Easy Lemon Blueberry Loaf Cake

by Eat Well with Lex

Lemon blueberry loaf cake is a sweet, moist lemon bread bursting with bright citrus flavor and juicy blueberries in every mouthwatering bite. This blueberry lemon cake is perfect for enjoying during the spring and summer months when fresh blueberries are in season and the bright, citrusy flavors of lemon are especially refreshing. Serve this irresistible dessert with tea or coffee.

If you can’t get enough of these baked blueberry treats, try more blueberry recipes like my Healthy Blueberry Oatmeal Muffins and these delectable Brown Butter Blueberry Muffins.

eat well with lex lemon blueberry loaf cake with lemon icing

One slice of lemon blueberry loaf cake and you’ll be teleported to buttery bliss! This sweet and tart treat is drizzled with a lemon glaze that’s the perfect finishing touch. This loaf has impeccable texture because it’s not dense or dry, but delightfully moist with a tender crumb.

Blueberry lemon cake is a versatile dessert that can be enjoyed for breakfast, as a snack, or as a dessert for any occasion. Make it for your Mother’s Day brunch, serve it as a sweet ending to a summer barbecue, or enjoy it alongside a cup of tea for a relaxing afternoon treat.

Why You’ll Love This Lemon Blueberry Loaf Cake Recipe

  • Easy to Make. This quick bread has a simple recipe that’s perfect for beginners.
  • The Perfect Dessert. Serve this for any occasion because whether it’s brunch or a baby shower, this cake is bound to be a crowd-pleaser! I also love just making one for home and casual snacking.
  • Absolutely Delicious. One slice in and you’ll swear this came from a bakery. It has all the lemony flavor of Starbucks lemon loaf but it’s loaded with blueberries.

Lemon Blueberry Loaf Cake Ingredients

  • All-purpose flour: Spooned and leveled for accurate measuring.
  • Baking powder: This helps the blueberry lemon cake rise as it bakes in the oven.
  • Sea salt: Although this is a sweet recipe, salt is essential. It enhances the other flavors and ensures the taste isn’t flat.
  • Granulated sugar: This balances out the tartness of the lemon with a delightful sweetness.
  • Unsalted butter: Use at room temperature for easier mixing.
  • Large eggs: Use this binding ingredient at room temperature for a smoother cake batter.
  • Sour cream: Use full-fat sour cream for the best results. This enriches the cake and ensures it’s nice and moist.
  • Milk: This thins out the batter so it’s not too thick.
  • Blueberries: Use fresh or frozen blueberries.
  • Fresh lemon juice: The main source of the lemon flavor.
  • Lemon zest: Double the citrus flavor when you add this. Just be sure to wash the lemons before zesting.
  • Vanilla extract: This is another key ingredient for baked goods recipes. It enhances the other flavors.

Lemon Glaze

  • Powdered sugar: Don’t try to swap this with granulated sugar or your glaze will be gritty.
  • Lemon juice: Freshly squeezed lemon juice is best.
  • Vanilla extract: This balances the tartness of the lemon juice.

How to Make Lemon Blueberry Loaf Cake

Prep

Preheat the oven to 350F. Grease and line a loaf pan with parchment paper. 

Mix

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using a hand or stand mixer, beat the butter, sugar and lemon zest together until light and fluffy. You can also massage the lemon zest and sugar together using your hands before mixing it with the butter. This just allows the flavors of the lemon zest to release and distribute evenly throughout the batter. 

Beat in the eggs, one at a time, until well combined. Add the lemon zest, lemon juice, milk and vanilla extract, and mix until incorporated.

ingredients for lemon blueberry loaf cake

Combine Wet Ingredients and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Make sure to scrape down the sides and bottom of the bowl. Do not overmix the batter. Gently fold in the sour cream until evenly distributed throughout the batter.

Coat Blueberries with Flour & Fold Into Batter

In a separate bowl, coat the blueberries with 1-2 tablespoons of flour. Gently fold the blueberries into the batter. Transfer the batter to the loaf pan and spread evenly.

Bake Lemon Blueberry Loaf Cake

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

If the outer layer of your cake is browning quickly while baking, loosely cover it with aluminum foil for the remainder of time. 

Once it’s done baking, remove the cake from the oven, let it sit in the pan for 10 minutes then transfer it to a wire rack to cool completely before adding the lemon glaze.

Make Lemon Glaze

While the cake is cooling, combine the powdered sugar, lemon juice and vanilla extract  in a bowl and whisk to combine. The glaze should be smooth and pourable. 

If the glaze is too runny, add 1 tablespoon of powdered sugar until it reaches the desired consistency. Make sure to taste the glaze each time you add more powdered sugar so that it doesn’t become overly sweet. If the glaze is too thick, add 1 tablespoon of milk.

lemon icing on loaf cake

Pro Tips for the Best Lemon Blueberry Loaf Cake

Here are some pro tips to ensure your lemon blueberry loaf cake turns out perfectly every time:

  • Use fresh ingredients. Fresh lemon zest and juice will provide the best flavor for your cake.
  • Coat the blueberries in flour. Tossing the blueberries in a tablespoon of flour before folding them into the batter helps prevent them from sinking to the bottom of the cake during baking.
  • Don’t overmix the batter. Mix the batter until the ingredients are just combined. Overmixing can result in a dense and tough cake.

