Blueberry Lemon Loaf Cake Recipe

BySarah
Jump to Recipe· 4.6 from 13 reviews

If you’re craving that perfect blend of sweet and tangy, you’re going to adore this Blueberry Lemon Loaf Cake Recipe. I first made this on a lazy Sunday morning, and honestly, the smell alone made my day. The burst of juicy blueberries paired with bright lemon zest creates a flavor combo that’s light, refreshing, and downright addictive. Stick with me here, because I’ll walk you through every step to make sure your loaf turns out just as amazing as mine did!

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Why This Recipe Works

  • Simple Yet Flavorful: Combining fresh lemon zest and juice with blueberries gives this loaf a bright, zingy flavor that’s balanced with sweet richness.
  • Moist and Tender: Greek yogurt adds moisture and a subtle tang that keeps the cake from feeling heavy or dry.
  • Easy to Make: No fancy techniques—just straightforward mixing and a loaf pan, perfect for beginner or busy bakers.
  • Versatile Glaze: The lemon glaze adds just the right touch of sweetness and shine, making every slice irresistible.
Blueberry Lemon Loaf Cake, blueberry lemon loaf, lemon blueberry cake, easy blueberry lemon recipe, moist lemon blueberry bread - This close-up image shows a thick, pale yellow batter mixed with small dark blueberries scattered throughout. The batter has a soft, smooth, and slightly lumpy texture, with some areas appearing creamy and others more aerated. The mixture is inside a clear glass bowl, and the white marbled surface beneath subtlety reflects the bowl's bottom. The batter fills most of the visible area, and a rounded scoop of batter rises slightly on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

To nail this Blueberry Lemon Loaf Cake Recipe, you want ingredients that complement each other—light flour for structure, fresh lemon for zing, and blueberries for bursts of juicy sweetness. I always pick fresh lemons and ripe blueberries from the farmer’s market when possible; it really elevates the flavor!

Blueberry Lemon Loaf Cake, blueberry lemon loaf, lemon blueberry cake, easy blueberry lemon recipe, moist lemon blueberry bread - Flat lay of a small mound of pale flour, a small white bowl of fine salt, a small white bowl of baking powder, a small cube of creamy butter, two whole brown eggs with clean shells, a small pile of granulated white sugar, a small white bowl of thick Greek yogurt, a small white bowl of golden lemon juice, a small white bowl filled with fresh yellow lemon zest, a small white bowl of milk, a small white bowl of smooth vanilla extract, a small cluster of plump fresh blueberries, a small white bowl of melted butter, a small white bowl of fine white icing sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flour: All-purpose is perfect here for that light crumb without being too dense or cakey.
  • Salt: Just a pinch to balance the sweetness and bring out the lemon’s brightness.
  • Baking powder: Helps the cake rise beautifully so it’s tender and fluffy.
  • Butter: Unsalted and softened, for richness and moisture.
  • Eggs: They bind ingredients and add structure—fresh is best!
  • Sugar: Regular granulated sugar keeps that classic sweetness. I don’t recommend substitutes here because it impacts texture.
  • Greek yogurt: It keeps the loaf moist and adds a subtle tang that pairs wonderfully with lemon.
  • Vanilla extract: Brings warmth and depth to the flavor profile.
  • Fresh lemon juice: Adds bright citrus flavor and a little acidity for balance.
  • Lemon zest: This is the secret flavor booster—don’t skip it!
  • Milk: Helps thin out the batter just enough for a tender crumb.
  • Blueberries: Fresh is ideal for juicy pops of flavor. Frozen can work if thawed and drained well.
  • Glaze Ingredients (butter, icing sugar, lemon juice, vanilla): These transform the loaf from tasty to *irresistible* with a glossy tangy finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to experiment with this Blueberry Lemon Loaf Cake Recipe depending on the season or who I’m baking for. Feel free to play around with add-ins or swap the glaze for a cream cheese frosting if you want more decadence.

