There’s something inherently cheerful about the combination of bright, zesty lemon and sweet, juicy blueberries. It’s a pairing that just sings of sunshine, making any day feel a little brighter. This Blueberry Lemon Loaf Cake perfectly captures that delightful essence. It’s incredibly moist, packed with bursting blueberries and vibrant lemon flavor, and finished with a simple, tangy lemon glaze. Whether for breakfast, brunch, or an afternoon pick-me-up, this loaf cake is an easy-to-make indulgence that truly satisfies.
Why I Love This Recipe
I’m always searching for recipes that bring a burst of freshness and comfort, and this Blueberry Lemon Loaf Cake does exactly that. What I particularly love about this recipe is its incredible moisture and tender crumb. The balance between the tart lemon and the sweet blueberries is simply perfect, creating a harmonious flavor profile that’s never overpowering. It’s also remarkably straightforward to prepare, making it a fantastic option for even novice bakers. The loaf pan makes it effortless to bake and share, and honestly, the aroma that fills your kitchen while it bakes is worth making it for alone!
List of Ingredients
Here’s what you’ll need to create this bright and delicious Blueberry Lemon Loaf Cake:
For the Loaf Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk (any kind)
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Swaps and Notes
- Blueberries: While fresh blueberries are ideal for their burst of flavor and texture, you can use frozen blueberries. Do not thaw them before folding them into the batter; simply toss them directly from frozen. You can also lightly toss them in a tablespoon of flour before adding to the batter to help prevent them from sinking.
- Lemon Zest & Juice: Fresh lemon zest is crucial for vibrant lemon flavor. Avoid bottled lemon juice for the cake if possible, as fresh juice provides a brighter taste. For the glaze, fresh or bottled lemon juice works.
- Butter & Eggs: Ensure your butter and eggs are at room temperature. This helps them cream together properly with the sugar, creating a smoother batter and a more tender cake.
- Milk: Any type of milk (dairy or non-dairy) will work well in this recipe.
- Vanilla Extract: Pure vanilla extract will give the best flavor.
- Add-ins: For an extra layer of flavor and texture, you could fold in a quarter cup of poppy seeds with the dry ingredients, or a handful of chopped walnuts or pecans.
- Glaze Consistency: The amount of lemon juice for the glaze can be adjusted. Add more lemon juice a teaspoon at a time for a thinner glaze, or a bit more powdered sugar for a thicker, more opaque glaze.
List of Steps for the Recipe
Follow these simple steps to bake your moist and zesty Blueberry Lemon Loaf Cake:
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a standard loaf pan. You can also line it with parchment paper for easier removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs: Add the large eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated.
- Mix Wet Ingredients: Mix in the milk, lemon zest, fresh lemon juice, and vanilla extract until everything is well combined. The mixture might look slightly curdled, which is normal.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Fold in Blueberries: Gently fold in the fresh blueberries until they are evenly distributed throughout the batter.
- Bake the Loaf Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Cooling: Allow the loaf to cool in the pan for 10 minutes on a wire rack. This helps it firm up before moving. After 10 minutes, carefully invert the loaf onto the wire rack to cool completely. It is crucial that the loaf is fully cooled before you apply the glaze.
For the Lemon Glaze:
- Whisk Glaze Ingredients: While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until the mixture is smooth and lump-free.
- Drizzle & Serve: Once the loaf is completely cooled, generously drizzle the lemon glaze over the top, allowing it to drip down the sides for a beautiful effect. Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy your delicious and refreshing loaf cake!
Tips for Success
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This is essential for proper creaming and a smooth batter, leading to a tender crumb.
- Don’t Overmix: Mix the batter only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can result in a tough, dry cake.
- Sift Dry Ingredients: Sifting your flour, baking powder, and salt helps prevent lumps and ensures these ingredients are evenly distributed, contributing to a lighter texture.
- Zest First: Always zest your lemon before you juice it! It’s much easier to get the zest from a whole, firm lemon.
- Cool Completely Before Glazing: This is crucial! If the loaf is even slightly warm, the glaze will melt and be absorbed into the cake, instead of forming a lovely, visible coating.
Serving Suggestions and Pairings
This Blueberry Lemon Loaf Cake is perfect for any time of day! Enjoy a slice with your morning coffee or tea, serve it as a light dessert after dinner, or bring it to a brunch gathering. It’s fantastic on its own, but a sprinkle of fresh blueberries or a light dusting of powdered sugar on the side can enhance its presentation. Pair it with a glass of milk or, for a truly refreshing experience, my This Blueberry Lemonade Is My Favorite Refreshing Drink For Sunny Days would be a perfect match.
Storage and Leftover Tips
Store leftover Blueberry Lemon Loaf Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days. This cake is very moist and tends to stay fresh well. You can also freeze the unglazed loaf: wrap it tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw at room temperature, then prepare and drizzle the glaze before serving.
More Recipes You Will Love
If you loved the bright flavors and comforting feel of this Blueberry Lemon Loaf Cake, you’ll definitely want to try these other fantastic sweet treats:
- For another delightful way to use up overripe bananas and satisfy a sweet craving, try This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of easy, warm-spiced bakes, these These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat are a must-make.
- For smaller, perfectly portioned chocolate treats, these These Chocolate Chip Cookie Bites Are My Favorite Little Treat To Bake Anytime are simply divine.
- For a fun, bite-sized twist on classic fall flavors, you’ll adore These Caramel Apple Pie Cookies Are My Favorite Fall Treat In Bite-Sized Form.
- And if you’re looking for an incredible make-ahead holiday dessert that’s packed with nutty goodness, my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are absolutely incredible.
Final Thoughts
This Blueberry Lemon Loaf Cake is a simple yet incredibly satisfying bake that brings a burst of fresh, vibrant flavor to any table. Its moist texture and delightful combination of sweet blueberries and tangy lemon make it an instant favorite. It’s perfect for gifting, sharing, or simply enjoying a quiet moment with a cup of coffee.
What are your favorite fruit and citrus combinations in baking? I’d love to hear your ideas in the comments below! And don’t forget to follow Chef Maniac for more delightful recipes and baking inspiration.
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