Lemon Blueberry Loaf Cake Recipe

Intro

There are some cakes that feel like a little slice of happiness, and this Lemon Blueberry Loaf Cake Recipe is exactly that for me. Bright, soft, and full of fresh flavor, it’s the kind of cake I bake when I want my kitchen to smell like sunshine. I’ve made this loaf on slow weekends, rushed mornings, and even late nights when I needed something comforting but still light.

This Lemon Blueberry Loaf Cake Recipe is simple, cozy, and incredibly rewarding. The lemon gives it that fresh, zingy lift, while the blueberries burst into sweet little pockets as the cake bakes. It’s not fancy, not fussy, and honestly? That’s what makes it perfect.

If you’ve ever wanted a cake that works for breakfast, dessert, or an afternoon coffee break, you’re in the right place.

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What Is Lemon Blueberry Loaf Cake?

Lemon blueberry loaf cake is a soft, moist quick bread-style cake baked in a loaf pan. It’s lighter than pound cake but richer than muffins. The flavor is all about balance: bright citrusy lemon paired with juicy blueberries that melt slightly into the crumb.

What I love most about this cake is how approachable it is. No layers. No frosting stress. Just mix, bake, and slice. It’s the kind of recipe you keep coming back to because it always works and always tastes like you put in more effort than you actually did.

This Lemon Blueberry Loaf Cake Recipe has a tender crumb, a gentle lemon sweetness, and just enough richness to feel indulgent without being heavy.

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Equipment List

You don’t need anything fancy here. This is everyday baking at its best.

• 1 loaf pan (9×5-inch works best)
  
• Mixing bowls (1 large, 1 medium)
  
• Whisk
  
• Rubber spatula
  
• Microplane or fine grater (for lemon zest)
  
• Measuring cups and spoons
  
• Parchment paper (optional but helpful)
  
• Cooling rack
  

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Ingredients

Here’s what goes into this lovely loaf. Simple pantry staples with fresh flavor.

• 1 ½ cups all-purpose flour
  
• 1 teaspoon baking powder
  
• ¼ teaspoon baking soda
  
• ¼ teaspoon salt
  
• ¾ cup granulated sugar
  
• Zest of 2 lemons
  
• ½ cup unsalted butter, melted and slightly cooled
  
• 2 large eggs, room temperature
  
• ⅓ cup fresh lemon juice
  
• ½ cup plain yogurt or sour cream
  
• 1 teaspoon vanilla extract
  
• 1 ¼ cups fresh blueberries
  
• 1 tablespoon flour (for coating blueberries)
  

Optional Lemon Glaze

• ½ cup powdered sugar
  
• 1–2 tablespoons fresh lemon juice
  

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Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or lightly grease it with butter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Build the Lemon Sugar

In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the sugar feels slightly damp and smells amazing. This step makes a huge difference in flavor.

Step 4: Add Wet Ingredients

Whisk the melted butter into the lemon sugar. Add eggs one at a time, then mix in lemon juice, yogurt, and vanilla until smooth.

Step 5: Combine

Gently fold the dry ingredients into the wet mixture. Don’t overmix — stop as soon as the batter comes together.

Step 6: Add Blueberries

Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.

Step 7: Bake

Pour the batter into the pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out mostly clean.

Step 8: Cool

Let the loaf cool in the pan for 15 minutes, then transfer to a rack to cool completely.

Step 9: Glaze (Optional)

Whisk powdered sugar and lemon juice. Drizzle over cooled cake.

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What Makes This Lemon Blueberry Loaf Cake So Good

The secret is balance. Lemon can be sharp, blueberries can be sweet, and this recipe brings them together beautifully. The yogurt keeps the crumb soft and moist, while the lemon zest gives depth without overpowering.

Every bite of this Lemon Blueberry Loaf Cake Recipe feels fresh, not heavy. It’s sweet, but not cloying. Bright, but still comforting.

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Fresh vs Frozen Blueberries

Fresh blueberries are my favorite for this recipe. They hold their shape and give cleaner bursts of flavor.

If you’re using frozen blueberries:

• Do not thaw them
  
• Toss well in flour
  
• Expect a slightly more purple swirl in the batter
  

Both work beautifully, so don’t stress.

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Tips From My Kitchen

• Always zest lemons before juicing them
  
• Room temperature eggs mix more smoothly
  
• Don’t overbake — dry loaf cake is a heartbreak
  
• Let the cake cool fully before slicing for clean cuts
  

I’ve learned all of this the messy way, so you don’t have to.

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How to Store Lemon Blueberry Loaf Cake

• Room temperature: 2 days, tightly wrapped
  
• Refrigerator: Up to 5 days
  
• Freezer: Slice, wrap, and freeze for up to 2 months
  

This cake freezes beautifully, which makes it perfect for planning ahead.

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Serving Ideas

This Lemon Blueberry Loaf Cake Recipe is incredibly versatile:

• Serve warm with tea or coffee
  
• Toast slices lightly and add butter
  
• Dress it up with whipped cream and berries
  
• Pack it for picnics or brunch spreads
  

It always disappears faster than expected.

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Why I Keep Baking This Cake

I’ve tested a lot of loaf cakes over the years, but this one stays in rotation. It’s reliable, forgiving, and always makes people smile. It feels homemade in the best way — not perfect, just real and comforting.

This Lemon Blueberry Loaf Cake Recipe reminds me why I love baking in the first place. Simple ingredients, honest flavors, and that quiet joy when someone takes a bite and immediately asks for the recipe.