This Blueberry Lemon Loaf Cake is a delightful treat that combines the tangy freshness of lemon with the juicy bursts of blueberries. The soft and moist texture, paired with a buttery richness, makes it a perfect dessert or snack. The optional lemon glaze adds a sweet and glossy finish, making it bakery-worthy. Whether you're baking for a special occasion or just to satisfy your sweet tooth, this recipe is sure to impress.
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Set your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper to prevent sticking.
In a mixing bowl, add softened butter and sugar.
Beat them together until the mixture becomes light in color and fluffy in texture.
Crack the eggs one at a time and beat well after each addition to keep the batter smooth and prevent curdling.
Mix in the lemon juice and lemon zest to give the cake its fresh citrus taste and aroma.
In a separate bowl, combine the all-purpose flour and baking powder.
Slowly fold this dry mixture into the wet batter, being careful not to overmix to avoid a dense cake.
Gently fold in the fresh blueberries. Toss them lightly in flour before adding to prevent sinking (optional).
Transfer the batter into the prepared loaf pan and spread evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 45–50 minutes.
Check doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
Transfer the cake to a wire rack to cool completely.
Mix powdered sugar and lemon juice to make a simple lemon glaze.
Drizzle the glaze over the cooled loaf for added sweetness and a glossy finish.
Toss the blueberries lightly in flour before adding them to the batter to prevent them from sinking to the bottom.
Do not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
Ensure the butter is softened for easier mixing and a smoother batter.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, do not thaw them before adding to the batter to prevent excess moisture.
How do I store the Blueberry Lemon Loaf Cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture.
What can I use instead of butter?
You can use an equal amount of margarine or coconut oil as a substitute for butter.
Can I skip the lemon glaze?
Yes, the lemon glaze is optional. The cake is delicious on its own, but the glaze adds extra sweetness and a glossy finish.
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