Lemon Blueberry Loaf Cake

You can make this stunning lemon blueberry loaf cake with pantry staples and a single pint of fresh or frozen blueberries. It’s proof that a truly special dessert doesn’t require expensive or hard-to-find ingredients. I think that’s the magic of baking at home. It’s about turning simple, familiar things into something that feels like a celebration. This Lemon Blueberry Loaf Cake is exactly that kind of recipe. It’s a bright, tender cake bursting with juicy berries and a sunny lemon flavor, all wrapped up in a tangy glaze that you’ll want to eat with a spoon. It’s the kind of treat that makes an ordinary afternoon feel special, perfect for a spring brunch, a sweet Easter dessert, or just because you deserve a slice of something wonderful. Simple ingredients, warm memories. Let’s bake.

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Ingredients List for Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake comes together with a straightforward list. You likely have most of these in your kitchen right now.

For the Loaf Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon zest (from about 2 large lemons)
• ½ cup (120ml) plain Greek yogurt or sour cream
• ¼ cup (60ml) fresh lemon juice
• 1 ½ cups (about 6 oz / 170g) fresh or frozen blueberries (do not thaw if frozen)
• 1 tablespoon all-purpose flour (for coating the blueberries)

For the Tangy Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)

Smart Swaps:

• Dairy-Free: Use a plant-based butter stick and a dairy-free yogurt alternative.
• Gluten-Free: A 1:1 gluten-free flour blend works beautifully here.
• Berry Swap: Raspberries or blackberries make lovely alternatives.
• Yogurt: Full-fat plain yogurt, sour cream, or even buttermilk will work.

Timing

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: About 1 hour 20 minutes (including cooling)

This is about 20% faster than many fussy layer cakes, making it a fantastic last-minute option for your spring baking ideas.

Step-by-Step Instructions

Making this Lemon Blueberry Loaf Cake is a joyful, straightforward process. Follow these steps for a perfect, bakery-worthy result every time.

1. Prep and Preheat. Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal. In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. In a separate small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated. This little trick helps prevent them from sinking to the bottom of your cake.

2. Cream Butter and Sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes. You want it to be light, fluffy, and pale in color. This step is crucial for creating a tender crumb in your Lemon Blueberry Loaf Cake.

3. Add Wet Ingredients. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and the tablespoon of lemon zest. The zest is where the real, vibrant lemon flavor lives, so don’t skip it!

4. Combine Dry and Wet. With the mixer on low speed, add about one-third of the dry flour mixture to the butter mixture, mixing just until combined. Follow with half of the Greek yogurt and lemon juice. Repeat with another third of the flour, the remaining yogurt/lemon juice, and finally the last of the flour. Mix until just combined—a few streaks of flour are okay. Overmixing leads to a tough cake.

5. Fold in Blueberries. Use a rubber spatula to gently fold the flour-coated blueberries into the batter. Be gentle to avoid crushing the berries and turning your batter purple.

6. Bake. Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.

7. Cool and Glaze. Let the cake cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice for the glaze until smooth. Drizzle it generously over the top of the loaf. The glaze will set as it sits, creating that beautiful, crackly finish.

Nutritional Information

Per serving (1 slice, based on 10 slices):

• Calories: ~320
• Fat: 11g
• Carbohydrates: 52g
• Protein: 4g

This Lemon Blueberry Loaf Cake offers a sweet treat with the benefit of antioxidants from the blueberries and a dose of vitamin C from the fresh lemon juice. Using Greek yogurt adds a bit of protein and creates an incredibly moist texture.

