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?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
This looks scrumptious! I can’t wait to serve this for July 4th!
It’s perfect for the 4th!
Don’t you just LOVE kids and their appetites? Good grief, I can’t keep up. This is GORGEOUS!! I want the whole cake for myself 🙂
I can’t keep up either! I am glad they are getting their blueberries by eating cake:)
hey girl this looks so yummy! And yes ha boys will be boys! ha
i love how full of blueberries this loaf is!
Yum! This looks amazing and so festive for the 4th of July weekend coming up. Love it!
http://www.sprinklesandsaturdays.com
I feel like I could eat an entire loaf of this!
I have a hard time stopping at one slice!
This cake looks great!
This looks so good! I love anything lemon, especially when you add in blueberries. Will definitely have to try this recipe!
xo, Skylar
http://www.styledbyskylar.com
Hi,
Do you think i could use greek yogourt instead of buttermilk ?
love your recipes
thank you for sharing
Nathalie
That should be fine! Enjoy!
I made this recipe to bring on a weekend trip with friends. I didn’t have lemons for zest but used organic lemon juice instead. I also substituted the flour for a gluten free baking flour mix. It was very moist and delicious! Everyone loved it. The only problem was that the blueberries sank to the bottom of the loaf pan. Any ideas on how to keep the blueberries from sinking to the bottom?
Maybe because of the gluten free flour mix? Coat the blueberries in flour to prevent them from sinking or you can add batter and layer in the blueberries in the pan.
Hi,
I am alert to eggs , what could be the substitute of eggs in this recipe ?? Goes without saying the loaf looks scrumptious !!!
Thanks
Kruti
You can try making flax eggs, but I haven’t tried it in this recipe!
Holy YUM! This looks PERFECT for a weekend breakfast and a great way to kickstart the holiday festivities! Can’t wait to give it a try!
Thanks Karly!
This recipe hit my inbox (through Bloglovin) at the perfect time this morning. I had all the ingredients and now I have a beautiful loaf and 2 happy kids! Thank you…it is delicious!! A keeper…
You are fast:) I am so glad you are enjoying the loaf!
This loaf is perfect for breakfast or a before bedtime treat. Thanks for the recipe!
Happy Tuesday
http://www.lovecompassionatelee.com/thinkoutloud
I made this yesterday, wanting to make this gluten free I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – turned out well, so delicious, a wonderful quick prep and easy recipe, thanks!
I noticed a typing error, in step #2 “In a small bowl, combine sugar and lime zest” you meant lemon zest I think?
Glad you liked the cake! Thanks for catching the typo! I fixed it!
My cake is not light it is very dense. I do not think it raised properly.
What went wrong.
Mine also turned out heavy & dense. Can’t see where I would have gone wrong, except my loaf pan was a larger size than most. But, after reading the other positive comments will have another try.
Mine was heavy and dense too. It still tasted good and the kids liked it. But I’m disappointed in the texture. I don’t think there’s enough baking powder. In other lemon loaf cake recipes it asks for 2 tsp of bp with similar amounts of dry and wet ingredients. The method was different too.
It SHOULD be moist……perhaps your baking powder is old? Needs to be replaced once a year
Just made this – delicious! Thanks Maria!
This was amazing. I modified the frosting by adding lime juice and cream cheese to the powdered sugar and lemon juice.
Made this today with freshly picked blueberries (thanks to my neighbors.) It’s very tasty as well as moist and I’ve tried many different blueberry loaf recipes! It rose so nicely which I usually have trouble with when baking a loaf. Thanks for the recipe which I know I will be repeating throughout the summer!
Thank you for the recipe! I used plain 0% Greek yogurt instead of milk and lime/clementine zest instead of lemon just because that’s what I had in the house. It was deliciously moist. Thank you!
Can I replace the oil with butter?
Are you able to make this recipe with mini loaf pans?
Made this today and all I can say is wow! Simple ingredients but amazing flavor. I will add this to my muffin/quick bread recipes.
Glad you liked it!
Mine turned out so dense too. I followed the instructions to a tee. What went wrong?
