Easy Blueberry Lemon Loaf Cake with Glaze Recipe

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Lemons and blueberries collide in this delicious combination of fruit in a sweet loaf of bread with a tart lemon glaze! Blueberry Lemon Loaf is amazing and it’s just the perfect treat during Spring and Summer! Easy Blueberry Lemon Loaf Cake with Glaze Recipe comes out perfect every time and is a real crowd-pleaser too!

A blueberry lemon loaf cake with glaze and sliced lemons on top looking at it from above

I love lemons. I love blueberries. Put them together and I’m already drooling! They are just a perfect combination! I don’t know who the first person was who threw that combination together in baking, but that person deserves a medal! This Easy Blueberry Lemon Loaf Cake with Glaze Recipe is one of my simple go-to recipes during the Spring and Summer! Or any other time of the year for that matter. It’s perfect for breakfast! And it’s delightful for an afternoon snack! It’s a wonderful gift to bring to others! It’s just the perfect recipe to keep on hand! The recipe calls for fresh blueberries, but it works perfectly with frozen blueberries, too, so it’s incredibly easy to keep all the ingredients on hand to whip up any time. Give this recipe a try and make sure to let me know what you think!

Ingredients

Ingredients for Blueberry Lemon Loaf including blueberries, butter, sugar, vanilla, milk, baking powder, all-purpose flour, confectionoer's sugar, lemons and eggs.

Loaf Ingredients:

  • All-purpose flour
  • Baking powder
  • Salt
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Grated lemon zest
  • Lemon juice 
  • Milk
  • Fresh blueberries

Glaze Ingredients:

  • Butter
  • Powdered sugar (Confectioner’s Sugar)
  • Lemon juice
  • Vanilla extract

Baking Instructions:

Blueberry lemon Loaf in a basket with a blue and white checkered dish towl lining the basket

Step 1

Preheat oven to 350*.

Step 2

Line a loaf pan with parchment paper. I like to spray the loaf pan with cooking spray, then put the parchment paper in the pan. It’s just an extra layer of non-sticking safety.

Step 3

An orange mixing bowl with the wet ingredients for Blueberry Lemon Loaf including eggs, sugar and butter along with lemon zest.

In a large mixing bowl with a mixer on medium speed, blend together the wet ingredients, which is melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined. 

Step 4

With the mixer on low speed, slowly add in flour, baking powder, and salt. Scape down the sides of the bowl with a rubber spatula and make sure all the ingredients are well combined at this point because we are done with the electric hand mixer after this step. 

Step 5

Rinse the blueberries so they are a little bit wet, and in put them in a medium bowl. Mix with 1 Tablespoon of flour. (Just that little flour helps the blueberries stay distributed through the loaf and not just sink to the bottom of the cake.)

Step 6

Add the berries to the batter and gently fold in the blueberries with a spatula. (Don’t use an electric mixer, it will break the blueberries and the juicy blueberries will mess with the consistency of the cake batter.)

Step 7

Pour batter into prepared pan(s) and bake for 55-65 minutes for a large loaf. 40-50 minutes for smaller loaves. Use a cake tester or a wooden pick to test for doneness. 

Step 8

Blueberry Lemon Loaf cooling after coming out of the baking loaf pans

Let loaf cool in the pan for 30 minutes and then move to a wire rack and remove from pans. 

Step 9

Lemon glaze with a whisk in it in a glass mixing bowl for the topping for Blueberry Lemon Loaf

Prepare glaze by whisking the melted butter, powdered sugar, lemon juice and vanilla extract and whisk until smooth.

Step 10

Pour over the loaf and let sit for a few minutes before serving. This loaf has a tender crumb, so I suggest slicing it with a serrated knife. And enjoy!!

Recommended Equipment

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Pots and Pans

  • Loaf Pan – I love this non-stick baking loaf pan! It’s a favorite at my house. I used it all the time for pound cakes and banana bread.

Electronics

  • Electric Hand Mixer – I love my Cuisinart hand mixer. I use it all the time. The best thing is the handy case it comes with to keep all the parts and pieces together!

Baking Utensils

  • Flat Whisk – I adore this OXO Good Grips Flat Whisk. If I couldn’t have anything else in the kitchen, THIS is the gadget I’d keep. It’s the best whisk I’ve ever had and the flat part of the design is such a game-changer for making things in the pan! I could not recommend this more! This is the only brand I’ve ever had, and I’m a big fan of all the OXO products.
  • Spatula Set – This is the greatest set ever. Not only does it have several handy spatulas, it has a few tiny ones too, to help you get every single scrape out of jars and containers!
  • Serrated Knife – A good serrated knife is a top kitchen must-have for me. This Henkels knife is a great price and will work beautifully. I am very partial to my Zwilling serrated knife. I’ve had it for at least 15 years and it’s absolutely amazing. But it’s more expensive. You can find it here, and fair warning, it’s about three times as expensive as the Henkels knife. But sometimes you truly get what you pay for and with knives, quality is everything!

Baking Equipment

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half baking sheet pan, which is absolutely perfect!
  • Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!
  • Cooling Rack – These are nice and sturdy cooling racks for all your baking needs!
A slice of lemon blueberry loaf and some fresh blueberries on a wooden table

Substitutions, Modifications, and Variations

There are all kinds of ways to modify and change this recipe! You can make it better suit your dietary needs, or you can just change the flavor profile of the recipe as well! I love to experiment like that and I hope you will, too!

Substitutions

Blueberries

Feel free to use frozen blueberries in this recipe! Make sure to let them thaw first and drain all the liquid that comes with that thawing process. You don’t want to add extra liquid to the batter. 

Lemons

If you don’t have fresh lemons on hand, bottled lemon juice will do just fine! For the loaf recipe, just omit the zest!

Modifications

Gluten-Free

Want to make this Blueberry Lemon Loaf gluten-free? It’s super easy, just substitute the all-purpose flour for a cup-for-cup gluten-free baking mixture. It’s still absolutely delicious!

Bundt Cake

If you’d like you can make this a lemon blueberry bundt cake. Simply exchange your prepared loaf pan (I usually use two eight-inch loaf pan(s)) for a prepared bundt pan! Increase your cooking time until the cake is cooked through (Test with a cake tester), and then let the cake cool on a cooling rack. After 20 minutes, turn the pan over so that the cake can come out, and once cooled completely, pour on the glaze. 

Blueberries in a glass mixing bowl

Variations

Berries

Feel free to use whatever fresh berries you have on hand! Raspberries and Blackberries are DELICIOUS with lemon in this recipe! Here’s a list of which berries are in season and when so they are their most delicious!

Lemon

If lemon isn’t your thing, this recipe is delicious with just the blueberries for a vanilla blueberry loaf! It’s more like a blueberry muffin flavor and it’s delicious! I enjoy the bright flavor the lemon brings to the recipe but to each their own tastes.

Sour Cream

This blueberry loaf isn’t quite as dense as a lemon-blueberry pound cake. If you want it to be a little more dense in texture, and have a little more “Umph!”, try adding sour cream! By adding sour cream to this loaf mix gives it a little more decadent and moist texture, with a slight zing in flavor too! Just substitute the sour cream for the milk in the same amount and you’ve got a little extra upgrade on this recipe!

Storage Tips

This Blueberry Lemon Loaf can be stored in an airtight container at room temperature for up to 4 days. 

Leftover Tips

We don’t always have a ton of this cake left over! But just store it in an airtight container and use it within 4 days. Reheat in the microwave if you like your loaf to be a warm and tasty treat!

Freezer Tips

This lemon blueberry cake recipe freezes beautifully. There are two ways you can freeze it. The first is freezing the whole loaf, and in that case, I like to leave the glaze off. I wrap the entire loaf in plastic wrap tightly, then I store it in either a freezer-safe container or a large freezer bag. Don’t forget to label and date the contents! 

If I’m only going to have a few slices to put in the freezer, I will wrap each individual slice tightly and then put them all in a freezer bag and just take a slice out whenever I need one. 

Frequently Asked Questions (FAQ’s)

Can I use different fruits in this recipe?

Absolutely! Try raspberries or blackberries – they are amazing in this recipe!!

Can I use frozen berries (or whatever kind of frozen fruit)?

You can! Just make sure you go ahead and thaw the fruit ahead of time and let all the excess liquid drain away from the fruit. Frozen fruit gets a little “liquidy” and it can throw off the consistency of the cake batter and cause the cake to not bake correctly.

Can I omit the lemon?

You can! If lemon isn’t your thing, just omit the lemon and you’ll be left with a delicious vanilla blueberry loaf, and that’s a delicious treat too!

Can I just omit the berries?

You can, but the cake recipe needs some kind of berries, in my opinion. If you want a simple lemon cake, try my Southern Lemon Pound cake. It’s wonderful and is just a plain lemon cake!

Lemon Blueberry Loaf on a paper doile on a wooden table, surrounded by slices of Lemon blueberry loaf and fresh blueberries and sliced lemons

Wrap-Up – Easy Blueberry Lemon Loaf Cake with Glaze Recipe

And there you have it! Easy Blueberry Lemon Loaf Cake with Glaze Recipe is a total hit and it’s so easy to make. In my opinion, it’s a perfect breakfast, snack, or even a dessert! I love the sweet blueberries and the tart lemon, all within that buttery cake. It’s just so delicious! I love having a collection of easy recipes that are also crowd-pleasers, and this loaf recipe certainly fits that bill! I can’t wait to hear what you think of the recipe when you make it! Let me know! Until next time… happy baking… and just keep shuffling!

Printable Recipe

A blueberry lemon loaf cake with glaze and sliced lemons on top looking at it from above

Easy Blueberry Lemon Loaf Cake with Glaze

Print Recipe
Lemons and blueberries collide in this delicious combination of fruit in a sweet loaf of bread with a tart lemon glaze! 
Prep Time:15 minutes
Cook Time:1 hour 5 minutes
Cooling Time:45 minutes
Total Time:2 hours 5 minutes

Equipment

  • 1 Loaf Pan I used a 9 by 5 loaf pan

Ingredients

Loaf Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated lemon zest
  • 3 Tablespoons lemon juice
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 1 Tablespoon all-purpose flour

Glaze Ingredients:

  • 2 Tablespoons melted butter
  • 1/2 cup powdered sugar
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350*.
  • Line a loaf pan with parchment paper.
  • In a large bowl with a mixer, blend together melted butter, sugar, eggs, vanilla, lemon zest and lemon juice until well combined.
  • Slowly add in flour, baking powder and salt.
  • Rinse the blueberries so they are a little bit wet, and mix with 1 Tablespoon of flour. (The flour helps them not sink to bottom of loaf).
  • Add the berries to the batter and gently stir in with a spoon (don't use electric mixer, it will break the blueberries)
  • Pour batter into prepared loaf pan(s)
  • Bake for 55-65 minutes for large loaf. 40-50 minutes for smaller loaves.
  • Let bread cool in the pan for 30 minutes and then move to a wire rack.
  • Prepare glaze by whisking the melted butter, powdered sugar, lemon juice and vanilla extract and whisk until smooth.
  • Pour over the loaf and let sit for a few minutes before serving.

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 482mg | Potassium: 97mg | Fiber: 1g | Sugar: 35g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry Lemon Cake, Blueberry Lemon Loaf, Blueberry Lemon Loaf with Glaze
Servings: 8 slices
Calories: 383kcal
Cost: 15

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Blueberry Lemon Loaf pinterest graphic with a picture of lemon blueberry loaf and a picture of the sliced loaf along with fresh blueberries and fresh lemon

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