Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Zest of 1 lemon; 1 cup fresh blueberries; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Baking Moments

I absolutely love baking this Lemon Blueberry Loaf Cake! It combines the zesty brightness of fresh lemons with the sweet burst of juicy blueberries, creating a delightful balance in every slice. The aroma wafting through my kitchen as it bakes is simply irresistible. I often enjoy it with a cup of tea, making for a perfect afternoon treat. Whether I'm celebrating a special occasion or just indulging in a sweet craving, this loaf cake never disappoints. It’s simple to make and is always a hit with friends and family.

Created by

Adeline Morris

Last updated on 2026-01-26T21:45:35.188Z

When I first made this Lemon Blueberry Loaf Cake, I was amazed by how simple yet extraordinary the flavors came together. The tangy lemon zest pairs beautifully with the sweet blueberries, creating a comforting and refreshing treat. I recommend using fresh blueberries whenever possible, as they lend a burst of juiciness that frozen berries simply can’t compete with.

Experimenting with my baking techniques, I found that creaming the butter and sugar until light and fluffy makes a noticeable difference in the cake's texture. It results in a moist loaf that's soft and tender. Plus, a light drizzle of lemon glaze on top adds an extra zing that elevates this loaf to the next level!

Why You'll Love This Recipe
Bright and tangy lemon flavor that invigorates your taste buds
Juicy blueberries that add a delightful burst of sweetness
Perfectly moist texture that pairs wonderfully with tea or coffee

Mastering the Baking Technique

When creating the Lemon Blueberry Loaf Cake, achieving the perfect batter consistency is crucial. The mixture should have a smooth, slightly thick texture. If your batter feels too runny, consider adding a tablespoon of flour to balance it. Conversely, if it's too thick, fold in an extra splash of milk. Remember, the key is to avoid overmixing once you've combined the wet and dry ingredients; this helps maintain the cake’s moist texture and prevents it from becoming dense.

Pay close attention to how your cake looks while it bakes. Check for a golden-brown color around the edges and a springy feel when gently pressed in the center. A toothpick inserted should come out clean or with a few moist crumbs clinging to it, not wet batter. If the top browns too quickly, tent it with foil for the last 10-15 minutes of baking to ensure it cooks through without burning.

As an added tip for perfecting your lemon flavor, freshly zesting the lemon is essential. The zest carries the essential oils that provide a vibrant taste. If you don't have fresh lemons, a high-quality bottled lemon juice can be used, but the flavor won't be as lively; this is a particular case where fresh ingredients make a noticeable difference.

Storing and Serving Suggestions

Once your Lemon Blueberry Loaf Cake has cooled completely, store it in an airtight container at room temperature. It can last for up to three days, retaining its delightful moistness. For longer storage, consider wrapping individual slices in plastic wrap and placing them in a freezer bag. This method will keep them fresh for up to two months, allowing you to enjoy a slice any time the craving strikes.

For an elegant serving suggestion, slice the loaf and toast each piece lightly on a skillet or in a toaster oven until golden at the edges. This adds a delightful crunch and enhances the flavor, especially when paired with a dollop of whipped cream or a smear of cream cheese. For a refreshing twist, serve alongside a lemony drizzle or fresh fruit on the side.

Should you wish to experiment, feel free to substitute the blueberries with other berries, such as raspberries or blackberries, keeping in mind their varying moisture content. If fresh berries are out of reach, frozen berries work in a pinch; just toss them in a bit of flour to absorb excess moisture and prevent them from sinking to the bottom of the cake.

Ingredients

For the Loaf

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
Zest of 1 lemon
1 cup fresh blueberries
1/4 teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.

Mix the Dry Ingredients

In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

Add Eggs and Milk

Beat in the eggs, one at a time, then add the milk and lemon zest, mixing until well combined.

Combine and Fold

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

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the loaf is baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Glaze and Serve

Once the loaf is cooled, drizzle the lemon glaze over the top. Slice and enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For an extra burst of flavor, consider adding a handful of chopped nuts or a hint of vanilla extract to the batter.

Ingredient Insights

The role of flour in this recipe is more significant than you might think. All-purpose flour gives the right balance of structure and tenderness, contributing to a loaf that is both hearty and moist. For a lighter texture, consider sifting the flour before measuring. Alternatively, if you're looking for a gluten-free option, a 1:1 gluten-free flour blend can generally replace the all-purpose flour without affecting the cake's intended texture.

Granulated sugar not only sweetens the loaf but also assists in creating a light, airy structure as it incorporates air during the creaming process. For those looking for a less sweet option or with dietary restrictions, coconut sugar can provide a similar texture with a lower glycemic index, imparting a subtle caramel flavor as well.

Troubleshooting Common Issues

If your loaf sinks in the middle, it may have been underbaked. Always use the toothpick test towards the end of the suggested bake time, and if the toothpick comes out wet, give it a few extra minutes in the oven. If you're consistently finding that your baked goods sink, consider checking your oven's temperature with a thermometer to ensure it's accurate, as an oven running cooler can throw off baking times.

Another frequent issue is overbaking, which can dry out the cake. If you're unsure, begin checking for doneness around the 45-minute mark. Every oven is slightly different, and the baking time can vary based on the materials of your loaf pan. Darker pans absorb more heat and might lead to a quicker baking time, while glass or light-colored pans may require a slightly longer baking duration.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but make sure to fold them in gently to avoid staining the batter.

→ How should I store the loaf cake?

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

→ Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ Can this loaf be frozen?

Yes, you can freeze the loaf! Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.