Blueberry Lemon Loaf Cake Recipe

If you’re on the hunt for a delightful, moist, and tangy treat, you’ve got to try this Blueberry Lemon Loaf Cake Recipe. It’s that perfect balance between sweet and bright citrus flavor with bursts of fresh blueberries in every bite. Whether you’re baking for a cozy afternoon tea or just craving something homemade and special, this loaf cake never disappoints. Stick around—I’ll share all my tips to ensure your Blueberry Lemon Loaf Cake turns out absolutely fan-freaking-tastic!

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Ingredients & Why They Work

This Blueberry Lemon Loaf Cake recipe uses straightforward ingredients that come together for that homemade magic. When choosing your blueberries, fresh and plump is best to get juicy pops of flavor. And don’t skip the lemon zest—it’s a game changer for aroma and bright notes.

• Flour: Provides structure; use all-purpose for a tender crumb.
• Salt: Enhances flavor and balances the sweetness.
• Baking powder: Gives the loaf its rise and lightness.
• Butter: Adds richness and moisture; I like to use unsalted so I can control salt levels.
• Eggs: Bind everything, add richness and lift.
• Sugar: Sweetens and helps tenderize the crumb.
• Greek yogurt: Slight tang and moisture; makes the loaf wonderfully soft.
• Vanilla extract: Adds warm, smooth undertones.
• Lemon juice: Fresh and zesty, brightens the whole cake.
• Lemon zest: Concentrated lemon oils for intense flavor.
• Milk: Balances batter moisture and helps with texture.
• Blueberries: Fresh berries burst with sweetness and color.
• Icing sugar (for glaze): Sweetens and thickens the glaze to perfection.

Tweak to Your Taste

One of my favorite things about this Blueberry Lemon Loaf Cake recipe is how flexible it is. I often like to play around with different add-ins or swap dairy depending on what I have on hand—feel free to make it your own!

• Variation: Swap blueberries for raspberries or blackberries for a different berry twist—I’ve done this and loved the tart-sweet combo with lemon.
• Dairy-Free Option: Try coconut yogurt and plant-based milk instead of Greek yogurt and cow’s milk; it works surprisingly well.
• Extra Zest: Add a bit more lemon zest if you’re a citrus fanatic like me—it really wakes up the flavor.
• Nutty Crunch: Sprinkle chopped almonds or walnuts into the batter for texture—you’ll thank me later!

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

Step 1: Prep Like a Pro

Start by preheating your oven to 370°F (that’s about 188°C for my metric friends). While it heats, grease a loaf pan generously with butter or line it with parchment paper for easy removal later. This simple step saves you scrambling to get the loaf out without crumbs breaking off. I personally go with parchment because it’s foolproof.

Step 2: Mix Your Dry Ingredients

Whisk together the flour, salt, and baking powder in a medium bowl. Making sure these are well combined before adding wet ingredients helps your cake bake evenly and rise properly.

Step 3: Combine the Wet Ingredients

Using an electric mixer, beat the butter, eggs, sugar, Greek yogurt, vanilla, lemon juice, and lemon zest until everything is smooth and creamy. This step smells amazing—like a fresh lemon bakery—and is where the magic starts. I find mixing this well ensures my loaf never feels dense.

Step 4: Alternate Adding Dry and Wet

Now, add half of your flour mixture followed by half of the milk, mixing gently after each addition. Then add the remaining flour and milk the same way, mixing just enough to blend. Overmixing at this stage can make your loaf tough, so take it slow—you’ll see the batter come together beautifully.

Step 5: Fold in the Blueberries

Gently fold your blueberries into the batter with a spatula or wooden spoon. This is a key step to avoid squishing the berries and turning the batter purple. I love how these bursts of berry pockets make every slice exciting.

Step 6: Bake, Cool & Glaze

Pour the batter into your prepared loaf pan and bake for 48 to 53 minutes. Start checking around 45 minutes by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Once done, move the loaf to a wire rack to cool.

While still slightly warm, whisk together melted butter, icing sugar, lemon juice, and vanilla to make the glaze. Pour this over the loaf—trust me, it adds a shiny glaze that seals in moisture and flavors perfectly.

How to Serve Blueberry Lemon Loaf Cake Recipe

Garnishes

I love a simple dusting of powdered sugar and a few fresh blueberries on top when serving. Sometimes, I’ll add a sprig of mint or a thin lemon slice on the side for that pretty, inviting touch. These little garnishes make it feel special even for a casual family snack time.

Side Dishes

This loaf cake pairs wonderfully with a cup of hot tea or coffee—perfect for breakfast or afternoon tea. If I’m serving brunch, I like to add some fresh fruit salad or a creamy yogurt parfait alongside for a refreshing balance.

Creative Ways to Present

For celebrations, I’ve served slices with a drizzle of whipped cream and a sprinkle of lemon zest and crushed pistachios for a fun texture. You can also slice thin and toast lightly before serving with a smear of honey butter—such a treat!

Make Ahead and Storage

Storing Leftovers

I store leftover Blueberry Lemon Loaf Cake tightly wrapped in plastic wrap or in an airtight container at room temperature. It keeps fresh and moist for about 2–3 days, which is perfect because it rarely lasts longer in my house!

Freezing

This loaf cake freezes beautifully. I slice it first, then individually wrap slices in plastic wrap and place them in a freezer bag. When you’re ready, just thaw a slice at room temperature or warm gently in the microwave for a quick snack.

Reheating

I find reheating a slice for about 15 seconds in the microwave brings the flavors and soft texture right back to life. You could also warm it in a toaster oven at low heat—just keep an eye so it doesn’t dry out.

FAQs

Final Thoughts

This Blueberry Lemon Loaf Cake recipe is one of my absolute favorites to bake when I want something that feels homemade yet special. The bright lemon, juicy blueberries, and tender crumb make every bite a little moment of joy. Once you try it, you’ll see why I keep coming back to it—and I hope you enjoy baking and sharing it just as much as I do. So go ahead, try it out and make it your new go-to loaf cake!

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