Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake is a soft, moist quick bread-style cake made with fresh lemon, juicy blueberries, and a simple sweet glaze. It has a bright citrus flavor with little pops of berry in every slice.

This recipe is great for breakfast, brunch, dessert, or an afternoon treat with coffee or tea. It looks pretty enough for guests but is simple enough for beginner bakers to make at home.

Why You Will Love This Recipe

• Easy to make: No mixer is required, and the batter comes together with basic ingredients.

• Fresh flavor: Lemon zest and lemon juice give the loaf a clean, bright taste.

• Great texture: The cake is soft, tender, and moist without being heavy.

• Perfect for sharing: Slice it for brunch, lunchboxes, potlucks, or a simple family dessert.

Equipment Needed

• 9×5-inch loaf pan

• Mixing bowls

• Whisk

• Rubber spatula

• Measuring cups and spoons

• Microplane or zester

• Small bowl for the glaze

• Wire cooling rack

• Parchment paper, optional

Ingredients List

For the Lemon Blueberry Loaf Cake

• 1 3/4 cups all-purpose flour, plus 1 tablespoon for blueberries

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup granulated sugar

• 2 large eggs, room temperature

• 1/2 cup vegetable oil or melted unsalted butter

• 1/2 cup plain Greek yogurt or sour cream

• 1/4 cup milk

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries

For the Lemon Glaze

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest, optional

Timing & Servings

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes, plus cooling time
• Servings: 10 slices

How to Make Lemon Blueberry Loaf Cake Step by Step

Step 1: Prepare the Pan

Preheat the oven to 350°F.

Grease a 9×5-inch loaf pan with baking spray or butter. For easier removal, line the pan with parchment paper and let a little hang over the sides.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt.

Set this bowl aside while you mix the wet ingredients.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the sugar, eggs, oil, Greek yogurt, milk, lemon juice, lemon zest, and vanilla extract.

Whisk until the mixture looks smooth and well combined.

Step 4: Combine the Batter

Add the dry ingredients to the wet ingredients.

Stir gently with a spatula until just combined. Do not overmix, or the loaf may turn out dense.

Step 5: Add the Blueberries

Toss the blueberries with 1 tablespoon of flour in a small bowl.

Fold the blueberries gently into the batter. The flour helps keep them from sinking to the bottom.

Step 6: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely cover it with foil during the last 10 to 15 minutes.

Step 7: Cool the Cake

Let the loaf cool in the pan for 15 minutes.

Carefully lift it out and place it on a wire rack. Let it cool completely before adding the glaze.

Step 8: Add the Lemon Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled loaf. Let it set for a few minutes before slicing.

Tips for the Best Lemon Blueberry Loaf Cake

1. Use fresh lemon juice and zest for the best flavor. Bottled lemon juice will work in a pinch, but fresh tastes cleaner.
2. Do not skip tossing the blueberries in flour. This simple step helps spread the berries through the loaf.
3. Avoid overmixing the batter. Stir only until you no longer see dry flour.
4. Let the loaf cool before glazing. If the cake is warm, the glaze will melt and run off too quickly.
5. Check the center with a toothpick before removing the loaf from the oven. Loaf cakes can look done on top while still being underbaked in the middle.

Variations to Try

• Use frozen blueberries: Add them straight from the freezer and do not thaw first.

• Make it extra lemony: Add another teaspoon of lemon zest to the batter.

• Add almond flavor: Use 1/2 teaspoon almond extract with the vanilla.

• Skip the glaze: Dust the cooled loaf with powdered sugar instead.

• Use orange instead of lemon: Swap lemon juice and zest with fresh orange juice and zest for a softer citrus flavor.

Serving Suggestions

Serve this lemon blueberry loaf cake with coffee, hot tea, iced tea, or a glass of milk.

For brunch, pair it with scrambled eggs, yogurt, fresh fruit, or a simple breakfast casserole.

For dessert, serve a slice with whipped cream, vanilla yogurt, or a scoop of vanilla ice cream.

Make-Ahead, Storage, and Reheating

You can bake this loaf one day ahead. In fact, the flavor gets even better after it rests for a few hours.

Store the loaf covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To freeze, wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. You can also freeze individual slices.

To serve after freezing, thaw at room temperature. If you like it warm, heat a slice in the microwave for 10 to 15 seconds.

Nutritional Facts

• Calories: 285
• Fat: 11g
• Carbs: 43g
• Protein: 4g
• Sugar: 27g
• Sodium: 210mg

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake is a soft, moist quick bread bursting with juicy blueberries and bright lemon flavor, finished with a sweet citrus glaze. It's an easy homemade treat that's perfect for breakfast, brunch, dessert, or an afternoon coffee break.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, western

Servings 10 people

Calories 285 kcal

Equipment

• 9×5-inch loaf pan
• Mixing Bowls
• Whisk
• Rubber spatula
• Measuring Cups and Spoons
• Microplane or zester
• Small bowl for the glaze
• Wire cooling rack
• Parchment paper, optional

Ingredients

  

For the Lemon Blueberry Loaf Cake

• 1 3/4 cups all-purpose flour plus 1 tablespoon for blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup vegetable oil or melted unsalted butter
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest optional

Instructions

 

Step 1: Prepare the Pan

• Preheat the oven to 350°F.
• Grease a 9×5-inch loaf pan with baking spray or butter. For easier removal, line the pan with parchment paper and let a little hang over the sides.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt.
• Set this bowl aside while you mix the wet ingredients.

Step 3: Mix the Wet Ingredients

• In a large bowl, whisk together the sugar, eggs, oil, Greek yogurt, milk, lemon juice, lemon zest, and vanilla extract.
• Whisk until the mixture looks smooth and well combined.

Step 4: Combine the Batter

• Add the dry ingredients to the wet ingredients.
• Stir gently with a spatula until just combined. Do not overmix, or the loaf may turn out dense.

Step 5: Add the Blueberries

• Toss the blueberries with 1 tablespoon of flour in a small bowl.
• Fold the blueberries gently into the batter. The flour helps keep them from sinking to the bottom.

Step 6: Bake the Loaf

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• If the top browns too quickly, loosely cover it with foil during the last 10 to 15 minutes.

Step 7: Cool the Cake

• Let the loaf cool in the pan for 15 minutes.
• Carefully lift it out and place it on a wire rack. Let it cool completely before adding the glaze.

Step 8: Add the Lemon Glaze

• In a small bowl, whisk together powdered sugar and lemon juice until smooth.
• Drizzle the glaze over the cooled loaf. Let it set for a few minutes before slicing.

Keyword Lemon Blueberry Loaf Cake

FAQs

Can I use frozen blueberries?

Yes. Use frozen blueberries straight from the freezer. Do not thaw them, or they may turn the batter purple.

Why did my blueberries sink?

Blueberries can sink if the batter is too thin or if they are not coated in flour. Tossing them with a little flour helps keep them more evenly spread.

Can I make this loaf without the glaze?

Yes. The loaf is still sweet and flavorful without the glaze. You can leave it plain or dust it with powdered sugar.

How do I know when the loaf is fully baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If wet batter sticks to it, bake a little longer.

Conclusion

Lemon Blueberry Loaf Cake is fresh, soft, and easy to make with simple pantry ingredients. It is a lovely recipe for brunch, dessert, or a sweet snack, and the lemon glaze gives each slice a nice finishing touch.