Blueberry Lemon Loaf Cake

So you want a cake that feels cozy and fresh at the same time. Something you can slice, snack on, and casually go back for “just one more piece.” Meet Blueberry Lemon Loaf Cake—soft, moist, packed with juicy blueberries, and brightened up with lemon like it knows exactly what it’s doing.

This is the kind of loaf that disappears faster than you planned. Don’t say I didn’t warn you.

Why This Recipe Is Awesome

Let’s talk loaf perks:

• Perfect balance – Sweet blueberries + zesty lemon = undefeated combo.
• Super moist – No dry, crumbly sadness here.
• Easy one-bowl vibes – Minimal mess, maximum reward.
• Snack or dessert – Works for breakfast, tea time, or late-night slicing.
• Freezer-friendly – Yes, you can hide some for later.

Also, loaf cakes feel productive. Like, “I baked something” energy.

Ingredients You’ll Need

Loaf Batter

• All-purpose flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 2 tsp
• Pinch of salt – Always
• Lemon zest – 1½ tbsp
• Eggs – 2 large
• Neutral oil or melted butter – ½ cup
• Milk or yogurt – ½ cup
• Lemon juice – 2 tbsp
• Vanilla extract – 1 tsp

Blueberries

• Blueberries – 1½ cups (fresh or frozen)
• Flour – 1 tbsp (to coat berries)

Optional lemon glaze:

• Powdered sugar
• Lemon juice

Key tip: Toss blueberries in flour so they don’t sink to the bottom like they’re avoiding responsibility.

Step-by-Step Instructions

1. Preheat the oven.
   180°C / 350°F. Line or grease a loaf pan.
2. Mix dry ingredients.
   In a bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
3. Mix wet ingredients.
   In another bowl, whisk eggs, oil, milk, lemon juice, and vanilla.
4. Combine.
   Pour wet into dry and mix gently until just combined.
5. Prep blueberries.
   Toss blueberries with flour, then gently fold into batter.
6. Pour into pan.
   Smooth the top and tap pan lightly to remove air bubbles.
7. Bake.
   Bake for 50–60 minutes until a toothpick comes out clean.
8. Cool.
   Let cool in the pan for 15 minutes, then transfer to a rack.
9. Optional glaze moment.
   Drizzle lemon glaze once completely cooled.

Common Mistakes to Avoid

• Overmixing the batter.
  That’s how you get dense loaf sadness.
• Skipping the flour on blueberries.
  Sink city. Every time.
• Overbaking.
  Check at 50 minutes—ovens love chaos.
• Glazing while warm.
  Glaze will melt and disappear.

Alternatives & Substitutions

• Yogurt swap: Use Greek yogurt for extra moisture.
• Oil-free: Replace oil with applesauce (texture changes slightly).
• Orange twist: Use orange zest instead of lemon.
• Whole wheat: Use half whole wheat flour for depth.
• Extra blueberries: Yes, always yes.

IMO, lemon glaze takes this from “nice loaf” to “bakery flex.”

FAQ

Can I use frozen blueberries?
Yes—don’t thaw them.

Why did my loaf crack on top?
Totally normal. That’s character.

Can I freeze this cake?
Yes! Wrap slices tightly and freeze.

Is this loaf very sweet?
Moderate sweetness with bright citrus balance.

Can I make muffins instead?
Absolutely—reduce bake time to 20–25 minutes.

Do I need the glaze?
No, but also… yes.

Final Thoughts

This Blueberry Lemon Loaf Cake is soft, bright, and ridiculously easy to love. It’s the kind of bake that works for almost any occasion—or no occasion at all.

Slice it thick, enjoy the citrusy goodness, and accept the fact that you’ll be back for another piece. You’ve been warned. 🍋🫐🍰