Butter for flavor, oil for moisture, lemon zest for brightness, fold in those berries and you’ve got the moist delicious Lemon Blueberry Loaf Cake!
As always with loaf cakes I wonder if we should be calling it Lemon Blueberry Bread? A Blueberry Quick Bread? Or are we happy with calling it a loaf cake?! I would love to know your thoughts!
Regardless of what you call it, this plush, springy cake is bursting with juicy blueberries and loaded with bright, zesty lemon flavor. The whole one-bowl cake can be quickly mixed and baked in about an hour and 15 minutes (give or take).
I can’t think of a better way to celebrate blueberries than with this delicious lemon bread recipe! We’re loving it for a snack, for breakfast and yes, for dessert!
Enjoy!

Why You Should Make
This Delicious Blueberry Lemon Quick Bread ASAP!
- The most perfect tight crumb that is equally soft, plush and moist
- Extra lemon zest (a whooping 2 tablespoons!) PLUS a squeeze of fresh lemon juice over the top of the cake just before it goes into the oven produces an extra lemony-flavored cake
- Think of every delicious berry lemon loaf cake that you’ve had at your favorite coffee house or bakery, this is that cake!
- Lemon-spiked interior is loaded with juicy blueberries in every bite
- A one-bowl loaf cake recipe that’s mixed + baked in about 1 hour and 15 minutes (ish!)
Whether you call this a loaf cake, quick bread, bread or just plain cake, I promise you and your family will love this bouncy, delicious Lemon Blueberry Cake!


The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

My Favorite Baking Pro Tips to Make
The Best Blueberry Lemon Loaf
Below you’ll find my favorite pro baking tips and step-by-step photos for making the perfect loaf cake with blueberries and heaps of lemon!
- Really cream the butter and sugar together for the perfect light texture
- Make sure all of your ingredients are at room temperature
- Mix in the flour until *just* barely combined for the lightest cake crumb
- Make sure the cake is done before taking it out of the oven
That’s it! This lemon quick bread recipe comes together quickly. The biggest hardship is the long-ish bake time and waiting for this beauty to cool completely before tearing into it!
Let’s bake the most delicious lemon blueberry loaf cake!














More Fresh Berry Recipes!
I hope you’ll also check out the yummiest Raspberry Lemon Loaf, Raspberry Jam Bars, Blueberry Buttermilk Scones and find all of the berry recipes here!


