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Lemon Blueberry Loaf: A Sweet and Citrusy Delight

Few things in baking are as comforting as a loaf cake that perfectly balances sweet, tart, and fruity flavors. The Lemon Blueberry Loaf is a shining example—a tender, moist cake studded with juicy blueberries and infused with a bright, zesty lemon flavor. Perfect for breakfast, brunch, or an afternoon snack, this loaf will quickly become a favorite in your kitchen. Here’s a complete guide to making it from scratch.

Ingredients

For the loaf:

1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tbsp lemon zest (from 1-2 lemons)
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
⅔ cup (160ml) buttermilk, at room temperature
1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the lemon glaze (optional but recommended):

½ cup (60g) powdered sugar
1-2 tbsp fresh lemon juice

Equipment Needed

9×5-inch loaf pan
Mixing bowls
Electric mixer or hand whisk
Rubber spatula
Cooling rack
Zester or fine grater

Step-by-Step Method

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Baking powder
Baking soda
Salt
Lemon zest

Set aside. The lemon zest in the flour will release its oils during baking, infusing the loaf with a bright citrus aroma.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer or whisk to beat the softened butter and sugar until light and fluffy—about 3-4 minutes. This aerates the batter and ensures a tender crumb.