Equipment Needed

You don’t need any specialty tools for this Lemon Blueberry Loaf Cake. A regular home kitchen has everything required:

• 9x5-inch loaf pan
• Parchment paper
• Mixing bowls (medium and large)
• Whisk
• Hand mixer or stand mixer (you can mix by hand with a sturdy spatula)
• Rubber spatula
• Zester or fine grater
• Citrus juicer
• Wire cooling rack

Why You’ll Love This Recipe

This isn’t just another cake recipe. Here’s why this Lemon Blueberry Loaf Cake will become a staple in your baking rotation:

• One-Bowl Simplicity: Minimal dishes mean maximum enjoyment. The method is straightforward and forgiving.
• Perfect Texture: The combination of butter, yogurt, and careful mixing yields a supremely moist, tender crumb that stays fresh for days.
• Bright, Balanced Flavor: It’s the ideal harmony of sweet blueberries and tangy lemon, never too cloying, always refreshing.
• Versatile for Any Occasion: Equally at home on a brunch buffet, as a lunchbox treat, or as one of those cute Easter desserts that everyone asks for.
• Freezer-Friendly: Bake one for now and one for later. It freezes beautifully, ensuring you always have a homemade dessert on hand.

Healthier Alternatives for the Recipe

Want to tweak this Lemon Blueberry Loaf Cake? Here are some easy, flavor-friendly swaps:

• Gluten-Free: Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. The result is just as tender.
• Dairy-Free/Lighter: Use a plant-based butter alternative and swap the Greek yogurt for an equal amount of unsweetened applesauce or dairy-free yogurt.
• Lower Sugar: You can reduce the granulated sugar in the cake to ¾ cup. For the glaze, try a mix of powdered erythritol and lemon juice.
• Whole Grain: Replace half of the all-purpose flour with white whole wheat flour for a fiber boost without sacrificing the soft texture.

Serving Suggestions

This Lemon Blueberry Loaf Cake is delightful all on its own, but a few simple touches can make it extra special.

• Serve a thick slice slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.
• For a brunch spread, pair it with fresh fruit and a pot of coffee.
• It makes a beautiful, casual dessert for spring gatherings. Present it whole on a cake stand for a lovely centerpiece among other spring baked goods.
• Crumble a slice over morning yogurt for a next-level breakfast.
• If you love berry desserts, you might also enjoy our Mixed Berry Cheesecake Crumb Bars for another fruity, crumb-topped treat.

Common Mistakes to Avoid

A few simple tips will guarantee your Lemon Blueberry Loaf Cake turns out perfect:

• Not Coating the Berries: Skipping the toss in flour is the main reason blueberries sink. That thin coat helps them stay suspended in the batter.
• Overmixing the Batter: Once you add the flour, mix only until the ingredients are combined. Overworking the gluten will make the cake dense.
• Using Cold Ingredients: Room temperature eggs and butter incorporate much more easily, creating a smoother, more voluminous batter.
• Under-Baking: Because it’s so moist, the center can take time. Use the toothpick test. If it comes out with wet batter, it needs more time.
• Glazing a Warm Cake: If you pour the glaze on a warm loaf, it will melt and soak in rather than creating that beautiful, set drizzle on top.

Storing Tips for the Recipe

Keeping your Lemon Blueberry Loaf Cake fresh is easy.

• Room Temperature: Once the glaze is set, store the cooled cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer freshness, up to 5 days, store it in the fridge. Let slices come to room temperature before serving for the best texture and flavor.
• Freezer: This cake freezes wonderfully. Wrap the unglazed, cooled loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and add the glaze before serving.

Conclusion

At the end of the day, this Lemon Blueberry Loaf Cake is about more than just a recipe. It’s about creating a little moment of joy with ingredients you already know and love. It’s comfort food, made easy. Whether you’re baking for a spring holiday, a weekend treat, or just because, this cake delivers bright flavor and cozy satisfaction in every bite. Regular kitchen, regular time, great results. I hope this recipe finds its way into your baking routine and becomes a new favorite. Food that feels like home.

If you give this a try, I’d love to hear how it turned out for you! And if you’re looking for more simple, fruity desserts, check out our classic Strawberry Shortcake Cups or an incredibly easy Strawberry Lemon Dump Cake. Happy baking.

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