This Lemon Blueberry Loaf Cake with Bright Citrus Glaze is the kind of bake that looks like you tried way harder than you did. It’s tender, buttery, packed with juicy blueberries, and hits with that fresh lemony zing that makes every slice feel like a little sunshine moment.
It’s perfect for brunch, snacky afternoons, or “I need something sweet with my coffee” vibes. Bonus: the glaze is a two-minute situation that makes the whole loaf feel bakery-level.
Why You’ll Love This
This loaf is soft and plush with real lemon flavor (zest + juice), bursts of blueberries in every bite, and a bright citrus glaze that sets into a glossy, tangy-sweet finish—basically the dream combo of cozy and fresh.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk (whole or 2%)
- 1 1/2 cups (225g) fresh blueberries (or frozen, see tips)
- 1 tablespoon flour (for tossing blueberries)
Bright Citrus Glaze
- 1 cup (120g) powdered sugar, sifted if lumpy
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon orange juice (optional but so good)
- 1/2 teaspoon lemon zest (optional, for extra pop)
How to Make It
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving a little overhang for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. (A hand mixer makes this easy, but you can do it by hand with a little patience.)
- Add eggs one at a time, mixing well after each. Mix in lemon zest, lemon juice, and vanilla.
- Add the dry ingredients in two additions, alternating with the milk. Mix just until you no longer see streaks of flour—don’t overmix.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter with a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, wet batter is not).
- Cool in the pan for 10–15 minutes, then lift out and cool completely on a rack before glazing (this matters—warm loaf will melt the glaze right off).
- Make the glaze by whisking powdered sugar with lemon juice (and optional orange juice) until thick but pourable. Drizzle over the cooled loaf and let it set for 10–15 minutes before slicing.
Tips for the Best Results
- Room temp ingredients = better texture. Eggs and butter blend smoother, which helps the loaf bake up tender, not dense.
- Zest first, then juice. It’s way easier to zest lemons before you cut and squeeze them.
- Don’t overmix after adding flour. Mix just until combined to keep the crumb soft.
- Toss blueberries in flour. This helps prevent them from sinking and keeps the crumb from turning grayish-purple.
- Using frozen blueberries? Don’t thaw. Toss with flour and fold in quickly to avoid streaking.
- Check at 50 minutes. If the top is browning too fast, loosely tent with foil for the last 10 minutes.
- Cool completely before glazing. If you want that pretty drip-and-set look, patience pays.
Variations
- Lemon poppy seed vibe: Add 1 tablespoon poppy seeds to the batter for a classic twist.
- Extra berry moment: Swap 1/2 cup of blueberries for raspberries or blackberries (gentle fold to keep them intact).
- Greek yogurt swap: Replace 1/4 cup of the milk with Greek yogurt for a slightly richer, tangier loaf.
- Orange-lemon glaze: Use half lemon juice and half orange juice in the glaze for softer citrus sweetness.
- Mini loaves: Bake in mini loaf pans; start checking around 25–30 minutes.
Storage & Reheating
Store the loaf tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5 days (the glaze holds up well). For longer storage, freeze slices wrapped individually for up to 2 months. To serve, let thaw at room temp or warm a slice for 10–15 seconds in the microwave for that fresh-baked feel (go easy so the glaze doesn’t fully melt).
FAQ
How do I keep blueberries from sinking to the bottom?
Toss them with 1 tablespoon of flour before folding into the batter, and make sure your batter isn’t too thin (measure flour correctly—spoon and level). Also, folding gently helps keep the batter airy so the berries stay suspended.
Can I use frozen blueberries in this loaf cake?
Yes. Use them straight from the freezer (don’t thaw), toss with flour, and fold in quickly. Frozen berries can add a few extra minutes of bake time, so check doneness with a toothpick.
Why did my loaf crack on top?
That classic crack is normal for loaf cakes—steam and rising batter need an escape route. If you want a slightly smoother top, you can lower the oven temp to 325°F (165°C) and bake a bit longer, but a crack doesn’t mean it’s dry.
My glaze is too thin (or too thick). How do I fix it?
If it’s too thin, whisk in more powdered sugar 1 tablespoon at a time. If it’s too thick, add lemon juice a teaspoon at a time. You’re aiming for a ribbon-like drizzle that holds its shape for a second before settling.
Can I make this loaf ahead for brunch?
Totally. Bake the loaf a day ahead and store it wrapped at room temp or in the fridge. For the freshest look, glaze it the morning you serve—then the citrus glaze stays bright, glossy, and picture-perfect.