  • Variation: One time, I swapped half the blueberries for chopped strawberries for a different berry twist — it was just as delightful!
  • Dairy-Free: I’ve tried coconut yogurt with decent results, but the texture changes a bit, so stick with Greek yogurt if you want that traditional moist crumb.
  • Gluten-Free: Using a 1:1 gluten-free baking flour works well, though you might get a slightly different crumb texture.
  • Extra Lemon Punch: Adding a teaspoon of lemon extract alongside the zest made the flavor pop more for my lemon-loving friends.

Step-by-Step: How I Make Blueberry Lemon Loaf Cake Recipe

Step 1: Prep Your Pan and Ingredients

First things first, get your oven heated to 370°F. I either butter my loaf pan or line it with parchment paper—lining makes it so much easier to lift the loaf out later without any broken edges. Measure everything out so you’re not scrambling mid-mix; baking is about rhythms and flow!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking powder. This ensures even distribution so your loaf rises nicely and has that perfect structure without pockets of baking powder or salt.

Step 3: Cream Together the Wet Ingredients

Using an electric mixer, blend the softened butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest. This part smells amazing—like a little lemony dream! Make sure the butter is soft but not melted; it helps everything emulsify perfectly.

Step 4: Alternate Adding Dry Ingredients and Milk

Here’s a handy trick I always use: add half the flour mixture, then half the milk, alternating until everything’s just combined. Don’t overmix! You want your batter smooth but still tender, so stop as soon as everything is incorporated.

Step 5: Gently Fold in the Blueberries

With a spatula, gently fold in the blueberries. I find folding keeps them from bursting and coloring the batter too much, plus it helps distribute them evenly.

Step 6: Bake Your Loaf

Pour the batter into your prepared pan and pop it in the oven for 48–53 minutes. Start checking around 45 minutes with a toothpick or skewer—it should come out clean or with just a few moist crumbs clinging. Let the loaf cool on a wire rack so the air circulates and prevents sogginess.

Step 7: Whip Up the Glaze and Finish

While the loaf cools, whisk together melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth. If you like your glaze thicker, toss in an extra teaspoon of icing sugar. When the loaf is cool but still slightly warm, drizzle the glaze on top. The warmth helps it soak in just enough without melting away.

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Pro Tips for Making Blueberry Lemon Loaf Cake Recipe

  • Room Temperature Ingredients: I always bring my eggs, butter, and yogurt to room temp first—it helps everything blend into a smooth batter without lumps.
  • Don’t Overmix: Mixing the batter until just combined keeps the loaf tender instead of dense or rubbery.
  • Fresh Blueberries vs. Frozen: I prefer fresh because frozen berries can make the batter watery—but if you only have frozen, thaw and drain well to avoid soggy texture.
  • Check Your Oven Temperature: Oven temps vary! I use an oven thermometer to avoid under or overbaking this delicate loaf.

How to Serve Blueberry Lemon Loaf Cake Recipe

Blueberry Lemon Loaf Cake, blueberry lemon loaf, lemon blueberry cake, easy blueberry lemon recipe, moist lemon blueberry bread - A slice of golden yellow blueberry cake with a slightly crispy brown edge sits on a white plate, showing a moist texture with scattered dark blue blueberries inside. On top of the slice are two fresh, shiny blueberries, and next to it lies a small cluster of blueberries. In the background, the rest of the cake, similarly golden with blueberries visible inside, rests on a white plate. The scene is set on a white marbled surface with a soft focus, highlighting the cake’s light crumb and rich blueberry spots. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little extra lemon zest and a few fresh blueberries on top when serving—it looks inviting and amps up the fresh flavors. A dusting of powdered sugar is another pretty and simple touch. Sometimes, if I’m feeling fancy, I add a few sprigs of fresh mint.

Side Dishes

This loaf is fantastic on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For brunch, I serve it alongside fresh fruit or a simple green salad with citrus vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For birthdays or celebrations, I’ve turned this recipe into mini loaf cakes baked in small pans and wrapped with parchment and twine—so adorable! You could also serve slices on pretty plates with little edible flowers for a spring brunch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store any leftover loaf wrapped tightly in plastic wrap or in an airtight container at room temperature—it stays fresh for about 2-3 days. Keeping it covered is key to maintaining moisture.

