Lemon Blueberry Loaf Cake

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A Lemon Blueberry Loaf Cake sounded just too good not to try.  So, from JoyofBaking I bring you this easy recipe.    As always with that site they give the ingredients in both metric and US style measurements.  There is also a video of how to make it.

The only difference with mine is that I baked it at 160C Fan, rather than 180C.  I prefer to bake using the fan, since it ensure the heat is evenly dispersed around the oven.  But I am always slightly wary of doing so when a recipe doesn’t actually mention it.

The aroma that is given off as the cake bakes is simply mouth wateringly good.  I almost wanted to pull the cake out of the oven and take a spoon to it as it was baking.  I managed to avoid that though and the result has turned out very well.  As with most loaf cakes the top splits slightly on cooking.  I was also pleased that the blueberries didn’t sink to the bottom, which can happen sometimes.

All in all this is one very delicous cake indeed, and so moist.  I know it wont be around long enough to go dry.

Lemon Blueberry Loaf Cake


  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest(outer yellow skin of the lemon)
  • 1 cup (240 ml) fresh blueberries
  • 1/2 cup (113 grams) unsaltedbutter, room temperature
  • 3/4 cup (150 grams) granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) milk

Lemon Glaze:

  • 2 tablespoons (25 grams) granulated white sugar
  • 1 tablespoon fresh lemon juice

Lemon Blueberry Loaf Recipe:

  1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 
  2. In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
  3. In the bowl of your electric mixer, or with a hand mixer, beatthe butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). 
  4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. 
  5. Beat in the vanilla extract. 
  6. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. 
  7. Gently fold in the blueberries.
  8. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze and finishing:

  1. In a small microwaveable bowl, stir the sugar with the lemon juice. 
  2. Place in the microwave for about 20 seconds or just until sugar has dissolved.
  3. When the bread is done, remove from oven and place on a wire rack. 
  4. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze. 
  5. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. 
  6. This bread is best served on the day it is made, but it can be stored several days or frozen.

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