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The Boat Shed Kitchen

Lemon Blueberry Loaf Cake

This lemon blueberry loaf cake perfectly balances tart citrus and sweet berries in a moist, tender crumb. Fresh lemon zest and juice brighten every bite, while a smooth lemon glaze adds a glossy, tangy finish. It’s a refreshing treat great for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Loaf:
  • 1 ½ cups all-purpose flour
  • 1⅓ teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2⅓ teaspoons lemon zest freshly grated
  • 2 tablespoons fresh lemon juice
  • ½ cup milk
  • 1 cup fresh or frozen blueberries
  • 1⅓ tablespoon all-purpose flour for coating blueberries
For the Lemon Glaze:
  • 2 tablespoons butter melted
  • ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×5-inch loaf pan with parchment or lightly grease with butter.
  3. In a medium bowl, whisk flour, baking powder, and salt.
  4. In another bowl, mix melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth.
  5. Alternate adding flour mixture and milk into the wet ingredients, mixing just until combined.
  6. Toss blueberries in 1 tablespoon flour, then gently fold into the batter.
  7. 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.