This moist, fluffy, and perfectly sweet Lemon Blueberry Loaf Cake is packed with fresh citrus zest and juicy, bursting berries. Finished with a tangy sweet glaze, this easy-to-make loaf cake is perfect for breakfast, brunch, or dessert!
The Ultimate Lemon Blueberry Loaf Cake
Hello, fellow bakers! If there is one recipe you absolutely need to have in your baking arsenal, it is this incredible Lemon Blueberry Loaf Cake. There is just something undeniably magical about the combination of bright, zesty lemon and sweet, juicy blueberries baked into a tender, melt-in-your-mouth loaf cake.
Whether I am hosting a spring brunch, bringing a treat to a friend, or just craving something sweet with my morning coffee, this Lemon Blueberry Loaf Cake is my reliable, tried-and-true favorite. Every single slice of this loaf cake delivers the perfect balance of tart and sweet!
Recipe Overview
| Prep Time | Cook Time | Total Time | Yields |
| 15 minutes | 55 minutes | 1 hour 10 minutes | 1 Loaf (8-10 slices) |
What You Need for Your Lemon Blueberry Loaf Cake
Gather up these simple pantry staples to get started on your beautiful Lemon Blueberry Loaf Cake:
For the Loaf Cake:
1 ½ cups all-purpose flour (plus 1 tablespoon to toss with the berries)
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
⅓ cup unsalted butter, melted (or neutral oil for extra moisture)
2 large eggs, at room temperature
½ cup sour cream or plain Greek yogurt (the secret to a moist loaf cake!)
2 tablespoons fresh lemon juice
1 ½ tablespoons fresh lemon zest (about 2 medium lemons)
1 teaspoon vanilla extract
1 ½ cups fresh blueberries (or frozen, do not thaw!)
For the Lemon Glaze:
1 cup powdered sugar
1 ½ to 2 tablespoons fresh lemon juice
How to Make the Perfect Lemon Blueberry Loaf Cake
Follow these simple steps, and your kitchen will smell heavenly in no time:
Prep Your Space: Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides so you can easily pull the loaf cake out later.
Mix the Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set this aside.
Massage the Sugar and Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and resembles wet sand. This step releases the citrus oils and makes your Lemon Blueberry Loaf Cake taste incredibly vibrant!
Combine the Wet Ingredients: Whisk the melted butter (or oil) into the lemon sugar. Add the eggs one at a time, whisking well after each. Stir in the sour cream, lemon juice, and vanilla extract until smooth.
Form the Batter: Gently fold the dry ingredients into your wet ingredients until just combined. Be careful not to overmix, or your loaf cake will become dense.
Prep the Blueberries: In a small bowl, toss your blueberries with the remaining 1 tablespoon of flour. This keeps them from sinking to the bottom of your Lemon Blueberry Loaf Cake! Gently fold the floured berries into the batter.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf cake comes out clean or with a few moist crumbs.
Cool: Let the cake cool in the pan for 15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely.
The Finishing Touch: The Lemon Glaze
A Lemon Blueberry Loaf Cake just isn't complete without a sweet drizzle!
Pro Tip: Make sure your loaf cake is completely cool before adding the glaze, otherwise, it will melt right off and soak into the cake instead of creating that beautiful, snowy top.
In a small bowl, whisk together the powdered sugar and 1 ½ tablespoons of lemon juice.
If it's too thick, add the remaining half tablespoon of lemon juice. If it's too thin, add a sprinkle more powdered sugar.
Drizzle generously over the cooled loaf cake, slice, and enjoy!
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