Lemon Blueberry Loaf Cake

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Lemon Blueberry Loaf Cake-this light and lemony loaf cake is bursting with blueberries. Enjoy a slice for dessert today! 

Lemon Blueberry Loaf Cake Recipe

Blueberry Lovers Loaf Cake

I can never keep up with what our boys will and won’t eat. It changes daily. One day they LOVE something and want to eat it all day long and the next day they won’t touch it. Kids!

The boys were both on a major blueberry kick so I stocked up, but then they both decided they didn’t want to eat them. I have no idea why. The blueberries were plump, juicy, and delicious. The boys were just in one of their phases! I didn’t want the blueberries to go to waste, so I decided to bake a Lemon Blueberry Loaf Cake. Cake is always a good idea:)

Lemon Blueberry Bread On Plate To Cut

We love this lemon loaf cake because is easy to make and the lemon blueberry combo is divine!

Bowl Of Blueberries for Blueberry Loaf

The cake is light, lemony, and bursting with fresh blueberries!

Lemon Blueberry Pound Cake on Cooling Rack

I drizzle the cake with a sweet lemon glaze before serving and it is the perfect finishing touch!

Lemon Blueberry Bread Loaf With Frosting

A Perfect Dessert

Slice, serve, and enjoy! This Lemon Blueberry Loaf Cake is great for dessert, a sweet snack, or even breakfast. We love making it during blueberry season when the blueberries are the best, but if you don’t have fresh blueberries, you can use frozen blueberries. They are still good, just stir them in gently so you don’t turn the cake purple.

The second I pulled the cake out of the oven the boys came running. They were jumping up and down for a slice of Lemon Blueberry Loaf Cake! But wait, I thought they didn’t like blueberries. Silly kids! 🙂

More Blueberry Recipes You Might Like:

Cut Loaf of Lemon Cake with Blueberries inside

Lemon Blueberry Loaf Cake

This easy lemon loaf cake with a sweet lemon glaze is bursting with blueberries! Enjoy a slice for dessert or a sweet snack!
4.41 from 20 votes
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes


For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup  buttermilk
  • 1/2 cup oil vegetable, canola, or coconut oil
  • 2 large eggs slightly beaten
  • 1 tablespoon  fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For the lemon glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
  5. Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
  7. Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
Nutrition Facts
Lemon Blueberry Loaf Cake
Amount Per Serving
Calories 272 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 28mg9%
Sodium 124mg5%
Potassium 89mg3%
Carbohydrates 41g14%
Sugar 28g31%
Protein 3g6%
Vitamin A 70IU1%
Vitamin C 4mg5%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

lemon blueberry loaf cake

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hi,
    Do you think i could use greek yogourt instead of buttermilk ?
    love your recipes
    thank you for sharing

    1. I made this recipe to bring on a weekend trip with friends. I didn’t have lemons for zest but used organic lemon juice instead. I also substituted the flour for a gluten free baking flour mix. It was very moist and delicious! Everyone loved it. The only problem was that the blueberries sank to the bottom of the loaf pan. Any ideas on how to keep the blueberries from sinking to the bottom?

    2. Maybe because of the gluten free flour mix? Coat the blueberries in flour to prevent them from sinking or you can add batter and layer in the blueberries in the pan.

  2. Hi,
    I am alert to eggs , what could be the substitute of eggs in this recipe ?? Goes without saying the loaf looks scrumptious !!!



  3. Holy YUM! This looks PERFECT for a weekend breakfast and a great way to kickstart the holiday festivities! Can’t wait to give it a try!

  4. This recipe hit my inbox (through Bloglovin) at the perfect time this morning. I had all the ingredients and now I have a beautiful loaf and 2 happy kids! Thank you…it is delicious!! A keeper…

  5. I made this yesterday, wanting to make this gluten free I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – turned out well, so delicious, a wonderful quick prep and easy recipe, thanks!

    I noticed a typing error, in step #2 “In a small bowl, combine sugar and lime zest” you meant lemon zest I think?

    1. Mine also turned out heavy & dense. Can’t see where I would have gone wrong, except my loaf pan was a larger size than most. But, after reading the other positive comments will have another try.

    2. Mine was heavy and dense too. It still tasted good and the kids liked it. But I’m disappointed in the texture. I don’t think there’s enough baking powder. In other lemon loaf cake recipes it asks for 2 tsp of bp with similar amounts of dry and wet ingredients. The method was different too.

