There’s something magical about the pairing of bright, zesty lemon and sweet, juicy blueberries—especially when they come together in my favorite lemon blueberry loaf cake with glaze. This isn’t just any cake; it’s the one I turn to when I want to impress without stressing, the kind that fills my kitchen with the most heavenly citrusy aroma while it bakes. I first made this for my sister’s baby shower years ago, and now it’s our family’s go-to for Sunday brunches and lazy afternoons with tea. The secret? That perfect balance of moist, tender crumb and the tangy-sweet glaze that makes every bite irresistible. Trust me, once you try this, you’ll understand why I keep coming back to it.
Why You’ll Love This Lemon Blueberry Loaf Cake with Glaze
Oh, where do I even start? This lemon blueberry loaf cake with glaze has stolen hearts at every gathering I’ve brought it to—and for good reason! Here’s why it’s become my signature bake:
- That melt-in-your-mouth texture: The combination of buttermilk and fresh lemon juice keeps this cake incredibly moist—no dry crumbs here!
- Perfect flavor balance: Tart lemon zest dances with sweet blueberries, while the glaze adds just the right finishing touch of sweetness.
- Simple enough for weeknights: You probably have most ingredients already, and it comes together faster than you’d think.
- Always a crowd-pleaser: That glossy glaze makes it look bakery-worthy, and trust me, people will beg for seconds.
Seriously, this cake checks all the boxes—it’s the recipe I reach for when I want something special without spending all day in the kitchen. The compliments will pour in faster than you can say « second slice! »
Ingredients for Lemon Blueberry Loaf Cake with Glaze
Okay, let’s talk ingredients! I’ve made this lemon blueberry loaf cake with glaze so many times I could probably recite this list in my sleep. But here’s the thing—using the right stuff makes all the difference between « good » and « oh-my-goodness-I-need-the-recipe-NOW » cake. Here’s exactly what you’ll need:
For the Cake
- 1.5 cups all-purpose flour – Spoon and level it, don’t scoop! We want perfect texture, not a dense brick.
- 1 tsp baking powder – Make sure it’s fresh so your cake rises beautifully.
- ½ tsp salt – Just enough to balance all that sweetness.
- ½ cup unsalted butter, softened – I leave mine out for about an hour. It should dent easily when pressed but not be greasy.
- 1 cup granulated sugar – Regular white sugar works perfectly here.
- 2 large eggs – Room temperature eggs blend in so much better.
- 2 tbsp lemon zest – About 2 medium lemons’ worth. The zest is where all that bright flavor lives!
- 2 tbsp lemon juice – Freshly squeezed, please—none of that bottled stuff.
- ½ cup buttermilk – No buttermilk? Mix ½ tbsp lemon juice into ½ cup regular milk and let it sit for 5 minutes.
- 1 cup blueberries – Fresh or frozen both work, but if using frozen, don’t thaw them first.
For the Glaze
- 1 cup powdered sugar – Sift it if yours is lumpy for the smoothest glaze.
- 2 tbsp lemon juice – Fresh again! This gives the glaze that perfect tang.
See? Nothing too fancy, just good-quality basics handled with care. Now let’s turn these into something magical!
Equipment You’ll Need
You won’t need any fancy gadgets for this lemon blueberry loaf cake with glaze – just the basics from your kitchen! Here’s what I always grab:
- 9×5 inch loaf pan – My trusty workhorse for perfect slices every time
- 2 mixing bowls – One for dry ingredients, one for wet – keeps everything organized
- Whisk – For blending dry ingredients smoothly
- Hand mixer or wooden spoon – Either works for creaming that butter and sugar
- Spatula – Essential for gently folding in those precious blueberries
- Zester – My microplane gets every bit of flavorful lemon zest
That’s it! No special equipment needed – just good old-fashioned baking tools. Now let’s get mixing!
How to Make Lemon Blueberry Loaf Cake with Glaze
Alright, let’s get baking! I’ve made this lemon blueberry loaf cake with glaze more times than I can count, and I’ve learned all the little tricks along the way. Follow these steps, and you’ll have a gorgeous, flavorful cake that’ll make you feel like a baking pro.
Preparing the Batter
First things first – let’s talk batter. The secret to this cake’s perfect texture starts with how we mix everything together. Here’s how I do it:
- Cream that butter and sugar until it’s light and fluffy – about 3 minutes with a mixer. You’ll know it’s ready when it looks almost like whipped cream and has paled in color. This step creates those lovely air pockets that make the cake tender.
- Add eggs one at a time, mixing well after each. Scrape down the bowl – those sneaky bits at the bottom love to stay unmixed!
- Mix in the lemon zest and juice – this is where that bright flavor comes alive. Your kitchen should smell amazing already!
- Alternate dry and wet ingredients: Start with 1/3 of the flour mixture, then half the buttermilk, repeating until everything’s incorporated. Mix just until combined – overmixing makes tough cake!
