Here’s a bright, moist, bakery-style Lemon Blueberry Loaf Cake—packed with citrus flavor and juicy blueberries, finished with a tangy lemon glaze. It’s simple, stunning, and always a hit!
🍋🫐 Lemon Blueberry Loaf Cake
Ingredients
For the Loaf
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking powder
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½ tsp salt
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2 large eggs
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½ cup milk (whole or 2%)
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½ cup vegetable oil (or melted butter)
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2 tbsp lemon zest (about 2 lemons)
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2 tbsp lemon juice
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1 tsp vanilla extract
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1 cup blueberries (fresh or frozen; if frozen, don’t thaw)
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1 tbsp flour (for coating the berries)
For the Lemon Glaze
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1 cup powdered sugar
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1–2 tbsp fresh lemon juice
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½ tsp lemon zest (optional)
🥣 Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan and line with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk:
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Flour
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Sugar
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Baking powder
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Salt
3. Mix Wet Ingredients
In another bowl, whisk:
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Eggs
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Milk
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Oil
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Lemon zest
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Lemon juice
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Vanilla
4. Combine
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Pour wet ingredients into dry and mix until just combined (don’t overmix).
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Toss blueberries with 1 tbsp flour, then gently fold into batter.
5. Bake
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Pour batter into prepared loaf pan.
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Bake 50–60 minutes, until a toothpick comes out clean.
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Cool in pan 10–15 minutes, then lift out to finish cooling completely.
6. Glaze
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Whisk powdered sugar with lemon juice to desired thickness.
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Drizzle over cooled loaf.
✨ Tips & Variations
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Super lemony: Add an extra ½ tsp lemon extract.
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Bakery-style dome: Start at 375°F for 10 minutes, then lower to 350°F for remaining time.
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Greek yogurt version: Replace half the milk with yogurt for a richer, denser loaf.
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Crumble topping: Add a streusel (flour + sugar + butter) before baking.
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Blackberry or raspberry swap: Works perfectly with other berries.
If you want, I can also give you:
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a Starbucks-style copycat lemon loaf,
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a lemon-blueberry loaf with cream cheese, or
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a gluten-free version.
