Lemon Blueberry Loaf Cake

A moist, tender loaf infused with bright lemon flavor and studded with fresh (or frozen) blueberries—ideal for a light dessert or tea‑time treat.

Why You’ll Love This Recipe

Combining tart lemon and juicy blueberries in a soft loaf creates a beautiful balance of freshness and sweetness. Easy to slice, share, and enjoy with coffee or afternoon tea.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour
• Baking powder
• Salt
• Sugar (granulated or a mix)
• Eggs
• Butter or oil
• Milk or yogurt
• Lemon zest and juice
• Blueberries (fresh or frozen)

directions

1. Preheat oven and grease or line a loaf pan.
2. Whisk together dry ingredients: flour, baking powder, salt.
3. In another bowl, beat butter and sugar until creamy; add eggs, milk (or yogurt), lemon zest, and juice.
4. Combine wet and dry ingredients until just blended.
5. Gently fold in blueberries.
6. Pour batter into loaf pan and bake until a toothpick comes out clean.
7. Cool in pan briefly, then on rack before slicing.

Servings and timing

Serves about 8–10 slices.
Preparation: 15 minutes.
Baking: 50–60 minutes.
Total time: around 1 hour 15 minutes.

Variations

• Add poppy seeds for texture.
• Create a lemon glaze with powdered sugar and lemon juice for topping.
• Swap blueberries for raspberries or mixed berries.

storage/reheating

Store cooled loaf wrapped or in airtight container at room temperature for up to 3 days. Refresh in low oven or microwave briefly before serving.

FAQs

Can frozen blueberries be used?

Yes—toss in a little flour before folding to prevent bleeding.

Why is the center under‑cooked?

Ensure loaf pan isn’t too small. Cover top with foil if browning too quickly and extend bake time.

Can I use oil instead of butter?

Yes—use equal amount for moist crumb; flavor will be slightly different.

Is this gluten‑free?

Use a gluten‑free blend in equal measure for a gluten‑free version.

Can I make muffins instead?

Yes—bake in muffin tins for 18–22 minutes for individual portions.

Can I add a glaze?

Yes—combine powdered sugar and lemon juice to drizzle over cooled loaf.

How do I prevent blueberries from sinking?

Fold berries in gently and use batter with enough body (not too thin).

Can I make mini loaves?

Yes—halve dough for mini pans. Reduce bake time to 35–40 minutes.

How can I intensify lemon flavor?

Use both zest and juice, or add a teaspoon of lemon extract.

Can this be made dairy‑free?

Yes—substitute oil for butter and plant‑based milk or yogurt for dairy.

Conclusion

Lemon Blueberry Loaf Cake is a bright, delightful treat celebrating fruit and citrus in a soft, tender loaf. Elegant yet simple, it’s perfect for sharing or enjoying with your favorite beverage.

Lemon Blueberry Loaf Cake

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Lemon Blueberry Loaf Cake is a moist, tender cake bursting with fresh blueberries and bright lemon flavor, topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a light dessert.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt or sour cream
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon flour (for coating blueberries)
• 3/4 cup powdered sugar
• 1–2 tablespoons lemon juice (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

• Coating blueberries with flour helps prevent them from sinking to the bottom.
• Use Meyer lemons for a slightly sweeter lemon flavor.
• The loaf keeps well for up to 3 days in an airtight container or can be frozen for up to a month.

Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 23g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg