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Cozy Blueberry Lemon Loaf Cake

blueberry lemon loaf cake - featured image

A simple, moist, and tender blueberry lemon loaf cake with fresh lemon zest and juicy blueberries, perfect for gifting or casual sharing.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk or buttermilk
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly flour it to prevent sticking.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry flour mixture and milk, beginning and ending with the flour mixture. Mix gently after each addition until just combined.
  7. Gently fold in the fresh blueberries with a spatula, careful not to burst them.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh lemon zest for best flavor. Pat blueberries dry to prevent batter from turning blue. Tent with foil if top browns too fast. Avoid overmixing after adding flour to keep cake tender. Room temperature eggs and butter improve texture.

Nutrition

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