Baking & Desserts Lemon Blueberry Loaf Cake
Highlighted under: Oven-Kissed Treats
I absolutely love making Lemon Blueberry Loaf Cake, especially when the sun is shining and the blueberries are bursting with flavor. The combination of zesty lemon and juicy blueberries is both refreshing and indulgent. I often bake this cake for gatherings, as it's a delightful treat that appeals to everyone. The fragrant aroma fills my kitchen and instantly brightens my mood. Plus, it's surprisingly easy to prepare, making it a perfect recipe for both beginners and experienced bakers alike.
When I first baked this Lemon Blueberry Loaf Cake, I was amazed by how beautifully the flavors came together. The tartness of the lemon perfectly balances the sweetness of the blueberries, creating a delicious harmony in every slice. I learned that folding in the blueberries gently prevents them from bursting, which helps maintain the cake's moist texture.
Another tip I discovered is to let the cake cool completely in the pan before transferring it to a wire rack. This prevents cracks and helps the loaf hold its shape beautifully. I promise you this cake will become a favorite in your home, just as it has in mine!
Why You'll Love This Recipe
- Bright and zesty lemon flavor paired with sweet blueberries
- Moist and fluffy texture that brings comfort in every bite
- Perfect for any occasion, from brunch to dessert
Understanding the Ingredients
The balance between wet and dry ingredients is crucial for achieving the ideal texture in your Lemon Blueberry Loaf Cake. The butter and sugar should be creamed until light and fluffy, which introduces air into the mixture and helps the loaf rise. The eggs contribute both moisture and structure, so it's essential to incorporate them one at a time, ensuring even mixing. The addition of lemon zest is not only flavorful but also helps to activate the baking powder, contributing to the cake's rise.
Blueberries are the star ingredient, providing bursts of sweetness and antioxidants. Using fresh blueberries is recommended for the best flavor and moisture. If you can't find fresh ones, frozen blueberries can work, but be cautious: they often release extra moisture. To prevent them from sinking to the bottom during baking, toss them in a small amount of flour before folding them into the batter.
Mastering the Baking Process
The baking time for this loaf can vary based on individual ovens and the size of your loaf pan; keep an eye on it after the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few crumbs attached. If the top of your loaf starts to brown too quickly, tent it with aluminum foil to prevent burning while the inside continues to cook.
Cooling is an important step as it allows the flavors to meld. After removing the cake from the oven, let it rest in the pan for about 10-15 minutes before transferring it to a wire rack. This prevents it from becoming soggy due to trapped steam. The loaf can be enjoyed warm or stored for later use, making it a versatile option for any occasion.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Mix the Batter
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon zest, and lemon juice.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the blueberries.
Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Make the Glaze
While the cake is cooling, prepare the lemon glaze by mixing the powdered sugar with fresh lemon juice until smooth.
Glaze the Cake
Once the loaf has cooled completely, drizzle the lemon glaze over the top. Slice and serve!
Pro Tips
- For an extra boost of flavor, try adding a teaspoon of vanilla extract to the batter. You can also replace fresh blueberries with other berries like raspberries or blackberries depending on your preference.
Storage and Freezing Tips
If you find yourself with leftover Lemon Blueberry Loaf Cake, it can be stored in an airtight container for up to three days at room temperature. For longer storage, you can freeze slices of the loaf, wrapped tightly in plastic wrap and then aluminum foil. This way, your delicious cake will stay fresh for up to three months. Just thaw slices in the refrigerator overnight before serving, or enjoy them at room temperature straight from the freezer for a delightful frozen treat.
For a different take, consider integrating a cream cheese frosting instead of the lemon glaze. The richness of the cream cheese pairs beautifully with the citrusy notes while still allowing the blueberries to shine through. This variation can add a decadent touch for special occasions.
Troubleshooting Common Issues
If your loaf cake comes out too dense, it may be due to over-mixing the batter or incorrect measurements of flour. Make sure to measure flour by spooning it into the measuring cup rather than packing it down. Alternatively, if it overflows in the oven, consider using a larger pan next time or reducing the batter amount to give room for rising.
Another common issue is the flavor balance. If the cake tastes flat, a slight increase in lemon juice or zest will enhance that zesty punch. Conversely, if you find the cake is too sweet, reducing the sugar by ¼ cup can help balance the overall flavor without compromising the moistness of the loaf.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but be sure to thaw and drain them beforehand to avoid excess moisture in the batter.
→ How should I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for longer shelf life.
→ Can I make this cake in advance?
Absolutely! This loaf cake tastes even better the next day as the flavors meld together.
→ Is it possible to substitute the flour?
For a gluten-free option, you can use a 1:1 gluten-free flour blend.
Baking & Desserts Lemon Blueberry Loaf Cake
I absolutely love making Lemon Blueberry Loaf Cake, especially when the sun is shining and the blueberries are bursting with flavor. The combination of zesty lemon and juicy blueberries is both refreshing and indulgent. I often bake this cake for gatherings, as it's a delightful treat that appeals to everyone. The fragrant aroma fills my kitchen and instantly brightens my mood. Plus, it's surprisingly easy to prepare, making it a perfect recipe for both beginners and experienced bakers alike.
Created by: Lillian Hayes
Recipe Type: Oven-Kissed Treats
Skill Level: Beginner
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the lemon glaze by mixing the powdered sugar with fresh lemon juice until smooth.
Once the loaf has cooled completely, drizzle the lemon glaze over the top. Slice and serve!
Extra Tips
- For an extra boost of flavor, try adding a teaspoon of vanilla extract to the batter. You can also replace fresh blueberries with other berries like raspberries or blackberries depending on your preference.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrates: 49g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 5g