This Blueberry Lemon Loaf Cake is a delightful treat that’s both easy to bake and perfect for any occasion, whether as a breakfast cake, dessert after dinner or a satisfying snack any time of day. Enjoy the bright flavors of lemon and bursts of juicy blueberries in every slice!
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See how to make this irresistible blueberry lemon loaf cake…
Scroll to the bottom of the page for a printable recipe…
What’s in this loaf cake
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- Zest of 1 medium lemon
- ⅛ tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Juice of 1 medium lemon
- ½ cup buttermilk
- 1 cup fresh blueberries
For the lemon icing:
- 1 cup powdered sugar
- 1 tbsp milk (2%)
- Juice of 1 medium lemon
How to make blueberry lemon loaf cake
First you mix the wet and dry ingredients, then bake the cake batter. Once it cools, whisk together the 3-ingredient lemon frosting and drizzle it on top.
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line the bottom of a loaf pan with parchment paper and brush it with a little oil or melted butter.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, lemon zest, cinnamon, and salt.
3. Cream Butter and Sugar
In another large bowl or stand mixer, cream the butter and sugar on medium to medium-low speed for about 5 minutes, scraping the bowl occasionally.
4. Add Wet Ingredients
With the mixer on low, slowly add the eggs one at a time, followed by the vanilla extract and lemon juice. Increase the speed to medium-high and beat for 2 minutes, scraping down the bowl halfway.
5. Combine Mixtures
Set the mixer to low and gradually add half the buttermilk, then the flour mixture, and finally the remaining buttermilk. Mix until just combined, about 1 minute.
6. Fold in Blueberries
Gently fold in the blueberries with a spatula.
7. Bake the Cake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the cake is fully cooked and the top is browned. Let the cake cool in the pan for at least 45 minutes, then transfer to a wire rack to cool completely.
8. Make the Lemon Icing
Once the cake is cool, prepare the icing. Sift the powdered sugar into a bowl and whisk in the milk and enough lemon juice to achieve your desired icing consistency. The icing should be thick like frosting.
9. Ice the Cake
Drizzle the icing over the cooled cake. Slice, serve, and enjoy!
See how to make homemade cookies and cream ice cream…
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Blueberry Lemon Loaf Cake
Equipment
Ingredients
Blueberry lemon loaf cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 medium lemon zest
- ⅛ tsp cinnamon
- ½ tsp salt
- ½ cup butter unsalted, softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 medium lemon juice
- ½ cup buttermilk
- 1 cup blueberries fresh
Lemon icing
- 1 cup powdered sugar
- 1 tbsp milk 2%
- 1 medium lemon juiced
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a loaf pan with parchment paper and brush it with a little oil or melted butter.
- In a large bowl, whisk together the flour, baking powder, lemon zest, cinnamon, and salt.
- In another large bowl or stand mixer, cream the butter and sugar on medium to medium-low speed for about 5 minutes, scraping the bowl occasionally.
- With the mixer on low, slowly add the eggs one at a time, followed by the vanilla extract and lemon juice. Increase the speed to medium-high and beat for 2 minutes, scraping down the bowl halfway.
- Set the mixer to low and gradually add half the buttermilk, then the flour mixture, and finally the remaining buttermilk. Mix until just combined, about 1 minute.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the cake is fully cooked and the top is browned. Let the cake cool in the pan for at least 45 minutes, then transfer to a wire rack to cool completely.
- Once the cake is cool, prepare the icing. Sift the powdered sugar into a bowl and whisk in the milk and enough lemon juice to achieve your desired icing consistency. The icing should be thick like frosting.
- Drizzle the icing over the cooled cake. Slice, serve, and enjoy!
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