Moist & Plush Lemon Blueberry Loaf Cake Recipe
Ingredients
For the Cake
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons fresh lemon zest about 2 lemons
- 4 tablespoons (57 g) unsalted butter make sure it's very soft, but not melted
- ¼ cup (56 g) sunflower or grapeseed oil or other neutral oil
- 2 large eggs room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups + 2 tablespoons (288 g) all-purpose flour
- 1 cup (240 g) buttermilk shaken and at room temperature
- 8 oz (227 g) fresh blueberries see Notes below recipe
- 1 teaspoon fresh lemon juice
- 1 teaspoon granulated sugar
For the Lemon Glaze
- 1 batch Bright 3-Ingredient Lemon Glaze
Instructions
For the Cake
- Preheat your oven to 350℉ (177℃). Grease a 9 x 5-inches (23 x 13-cm) loaf pan and line with parchment paper letting the excess fall over the two longer sides of the pan.
- In an electric stand mixer fitted with the paddle attachment (*This recipe can easily be made with a bowl and spatula), add the granulated sugar and lemon zest and massage the lemon zest into the sugar to infuse the lemon flavor throughout the cake (love).
- Add in the butter and mix on medium low until it forms a thick mass. With the mixer on low, stream in the oil and mix on medium for about 4 minutes or until completely blended together and smooth and light.
- With the mixer on low, add in the eggs, one at a time, taking care that each is well blended before adding in the next. Scrape down the sides and bottom of the bowl to make sure everything is well blended.
- Add the baking powder, baking soda and sea salt and mix for about 30 seconds on low or until combined.
- Add 1/2 the flour and mix until just barely combined. Alternate between adding 1/2 the buttermilk and the remaining flour mixture (ending with the last of the buttermilk), making sure each addition is fully combined before adding in the next.
- Let the cake batter sit for 15 minutes.
- Fold in the blueberries until evenly distributed throughout the cake batter (see Notes below recipe if using frozen blueberries before adding them to the cake batter!). Scoop the batter into the loaf pan filling until ¾ full. Drizzle 1 teaspoon lemon juice and then 1 teaspoon of sugar evenly over the top.
- Bake in the center of the oven for 60 to 65 minutes or until the top is puffed up, golden and a toothpick inserted into the center comes out mostly clean, with the tiniest smidge of cake on it. Let cool in the tin for about 30ish minutes, then use a butter knife and the parchment overhang to help get it out of the pan to finish cooling on a wire rack.
For the Lemon Glaze
- Once the cake is cool, whisk together 1 batch of 3-Ingredient Lemon Glaze and drizzle over the top of the cake. Let set for 15-30 minutes before serving. A big pile of fresh blueberries is pretty served over the top of the cake. Enjoy!
Notes
Blueberries
Make sure your blueberries are completely dry before adding them to the cake batter. If they are damp/wet the cake won’t bake well around them. Make sure the blueberries are evenly distributed throughout the cake batter, this will also help with even baking of the cake. One way to have more control over the berry placement within the cake, is to *not* add it to the cake batter. Instead, add a third of the batter to the pan and then cover it with 1/3 of the berries. Repeat this process three times. If using frozen blueberries, use this same method so that the blueberries don’t bleed into the cake batter.Buttermilk Replacement
If you don’t happen to have any buttermilk on hand, measure out 1 cup milk, remove 1 tablespoon and replace it with 1 tablespoon of fresh lemon juice or white vinegar. Let the mixture sit for about 10 minutes before using.Mixer vs Your Beautiful Arms
I reference an electric-stand mixer with the paddle attachment in the instruction. However, this is definitely a recipe that can easily be made with a bowl and spatula (and the step-by-step photo instructions show it being made that way). Make sure you really cream your butter and sugar so that you get that awesome soft, light texture.Resting Cake Batter
I love doing this with muffins, as well as loaf cakes and quick breads. Giving the blueberry lemon loaf batter a 10 to 20 minute period of rest (just letting it sit on the counter pre-bake) makes the cake bake better…a wee puffier (although this cake doesn’t have a super tall crown). It also helps the blueberries not sink to the bottom of the cake.Storing Your Lemon Blueberry Loaf Cake
Store at room temperature in an air-tight container. If it’s warm and humid out, wrap it tightly and store in the fridge. For long-term storage, wrap your cooled blueberry lemon cake tightly in plastic wrap and then place in a reusable freezer-safe plastic bag (or Stasher bag) and store in the freezer. The night before serving set the still-wrapped loaf in the fridge to begin thawing. The following day set on the counter until it comes to room temperature. Serve and enjoy!Picking Your Loaf Pan
This Fat Daddios loaf pan is my favorite to bake loaf cakes. I find loaf pan sizing vexing, to be honest. I have loaf pans whose packaging lists the dimensions as 9 x 5-inches (23 x 13-cm) but each varies significantly size-wise from one another (some are bigger, some are smaller). For this recipe, I list the appropriate size as 9 x 5-inches (23 x 13-cm) as that is what most everyone owns. However, your loaf pan may be slightly larger or smaller than this. The best rule of thumb is to fill your loaf pan no more than 3/4’s full. And if you have any doubts as to whether it is filled too full, place a rimmed baking sheet underneath to catch any cake batter that may overflow. Don’t miss this Mega Moist Brown Butter Zucchini Bread too!The post Moist & Plush Lemon Blueberry Loaf Cake Recipe appeared first on DisplacedHousewife.