Whenever I find myself in need of a sweet treat this Lemon Blueberry Loaf never fails me. This recipe is super moist and has that classic combination of tangy lemon and sweet blueberries. It’s a comforting treat that’s super easy for anyone to make!
What I love about this recipe is how the sourness of the lemon perfectly balances the sweetness of the blueberries. This loaf is sooo soft, almost melting in your mouth, and every bite is packed with juicy berries. It’s just the right level of sweet, making it suitable for breakfast, afternoon tea, or a post-dinner dessert.
One of the best parts of making this lemon blueberry loaf is how convenient it is! The ingredients are straightforward, and the method is simple enough that you can whip this up in no time. It’s one of those recipes that you can make with confidence, knowing it will turn out great every single time.
Lastly, it’s a beautiful loaf with the burst of blue from the berries and the shiny lemon glaze. It’s one of those cakes that you can proudly present at any table, and trust me, it always gets compliments!
Why you'll love this Lemon Blueberry Loaf
Effortlessly delicious: This recipe is straightforward with no complicated steps, making it a stress free baking experience.
Visually gorg: With its vibrant colours, this loaf will definitely impress!
Crowd pleaser: Loved by both kids and adults, it’s perfect for any gathering.
KITCHEN EQUIPMENT FOR THIS RECIPE
- Hand or stand mixer
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Parchment paper
- 9×5 inch baking loaf pan
- Cooling rack
- Whisk
Ingredients for this Lemon Blueberry Loaf
Start with good quality carrots since they are the star of this cake. Finely grating them releases their natural sweetness and moisture, which is key to the cake’s texture. Be sure to wring out excess carrot water after grating! If you’re out of sour cream, plain yogurt can be a good substitute.
Buttermilk: Adds moisture and a slight tang; yogurt or a homemade milk and vinegar mix can be used in a pinch.
Blueberries: Fresh work best, but frozen can be used too, just don’t defrost them before baking.
Lemon juice: Freshly squeezed for the best flavour, though bottled can also be used if needed.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
How to make this Lemon Blueberry Loaf
Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together the flour, salt, baking powder and sugar. Set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla extract.
In a small bowl, toss the blueberries with the cornstarch until they are evenly coated.
Add the wet ingredients to the dry ingredients. Stir until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Place the loaf on a cooling rack and cool for 15 minutes. Let cool completely on the wire rack.
While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add the milk if the glaze isn’t runny enough.
Drizzle the glaze over the cooled loaf cake. Cut into slices and serve.
Tips for the perfect Lemon Blueberry Loaf
Do not overmix: Mix just until the ingredients are combined to keep the loaf tender.
Coat blueberries in cornstarch: Helps prevent them from sinking to the bottom of the loaf.
Let it cool: Allow the loaf to cool completely before glazing to prevent the glaze from melting.
Adjust the glaze consistency: Add more lemon juice or milk to get the glaze to your desired thickness.
FAQ!
Can I use oil instead of butter? Yes, the recipe uses neutral oil to keep the loaf moist.
How do I prevent the loaf from being too dense? Be careful not to overmix the batter.
Can I freeze this loaf? Absolutely, it freezes well even with the glaze on.
What can I do if I don’t have buttermilk? Mix milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
How long will this keep? It stays fresh for about 3 days at room temperature or up to 6 days in the fridge.
Storage instructions
Store your lemon blueberry loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. It also freezes beautifully for up to 3 months—just wrap it well in plastic wrap and then foil. Thaw overnight on the counter or in the refrigerator when ready to serve.
And that’s it! This carrot cake is so delicious, you’ll find yourself making it again and again!
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Soft Blueberry Lemon Loaf
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
Ingredients
Lemon Blueberry Cake
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated white sugar
- 3/4 cup buttermilk, OR replace with 1 cup milk + 1 tablespoon vinegar and let it sit for 5-10 mins
- 1/4 cup neutral oil
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries, if using frozen, do not defrost
- 1 teaspoon cornstarch
Glaze
Instructions
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Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper and set aside.
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Prepare Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder and sugar. Set aside.
-
Prepare Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla extract.
-
Prepare Blueberries: In a small bowl, toss the blueberries with the cornstarch until they are evenly coated.
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Combine Ingredients: Add the wet ingredients to the dry ingredients. Stir until just combined. Gently fold in the blueberries.
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Bake: Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool: Place the loaf on a cooling rack and cool for 15 minutes. Let cool completely on the wire rack.
-
Prepare Lemon Glaze: While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add the milk if the glaze isn’t runny enough.
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Glaze and Serve: Drizzle the glaze over the cooled loaf cake. Cut into slices and serve.
Notes
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Cake
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