, affecting the cake's texture.

Another tip I discovered was to toast the loaf slightly before serving. It enhances the flavors and gives it a lovely golden crust. I often pair it with a light lemon glaze that adds an extra layer of sweetness without overpowering the citrus notes. I can’t wait for you to try this recipe!

Why You Will Love This Recipe
Bright and refreshing lemon flavor combined with juicy blueberries.
Perfectly moist texture that keeps well for several days.
Easy to make, with simple ingredients you likely already have.

Mastering the Texture

Achieving the perfectly moist texture in your Lemon Blueberry Loaf Cake hinges on two key factors: not overmixing the batter and using room temperature ingredients. Overmixing can lead to a dense loaf, while room temperature butter and eggs help to achieve a creamy consistency when mixed. When folding in the blueberries, use a gentle hand to prevent them from breaking, which can create a purple streak in your cake. It’s essential that your blueberries are evenly distributed for consistent flavor in every slice.

If you notice that your cake isn’t rising as expected, ensure that your baking powder and baking soda are fresh; outdated leavening agents can hinder the cake's lift. Take care to properly measure your flour—too much can lead to a dry loaf. Use the spoon-and-level method: fluff the flour, spoon it into a measuring cup, and level it off without packing it down. This careful approach ensures that each ingredient plays its role effectively in creating a delightful texture.

Zesty Lemon Glaze

The lemon glaze is a simple yet impactful addition that elevates this loaf cake, providing a tangy contrast to the sweet blueberries. For a thicker glaze, reduce the amount of lemon juice; for a thinner, more drizzly consistency, increase it slightly. Whisk the two ingredients until smooth, ensuring there are no lumps of powdered sugar. Applying the glaze while the cake is still warm allows it to soak in slightly, resulting in a moist, flavorful crust that enhances the overall eating experience.

If you want to switch things up, consider infusing the glaze with additional flavors, such as vanilla extract or almond extract. Just a few drops can add an unexpected depth to the glaze. Alternatively, incorporating a bit of finely grated lemon zest can boost the citrus aroma and sharpen the flavor profile. Try experimenting with these variations to cater to your taste, while still keeping the essence of the original recipe intact.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to measure your ingredients accurately for the best results!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, beat the butter and sugar together until light and fluffy.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake

Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake is baking, whisk together the powdered sugar and lemon juice for the glaze.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the warm cake.

Let the cake cool completely before slicing for the best texture.

Pro Tips

For an extra kick, add a pinch of cinnamon to the batter or serve with a dollop of whipped cream.

Make-Ahead & Storage

This Lemon Blueberry Loaf Cake stores exceptionally well, making it a perfect candidate for make-ahead baking. You can prepare the batter a day in advance and refrigerate it before baking, though I recommend letting it sit at room temperature for about 20 minutes before placing it in the oven for an even bake. Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh for up to three days at room temperature. If you need it to last longer, consider freezing it.

To freeze, slice the loaf and wrap each piece individually in plastic wrap, then place them in an airtight container or freezer bag. It can be stored in the freezer for up to three months. Thaw slices at room temperature or pop them in the microwave for a quick reheat. This makes for a delightful last-minute treat when unexpected company arrives or when you need a sweet afternoon pick-me-up!

Substitutions and Variations

For those looking to modify the recipe, consider using Greek yogurt or sour cream as a substitute for half of the butter. This will maintain a moist texture while reducing overall fat content. If you're out of fresh blueberries, frozen blueberries can work in a pinch—just toss them in flour before incorporating them into the batter to help them hold their shape. You can also mix and match fruits; raspberries or cherries would pair beautifully with the zesty lemon, adding a new flavor dimension to your loaf.

If you're aiming for a healthier version, you could replace a portion of the all-purpose flour with whole wheat flour or almond flour. Keep in mind that these substitutions may alter the moisture levels of the cake, so you might need to adjust your liquid ingredients slightly. For a more intense lemon flavor, add additional lemon zest or a hint of lemon extract to the batter or glaze. Feel free to play with the recipe to suit your personal taste!

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, but be aware they may add a little more moisture to the cake. It's best to toss them in a bit of flour before adding to the batter.

→ How do I store the leftovers?

Store the cooled loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! It can be made a day in advance, and the flavors will deepen as it sits.

→ Is it possible to substitute gluten-free flour?

Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour, but make sure it has xanthan gum for best results.