- Toss blueberries with a spoonful of flour before gently folding them in. This little trick keeps them from sinking to the bottom.
Baking and Cooling
Now for the magic transformation in the oven:
- Bake at 350°F for 50-55 minutes. Resist opening the oven door too early – we don’t want a sunken cake!
- Test with a toothpick – it should come out with just a few moist crumbs, not wet batter.
- Cool in the pan for 10 minutes before transferring to a rack. This prevents sticking but stops it from overcooking.
- Wait until completely cool before glazing. I know it’s tempting, but warm cake makes runny glaze!
Making the Glaze
The finishing touch that takes this from good to « give me another slice! »:
- Whisk powdered sugar and lemon juice until smooth. No lumps allowed!
- Adjust consistency – want it thicker? Add more sugar. Thinner? More juice.
- Drizzle artfully over the cooled cake. I like to let some drip down the sides for that bakery-style look.
And there you have it – my foolproof method for lemon blueberry loaf cake with glaze that never fails to impress. The hardest part? Waiting for it to cool before digging in!
Tips for Perfect Lemon Blueberry Loaf Cake with Glaze
After making this lemon blueberry loaf cake with glaze more times than I can count, I’ve learned a few secrets that make all the difference. First, always toss those blueberries in flour – just a light coating keeps them from diving to the bottom during baking. Room temperature ingredients? Non-negotiable! Cold eggs and butter won’t cream properly, and you’ll miss out on that dreamy, tender crumb. And here’s my golden rule: stop mixing the batter as soon as everything’s combined. A few flour streaks are fine – overmixing makes tough cake. One last thing – resist opening the oven door too early! That sudden temperature drop can cause sinking. Trust me, follow these tips, and you’ll get perfect results every time.
Variations and Substitutions
One of the things I love most about this lemon blueberry loaf cake with glaze is how forgiving and adaptable it is! Don’t have buttermilk? No problem – plain yogurt works beautifully (I’ve used Greek yogurt thinned with a splash of milk in a pinch). Fresh blueberries too pricey? Frozen berries work just as well – toss them in flour straight from the freezer. Feeling adventurous? Try raspberries or blackberries instead – though I’d use slightly less since they’re juicier. For a bit of crunch, fold in ½ cup of chopped walnuts or pecans. And if you’re out of lemons, orange zest and juice make a lovely citrus twist. The possibilities are endless – that’s why this recipe stays in my regular rotation!
Serving and Storing Lemon Blueberry Loaf Cake with Glaze
Oh, let me tell you how to get the most out of that gorgeous lemon blueberry loaf cake with glaze! For serving, I always let mine come to room temperature first – those flavors really sing when they’re not chilled. Slicing is easiest with a serrated knife, and I like cutting thick slabs because, well, why skimp? As for storage, an airtight container is your best friend – it’ll keep fresh for about 3 days at room temp. Pro tip: lay parchment between slices if you stack them to prevent sticking. Want to freeze some for later? Wrap individual slices tightly in plastic wrap, then foil. They’ll keep beautifully for about 2 months. Just thaw at room temp when that craving hits. Honestly, mine never lasts that long!
Nutritional Information
Just a quick note about the numbers – while I love sharing how delicious this lemon blueberry loaf cake with glaze is, remember that nutritional values can change based on your specific ingredients and brands. The estimates here give you a rough idea, but don’t stress over exact counts. Life’s too short not to enjoy every lemony, blueberry-packed bite!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about my lemon blueberry loaf cake with glaze – and I totally get it! When you find a recipe this good, you want to make sure you’re doing it right. Here are the answers to the questions I hear most often:
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work great – just toss them in flour straight from the freezer (no thawing needed). They might bleed a bit more color into the batter, but the flavor stays fantastic. I actually keep a bag in my freezer just for emergency cake cravings!
How do I keep the blueberries from sinking to the bottom?
This was my biggest struggle when I first started making this cake! The trick is tossing them in a spoonful of flour before folding them into the batter. The light coating helps them « float » in the batter instead of sinking like little blueberry torpedoes.
Is the glaze really necessary?
Okay, confession time – I’ve totally eaten this cake without the glaze when I was impatient (we’ve all been there). It’s still delicious, but that lemony glaze takes it to another level. If you skip it, maybe dust with powdered sugar for a little sweetness. But trust me, the glaze is worth the extra 2 minutes!
Can I make this into muffins instead?
Yes! This batter makes fabulous lemon blueberry muffins. Just fill lined muffin cups 2/3 full and bake at the same temperature for 18-22 minutes. You might get 12-14 muffins depending on size. The glaze drizzle looks extra cute on individual muffins too!
How do I know when the cake is done baking?
The toothpick test is your best friend here – insert it near the center and look for moist crumbs (not wet batter). The edges should be golden and pulling slightly away from the pan. And that heavenly lemon scent? When it fills your whole kitchen, you’re probably close!
Lemon Blueberry Loaf Cake with Glaze
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the lemon zest and juice.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.