Blueberry Lemon Loaf Cake
If you could capture the feeling of a bright afternoon in a dessert, this blueberry lemon loaf cake would come very close. It combines the freshness of lemon with the natural sweetness of blueberries, creating a loaf that is light, fragrant, and comforting at the same time. As it bakes, the kitchen fills with a citrus aroma that hints at the tender crumb waiting inside.
This cake works beautifully for many occasions. It fits just as well on a brunch table as it does alongside an afternoon coffee or as a simple dessert after dinner. Finished with a delicate lemon glaze, it feels special without being complicated.
Ingredients
For the Loaf Cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from about one large lemon
- 2 tablespoons fresh lemon juice
- ½ cup (120 ml) plain Greek yogurt or sour cream
- 1 cup (150 g) blueberries, fresh or frozen
- 1 tablespoon flour for coating the blueberries
For the Lemon Glaze
- ½ cup (60 g) powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Instructions
Prepare the Oven and Pan
Set the oven to 175°C or 350°F. Grease a standard 8×4 inch loaf pan and line it with parchment paper, allowing some overhang so the cake can be lifted out easily after baking.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Keep this mixture aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter with the sugar until pale and fluffy. This usually takes two to three minutes and helps create a soft, tender texture.
Add the Wet Ingredients
Mix in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice. The mixture may look slightly split at this stage, which is normal and will correct itself later.
Bring the Batter Together
Add the dry ingredients and the yogurt or sour cream in alternating additions, starting and ending with the dry mixture. Stir just until everything is incorporated, avoiding overmixing.
Fold in the Blueberries
Lightly coat the blueberries with one tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula.
Bake
Transfer the batter to the prepared pan and level the surface. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil halfway through baking.
Cool and Glaze
Allow the cake to rest in the pan for ten minutes before moving it to a wire rack. Once completely cool, whisk the powdered sugar with lemon juice and drizzle the glaze over the loaf. Let it set before slicing.
Nutritional Information per Slice
- Calories: 265 kcal
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Sugars: 20 g
- Calcium: 40 mg
- Vitamin C: 6 mg
Why This Recipe Works
This loaf cake balances richness and freshness in a very natural way. The butter gives it structure and softness, while the lemon brightens the flavor and keeps it from feeling heavy. Blueberries add bursts of sweetness and moisture, making each slice interesting and satisfying. It is easy to prepare with basic ingredients and does not require special tools, yet the result feels polished and bakery worthy.
Background and Inspiration
The combination of lemon and blueberries has been a favorite in baking for generations, particularly in American and European kitchens. This recipe takes inspiration from traditional pound cakes, which were once dense and rich, and adapts them into a lighter, more modern loaf. The result is a simple cake with a refined flavor profile that feels both familiar and timeless.
Key Ingredients Explained
- Lemon: Zest provides aroma while juice adds brightness and balance to the sweetness.
- Blueberries: These add natural sweetness, color, and juiciness throughout the loaf.
- Butter: Essential for richness and a soft crumb.
- Greek Yogurt or Sour Cream: Contributes moisture and a subtle tang that complements the citrus.
- Flour and Sugar: Work together to give the loaf structure and gentle sweetness.
Storage Tips
- At room temperature: Keep in an airtight container for up to three days.
- In the refrigerator: Stores well for up to five days. Bring to room temperature before serving.
- In the freezer: Wrap tightly and freeze for up to two months. Thaw fully and add glaze just before serving.
Variations to Try
- Add poppy seeds for extra texture and a classic bakery feel.
- Replace half the flour with whole wheat flour and slightly reduce the sugar for a lighter option.
- Swirl sweetened cream cheese into the batter before baking for a creamy contrast.
- Bake the batter as muffins for individual portions, adjusting the baking time to 20 to 25 minutes.
- Experiment with other berries like raspberries or blackberries for a different flavor profile.
Serving Suggestions
This blueberry lemon loaf pairs well with black coffee or Earl Grey tea. For dessert, serve it with vanilla ice cream or a spoonful of lemon curd. At brunch, it complements fresh fruit and lightly sparkling lemonade, echoing its citrus notes beautifully.
