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Lemon Blueberry Loaf Cake

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Lemon Blueberry Loaf Cake – a blend of lemon and sweet blueberries in a perfect quick bread recipe. This soft delight is a perfect balance of flavors, making it an irresistible treat for any occasion.


Main image for Lemon Blueberry Loaf Cake Recipe


If you are looking for an easy cake with the perfect amount of sweetness, try this lemon blueberry loaf cake. It balances tart lemon with bright and fresh blueberries to give you a perfect slice of cake.

The base cake recipe is moist and tender that lets the fruit flavors really shine and you coming back for more.

The best part is, this blueberry lemon loaf cake recipe is so easy to make that both beginner and experienced bakers can make something that tastes like it came from a bakery.

The next time you need a delicious lemon blueberry bread for easy breakfast, afternoon snack, or a perfect dessert, use this recipe. 

With its tangy lemon flavor and simple glaze, lemon blueberry loaf is a great option any time you need it.


All ingredients for cake laid out on counter.


What Ingredients are in Lemon Blueberry Loaf Cake?

  • Butter: room temperature butter mixes best and adds flavor and moistness to the cake.
  • Sugar: this sweetens the cake, giving a perfect balance with the tartness of the lemon.
  • Eggs: add to the cake’s structure and texture.
  • Lemon Zest: brings a zesty citrus flavor that brightens the entire cake.
  • Vanilla Extract: brings out the overall aroma and taste of the cake.
  • Whole Milk: adds moisture to ensure a moist crumb.
  • All-Purpose Flour: the base ingredient for the structure of the cake.
  • Baking Powder: gives a light and fluffy texture to the blueberry Lemon loaf.
  • Salt: balances the sweetness and brings out other flavors.
  • Fresh Blueberries: add a vibrant pop to each slice of cake.
  • Powdered Sugar: confectioners’ sugar is the sweet part of the icing.
  • Lemon Juice: gives the icing a great lemon flavor.


flour mixture added to batter to create a creamy looking batter


How to Make Lemon Blueberry Loaf Cake:

  1. Cream butter and sugar until smooth in the large bowl of a stand mixer with the paddle attachment.
  2. Add wet ingredients; beat to combine.
  3. Whisk dry ingredients in a medium bowl, then add to wet until just combined.
  4. Toss blueberries in flour so they don’t sink to the bottom of the pan while baking; fold into the cake batter.
  5. Transfer to prepared pan; bake until a skewer comes out clean.
  6. Cool blueberry lemon loaf cake on cooling rack.
  7. Mix powdered sugar and lemon juice in a small bowl for the simple lemon glaze; decorate the cooled cake.

Pro Tips:

  • Use room temperature ingredients for a smoother batter.
  • Use parchment paper to line the baking pan for easy clean up.
  • Cover the lemon and blueberry loaf cake with aluminum foil if the top of the loaf browns too quickly in the oven.


blueberries added to cake batter and mixed well.


How to Store Lemon Blueberry Loaf Cake:

Store blueberry lemon bread at room temperature in an airtight container. It is best enjoyed within 3 days.

Does Lemon Blueberry Loaf Cake Need to be Refrigerated?

No, blueberry lemon cake does not need to be refrigerated. Refrigeration can dry it out. Store this at room temperature for optimal texture and flavor.

Pro Tip: If you live in a high humidity environment or battle ants in your kitchen, this lemon blueberry cake can be stored in the fridge, but it is not necessary.


batter in a lined bread pan


Can You Freeze Loaf Cake?

Yes, you can freeze this blueberry lemon loaf cake recipe! Once it is cool, wrap in plastic wrap and place in a freezer safe container or bag for up to three months.

Can I Use Other Fruits in Blueberry Loaf Cake?

Yes you can use other fruits in this lemon blueberry loaf cake recipe. Experiment with other berries like raspberries or blackberries for a simple twist.


bread baked and laid out on parchment paper with 3 slices cut and facing camera


Can I Use Frozen Blueberries to make Lemon Blueberry Loaf?

