I just made this lemon blueberry loaf and it’s so good, you have to try it. It’s super moist and has this bright flavour from the lemons, with sweet bursts from the blueberries. Honestly, it’s just a really lovely loaf, perfect for any time you want something a bit special but still easy.
The secret to getting it so fluffy and tender is the buttermilk, which adds a nice tang and keeps it from drying out. And for the blueberries, I always toss them in a bit of cornstarch before mixing them in. This little trick helps them stay suspended in the batter so you don’t get a sad layer of berries at the bottom.
Looking for something dense and buttery? Check out my Blueberry Pound Cake.
I love having a slice of this with my morning coffee. It’s one of those recipes that always turns out great whether I use fresh or frozen berries!
How to make a Lemon Blueberry Loaf
This loaf gets its great texture and flavour from a few key things:
- Buttermilk: This is a must for moisture! If you don’t have any, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes.
- Neutral oil: Using oil instead of butter here helps keep the loaf really moist and tender for longer.
- Lemon juice: Fresh lemon juice brightens up the whole loaf and pairs so well with the blueberries. Try not to use bottled stuff here, fresh really makes a difference.
- Blueberries: Fresh or frozen work equally well. Just remember to toss them in a bit of cornstarch first so they don’t all sink to the bottom.
Ingredients
- all purpose flour
- baking powder
- salt
- granulated white sugar
- buttermilk
- neutral oil
- large eggs
- fresh lemon juice
- vanilla extract
- fresh or frozen blueberries
- cornstarch
- powdered sugar
- milk (for glaze)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- 9×5 inch loaf pan
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- Parchment paper
- Wire cooling rack
Baking tips for the perfect Blueberry Lemon Loaf
- Don’t overmix the batter: Once you add the wet ingredients to the dry, stir until just combined. Overmixing develops the gluten too much, which can make your lemon blueberry loaf tough.
- Coat your blueberries: Tossing the blueberries with cornstarch before adding them to the batter helps them stay suspended. This means you’ll get blueberries in every slice of your homemade lemon blueberry loaf, not just at the bottom.
- Use parchment paper: Lining your loaf pan with parchment paper makes it super easy to lift the loaf out once it’s baked and cooled a bit. No sticking!
- Check for doneness: A toothpick inserted into the centre of the loaf should come out clean. If it’s still wet, keep baking for a few more minutes. This ensures your buttermilk lemon blueberry loaf is fully cooked through.
Blueberry Lemon Loaf FAQs
Can I use frozen blueberries?
Yes, absolutely! You don’t even need to defrost them. Just toss them with the cornstarch while they’re still frozen and fold them into the batter.
What if I don’t have buttermilk?
No problem! You can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it looks slightly curdled, then use it as directed.
My glaze is too thick/too thin, what should I do?
If your glaze is too thick, add a tiny bit more milk, about a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, whisk in a bit more powdered sugar.
How do I store this lemon blueberry loaf?
You can store the loaf at room temperature in an airtight container for up to 3-4 days. It also freezes well, either whole or sliced, for up to a month.
Hope you love making this lemon blueberry loaf! If you give it a try, please tag @theflournook on social media and leave a review below for the easy lemon blueberry loaf cake. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
Print
Lemon Blueberry Loaf
- Total Time: 1 hr 20 mins
- Yield: 8 1x
Description
A super moist lemon blueberry loaf cake, vibrant with bright lemon notes and sweet blueberries. Topped with a simple, tangy lemon glaze, it’s an easy to make sweet treat with a tender crumb that everyone will love!
Ingredients
Lemon Blueberry Cake
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 3/4 cup (150 g) granulated white sugar
- 3/4 cup (180 ml) buttermilk
- 1/4 cup (60 ml) neutral oil, such as canola or vegetable oil
- 2 large eggs
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) fresh or frozen blueberries, do not defrost if using frozen
- 1 tsp (3 g) cornstarch
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1–2 tbsp (15–30 ml) milk, optional, to thin glaze if needed
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang.
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla extract.
- In a small bowl, toss the blueberries with the cornstarch until evenly coated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined, avoid overmixing.
- Gently fold in the cornstarch-coated blueberries.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the loaf (still in its pan) to a wire cooling rack and cool for 15 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and let it cool completely on the wire rack.
- Prepare the glaze by mixing the powdered sugar, lemon juice and milk until smooth. Pour over the cake and let it set before cutting for clean cuts.
Notes
- Don’t overmix! Overmixing develops gluten, leading to a tough, dry loaf. Stir just until the flour streaks disappear, a few lumps are totally fine.
- Room temperature ingredients are your friend. Eggs and buttermilk will emulsify better, creating a smoother, more uniform batter. If you forget, pop your eggs in a bowl of warm water for 5-10 minutes!
- Frozen blueberries work too! No need to defrost them. Tossing them in cornstarch first is key to prevent them from sinking to the bottom and to keep the batter from turning purple.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Cake
- Method: Baking
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