Lemon Blueberry Loaf Cake - Recipes By Clare

A moist, tender citrus-infused cake bursting with blueberries—perfect for breakfast, brunch, or a sweet treat with tea.

Introduction

There is something uniquely satisfying about the combination of bright citrus and juicy berries. Lemon and blueberry are a classic pairing, and when combined in a soft, buttery loaf cake, the result is a dessert that’s fresh, vibrant, and indulgently delicious. Whether you’re looking for a sweet breakfast bread, a thoughtful homemade gift, or an elegant dessert to serve with afternoon tea, this lemon blueberry loaf cake is a beautiful choice.

Unlike store-bought versions that can be overly sweet or dry, this homemade recipe yields a perfectly balanced loaf that’s rich yet light, sweet but not overpowering, and just tart enough to highlight the natural flavor of fresh lemon juice and zest. The blueberries provide bursts of fruity sweetness and an appealing contrast in texture. Topped optionally with a simple lemon glaze, it becomes an even more irresistible treat.

In this article, we will walk you through each step of making this loaf cake, from selecting ingredients to troubleshooting baking issues. You’ll also find expert baking tips, storage and serving suggestions, calorie information, and variations to suit dietary preferences.

Ingredients (Makes One 9×5-inch Loaf)

Dry Ingredients:

1¾ cups (220 g) all-purpose flour
Provides the structural base for the loaf. Make sure to measure it correctly by spooning into the measuring cup and leveling it off.
1 teaspoon baking powder
Helps the cake rise for a soft, airy texture.
½ teaspoon baking soda
Reacts with the acidic lemon juice and yogurt to enhance rise and tenderness.
½ teaspoon salt
Balances the sweetness and enhances the flavor.
Zest of 2 lemons (about 2 tablespoons)
The zest carries fragrant oils that intensify lemon flavor in the batter.

Wet Ingredients:

1 cup granulated sugar
Sweetens the loaf and aids in the tender crumb texture.
2 large eggs (room temperature)
Provide structure, richness, and emulsify the batter.
½ cup plain Greek yogurt or sour cream
Adds tang, moisture, and helps keep the loaf soft for days.
¼ cup vegetable oil
Provides moisture without heaviness; keeps the crumb tender.
2 tablespoons fresh lemon juice
Adds a tart zing and reacts with leavening agents for lift.
1 teaspoon vanilla extract
Adds depth of flavor and rounds out the citrus notes.

Add-ins:

1 cup fresh or frozen blueberries
Adds juicy sweetness throughout. If using frozen, do not thaw before adding.
1 tablespoon flour (for tossing berries)
Helps prevent berries from sinking to the bottom during baking.

Instructions

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C).
Lightly grease a standard 9×5-inch loaf pan with butter or nonstick spray.
For easy removal, you can also line the pan with parchment paper, leaving a slight overhang on the sides.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
Make sure the zest is well distributed to infuse the batter evenly with lemon flavor.

Step 3: Beat Sugar and Eggs

In a separate bowl, beat together the sugar and eggs using a handheld mixer or a whisk.
Beat for about 2 minutes until the mixture becomes light in color and slightly thickened. This aeration helps create a fluffy texture in the finished loaf.

Step 4: Add the Wet Ingredients

Add the Greek yogurt (or sour cream), vegetable oil, lemon juice, and vanilla extract to the egg-sugar mixture.
Whisk until the batter is smooth and all wet ingredients are well incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture.
Use a rubber spatula or wooden spoon to gently fold everything together.
Stir just until combined—overmixing can lead to a dense or tough loaf.

Step 6: Add the Blueberries

Toss your blueberries in 1 tablespoon of flour. This helps suspend them throughout the batter, preventing them from sinking to the bottom.
Gently fold the blueberries into the batter, taking care not to crush them.

Step 7: Bake the Loaf

Pour the batter into your prepared loaf pan and smooth the top.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly before the inside is done, tent the loaf lightly with aluminum foil in the last 15 minutes of baking.

Step 8: Cooling and Optional Glazing

Allow the cake to cool in the pan for about 10 minutes before removing.
Transfer the loaf to a wire rack to cool completely before slicing.
Optionally, drizzle with a simple lemon glaze for extra citrus flavor.

Lemon Glaze (Optional)

To elevate the lemon flavor and create a glossy finish, a simple glaze can be added once the loaf is cool.

Glaze Ingredients:

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions:

Whisk together until smooth and drizzle over the cooled loaf.
Allow the glaze to set for 10–15 minutes before serving or slicing.

Tips for Success

Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature. This helps them blend more smoothly into the batter.
Use Fresh Lemons: Freshly squeezed juice and freshly grated zest give the brightest flavor.
Avoid Overmixing: Mixing too much can activate the gluten in flour, making the loaf tough.
Don’t Overbake: Start checking at 50 minutes and test with a toothpick.
Toss Blueberries in Flour: This simple step helps keep them from sinking.

Variations

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Vegan Adaptation: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), use plant-based yogurt, and replace honey or glaze with a vegan-friendly version.
Citrus Twist: Try orange zest and juice for a different take on the flavor profile.
Nutty Addition: Add ¼ cup of chopped almonds or walnuts for a crunchy texture contrast.

Storage and Make-Ahead

Room Temperature: Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer freshness, refrigerate for up to 5 days. Allow to come to room temperature or warm slightly before serving.
Freezing: This loaf freezes beautifully. Wrap slices or the entire loaf tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight at room temperature.

Serving Suggestions

Serve warm slices with a pat of butter or a dollop of whipped cream.
Pair with a hot cup of tea or cold glass of milk for a satisfying snack.
Use it as a sweet side for brunch spreads with quiche, fruit, and coffee.

Nutrition Information (Per Slice, 12 slices total)

Calories: Approximately 280 kcal
Fat: 11 g
Carbohydrates: 39 g
Protein: 4 g
Sugars: 23 g
Fiber: 1 g

Please note, these numbers are estimates and can vary depending on the specific brands and ingredients used.

Conclusion

This lemon blueberry loaf cake is more than just a sweet bread—it’s a celebration of vibrant citrus and juicy berries, baked into a loaf that’s tender, moist, and packed with flavor. Whether enjoyed as a breakfast treat, a coffee companion, or a dessert after dinner, its bright and balanced flavor never fails to impress.

Once you try this recipe, it’s sure to become a staple in your baking rotation. The ease of preparation, the versatility of flavors, and the unbeatable freshness make it a standout choice for bakers of all skill levels.

So grab your lemons, your berries, and your loaf pan—and get baking!