Perfect Tangy 1-Bowl Lemon Blueberry Loaf Cake Recipe
This lemon blueberry loaf cake is moist, tangy, and sweet. It uses fresh blueberries and lemon zest for a bright flavor. You can enjoy it for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Alternate adding flour mixture and milk, starting and ending with flour.
- Fold in blueberries gently.
- Pour batter into the pan.
- Bake for 55–60 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice for the glaze. Drizzle over the cooled cake.
Notes
- Use fresh blueberries for best texture.
- Toss blueberries in a little flour before folding to prevent sinking.
- Store the cake in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg