Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I baked this Lemon Blueberry Loaf Cake. It was a rainy Sunday morning, and the soft sunlight was just peeking through my kitchen window. I wanted something cheerful and comforting, something that could fill the house with warmth and happiness. I opened my cupboard, spotted fresh blueberries and a plump lemon, and the idea sparked. That day, my kitchen smelled like lemon zest and sweetness, and I felt an instant connection to the simple joy of baking. Ever since then, this loaf cake has been my go-to treat for family breakfasts, afternoon teas, or a quiet snack just for myself.
This Lemon Blueberry Loaf Cake has become a staple in our home, appearing at birthdays, casual brunches, or just when I need a little pick-me-up. Its soft, moist crumb combined with bursts of tart blueberries and a hint of bright lemon makes every bite a tiny celebration. I use this recipe almost weekly because it’s straightforward, reliable, and full of love.
Why I Love Making This Lemon Blueberry Loaf Cake
There’s something magical about a loaf cake. It’s humble yet comforting. The Lemon Blueberry Loaf Cake is perfect for those moments when you want to treat your loved ones without spending hours in the kitchen.
I love how the fresh lemon juice and zest brighten the cake, balancing the natural sweetness of the blueberries. The texture is soft and tender, almost melting in your mouth, and the golden crust adds a cozy homemade charm. Watching my kids and friends take that first slice, their faces lighting up with delight, reminds me why I bake. It’s not just about creating a dessert it’s about creating memories.
What’s even better is that this recipe is adaptable. You can swap blueberries for raspberries or blackberries, or even add a light glaze for extra indulgence. But the classic combination of lemon and blueberry is unbeatable in my kitchen.
Ingredients & Little Kitchen Secrets
Here’s everything you need for the perfect Lemon Blueberry Loaf Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (80ml) milk
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- 1 cup (150g) fresh blueberries
- 2 tsp all-purpose flour (for tossing blueberries, prevents sinking)
Kitchen secrets:
- Always bring eggs and butter to room temperature it helps the batter blend evenly.
- Toss blueberries in a little flour before adding them to the batter; this stops them from sinking to the bottom.
- For extra lemony aroma, brush the top of the loaf with a teaspoon of lemon juice immediately after baking.
How I Make It, Step by Step
- Prep the oven and pan – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar – In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla – Beat in the eggs one at a time, then add the vanilla extract and lemon zest. Mix until fully combined.
- Incorporate dry ingredients – Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with flour. Mix gently to avoid overmixing.
- Fold in blueberries – Toss blueberries with 2 teaspoons of flour, then gently fold them into the batter.
- Pour and bake – Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love slicing the Lemon Blueberry Loaf Cake thick for breakfast alongside a cup of tea, or thinly for an afternoon treat. Sometimes I dust it with powdered sugar or drizzle a light lemon glaze over the top for extra indulgence. It pairs beautifully with fresh berries or a dollop of whipped cream, and it’s always a crowd-pleaser.
For family brunches, I like to place the loaf on a pretty serving plate, letting everyone pick their slices while chatting around the table. The soft aroma of lemon and blueberries always sparks smiles and conversation.
Storage, Reheating & Make-Ahead Tips
This loaf cake stays fresh for up to 3 days at room temperature, wrapped in plastic wrap or stored in an airtight container. For longer storage, freeze it for up to 2 months. To serve, thaw at room temperature or warm slices for 10–15 seconds in the microwave.
If I’m preparing for a gathering, I often bake the cake a day ahead. Its flavors intensify overnight, making it even more delicious. You can also freeze individual slices for a quick snack or lunchbox treat.
100-Word Short Version
This Lemon Blueberry Loaf Cake is soft, moist, and bursting with bright lemon flavor and juicy blueberries. I combine butter, sugar, eggs, milk, and lemon zest to create a tender batter, then gently fold in blueberries coated with a touch of flour to prevent sinking. Bake until golden and aromatic, then cool and slice for breakfast, tea, or dessert. It’s simple, comforting, and perfect for sharing with family. Store at room temperature or freeze for later. This loaf is my go-to recipe for cozy mornings, afternoon treats, or anytime I want a little sunshine in my kitchen.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 55 mins
- Total: 70 mins
🛒 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (80ml) milk
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- 1 cup (150g) fresh blueberries
- 2 tsp all-purpose flour (for tossing blueberries)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla, and lemon zest.
- Gradually mix in dry ingredients alternated with milk.
- Toss blueberries in flour and fold gently into batter.
- Pour batter into pan, smooth top, and bake 50–60 minutes.
- Cool in pan 10 minutes, then transfer to wire rack.
📝 Notes
- Bring eggs and butter to room temperature for smooth batter.
- Toss berries in flour to prevent sinking.
- Brush top with lemon juice for extra aroma.
- Store 3 days at room temperature or freeze up to 2 months.
🍽️ Nutrition (per slice, 10 slices)
Calories: 220 kcal
Sugar: 17g
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 28g
Protein: 3g
Fiber: 1g
Cholesterol: 55mg
Lemon Blueberry Loaf Cake
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 70 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf Cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, afternoon tea, or dessert, it’s easy to make and full of homemade love.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (80ml) milk
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- 1 cup (150g) fresh blueberries
- 2 tsp all-purpose flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla, and lemon zest.
- Gradually mix in dry ingredients alternated with milk.
- Toss blueberries in flour and fold gently into batter.
- Pour batter into pan, smooth top, and bake 50–60 minutes.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
Bring eggs and butter to room temperature for smooth batter. Toss berries in flour to prevent sinking. Brush top with lemon juice for extra aroma. Store 3 days at room temperature or freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Conclusion
Baking this Lemon Blueberry Loaf Cake always brings warmth to my kitchen and joy to my heart. It’s simple, cozy, and full of flavor, yet carries the magic of homemade love in every bite. Whether shared with family, gifted to friends, or enjoyed quietly with a cup of tea, this cake reminds me that food is about connection, stories, and making everyday moments special. I hope this recipe fills your home with sunshine, laughter, and the irresistible aroma of freshly baked lemon blueberry goodness.