Yes you can use frozen blueberries to make this lemon and blueberry loaf cake! Before mixing in, toss them in flour to prevent them from sinking to the bottom of your cake.

Is Lemon Blueberry Cake healthy?

No, lemon blueberry cake loaf is not healthy. Even with the lemon and superfood blueberries, this is a cake recipe. It might be slightly healthier than chocolate cake or lemon blueberry pound cake, but you are still eating a lot of sugar and white flour in this dish.

Eating this in moderation it can fit in a healthy lifestyle, but we do not recommend eating the entire loaf by yourself.


zoomed in image of loaf cake laid out on parchment paper with three slices cut facing the top half of the image


What to Serve With Lemon Blueberry Loaf Cake:

You can serve blueberry lemon loaf cake with do many different things. Here are a few of my favorite ways to serve it:


two slices of cake on a plate to show off yummy blueberries and moist cake


Additional Blueberry Recipes You’ll Love…

This lemon blueberry loaf cake is a flavorful quick bread that you can make in 20 minutes, plus cooking time. With its great blueberry flavor and bright lemon twist, this is perfect for any special occasion.


zoomed in image of loaf cake laid out on parchment paper with three slices cut facing the top half of the image

Lemon Blueberry Loaf Cake

Yield: 8 Servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

A perfect blend of zesty lemon and juicy blueberries in our moist and tender Lemon Blueberry Loaf Cake. A simple treat for any occasion!


  1. Preheat the oven to 350*F and line a 1 pound loaf pan with a parchment liner. Alternatively, you can grease the pan with butter or oil
  2. Add the butter and sugar to a large mixing bowl and beat with a hand mixer until smooth and creamy.
  3. Add the eggs one by one, beating to combine after each addition.
  4. Add the lemon zest, vanilla extract and milk. Beat again to combine.
  5. Add baking powder and salt. Mix well.
  6. Add all purpose flour 1 cup at a time and mix between each addition.
  7. Toss the blueberries in 2 Tablespoons flour in a small bowl.
  8. Add the blueberries to the cake mixture and fold them in. Flour on blueberries help prevent them from all sinking to the bottom.
  9. Transfer the mixture to your prepared pan. Bake for 50 minutes - 1 hour or until a skewer poked into the center of the cake comes out clean. If the top of the cake starts to brown too much you can cover it with loosely with foil.
  10. Leave the cake in the pan for about 15 minutes before transferring to a wire rack to cool completely.
  11. Make the icing glaze by mixing together the powdered sugar and lemon juice until smooth
  12. Spoon the glaze all over the top of the cooled cake.
  13. Decorate with some extra fresh blueberries and lemon zest if desired
  14. Leave the iced cake to set at room temperature for at least and hour before slicing.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 116mgSodium: 340mgCarbohydrates: 77gFiber: 2gSugar: 49gProtein: 6g


Laura Johnson

Wednesday 6th of March 2024

I made this when my mamaw was visiting and she loved it! It really was SO delicious!

Laura Ashley Johnson

Wednesday 6th of March 2024

I made this when my mamaw was visiting and she loved it! It really was SO delicious!


Sunday 3rd of March 2024

On my second batch of this yummy bread! While it's still chilly outside, reminds me that spring is coming! Easy and oh-so good!

Gale Wilson

Friday 23rd of February 2024

I haven't made it yet, but can't wait! I love lemon cake and I love blueberries! Thank you for the recipe.


Tuesday 27th of February 2024

I hope it meets your approval Gale! Thanks for the comment!

Beti Micevska

Monday 12th of February 2024

I baked this lemon blueberry loaf cake and it turned out great. The mix of lemon zest and blueberries made it smell and taste amazing! Thank you for a great recipe!


Friday 23rd of February 2024

So glad it was a hit Beti!

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