Lemon Blueberry Loaf Cake
Updated April 05, 2019
Lemon Blueberry Loaf Cake-this light and lemony loaf cake is bursting with blueberries. Enjoy a slice for dessert today!
Blueberry Lovers Loaf Cake
I can never keep up with what our boys will and won’t eat. It changes daily. One day they LOVE something and want to eat it all day long and the next day they won’t touch it. Kids!
The boys were both on a major blueberry kick so I stocked up, but then they both decided they didn’t want to eat them. I have no idea why. The blueberries were plump, juicy, and delicious. The boys were just in one of their phases! I didn’t want the blueberries to go to waste, so I decided to bake a Lemon Blueberry Loaf Cake. Cake is always a good idea:)
We love this lemon loaf cake because is easy to make and the lemon blueberry combo is divine!
The cake is light, lemony, and bursting with fresh blueberries!
I drizzle the cake with a sweet lemon glaze before serving and it is the perfect finishing touch!
A Perfect Dessert
Slice, serve, and enjoy! This Lemon Blueberry Loaf Cake is great for dessert, a sweet snack, or even breakfast. We love making it during blueberry season when the blueberries are the best, but if you don’t have fresh blueberries, you can use frozen blueberries. They are still good, just stir them in gently so you don’t turn the cake purple.
The second I pulled the cake out of the oven the boys came running. They were jumping up and down for a slice of Lemon Blueberry Loaf Cake! But wait, I thought they didn’t like blueberries. Silly kids! 🙂
More Blueberry Recipes You Might Like:
- Best Blueberry Muffins
- Lemon Blueberry Muffins
- Blueberry Banana Bread
- Lemon Blueberry Sweet Rolls
- Blueberry Cream Cheese Biscuits
Lemon Blueberry Loaf Cake
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 1/2 cup oil vegetable, canola, or coconut oil
- 2 large eggs slightly beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
- Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
Nutrition
Have you tried this recipe?
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Made this yesterday, since I was craving a lemon cake. It was delicious, easy, and moist!
Glad you enjoyed the cake!
My family absolutely loves this recipe. Can you make these and freeze them to eat later?
Yes!
This looks amazing! Wanted to make it now but I don’t have buttermilk. Can I use regular 2%? If so,how much would I need?
Annnd I just saw above comments lol forget I asked lol
You can use 1 tablespoon lemon juice or vinegar and enough 2% or whole milk to make 1 cup, if a recipe calls for buttermilk.
Outstanding flavor! I would not recommend substituting coconut oil for the oil. I did and the oil solidified the minute it touched the cold buttermilk. Pretty gross, but I incorporated it as best I could. The final product is delicious, but dense and not crumbly like the one you photographed.
Can you substitute for buttermilk?
Followed the recipe and it was so delicious! If I’m looking for a sweet bread recipe to make I always come back to your page, you never let us down with your recipes!
Everyone loved the bread and requested I make it again soon!
I made this last week! It was excellent! I have one baking right now. It is great for breakfast.
We picked a whole lot of lemons off the tree and wanted to make a simple loaf cake that I could whip up in no time without a lot of preparation or ingredients. This recipe was easy and delicious!!!
What can replace de buttermilk?
I made two loaves for a committee meeting at church. Lots of raves for the delicious treat. The second loaf kept for one week.
Glad you liked the recipe!
Can I use this recipe to make muffins? I’m not sure if you’ve done that before and might have any idea how many muffins and cooking time, thanks!
I thought this recipe was good but I tweaked it a little. I did 2 cups of flour. I added 1/2 teaspoon of baking soda, 1/2 cup of sour cream, 1/2 cup milk, plus 1/2 cup Smart Balance margarine melted. Everything else I kept the same. The blueberry loaf turned out awesome and very moist.
Heavy and dense but good flavor.
It came out gummy and dense. I don’t know what went wrong. I will give it one more try, though.
Love this recipe. Can you make these ahead of time and freeze?
Yes!
You can do 3/4cup milk and add 2 tablespoons of white vinegar, set aside for 5minutes to sour.
I make this at least a few times each spring/summer. It’s a recipe I’ve come back to for at least the last 3-4 years. It always comes out perfect and everyone loves it.
Blueberry Lemon Loaf is a favorite in our house .
Made this lovely loaf yesterday. Texture, crumb, moisture level is perfection. But I would advise against using all coconut oil as it overwhelms the flavor of the lemon. Not sure if different brands are more strongly coconut flavored. Maria, have you ever noticed this and what brand of coconut oil do you recommend?
Use refined coconut oil for no coconut flavor.
Thanks! I’ll look for it as I will definitely be making this loaf again!
A huge hit taking this to my son for his birthday- my husband immediately requested I make another for him. It didn’t rise as much as I expected and yet was surprisingly light. I only made half the glaze, which was sufficient
Made this today for the first time. So impressed with how this turned out. So light and fluffy. This is going to be a new firm favourite in our house. Delicious!
Keeping this recipe! It came out so delicious. The lemon really came through which makes me happy! I didn’t make the glaze and found it was sweet enough on it’s own. So good!
I love love love this and make it every Easter!!! I have a friend who is gluten free. Any thoughts on substitutions?
I love love love this and make it several times a year. I have a friend who is gluten free. Any thoughts on substitutions?
I have made this several times to bring as a gift to people recovering from surgery and sometimes just for fun. Everyone loves this loaf cake. The lemony flavor with the tangy buttermilk make for a wonderful flavor and texture. The blueberries are a bonus!
I made this today it was the best thing I ever tasted
Can I/ how could I turn this loaf into bars?
I am a HORRIBLE baker but I try something at least once a week. For the first time in 2022, I made something AMAZING!! Thank you so much! I had to hunt down whose recipe this was & now I am off to try other wonderful recipes on this page. So grateful I found something delicious. By the way, I replaced with Gluten Free Flour & I couldn’t even tell the difference. I also barely drizzled the sauce to keep it lower sugar.
Hi! 🙂 I was wondering if I could use truvia brown sugar (0 calories brown sugar replacement), in place of the granulated sugar. I wanted to make this recipe sugarfree, will that work? Or do I need to change the measurements?
Thank you 🙂
Gave this a neutral review because it could have been my own error and not the recipe.
The recipe said I could use frozen blueberries so I thawed and drained them and very carefully added them. The loaves rose nicely, were golden, and I had read elsewhere that a temperature of 210 degrees was optimal so I covered in foil as the instructions suggested, and did that, too. The looked lovely at first but then the loaves deflated upon cooling. The cake was not as lemony as I expected. The crumb was gummy/gluey at the bottom.
I will try one more time but was really disappointed since this was our Easter dessert. Any suggestions other than use fresh or maybe even dried blueberries? TIA.