How to Make the Perfect Lemon Blueberry Loaf Cake
American · Easy · 70 min · 10 servings
A tender, moist loaf cake bursting with fresh blueberries and bright lemon zest in every slice. Finished with a tangy lemon glaze, this cake is perfect for brunch or afternoon tea.
Why this recipe works
This Lemon Blueberry Loaf Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 265 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 190 g all purpose flour
- 150 g granulated sugar
- 1.5 tsp baking powder
- 2 large eggs
- 120 ml whole milk
- 80 ml vegetable oil
- 2 tbsp fresh lemon zest
- 180 g fresh blueberries
- 80 g powdered sugar for glaze
- 2 tbsp fresh lemon juice for glaze
Step by step instructions
Step 1: Mix Dry Ingredients
Preheat oven to 175C and grease a 23x13cm loaf pan. In a large bowl, whisk together flour, sugar, and baking powder. Reserve 1 tablespoon of flour in a small bowl and toss blueberries in it to prevent sinking.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together eggs, milk, vegetable oil, and lemon zest until well combined. Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Step 3: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter using a rubber spatula. Use slow folding motions to keep the blueberries whole and avoid streaking the batter purple.
Step 4: Bake the Loaf
Pour batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top browns too quickly, tent loosely with foil.
Step 5: Glaze and Serve
Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack. Whisk together powdered sugar and lemon juice until smooth. Drizzle glaze over the warm loaf and let it set for 10 minutes before slicing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh blueberries → frozen blueberries thawed and patted dry
- whole milk → oat milk or almond milk for a dairy-free version
- vegetable oil → melted unsalted butter for a richer flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not tossing blueberries in flour before adding them which causes them to sink to the bottom
- Overmixing the batter after combining wet and dry ingredients which makes the loaf dense and tough
- Removing the loaf from the pan too early before it has had time to set and cool
Nutrition facts
Per serving: 265 calories, 4g protein, 38g carbs, 11g fat, 1g fiber.
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