Here’s a moist, bright, bakery-style Lemon Blueberry Loaf Cake—packed with lemon flavor and bursting with juicy blueberries. 🍋🫐🍰
🍋🫐 Lemon Blueberry Loaf Cake
Ingredients
For the loaf
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1/3 cup vegetable oil or melted butter
- 1/4 cup lemon juice (fresh)
- Zest of 1–2 lemons
- 1 ½ tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the lemon glaze (optional but amazing)
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven:
Heat to 350°F (175°C). Grease and line a 9×5” loaf pan with parchment paper. - Mix dry ingredients:
In a bowl, whisk flour, baking powder, and salt. - Mix wet ingredients:
In another bowl, whisk sugar, eggs, milk, oil (or butter), lemon juice, lemon zest, and vanilla until smooth. - Combine batter:
Pour wet ingredients into the dry ingredients and mix until just combined—do not overmix. - Add blueberries:
Gently fold in blueberries coated in flour (this prevents sinking). - Bake:
Pour batter into the loaf pan.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Let cool 10 minutes, then remove from pan to cool completely. - Make glaze:
Mix powdered sugar and lemon juice until pourable. Drizzle over the cooled loaf.
🍽️ Tips & Variations
- For extra lemon punch: Add 1 tsp lemon extract or an extra lemon’s zest.
- If using frozen blueberries: No need to thaw; fold in while still frozen.
- Super moist version: Replace milk with buttermilk.
- Healthier twist: Use half whole-wheat flour.
- Add crunch: Sprinkle coarse sugar on top before baking.
Would you like a lemon blueberry loaf cake with cream cheese swirl, a gluten-free version, or a Starbucks-style copycat?