Freezing

If I plan ahead, I slice the loaf before freezing, then wrap individual slices in plastic wrap and place them in a freezer bag. They freeze beautifully and make for a quick, delicious snack or breakfast treat.

Reheating

To reheat, I microwave a slice for 15-20 seconds or warm it briefly in a toaster oven. This helps revive the softness and makes the glaze slightly melty again—just how I like it!

FAQs

  1. Can I use frozen blueberries for this Blueberry Lemon Loaf Cake Recipe?

    Yes! You can use frozen blueberries, but it’s important to thaw and drain them well before folding them into the batter. This prevents extra moisture that can make the loaf gummy or dense. Pat them dry with paper towels for best results.

  2. How do I know when the loaf is fully baked?

    Insert a toothpick or thin knife into the center of the loaf around the 48-minute mark. If it comes out clean or with a few moist crumbs clinging (but not wet batter), it’s done. Since ovens vary, start checking early to avoid overbaking.

  3. Can I make this cake without Greek yogurt?

    Greek yogurt adds moisture and a slight tang that’s key to this recipe’s texture and flavor. You could try sour cream as a substitute, but regular yogurt or no yogurt may alter the moistness and crumb, so I recommend sticking with Greek yogurt if possible.

  4. What’s the best way to store leftover Blueberry Lemon Loaf Cake?

    Store leftover cake at room temperature in an airtight container or tightly wrapped with plastic wrap for up to 3 days. For longer storage, freeze the slices individually wrapped to keep them fresh for weeks.

Final Thoughts

This Blueberry Lemon Loaf Cake Recipe is one of those rare finds that I turn to whenever I want a homemade treat that’s comforting but not too heavy. I love sharing it because every bite reminds me of sunny afternoons spent chatting with friends over coffee. You’re going to enjoy this one—it’s simple but feels special, and I genuinely think it’ll become a favorite in your recipe collection, just like it did in mine!

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Blueberry Lemon Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 13 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 53 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A moist and tangy Blueberry Lemon Loaf Cake featuring fresh lemon zest and juice, juicy blueberries, and a sweet lemon glaze. Perfect for serving as a delightful dessert or snack, this loaf cake is easy to make with simple ingredients and an inviting citrus flavor.

Ingredients

Loaf Cake

  • 1.5 cups flour
  • 0.5 tsp salt
  • 1.5 tsp baking powder
  • 0.33 cup butter
  • 2 eggs
  • 1 cup sugar
  • 0.5 cup Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 0.5 cup milk
  • 1 cup blueberries

Glaze

  • 1.5 tbsp melted butter
  • 0.5 cup icing sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 370 degrees Fahrenheit. Grease a loaf pan with butter or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set this aside for later use.
  3. Combine wet ingredients: Using an electric mixer, blend together the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until smooth and well combined.
  4. Incorporate dry ingredients and milk: Gradually add half of the flour mixture and then half of the milk to the wet ingredients, mixing well after each addition. Repeat this step with the remaining flour and milk, continuing to mix until the batter is smooth and uniform.
  5. Add blueberries: Gently fold the blueberries into the batter by hand to evenly distribute without breaking them.
  6. Bake the loaf cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 53 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the loaf to a wire rack to cool.
  7. Prepare the glaze: Combine the melted butter, icing sugar, fresh lemon juice, and vanilla extract in a bowl. Whisk well to remove lumps. If a thicker glaze is desired, add an additional teaspoon of icing sugar and whisk again.
  8. Glaze the cake: Pour the glaze over the loaf cake while it’s still warm but not hot, allowing it to soak in and add extra flavor.
  9. Serve: Best served warm for optimal flavor and texture, but can be enjoyed at room temperature as well. Enjoy your delicious Blueberry Lemon Loaf Cake!

Notes

  • Use fresh lemon zest and juice for the best citrus flavor.
  • Handle blueberries gently to avoid bursting and coloring the batter too much.
  • Make sure the loaf pan is properly greased or lined to prevent sticking.
  • If you prefer a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • Allow the loaf to cool slightly before glazing to prevent the glaze from melting off completely.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 70 mg

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