I don’t normally leave feedback after making a recipe, but for this…. I must.
Awful. Not only did it not set like it should have, but there is a funky taste. Wouldn’t recommend.
🙁
Sorry you had issues with the recipe. It has always come out nicely for us.
Yes!!!! This article is too simple that everybody can learn and make cake after reading this article. Thanks!!!
Excellent! I made it and it was really good. I only used 1 instead of 2 tablespoons of Lemon zest. ******** Excelente! Hice la torta y realmente es muy buena. Al día siguiente, mucho más rica. Solo use una cucharada de ralladura de limón en vez de 2.
Hello, I have tried this recipe before and am absolutely in love…YUM! Now I want to make it again and also share with the neighbors. Am I able to double the recipe in order to make two loafs, will it rise as it’s supposed to? Thank you for this and so many other delicious recipes. 🙂
I’ve made this bread three times using every ingredient as described…perhaps a few more blueberries!
It is moist and delicious and gets rave reviews!!!! it is my go to bread and is easy to make = I use a large whisk for the liquids and also when adding the dry ingredients….I mix just till combined.
it also keeps but not that long since it gets eaten so quickly!!!
Many thanks for this recipe….
This blueberry bread is fantastic! Not sure why some commenters had problems, but the recipe works – and it’s delicious! It doesn’t need more baking powder and it isn’t dense (per some reviews). However, mine did bake for 75 minutes. I think some people had issues with consistency because they over mixed the batter. Don’t overmix! Make this bread, people! Love!
Hi Maria: What is best to use? Vegetable or coconut oil?
Wha you did you use for your recipe?
I have tried both and both work great, so whatever you prefer! Enjoy!
I was looking for a lemon blueberry loaf to bake and take with me to a family beach week. Your recipe came up and I didn’t even look at the other recipes. I made your chocolate shortbread cookies in May for a Kentucky Derby party – horseshoe shaped. They were so delicious I have made them another 2 times. Anyway, this bread came together nicely. It is baking as I write this. I used all ingredients as written. Maybe some reviewers used baking soda instead of the called for baking powder. Maybe this was the off taste someone noted. Also uses buttermilk not plain milk – these are not interchangeable. Could account for some of the not rising issues. My loaf is rising beautifully and smells amazing. Can’t wait to taste it!
How would you recommend storing this cake after it’s cooled and the glaze has been put on? I wrapped mine in Saran Wrap and then foil, but the glaze seemed to melt off the cake by doing so. Any suggestions would be great! Looking forward to making this again…
This was delicious. great texture. the lemon and blueberry flavors work well together. Nice summer dessert.
Glad you liked it!
How would you recommend storing this cake after it’s cooled and the glaze has been put on?
I cover it with plastic wrap once the glaze is completely set.
This recipe was simple to make but required one too many bowls. I measured out my sugar and added the grated zest to a large mixing bowl, then added all the flour ingredients. This saved 1 bowl. I was concerned about the rise of the bread because of the comments so I increased the baking temp to 375 F for 30 mins and then 15 more minutes at 350 F to help give the bread that initial rise. The end result was a tender interior, a lightly brown top and a faster baking time. This may be unique to me but even with the topping and the full amount of sugar, the bread itself was not very sweet. In fact, it smelled savory and my boyfriend thought I was making toast. Something was odd about that since it had a whole cup of sugar in it. I would bump up the sugar content on this by 1/4-1/2 cup next time. The bread itself does not have a strong lemon flavor either so I will have to look for ways to boost that as well.
Can I make this recipe in mini loaves as I want to give it out as thank you gifts
Yes, just reduce the baking time.
I made this recipe when Blueberries were in season and have made it several times since. My husband keeps asking me to make it. Quite simple recipe. I do not make the glaze though.
Can regular milk be substituted for buttermilk?
Can regular milk be substituted for the buttermilk ?
You can make buttermilk with 1 cup milk and 1 tablespoon lemon juice or vinegar . Let sit 10 minutes .
Made this tonight and it is THE BEST lemon blueberry loaf cake that I have ever made , and I have been cooking for 40 years . THANK YOU for your recipe .
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.