There’s something about lemon desserts that feels like sunshine in a slice — especially when paired with juicy blueberries.
This Lemon Blueberry Loaf Cake is my favorite way to welcome warmer days or brighten up gloomy ones.
It’s soft, moist, and packed with citrusy zing and bursts of fruit in every bite.
And that lemon glaze on top? Pure joy.
Why You’ll Love This Recipe
Bursting with real lemon flavor and juicy blueberries
Moist and tender texture from a perfect butter-sugar balance
Topped with a simple lemon glaze that adds sweetness and shine
No mixer needed — quick and easy to make
Perfect for breakfast, brunch, or a summer afternoon treat
What You’ll Need (Ingredient Highlights)
Fresh lemon juice and zest – Adds brightness and natural citrus aroma
Blueberries – Fresh or frozen, they add juicy pockets of flavor
Melted butter – Makes the crumb moist and rich
Flour + baking powder + salt – The base structure for a perfect loaf
Powdered sugar glaze – Drizzled on top for a tangy-sweet finish
Pro Tips Before You Start
Toss blueberries with flour so they don’t sink during baking.
Don’t overmix the batter — mix just until the flour disappears.
Use fresh lemons for the best zest and juice flavor.
Let the loaf cool before glazing so it sets beautifully.
Store leftover glaze in the fridge for drizzling over pancakes or muffins!
How to Make Lemon Blueberry Loaf Cake
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper or grease lightly with butter.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Make the Wet Mixture
In a large mixing bowl, combine melted butter, granulated sugar, eggs, vanilla, lemon zest, and lemon juice.
Whisk until smooth and well blended.
Step 4: Combine Wet and Dry
Add half of the flour mixture, followed by half of the milk. Stir gently.
Add the rest of the flour and milk, and mix just until combined — don’t overmix.
Step 5: Prepare Blueberries
Rinse blueberries if using fresh.
Toss them in a tablespoon of flour to prevent sinking.
Fold the flour-coated berries into the batter gently using a spatula.
Step 6: Bake the Loaf
Pour the batter into your prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 30 minutes, then transfer to a wire rack.
Step 7: Glaze It
In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla.
Drizzle the glaze generously over the cooled loaf and let it set. Slice and enjoy!
What to Serve It With
A cup of hot tea or iced matcha
Greek yogurt and honey for breakfast
Fresh berries and whipped cream for dessert
Sparkling lemonade for a refreshing treat
Variations / Substitutions
Use raspberries or blackberries instead of blueberries
Swap half the all-purpose flour with almond flour for a nutty twist
Add poppy seeds for a lemon poppyseed variation
Use orange zest and juice for a citrus variation
Storage & Leftovers
Store leftovers in an airtight container at room temp for 2–3 days.
For longer storage, refrigerate up to 5 days — just let it come to room temp before serving.
Freeze individual slices tightly wrapped for up to 2 months.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Just don’t thaw them — toss directly in flour and fold into batter.
Why did my blueberries sink to the bottom?
If not coated with flour, blueberries tend to sink. Always toss them in a bit of flour before adding.
Can I skip the glaze?
Sure! The loaf is delicious on its own, but the glaze adds sweetness and visual appeal.
Can I use lemon extract instead of fresh lemon?
You can, but fresh juice and zest offer a brighter, more natural flavor.
What can I use instead of milk?
You can use buttermilk or dairy-free milk like almond or oat milk.
How do I know when it’s done baking?
Insert a toothpick — if it comes out clean or with just a few moist crumbs, it’s ready.
Can I make this as muffins?
Yes! Divide the batter into muffin tins and bake for 18–22 minutes.
Final Thoughts
This Lemon Blueberry Loaf Cake is the kind of bake that brings instant comfort and joy.
Whether it’s for a lazy Sunday brunch, a summer picnic, or a sweet moment with tea, this cake never disappoints.
It’s bright, flavorful, and beautifully moist — truly a must-try for lemon lovers.
Lemon Blueberry Loaf Cake
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment or lightly grease with butter.
- In a medium bowl, whisk flour, baking powder, and salt.
- In another bowl, mix melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth.
- Alternate adding flour mixture and milk into the wet ingredients, mixing just until combined.
- Toss blueberries in 1 tablespoon flour, then gently fold into the batter.
- See full steps with tips & photos → https://theboatshedcafe.com/lemon-blueberry-loaf-cake/
Notes
- Use fresh lemon zest and juice for the brightest flavor.
- Coating blueberries in flour helps keep them evenly distributed in the batter.
- For extra moisture, substitute buttermilk for regular milk.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.