Lemon Blueberry Loaf Cake
Bright, moist, and bursting with fresh flavor, this Lemon Blueberry Loaf Cake combines zesty lemon with juicy blueberries in a soft, tender crumb. Finished with a light lemon glaze, it’s perfect for breakfast, brunch, or dessert. This easy loaf cake is a refreshing treat that feels both comforting and elegant.
Ingredients
For the Cake:
- 1½ cups 190 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 large eggs
- ½ cup 120 ml milk or buttermilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour for coating blueberries
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 –3 tablespoons lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar:
- In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs and flavor:
- Add eggs one at a time, mixing well after each.
- Stir in lemon juice, lemon zest, and vanilla extract.
Combine wet and dry:
- Add dry ingredients alternately with milk, mixing until just combined.
Add blueberries:
- Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Bake:
- Pour batter into the prepared pan.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glaze (optional):
- Mix powdered sugar with lemon juice and drizzle over the cooled cake.
Notes
- Prevent sinking: Coating blueberries in flour helps them stay evenly distributed.
- Extra lemon flavor: Add more zest or a drop of lemon extract.
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months.