Blueberry Lemon Loaf Cake

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Blueberry Lemon Loaf Cake – Soft, Moist & Bakery-Style

If you love citrusy cakes with bursts of juicy berries, this Blueberry Lemon Loaf Cake is going to be your new favorite bake! It’s soft, moist, full of fresh lemon flavor, and packed with sweet blueberries in every bite.

This loaf has that perfect café-style texture — golden on the outside, buttery on the inside — making it a beautiful treat for breakfast, tea-time, or even as a pretty winter dessert.

The best part? It’s an easy one-bowl recipe!





 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 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.

 Optional Lemon Glaze

Mix powdered sugar with lemon juice until smooth.
Pour it over the cooled loaf for:

  • shine

  • extra flavor

  • a bakery-style finish

 Tips for Best Results

  • Using buttermilk instead of milk gives a softer crumb.

  • Frozen blueberries work great — no need to thaw.

  • Don’t overmix the batter; it keeps the loaf fluffy.

  • Store leftovers in an airtight box — it stays moist for 3 days.

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