Lemon Blueberry Loaf Cake

This lemon blueberry loaf cake has a moist and tender crumb, with bursts of juicy blueberries adding pockets of sweetness. The bright, tangy lemon flavor perfectly balances the sweetness, creating a refreshing and delightful treat!

lemon blueberry loaf cake

About This Recipe

There isn’t a more iconic pairing than lemon and blueberries, especially when it comes to summer desserts, and today I’m going to be sharing with you the easiest, most delicious dessert you can make with lemons and blueberries! A lemon blueberry loaf cake: a soft and tender lemon cake, that is bursting with fresh lemon flavor, has little pockets of sweet blueberries, and is finally topped with a luscious homemade lemon curd.

For this recipe, I used my Lemon Loaf Cake recipe and just folded in some fresh blueberries, and for the topping, I used my very own homemade Lemon Curd (if you have not tried lemon curd before, then you are missing out on the most silky and creamy lemon custard there is!) that’s so easy to whip up and can be made days ahead. To make it even easier, you could top it with some simple glaze or even a lemon glaze (the recipe for lemon glaze is included in my Iced Lemon Loaf Cake recipe).

The best part about this recipe is how simple and easy it is to put together, no special equipment is needed(all you need is a bowl and a whisk), it’s made with simple pantry-staple ingredients and can be made by literally anyone, no matter their skill level in baking!

If you love one-bowl recipes as much as I do (c’mon who doesn’t hate having to do the dishes?), then you have to try these treats: Banana Peanut Butter Cake, Banana Chocolate Swirl Cake, Flourless Chocolate Cake, Chocolate Strawberry Whoopie Pies.

What You Need To Make Lemon Blueberry Loaf Cake

All-Purpose Flour: you don’t need any other type of flour, and I have not tried this recipe with any other types of flour.

Lemons: you’ll need 2-3 lemons for their zest and juice, do not use bottled lemon juice!!

Butter: melt the butter and let it cool down slightly before using it in the cake. Since we’re going to melt the butter anyway it does not need to be at room temp. before you start.

Yogurt: using full-fat yogurt (or Greek yogurt) is highly recommended but you could also substitute yogurt for sour cream.

Eggs: make sure to use room temp. eggs for the best results. Here’s a hack to quickly bring eggs to room temp.

Blueberries: both fresh and frozen blueberries will work for this recipe.

Baking Powder: this is the rising agent that will make the cake soft and fluffy, so make sure your baking powder isn’t expired or the cake may fail to rise in the oven.

Salt: adding a little bit of salt to desserts always helps to balance the overall sweetness.

lemon blueberry loaf cake

Pro Tips

Here are some pro tips to follow when baking a lemon blueberry loaf cake:

  • Use Fresh Ingredients: Ensure your blueberries are fresh and ripe for the best flavor and texture. (Frozen blueberries will work too.)
  • Coat Blueberries in Flour: Toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom.
  • Room Temperature Ingredients: Use room temperature eggs, and yogurt for a smoother batter and better rise.
  • Here’s a hack to quickly bring eggs to room temp.: place the eggs in a bowl of warm (not hot!) for a couple of minutes.
  • Zest First, Juice Later: Zest the lemons before juicing to make the process easier and ensure maximum flavor.
  • Don’t Overmix: Mix the batter just until combined to avoid a dense, tough loaf.
  • Line the Pan: Line the loaf pan with parchment paper for easy removal and a clean presentation.
  • Check for Doneness: Use a toothpick to test the center of the loaf; it should come out clean or with a few moist crumbs.
  • Cool Completely: Allow the loaf to cool completely before slicing to ensure it holds its shape.
  • Adjust Baking Time: Keep an eye on the baking time, as ovens vary. Check for doneness a few minutes before the suggested time.
lemon blueberry loaf cake

FAQ’s

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just be sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking and turning the batter blue.

How do I prevent the blueberries from sinking to the bottom of the loaf?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps keep them suspended throughout the loaf.

