Blueberry Lemon Loaf Cake

This Blueberry Lemon Loaf Cake is bursting with a delicious combination of both blueberry and lemon. It is a perfectly moist loaf with a cake-like texture and loads of flavor.

In addition, this recipe is super easy to make, with an end result that is incredibly satisfying. Best of all, it uses a boxed cake mix that you might just have on hand in your pantry!

Blueberry Lemon Loaf Cake is the perfect sweet treat. This recipe is brimming with fresh lemon flavor and bursting with sweet, juicy blueberries. Let’s just say these two flavor combinations are delicious together!

Enjoy a slice of this melt-in-your-mouth dessert today!

Why You’ll Love This Recipe

This Blueberry Lemon Loaf Cake is perfect for anyone who loves homemade baked goods that strike a balance between sweet and tart. The recipe is approachable for beginners but yields a result that looks and tastes bakery-worthy. Here’s why it’s amazing:

• Simple Ingredients: You likely already have most of these ingredients in your kitchen.
• Versatile Treat: It’s equally suitable as a dessert, snack, or breakfast item.
• Customizable: Options for ingredient swaps mean you can make this recipe your own.
• Make-Ahead Friendly: It tastes even better the next day, making it ideal for meal prep or entertaining.

Ingredients for Blueberry Lemon Loaf Cake

To make this delightful cake, you’ll need:

• Dry Ingredients: All-purpose flour, baking powder, and a pinch of salt.
• Wet Ingredients: Unsalted butter, granulated sugar, eggs, and whole milk.
• Flavor Boosters: Fresh lemon juice, lemon zest, and vanilla extract.
• Star Ingredient: Fresh or frozen blueberries (don’t thaw frozen blueberries beforehand).
• Optional Glaze: Powdered sugar, lemon juice, and a touch of vanilla for a sweet and tangy finish.

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Equipment You’ll Need

Before you start, gather these kitchen essentials:

• Mixing bowls (at least two)
• Hand mixer or stand mixer
• Microplane or zester
• Measuring cups and spoons
• Rubber spatula
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack
• Toothpick or cake tester

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Step-by-Step Directions

1. Prepare Your Ingredients and Equipment

Start by preheating your oven to 350°F (175°C) and lining your loaf pan with parchment paper for easy removal. Grease the sides lightly with butter or non-stick spray.

Wash your blueberries and dry them thoroughly if using fresh. Zest and juice your lemon—you’ll need both the zest for the batter and the juice for the glaze.

2. Make the Batter

1. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step creates a tender, airy texture.
2. Add Eggs and Flavoring: Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture.
4. Fold in Blueberries: Toss the blueberries with a teaspoon of flour to prevent them from sinking, then gently fold them into the batter with a spatula.

3. Bake the Cake

Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking.

4. Cool and Glaze

Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon juice, and vanilla extract. Drizzle over the cooled cake for a glossy, tangy finish.

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Tips for Success

• Room Temperature Ingredients: Use room-temperature butter, eggs, and milk for a smoother batter.
• Prevent Sinking Blueberries: Tossing the blueberries in flour keeps them evenly distributed throughout the cake.
• Don’t Overmix: Overmixing can lead to a dense cake; stir just until the ingredients are combined.

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Variations and Substitutions

• Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use plant-based butter and almond or oat milk.
• Add a Streusel Topping: Combine butter, sugar, flour, and a pinch of cinnamon for a crumbly, sweet topping.
• Berry Mix: Substitute half the blueberries with raspberries for a colorful twist.

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Storing Leftovers

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated in a sealed container for up to a week. Bring to room temperature or warm slices in the microwave before serving.
• Freezer: Wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

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Pairings

• Beverages: Serve with a hot cup of Earl Grey tea, freshly brewed coffee, or a chilled glass of lemonade.
• Sides: Pair with a dollop of whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries for an elegant dessert.

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Frequently Asked Questions (FAQ)

Q: Can I use frozen blueberries? A: Absolutely! Use them straight from the freezer to prevent excess bleeding into the batter. Toss them in flour as you would with fresh blueberries.

Q: What if I don’t have lemons? A: You can substitute with lime zest and juice or even orange for a different citrus flavor profile.

Q: How do I know when the cake is done? A: Insert a toothpick into the center of the loaf; if it comes out clean or with a few dry crumbs, the cake is ready.

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Final Thoughts

This Blueberry Lemon Loaf Cake is a delightful way to brighten your day. Whether you’re sharing it with friends or savoring a slice solo, its fresh, vibrant flavors are sure to please. Ready to give it a try? Share your creation on social media and tag us—we’d love to see your results! Don’t forget to subscribe to our blog for more delicious recipes and baking tips.

Happy baking!