From Scratch Lemon Blueberry Loaf Cake

Loaf cakes are just the best – they’re super easy to make, stay fresh for several days, and are freezer-friendly. It’s the kind of no-fuss cake I usually make when I want to serve something delicious for an afternoon treat but don’t feel like tackling a big baking project. Plus, it’s a great option if my 3-year-old Maya wants to help out in the kitchen.

This blueberry and lemon loaf cake is a twist on the classic loaf cake. I’ve upgraded it with a lighter, fluffier texture and added lemon juice and zest to give it a delightful tang. Not to mention the blueberries, which are folded into the batter and make this cake super yummy.

I’m lucky enough to have a freezer full of blueberries I picked from the forest near our cabin in Sweden. Swedish blueberries just have something special about them in both color and flavor. However, I topped this cake with fresh blueberries from the store since I didn’t have any fresh ones from Sweden. But it turned out delicious nonetheless!

How to Make the Loaf Cake Batter

Making the batter for this lovely lemon cake is really easy. Essentially, it’s just a classic loaf cake batter with added lemon and blueberries.

Tips for the Best Loaf Cake Batter

• Beat the butter and sugar until fluffy, which takes at least 2 minutes.
• Add the flour gradually to ensure even distribution.
• Avoid over-mixing once the flour is added; just gently fold it together.

How to Prevent Blueberries From Sinking

If you’ve baked with blueberries before, you might have experienced them sinking to the bottom during baking. This is unfortunate because it results in all the blueberries ending up at the bottom, which is neither pretty nor tasty, often making the bottom soggy.

So how can you avoid this? You may have heard that tossing the blueberries in flour is a good idea. While this does help prevent clumping and keeps the blueberries from turning the batter purple, it won’t stop them from sinking.

The trick to preventing blueberries from sinking is to distribute them manually in the pan instead of mixing them all into the batter. Start by adding a thin layer of batter to the bottom of your pan. Sprinkle about one-third of the blueberries on top. Add another layer of batter and another layer of blueberries. For the final layer, fold the remaining blueberries into the rest of the batter and spread it on top. Voila! This prevents the blueberries from sinking.

Baking your Loaf Cake

It’s crucial for a slice cake to be fully baked; otherwise, it will have a dense texture and may collapse as it cools. This is achieved by baking the cake for a longer time at a lower temperature, allowing it to cook through without burning the top.

How Can I Tell When My Cake is Done?

When baking loaf cakes, it’s vital that the cake is baked all the way through. Check by inserting a skewer or toothpick in the center of the cake. If it comes out with batter on it, the cake is not done yet. Start checking after about 45 minutes, as all ovens vary, and baking times can differ!

What Type of Pan is Best?

Loaf cakes are traditionally baked in a loaf pan to achieve that characteristic shape. There are loaf pans made from various materials, such as aluminum, glass, or silicone.

My personal favorite loaf pan is aluminum. I find it gives the best baking results and the prettiest finish. That said, my aluminum loaf pan was occupied when I went to bake this cake, so I used a silicone loaf pan instead—and that works too! However, it did result in my cake bulging a bit in the middle because the silicone pan isn’t as stable during baking as an aluminum one.

Decorate Your Blueberry Lemon Loaf Cake

There are so many ways to decorate this delicious cake. I chose to top mine with a thick layer of lemon glaze because it does something truly wonderful for the loaf cake. The glaze adds extra tanginess and looks gorgeous, especially as it drips down the sides.

If you want a glaze like the one in the picture, make sure it’s relatively thin so it can run. Place the cake on a rack and pour the glaze over it gradually, watching how far it flows. Let it drip off underneath the rack. Afterwards, decorate the cake with blueberries and perhaps some edible flowers and dried lemon zest. I used white pansies and blue forget-me-nots to decorate my cake.

How to Dry Lemon Zest

Preheat the oven to 150°C (300°F). Spread finely grated lemon zest on a baking sheet lined with parchment paper. Place the baking sheet in the oven for 4-5 minutes until the lemon zest is completely dry.

Recipe

Lemon Blueberry Loaf Cake

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The most delicious blueberry and lemon loaf cake topped with a heavenly lemon glaze. This cake is so amazing with its fresh, tangy flavor and is super easy to make!

Cook Time 1 hour hr 20 minutes mins

Yield: 10 servings

Udskriv Pin GemGemt!

Ingredients

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Cake:

• 175 g softened butter
• 200 g sugar
• 3 eggs
• 1/2 dl fresh lemon juice
• 250 g flour
• 2 tsp baking powder
• 1/2 tsp vanilla
• 1 tbsp lemon zest
• 1 1/2 dl milk
• 150 g blueberries (fresh or frozen)

Frosting:

• 150 g powdered sugar
• 1 tbsp fresh lemon juice
• 1-2 tbsp milk

Toppings (optional):

• Fresh blueberries
• Dried lemon zest
• Edible flowers

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Instructions

Cake:

• Beat the butter and sugar until light and fluffy using a hand mixer or stand mixer for about 2-3 minutes. Add the eggs and lemon juice, mixing until well combined.
  175 g softened butter, 200 g sugar, 3 eggs, 1/2 dl fresh lemon juice
• In another bowl, combine the flour, baking powder, vanilla sugar, and grated lemon zest.
  250 g flour, 2 tsp baking powder, 1/2 tsp vanilla, 1 tbsp lemon zest
• Add half of the flour mixture to the bowl with the wet ingredients along with the milk. Gently fold the batter with a spatula until thick and smooth. Mix 2 tablespoons of flour with the frozen blueberries in a small bowl*. Add the rest of the flour to the batter.
  1 1/2 dl milk, 150 g blueberries
• Spread half of the batter in the bottom of a greased loaf pan.**. Sprinkle the blueberries over this layer. Add another layer of batter and again top with more blueberries. Fold the remaining blueberries into the rest of the batter and spread it in the pan. This way, you avoid the blueberries sinking to the bottom.
• Bake the cake at 180 degrees (conventional oven) for 55-60 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack. Once cooled, remove it from the pan and place it on a wire rack. Let it cool for at least 1 hour.

Frosting:

• In a bowl, mix the powdered sugar and lemon juice together. Gradually add milk until you achieve the desired consistency. Pour the glaze over the completely cooled cake and decorate as you please.
  150 g powdered sugar, 1 tbsp fresh lemon juice, 1-2 tbsp milk

Notes

*Skip this step if using fresh blueberries.

**Make sure to thoroughly grease the pan unless it’s silicone.

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