    3. It SHOULD be moist……perhaps your baking powder is old? Needs to be replaced once a year

  6. This was amazing. I modified the frosting by adding lime juice and cream cheese to the powdered sugar and lemon juice.

  7. Made this today with freshly picked blueberries (thanks to my neighbors.) It’s very tasty as well as moist and I’ve tried many different blueberry loaf recipes! It rose so nicely which I usually have trouble with when baking a loaf. Thanks for the recipe which I know I will be repeating throughout the summer!

  8. Thank you for the recipe! I used plain 0% Greek yogurt instead of milk and lime/clementine zest instead of lemon just because that’s what I had in the house. It was deliciously moist. Thank you!

  9. I don’t normally leave feedback after making a recipe, but for this…. I must.
    Awful. Not only did it not set like it should have, but there is a funky taste. Wouldn’t recommend.

  10. 5 stars
    Yes!!!! This article is too simple that everybody can learn and make cake after reading this article. Thanks!!!

  11. 5 stars
    Excellent! I made it and it was really good. I only used 1 instead of 2 tablespoons of Lemon zest.  ******** Excelente!  Hice la torta y realmente es muy buena. Al día siguiente, mucho más rica.  Solo use una cucharada de ralladura de limón en vez de 2. 

  12. 5 stars
    Hello, I have tried this recipe before and am absolutely in love…YUM! Now I want to make it again and also share with the neighbors. Am I able to double the recipe in order to make two loafs, will it rise as it’s supposed to? Thank you for this and so many other delicious recipes. 🙂

  13. 5 stars
    I’ve made this bread three times using every ingredient as described…perhaps a few more blueberries!
    It is moist and delicious and gets rave reviews!!!! it is my go to bread and is easy to make = I use a large whisk for the liquids and also when adding the dry ingredients….I mix just till combined.
    it also keeps but not that long since it gets eaten so quickly!!!
    Many thanks for this recipe….

  14. 5 stars
    This blueberry bread is fantastic!  Not sure why some commenters had problems, but the recipe works – and it’s delicious!  It doesn’t need more baking powder and it isn’t dense (per some reviews).  However, mine did bake for 75 minutes.  I think some people had issues with consistency because they over mixed the batter.  Don’t overmix!  Make this bread, people!  Love!

  15. I was looking for a lemon blueberry loaf to bake and take with me to a family beach week.  Your recipe came up and I didn’t even look at the other recipes.  I made your chocolate shortbread cookies in May for a Kentucky Derby party – horseshoe shaped.  They were so delicious I have made them another 2 times.  Anyway,  this bread came together nicely.  It is baking as I write this.  I used all ingredients as written.  Maybe some reviewers used baking soda instead of the called for baking powder.  Maybe this was the off taste someone noted.  Also uses buttermilk not plain milk – these are not interchangeable.  Could account for some of the not rising issues.  My loaf is rising beautifully and smells amazing.  Can’t wait to taste it!

  16. 4 stars
    How would you recommend storing this cake after it’s cooled and the glaze has been put on? I wrapped mine in Saran Wrap and then foil, but the glaze seemed to melt off the cake by doing so. Any suggestions would be great! Looking forward to making this again…

  17. 4 stars
    This was delicious.  great texture.  the lemon and blueberry flavors work well together.  Nice summer dessert.

  18. 3 stars
    This recipe was simple to make but required one too many bowls. I measured out my sugar and added the grated zest to a large mixing bowl, then added all the flour ingredients. This saved 1 bowl. I was concerned about the rise of the bread because of the comments so I increased the baking temp to 375 F for 30 mins and then 15 more minutes at 350 F to help give the bread that initial rise. The end result was a tender interior, a lightly brown top and a faster baking time. This may be unique to me but even with the topping and the full amount of sugar, the bread itself was not very sweet. In fact, it smelled savory and my boyfriend thought I was making toast. Something was odd about that since it had a whole cup of sugar in it. I would bump up the sugar content on this by 1/4-1/2 cup next time. The bread itself does not have a strong lemon flavor either so I will have to look for ways to boost that as well.

  19. 4 stars
    I made this recipe when Blueberries were in season and have made it several times since. My husband keeps asking me to make it. Quite simple recipe. I do not make the glaze though.

    1. You can make buttermilk with 1 cup milk and 1 tablespoon lemon juice or vinegar . Let sit 10 minutes .

  20. 5 stars
    Made this tonight and it is THE BEST lemon blueberry loaf cake that I have ever made , and I have been cooking for 40 years . THANK YOU for your recipe .

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