Can I substitute lemon juice with lemon extract?

I do not recommend it, but if you do decide to do it, then use it sparingly. Lemon extract is more concentrated, so start with a teaspoon and adjust to taste.

How do I know when the loaf is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. Keep in mind that loaf cakes take longer to bake compared to regular cakes because they’re much denser, so if you feel that the top is browning too quickly, you can cover it with some aluminum foil and continue to bake until it’s fully done.

Why is my loaf dense and not fluffy?

Overmixing the batter can lead to a dense loaf. Mix just until the ingredients are combined. Also, make sure your baking powder and baking soda are fresh. Again keep in mind that loaf cakes are a bit denser than regular cakes.

How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for longer storage.

Can I make the loaf gluten-free?

Yes, you can use a gluten-free flour blend. Make sure it includes xanthan gum or another binding agent for the best texture. An important note here is that I HAVE NOT tried making gluten-free lemon blueberry loaf cake.

Do I have to top the cake with lemon curd?

Although I love the flavor it adds to the loaf cake, you can always just eat the cake plain or top it with a simple powdered sugar glaze (powdered sugar plus milk) or make a lemon glaze or even a blueberry glaze.

To make Lemon glaze:

  • Mix powdered sugar with freshly squeezed lemon juice until you reach your desired consistency. Drizzle it over the cooled loaf.
lemon blueberry loaf cake

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them in my stories!

Are you a lemon lover? Then here are some of my best lemon dessert recipes: Lemon Crinkle Cookies, Lavender Lemon Bundt Cake, and Lemon Tres Leches Cake.

Recipe Card

Lemon Blueberry Loaf Cake

This lemon blueberry loaf cake has a moist and tender crumb, with bursts of juicy blueberries adding pockets of sweetness. The bright, tangy lemon flavor perfectly balances the sweetness, creating a refreshing and delightful treat!

Prep Time: 15 min

Cook Time: 45 min

Total Time: 60 min (not including cooling time)

Course: Dessert

Servings: 10

Calories: 372kcal

Ingredients

  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 1 cup granulated sugar (200g)
  • zest of 2 lemons
  • 2 large eggs, room temp.
  • 1/2 cup full-fat yogurt, room temp. (or sour cream) (120g)
  • 1/4 cup lemon juice
  • 1 1/2 cups all-purpose flour (180g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • ~1 cup blueberries, tossed in flour (135g)
  • 1 cup lemon curd (for the glaze)

Equipment/Utensils

  • Large bowl
  • Whisk
  • Spatula
  • 8 x 3 inch (20 x 8 cm) loaf pan (medium-sized loaf pan)

Instructions

  1. Preheat the oven to 160 °C / 320 °F, grease and line a 8 x 3 inch (20 x 8 cm) loaf pan. Any pan that’s slightly bigger and smaller will also work.
  2. In a large bowl combine melted butter, granulated sugar, and, lemon zest. Use a whisk to combine.
  3. Add in the eggs and whisk to combine.
  4. Next add in yogurt and lemon juice, whisk until fully incorporated.
  5. Sift in all-purpose flour, baking powder, and salt. Use a spatula to fold the dry ingredients into the wet until they’re fully incorporated.
  6. Transfer 1/3 of the batter into the prepared loaf pan and spread it out.
  7. Now add blueberries covered in flour into the remaining batter and fold to combine.
  8. Transfer all of the batter into the prepared pan, this will prevent the blueberries from sinking to the bottom of the pan.
  9. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs on it.
  10. Once baked, let the cake cool down for 15-20 minutes in the pan, then transfer it onto a cooling rack to cool completely. Note: Loaf cakes take longer to cool than regular cakes.
  11. Once the cake has cooled completely, spread on a generous amount of lemon curd and top it off with more blueberries. Enjoy!

Nutrition

Calories: 371.61kcal

Total Fat: 17.47g

Carbs: 48.91g

Sugars: 31.89g

Protein: 5.7g

Sodium: 5361.16mg

Fiber: 0.99g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **

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