Blueberry Lemon Loaf Cake Recipe

If you’re on the hunt for a dessert that’s bursting with fresh flavor yet super simple to whip up, you’re going to love this Blueberry Lemon Loaf Cake Recipe. It’s one of those cakes I always come back to when I want something cozy but bright, with that perfect balance of zesty lemon and sweet blueberries. Trust me, once you try it, you’ll be sneaking slices warm from the kitchen just like I do!

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Ingredients & Why They Work

This Blueberry Lemon Loaf Cake Recipe is all about balancing bright citrus notes with sweet bursts of blueberry. The ingredients come together to create a light, fluffy cake that isn’t overly sweet—perfect for an afternoon treat or casual dessert.

• Flour: Provides structure; I like using all-purpose for a tender crumb.
• Salt: Enhances the flavors, especially the lemon and blueberry.
• Baking Powder: Helps the loaf rise light and fluffy.
• Butter: Adds richness and a lovely buttery flavor.
• Eggs: Bind ingredients and give the cake stability.
• Sugar: Sweetens without overpowering the natural fruity flavors.
• Greek Yogurt: Keeps the cake moist and tender with a slight tang.
• Vanilla Extract: Adds warmth and enhances the other flavors.
• Lemon Juice & Zest: The star players for that fresh, zesty kick.
• Milk: Balances batter consistency for perfect texture.
• Blueberries: Fresh or frozen, they bring bursts of sweetness and color.

Tweak to Your Taste

I love that this Blueberry Lemon Loaf Cake Recipe is super flexible. Sometimes I swap out the blueberries for other berries, or tweak the glaze to be a little sweeter or tangier depending on my mood. Feel free to personalize it!

• Variation: I’ve tried using frozen blueberries when fresh aren’t in season—just toss them in frozen to prevent the batter from turning blue (yes, it happens if you defrost first!).
• Dietary tweak: To make it dairy-free, I use coconut yogurt in place of Greek yogurt and replace butter with a plant-based alternative; it still turns out moist and delicious.
• Flavor boost: Adding a teaspoon of poppy seeds to the batter adds a lovely crunch and works wonderfully with lemon.

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

Step 1: Prep Your Pan and Oven

Preheat your oven to 370°F (190°C), and grease your loaf pan really well with butter or line it with parchment paper—this extra step means your cake will come out easily without sticking. I like parchment for a clean lift and less mess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking powder. Mixing these dry ingredients early ensures your leavening is evenly spread, so your loaf rises perfectly. Set aside.

Step 3: Cream Wet Ingredients

With an electric mixer, cream together butter, eggs, and sugar until smooth and fluffy—this usually takes about 2-3 minutes. Then, blend in Greek yogurt, vanilla extract, lemon juice, and lemon zest. The lemon zest is where all that fresh citrus magic begins!

Step 4: Combine Wet and Dry Alternately

Add half the flour mixture to the wet ingredients, followed by half the milk, mixing carefully after each addition. Repeat this back and forth until everything is just combined – don’t overmix or your cake might get dense.

Step 5: Fold in the Blueberries

Gently fold in the blueberries by hand with a spatula. This step keeps them from bursting and turning your batter purple. If you’ve got frozen berries, no need to thaw!

Step 6: Bake and Cool

Pour the batter into your prepared pan and bake for about 48-53 minutes. Keep an eye on it after 45 minutes, and test with a toothpick or knife in the center—it should come out clean when done. Let the loaf cool on a wire rack.

Step 7: Whip Up the Glaze and Finish

While the loaf cools, whisk together melted butter, icing sugar, lemon juice, and vanilla extract until smooth. If you like a thicker glaze like I do, toss in an extra teaspoon of icing sugar. When your loaf is warm but no longer hot, drizzle the glaze on top—it adds a gorgeous shine and a sweet-tart punch.

How to Serve Blueberry Lemon Loaf Cake Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a few fresh blueberries and thin lemon slices. The natural colors are pretty enough that I don’t go overboard, but a sprig of mint adds a fresh pop if I’m serving guests.

Side Dishes

This loaf is fantastic with a dollop of whipped cream or vanilla yogurt, and I love pairing it with a cup of herbal tea or a strong espresso to balance the sweetness. For brunch, a side of scrambled eggs and fresh fruit rounds out the meal nicely.

Creative Ways to Present

For a special occasion, I slice the loaf into thick pieces and serve with a drizzle of honey and a few edible flowers for a garden feel. Wrapping individual slices in parchment with a fresh blueberry and lemon twist makes a charming gift too!

Make Ahead and Storage

Storing Leftovers

I store leftover Blueberry Lemon Loaf Cake wrapped tightly in plastic wrap at room temperature for up to 3 days—it stays moist and fresh. If your kitchen is warm, the fridge works too, just be sure to bring it back to room temp before serving so the texture shines.

Freezing

This loaf freezes beautifully! I slice it first for easy portioning, then wrap individual slices in plastic wrap and place them in a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge or for a few hours on the counter before enjoying.

Reheating

To bring back that just-baked feeling, I pop a slice in the microwave for about 15-20 seconds or warm it in a toaster oven at low heat. It revives the softness and brings out the lemon aroma beautifully.

FAQs

Final Thoughts

This Blueberry Lemon Loaf Cake Recipe is one of those feel-good treats that feels homemade, fresh, and special all at once. It’s become a go-to in my kitchen whenever I want something easy but impressive, and I’m confident you’ll love it just as much. You really can’t beat the combo of lemony brightness and sweet blueberries wrapped in a tender loaf—give it a try and savor every slice with a smile.

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