Are you in the mood for a mouthwatering dessert that combines the tangy freshness of lemon with the sweet burst of blueberries? Look no further than the Lemon Blueberry Loaf Cake. This easy-to-make recipe is not only a delightful treat but also a crowd-pleaser, perfect for any occasion. Whether you’re a seasoned baker or just getting started, this recipe will quickly become one of your favorites.

In this blog post, we’ll walk you through the steps of making a Lemon Blueberry Loaf Cake, providing useful tips, ingredient substitutions, and even some nutritional information to help you enjoy this recipe guilt-free. Get ready to bake something truly special!

Ingredients List

Making a Lemon Blueberry Loaf Cake requires only a few basic ingredients, but with the perfect balance of flavors, this loaf cake is sure to impress. Here’s what you’ll need:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• ½ cup whole milk
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 1 tablespoon flour (to coat the blueberries)

Ingredient Substitutions:

• Butter: You can swap the unsalted butter for coconut oil or vegetable oil for a dairy-free option.
• Milk: Use almond milk, soy milk, or oat milk as a dairy-free alternative.
• Sugar: Substitute granulated sugar with coconut sugar or honey for a healthier option.
• Blueberries: If fresh blueberries aren’t available, frozen blueberries work just as well.

With these ingredients, you’ll create a cake that is both tender and moist, with a burst of citrusy and berry flavors in every bite!

Timing

The total time to prepare and bake this Lemon Blueberry Loaf Cake is surprisingly quick—just about 90 minutes. Here’s how it breaks down:

• Preparation time: 15 minutes
• Cooking time: 60 minutes
• Cooling time: 15 minutes

That’s about 20% less time than the average recipe for similar loaf cakes, making it a perfect option for a quick treat when you’re short on time but still want to impress guests or enjoy a homemade dessert.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring that the cake doesn’t stick during baking.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are well-mixed and evenly distributed throughout the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium speed. Mix until the butter and sugar are light and fluffy—this should take about 3-4 minutes.

Step 4: Add the Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until everything is well incorporated.

Step 5: Incorporate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined—be careful not to over-mix.

Step 6: Add the Blueberries

In a small bowl, toss the blueberries with the extra tablespoon of flour. This will help prevent them from sinking to the bottom of the loaf during baking. Gently fold the blueberries into the batter using a spatula.

Step 7: Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Step 9: Glaze the Cake

To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf for a sweet, tangy finish.

Nutritional Information

Here’s a breakdown of the nutritional content for one slice (based on a loaf yielding 10 slices):

• Calories: 280 kcal
• Protein: 3g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 1g
• Sugar: 21g

While this loaf is indulgent, it’s perfect for a special treat. You can also make healthier modifications (detailed below) if you’re watching your calorie intake.

Healthier Alternatives for the Recipe

To make this Lemon Blueberry Loaf Cake healthier without sacrificing flavor, consider the following substitutions:

• Butter: Substitute with unsweetened applesauce for a lower-fat option that maintains moisture.
• Sugar: Use a sugar substitute like stevia or monk fruit to lower the sugar content.
• Milk: Opt for almond milk or coconut milk to reduce calories and fat.
• Blueberries: If you’re trying to reduce sugar, use fewer blueberries or substitute with fresh raspberries.

These changes help you create a lighter version of the cake that still provides that irresistible lemon-blueberry flavor!

Serving Suggestions

This Lemon Blueberry Loaf Cake is versatile and can be served in many creative ways. Here are some serving ideas:

• With a dollop of whipped cream: Add a light and fluffy touch to each slice with a dollop of freshly whipped cream.
• With a scoop of vanilla ice cream: Serve warm slices with a scoop of ice cream for a decadent dessert.
• Pair with tea: This cake is perfect for pairing with a cup of green tea or iced herbal tea on a warm afternoon.
• Top with extra berries: For an extra burst of flavor, top the cake with fresh blueberries or raspberries before serving.

Common Mistakes to Avoid

To ensure your Lemon Blueberry Loaf Cake turns out perfectly every time, avoid these common mistakes:

• Overmixing the batter: Overmixing can result in a dense loaf. Mix just until the ingredients are incorporated.
• Not flouring the blueberries: Flour helps to keep the blueberries suspended in the batter. Skipping this step can cause them to sink.
• Baking at the wrong temperature: Ensure your oven is preheated to 350°F (175°C). Baking at a lower temperature can cause the cake to be too dense.

Storing Tips for the Recipe

To keep your Lemon Blueberry Loaf Cake fresh, follow these storage tips:

• Room temperature: Store the cake in an airtight container for up to 3 days at room temperature.
• Freezing: To freeze, wrap the loaf tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.
• Glaze separately: If you plan on storing leftovers, consider glazing the cake just before serving to maintain its freshness.

For more delicious cooking ideas and recipes, be sure to explore the full collection on our website!

Conclusion

This Lemon Blueberry Loaf Cake is a delicious and refreshing dessert that’s perfect for any occasion. With a bright citrus flavor, sweet blueberries, and a tangy glaze, it’s sure to be a hit with friends and family alike. Whether you’re making it for a gathering or just to treat yourself, this recipe is a must-try.

Don’t forget to share your feedback in the comments below or leave a review. Be sure to subscribe for more delicious recipes and updates on baking tips!

FAQs

1. Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Just make sure to thaw them and pat them dry with a paper towel before adding them to the batter.

2. How can I make this cake dairy-free?

You can use dairy-free substitutes like plant-based butter and almond milk to make this recipe dairy-free.

3. Can I make the cake ahead of time?

Yes! You can bake the cake up to 3 days in advance. Store it in an airtight container, and glaze it just before serving for the best results.

4. How do I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries with a little flour before adding them to the batter helps prevent them from sinking during baking.

5. Can I make this recipe into cupcakes instead of a loaf?

Yes, you can make Lemon Blueberry Loaf Cake into cupcakes. Adjust the baking time to about 18-22 minutes, or until a toothpick comes out clean.