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Classic Lemon Blueberry Loaf Cake

Classic Lemon Blueberry Loaf Cake

I love lemons. I say when you get a big bag of lemons, you make as many sweet and savoury lemon recipes as you can! This includes that best blueberry lemon loaf cake I’ve ever had.

I have made this recipe multiple times and have gotten the seal of approval each time! The original lemon loaf recipe is actually from a 30+ year old community cookbook from a small town in Manitoba where my mother-in-law grew up.

I need to thank her for lending me this (and other cookbooks) because they are full of gems (and oddities) that I’ve enjoyed reading and testing out. From jello salads with vegetables in it (I’m not sure if I would like it – have you tried a recipe like this?) to Greek Moussaka (so delicious), old cookbooks are a great source of inspiration.

Back to the delicious loaf cake – it is so tender, it just melts in your mouth and it’s so full of bright, tart lemon and sweet blueberry flavour!

I love the look of the blueberry swirls that form as the loaf bakes so each slice is a little different.

The simple lemon glaze on top gives the loaf a thin crust with that extra lemon zing! Why not eat a slice or two with a cup of coffee or tea?

Bowls of blueberries, lemon zest, lemon juice, flour, butter, sugar, milk, and eggs.

All the ingredients for this loaf cake! Full ingredient amounts and ingredients available in the recipe card down below.

Lemon blueberry loaf cake batter in a loaf pan with more blueberries on top, ready for the oven.

In the pan ready to be baked. Dot the top of the loaf with blueberries.

Golden brown Classic Lemon Blueberry Loaf Cake in a loaf baking pan.

Baked! The outside is so golden-brown! I used a fork to poke holes on top before pouring on the simple lemon glaze.

A slice of fluffy Classic Lemon Blueberry Loaf Cake on a white plate; the remaining sliced loaf cake on a long wooden board beside it.

Updated Tips Based on Reader’s Comments!

How do you zest the lemon?

  • I used a microplane zester/grater; it’s my preferred kitchen tool to do this.
  • Alternately, you can use the finest side of a box grater or a vegetable peeler to remove the yellow skin (try not to peel the white pith underneath as it’s bitter) and then finely mince the skin with a sharp knife into tiny pieces.

My blueberries sink to a mash at the bottom of cakes. How do I prevent the blueberries from sinking to the bottom of the pan?

Please note that I don’t use this baker’s trick for this recipe, but have had people try this method successfully.

  • A baker’s trick is to toss the blueberries with a tablespoon of flour before folding it into the batter. The flour should be taken from the recipe so that the flour amount stays the same. Also, after filling the loaf pan, remember to top the loaf with more blueberries before baking.

The loaf cake looks golden-brown on top, but is still underdone in the centre.

  • When extra baking time is required, I typically will cover it with aluminum foil to seal in the heat and prevent the crust from becoming overdone. Check the loaf every couple minutes for doneness using a wooden skewer or cake tester.
A slice of fluffy Classic Lemon Blueberry Loaf Cake on a white plate; the remaining loaf cake on a long wooden board.

After the loaf cake is mostly cooled down, remove from the pan and cut into slices. Look how moist and fluffy it looks and the pretty blueberries throughout.

Serve it with some coffee (or tea or milk) for breakfast or dessert! Enjoy!

Got extra blueberries? Check out these recipes using blueberries!

Piece of Classic Lemon Blueberry Loaf Cake on a white plate with fork; the remaining loaf cake on a long wooden board.

Did you make this lemon blueberry loaf cake recipe? Please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’ll love a picture!

Classic Lemon Blueberry Loaf Cake

Classic Lemon Blueberry Loaf Cake

Yield: 12 slices (one loaf cake)
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

A classic family favourite recipe! This delicious Blueberry Lemon Loaf Cake is sweet, tart, wonderfully moist and fluffy, and so easy to make! 

Ingredients

For the loaf cake:

  • ½ cup (4 oz.) unsalted butter, soften
  • 1 cup sugar
  • 1 lemon, zest
  • ½ cup milk
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ cup (8 oz.) fresh blueberries

For the glaze:

  • ¼ cup sugar
  • 1 lemon (¼ cup), juice

Instructions

  1. Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper.
  2. Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.
  3. Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.
  4. Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Bake for 45-60 minutes, until a wooden skewer comes out clean in the center.
  5. In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Let it cool before removing from the pan. Slice and serve.

Notes

  • Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days.
  • For additional baking tips, refer to the section "Updated Tips...," which includes "How do I prevent the blueberries from sinking to the bottom of the pan?"

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 131mgCarbohydrates: 34gFiber: 0gSugar: 21gProtein: 3g

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Melissa PATEL

Friday 19th of February 2021

Super easy recipe! And it tastes delicious. I coated the blueberries in flour before adding to the mixture but they still sank to the bottom. My family loved it still and I'm going to make it again!!!

Marie | Yay! for Food

Friday 19th of February 2021

Melissa, I'm not sure why the blueberries still sank, but it's wonderful to hear that the family loves this loaf cake!

polly

Wednesday 17th of February 2021

The cake tasted great but overflowed my pan. It was 8 x 4, bigger than the one specified so I assumed it would be fine :(

Marie | Yay! for Food

Wednesday 17th of February 2021

Sorry to hear that it overflowed the pan! I'm not sure how that happened. I'm glad that you enjoyed the taste though.

Gemma barks

Saturday 5th of December 2020

Well I'm not sure where I went wrong but I followed the recipe exactly how it said and it took forever to cook! Cooked for 60 mins and pulled it out and cut into it and it was still soggy in centre, not sure ill try this again, I'm not the best cake maker as it is. 😔

Marie | Yay! for Food

Tuesday 8th of December 2020

Hi Gemma,

Here is what I would suggest:

For this recipe, it is important to check the loaf by sticking a wooden skewer into the center and looking to ensure the skewer comes out clean when first taking the loaf out of the oven. That way, you can let it bake longer without having to slice it first.

When extra baking time is required, I typically will cover it with aluminum foil to seal in the heat and prevent the crust from becoming overdone during the extra baking time.

One of the top reasons that can cause the loaf not to bake all the way through is the oven temperature. If the oven runs too hot or there is uneven heat, it can bake up the crust making it appear that it is completely baked though when it is not. The best way to ensure the temperature is correct is with an oven thermometer.

Another reason might be the baking pan. If the pan was too small (I used 8X4), it can lead to an undercooked center.

Marissa Kirkou

Thursday 29th of October 2020

I very rarely comment on recipes but omg this recipe is amazing. I've made this cake twice in the last couple of weeks and it's been a hit. I love how easy and fuss free it is. Thank you!

Marie | Yay! for Food

Saturday 31st of October 2020

So happy that you like this cake! We love it in our household!

Danielle K

Tuesday 23rd of June 2020

Hi! Can I used less sugar than it calls for? About 3/4 of a cup instead? Thanks!

Marie | Yay! for Food

Tuesday 23rd of June 2020

Hi! You can decrease the sugar amount, but it will alter the overall flavour (it will be more tart) and texture (it may be drier) than following the recipe as is.

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