Substitutions

  • Instead of blueberries, you can try this recipe with chopped strawberries, raspberries or pitted cherries.
  • If fresh blueberries are not available, you can use frozen blueberries. However, do not thaw them before adding them to the batter, as this can cause them to bleed and discolor the cake.
  • You can swap sour cream for Greek yogurt. Substitute with an equal amount of plain yogurt for a similar tangy flavor and moisture.

Storing Leftovers

Storing leftovers properly is key to keeping your lemon blueberry loaf cake fresh and delicious for as long as possible. Here’s how to store leftover cake:

Room Temperature: If you anticipate finishing the cake within a day or two, you can store it at room temperature in an airtight container or tightly wrapped with plastic wrap.

Refrigerator: If you have leftover cake that you want to keep for longer than a couple of days, store it in the refrigerator. Wrap the cake tightly in plastic wrap or transfer it to an airtight container to prevent it from absorbing any odors or drying out. Stored in the refrigerator, the cake should stay fresh for up to a week. However, keep in mind that refrigeration can cause the cake to firm up slightly, so let it come to room temperature before serving

Freezer: If you have a large amount of leftover cake or want to store it for an extended period, you can freeze it. Wrap individual slices or the entire cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. Frozen lemon blueberry loaf cake can last for up to 2-3 months in the freezer without significant loss of quality.

Common Questions

Can you use frozen blueberries?

Yes, but don’t thaw them before adding them to the batter. Be sure to coat the blueberries with flour in order to prevent blueberries from sinking to the bottom of the cake.

Why use room temperature ingredients?

This helps the ingredients to distribute evenly into the batter and prevents a lumpy batter. This will also result in a softer texture and moist baked goods. 

How do you know when the lemon blueberry loaf is done?

Within the last 10 minutes of baking, check the cake because oven temperatures vary. Insert a toothpick, and if it comes out clean, the cake is ready.

More Baked Dessert Recipes:

Easy Pumpkin Chocolate Chip Bread

Lemon Lavender Cupcakes

Double Chocolate Banana Bread

Fudgy Red Velvet Brownies

DID YOU MAKE THIS LEMON BLUEBERRY LOAF RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

Lemon Blueberry Loaf Cake

Lemon blueberry loaf cake is a sweet, moist lemon bread bursting with bright citrus flavor and juicy blueberries in every mouthwatering bite. Serve this irresistible dessert with tea or coffee.
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • cups All-purpose flour spooned and leveled
  • 1 tsp Baking powder
  • ½ tsp Sea salt
  • 1 cup Granulated sugar
  • ½ cup Unsalted butter softened to room temperature
  • 3 Large eggs at room temperature
  • ¼ cup Full fat sour cream
  • ½ cup Milk
  • 1 cup Blueberries
  • 3 tbsp Fresh lemon juice
  • 2 tbsp Lemon zest
  • tsp Vanilla extract

Lemon Glaze

  • 1 cup Powdered sugar
  • 2 tbsp Fresh lemon juice
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  • In a bowl, mix together the flour, baking powder and salt. Set aside.
  • Using a hand or stand mixer, beat the butter, sugar and lemon zest together until light and fluffy, about 2-3 minutes. You can also massage the lemon zest and sugar together using your hands before mixing it with the butter. This just allows the flavors of the lemon zest to release and distribute evenly throughout the batter.
  • Add the eggs one at a time and scrape down the sides after each addition. Add the lemon zest, lemon juice, milk and vanilla extract, and mix until incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently mix in the sour cream until evenly distributed throughout the batter. Make sure to scrape down the sides and bottom of the bowl.
  • In a small bowl, toss the blueberries with a tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter.
  • Pour the batter into the prepared loaf pan and spread it out evenly.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • If the outer layer of your cake is browning quickly while baking, loosely cover it with aluminum foil for the remainder of time.
  • Once it's done baking, remove the cake from the oven, let it sit in the pan for 10 minutes then transfer it to a wire rack to cool completely before adding the lemon glaze.

Lemon Glaze

  • While the cake is cooling, combine the powdered sugar, lemon juice and vanilla extract  in a bowl and whisk to combine. The glaze should be smooth and pourable.
  • If the glaze is too runny, add 1 tablespoon of powdered sugar until it reaches the desired consistency. Make sure to taste the glaze each time you add more powdered sugar so that it doesn’t become overly sweet. If the glaze is too thick, add 1 tablespoon of milk.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

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3 comments

The Best Rum Cake Recipe | Eat Well With Lex November 14, 2023 - 10:04 pm

[…] for more dessert recipes? Check out my Lemon Blueberry Cake and Carrot Cake […]

Reply
Cherv April 17, 2024 - 9:17 pm

Does it have to be full fat sour cream?

Reply
Eat Well with Lex April 18, 2024 - 9:20 pm

Thats a great question. You can use any sour cream or even greek yogurt. The full fat simply adds more moisture.

Reply

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