Blueberry Lemon Loaf Cake| Easy One-Bowl Recipe

 

If you enjoy light citrus desserts with a balance of sweetness and freshness, this Blueberry Lemon Loaf Cake is a reliable and elegant bake to add to your recipe collection. Made with simple pantry ingredients, this loaf is soft, moist, and infused with real lemon juice and zest, while juicy blueberries add natural sweetness in every slice.

With its golden crust and tender crumb, this cake works well as a breakfast loaf, afternoon tea cake, or a simple homemade dessert. It follows an easy one-bowl method, making it suitable even for beginner bakers.

Why You’ll Like This Recipe

• Uses easily available ingredients

• Balanced lemon flavor without being overpowering

• One-bowl mixing method

• Suitable for breakfast, tea-time, or dessert

• Stores well and stays moist for days

 

 Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet Ingredients

• ½ cup unsalted butter (room temperature)

• ¾ cup sugar

• 2 large eggs

• ½ cup milk (or buttermilk for extra softness)

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

Blueberries

• 1 cup fresh or frozen blueberries

• 1 tbsp flour (to coat them so they don’t sink)

Optional Lemon Glaze

• ½ cup powdered sugar

• 1–2 tbsp lemon juice

• ½ tbsp milk (if needed)

 How to Make the Blueberry Lemon Loaf

Step 1: Preheat

Preheat your oven to 180°C (350°F).
Line a loaf pan with butter paper or grease it lightly.

Step 2: Prepare the Blueberries

• Toss blueberries with 1 tbsp flour.
  This prevents them from sinking to the bottom.

Step 3: Make the Batter

1. In a bowl, beat butter and sugar using a blender until creamy and pale.

2. Add eggs one at a time and mix well.

3. Add lemon juice, lemon zest, and vanilla.

4. Add the dry ingredients:

   • flour

   • baking powder

   • baking soda

   • salt

5. Pour in milk and gently fold everything until combined.

6. Add blueberries and fold very lightly. Don’t overmix.

Step 4: Bake

• Pour the batter into the loaf tin.

• Add a few extra blueberries on top.

• Bake for 45–55 minutes until:

  • golden on top

  • a toothpick comes out clean

Let it cool completely before slicing.

Lemon Glaze

Whisk powdered sugar with lemon juice until smooth. Add a little milk if needed for consistency. Drizzle over the cooled loaf for a light citrus finish.

Tips for Best Results

• Buttermilk creates a softer and more tender crumb

• Frozen blueberries can be used directly without thawing

• Avoid overmixing to keep the loaf light

• Store in an airtight container at room temperature for up to 3 days.

  Frequently Asked Questions

  Can I use oil instead of butter?
  Yes, you can substitute butter with an equal amount of neutral oil, though the flavor will slightly change.

  Can this loaf be frozen?
  Yes. Wrap slices individually and freeze for up to one month.

  Can I make it eggless?
  You may replace eggs with yogurt or flaxseed eggs, but the texture may vary.