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. Serve this irresistible dessert with tea or coffee.

If you can’t get enough 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.

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 bowl, mix together the flour, 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. 

Add the eggs one at a time and scrape down the sides after each addition. Add the vanilla extract and make sure to not over mix the eggs. 

ingredients for lemon blueberry loaf cake

Combine Wet Ingredients and Dry Ingredients

Gradually add the flour mixture, alternating with the milk (therefore, add some of the flour mixture, then some milk, flour, milk, and end with flour). Add the sour cream and lemon juice then mix on low speed until the batter is completely incorporated. Make sure to scrape down the sides and bottom of the bowl. Do not overmix 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

  • Zest the lemon before you juice it.
  • Gently fold the blueberries into the batter so they don’t bleed and turn the cake purple.
  • Do not overmix the batter. Overmixing results in a dense cake.

Substitutions

  • Berries: Instead of blueberries, you can try this recipe with chopped strawberries, raspberries or pitted cherries.
  • Dairy: You can swap sour cream for Greek yogurt.

Storing Leftovers

Store leftover lemon blueberry loaf cake at room temperature. Cover it with plastic wrap and consume it within three days. For longer storage, freeze for up to 3 months in plastic wrap and aluminum foil. If you intend to freeze the loaf, do not glaze it before. To defrost it, leave it on the counter at room temperature for several hours or let it sit overnight in the fridge.

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

Heart Shaped Strawberry Pop Tarts

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 21 minutes
Cook Time 3 hours
Course Dessert
Cuisine American
Servings 10

Ingredients
  

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

Lemon Glaze

  • 1 cup Powdered sugar
  • 1-2 tbsp Lemon juice
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat the oven to 350F. Grease and line a loaf pan with parchment paper.
  • In a bowl, mix together the flour, 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.
  • Add the eggs one at a time and scrape down the sides after each addition. Add the vanilla extract and make sure to not over mix the eggs.
  • Add the flour mixture gradually, alternating with the milk (therefore, add some of the flour mixture, then some milk, flour, milk and end with flour). Add the sour cream and lemon juice then mix on low speed until the batter is completely incorporated. Make sure to scrape down the sides and bottom of the bowl. Do not overmix the 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 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.
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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 […]

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