There’s something magical about the combination of fresh lemon and blueberries—especially when it’s all wrapped up in a moist, buttery loaf cake. This Lemon Blueberry Loaf Cake with Lemon Glaze is everything you want in a treat: vibrant, fluffy, sweet-but-not-too-sweet, and finished with a tangy glaze that takes it over the top.

Whether you’re baking for brunch, afternoon tea, or just to brighten your day, this loaf delivers beautiful flavor with minimal effort. It uses simple pantry ingredients, comes together in one bowl, and bakes into a soft, tender crumb that’s bursting with juicy blueberries in every slice.

Lemon Blueberry Loaf Cake with Lemon Glaze

Why You’ll Love This Recipe

Zesty and sweet – The fresh lemon zest and juice give the loaf a bright citrus kick, balanced by the sweetness of blueberries.
Moist and tender – Thanks to milk, butter, and just the right mixing technique, every bite is soft and fluffy.
Easy to make – No fancy techniques or equipment required.
Perfect for any time – Enjoy it with coffee in the morning, as an afternoon pick-me-up, or as a light dessert.
Freezer-friendly – Make one now and save another for later!

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below)

For the Loaf:

1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup milk
1 cup fresh or frozen blueberries (do not thaw if frozen)
1 tbsp flour (for coating blueberries)

For the Lemon Glaze:

½ cup powdered sugar
1–2 tbsp fresh lemon juice

Instructions

1. Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 2–3 minutes using a hand or stand mixer.

4. Add Eggs and Flavor
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.

5. Combine Wet and Dry
Add half of the flour mixture to the wet ingredients, then pour in the milk. Add the remaining flour mixture and stir just until combined. Do not overmix.

6. Fold in Blueberries
Toss blueberries with 1 tablespoon flour (this helps prevent sinking) and gently fold them into the batter.

7. Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Glaze
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Make the Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf and allow it to set before slicing.

Variations

Lemon Raspberry Loaf: Substitute blueberries with fresh or frozen raspberries.
Add crunch: Sprinkle coarse sugar or sliced almonds on top before baking.
Dairy-free: Use plant-based milk and vegan butter.
Mini loaves: Divide the batter between mini loaf pans and reduce baking time to 25–30 minutes.
No glaze: Skip the glaze and dust with powdered sugar instead for a lighter finish.

Storage & Reheating

Room temperature: Store the loaf in an airtight container for up to 3 days.
Refrigerate: Keep refrigerated for up to 5 days. Let it come to room temp before serving.
Freeze: Wrap loaf (glazed or unglazed) tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm slices in the microwave for 10–15 seconds to refresh.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, use them straight from the freezer—no need to thaw. Coat them in flour before folding in to prevent sinking.

How do I prevent the loaf from becoming dense?

Don’t overmix the batter. Stir just until combined after adding dry ingredients.

What’s the best way to zest a lemon?

Use a microplane zester for fine, flavorful zest without the bitter white pith.

Can I make this loaf gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend designed for baking.

Can I double the recipe?

Absolutely! Bake two loaves side-by-side or use mini pans for gifting.

How do I know when the loaf is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Is the glaze necessary?

It’s optional but highly recommended. It adds a beautiful tangy-sweet finish.

Can I use bottled lemon juice?

Fresh is best, but bottled juice can be used in a pinch. Add extra zest to boost flavor.

What type of milk works best?

Whole milk gives the richest flavor, but any milk (dairy or non-dairy) will work.

Can I turn this into muffins?

Yes! Divide batter into a muffin tin and bake for 18–22 minutes.

Conclusion

This Lemon Blueberry Loaf Cake with Lemon Glaze is a simple yet show-stopping bake that’s perfect for any occasion. With its tender crumb, bursts of blueberry, and a zesty glaze to finish, it’s a bright and beautiful addition to your baking rotation. Serve it as a sweet breakfast treat, afternoon snack, or light dessert—and don’t be surprised if it disappears quickly.