Feastical

Lemon Blueberry Loaf Cake: Your Slice of Sunshine

Hey there, friend! Beau here, welcoming you back to my kitchen at Feastical. You know that feeling when you need a little burst of joy? Maybe the sky is a stubborn shade of gray, or the week just feels… longer than usual. That’s exactly when I head to my countertop, pull out my favorite mixing bowl, and reach for a bright yellow lemon. Because happiness, I’ve found, often starts with a little zest.

Today, I’m beyond excited to share with you my absolute go-to for baking bliss: this Lemon Blueberry Loaf Cake. This isn’t just a cake; it’s a mood-lifter, a brunch superstar, and a “wow, you made that?!” showstopper all wrapped up in one beautifully simple loaf. Imagine the softest, most tender crumb, perfumed with real lemon and studded with pockets of juicy, jammy blueberries. Then, we crown it with a whisper-thin, zesty lemon glaze that seeps into every nook and cranny. It’s sunshine in cake form, I tell you.

Whether you’re a seasoned baker or someone who’s still on first-name terms with that mysterious spatula in the back of the drawer, this recipe is for you. We’re keeping it simple, soulful, and seriously satisfying. So, tie on your apron, preheat that oven, and let’s bake something that tastes like a warm, sweet hug.

Why This Cake? A Little Kitchen Memory

This recipe takes me right back to my grandma’s linoleum-floored kitchen. She wasn’t a fancy baker, but she was a practical one. One rainy summer afternoon, with a pint of blueberries threatening to go soft and a lemon rolling around the fruit bowl, she decided to “whip something up.”

I was her official taste-tester (a prestigious title for a seven-year-old). I remember watching her rub the lemon zest into the sugar with her fingers, the citrus oil scent exploding into the air. “That’s where the real flavor lives, Beau,” she’d say. When she folded in those blueberries, they looked like little violet marbles in the pale yellow batter. The wait for it to bake felt endless, but the moment that warm, lemony steam hit my face when she turned the loaf out… magic. It was humble, it was imperfectly gorgeous, and it was made with what we had. That’s the spirit I bring to every recipe here at Feastical—and it’s the heart of this beautiful loaf.

Gathering Your Sunshine: Ingredients & Insights

Here’s what you’ll need to create this masterpiece. I’ve added my little chef notes next to each one—because knowing the “why” makes you a more confident cook!

• 1½ cups all-purpose flour: The trusty backbone of our loaf. It gives structure without being tough. For a slightly lighter crumb, you can swap in ½ cup cake flour, but all-purpose works perfectly.
• 1 teaspoon baking powder: Our leavening agent! This is what gives the cake its gentle rise and soft texture. Make sure yours is fresh (it should fizz vigorously if you sprinkle a bit in hot water).
• ½ teaspoon salt: Never skip this! Salt is the flavor enhancer that makes the lemon sing and balances the sweetness. It’s the secret handshake of good baking.
• ½ cup (1 stick) unsalted butter, softened: Hello, richness and moisture! Using unsalted lets you control the salt level. “Softened” means it should give easily to a gentle press but not be oily or melted. Pro tip: if you forgot to take it out, cube it and let it sit for 15-20 minutes.
• ¾ cup granulated sugar: Sweetness and tenderness. We’re not making an overly sweet dessert here—this amount lets the fruit shine.
• 2 large eggs, at room temperature: They bind the batter and add moisture. Room temp eggs blend much more smoothly into the creamed butter and sugar, giving you a better texture.
• 1 tablespoon lemon zest: This is the GOLD. The zest holds the potent, fragrant lemon oils. Use a fine grater or microplane and only get the bright yellow skin, not the bitter white pith underneath.
• 2 tablespoons fresh lemon juice: The tart, punchy counterpart to the sweet zest. Always, always use fresh juice. The bottled stuff just can’t compare in flavor.
• ½ cup milk (any kind), at room temperature: Moisture and tenderness again. Whole milk is luxurious, but 2%, almond, or oat milk work great too.
• 1 cup fresh or frozen blueberries: The jewel of the loaf! If using frozen, do not thaw—they’ll bleed less. The key move: toss them in 1 teaspoon of the measured flour before folding in. This little hack helps suspend them in the batter so they don’t all sink to the bottom.

For the Glaze (Optional, but Highly Recommended):

• ½ cup powdered sugar: Sift it if it’s lumpy for a super-smooth glaze.
• 1–2 tablespoons fresh lemon juice: Start with one, then add the second by teaspoons until you get a thick but pourable consistency.

Let’s Get Baking: Step-by-Step Sunshine

Ready to make some magic? Follow these steps, and read my little commentary along the way—it’s like I’m right there with you, handing you the whisk!

1. Prep & Preheat: Start by preheating your oven to 350°F (175°C). This is the sweet spot for even baking. Grease a standard 9×5 inch loaf pan thoroughly with butter or non-stick spray, then line it with a strip of parchment paper that overhangs the long sides. This “sling” will be your best friend when it’s time to lift the beautiful, fragile loaf out. No more flipping and hoping!
2. The Dry Team: In a medium bowl, whisk together your flour, baking powder, and salt. Give it a good 30-second whisk. This isn’t just mixing; it’s aerating the flour and ensuring the baking powder is evenly distributed for a uniform rise. Set this bowl aside—the dry team is ready.
3. Creaming is Key: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for a full 2-3 minutes. We’re not just combining them; we’re “creaming.” This process traps tiny air bubbles in the butter, which expand in the oven and give us that lovely, light crumb. It should turn pale, fluffy, and almost look like a soft, yellow cloud.
4. Egg-cellent Addition: With the mixer on medium, add the eggs one at a time, beating well after each addition. Let the first egg fully disappear into the butter-sugar mix before adding the second. This prevents the batter from curdling or splitting. Now, beat in the lemon zest and fresh lemon juice. The smell right now is your first reward.
5. The Gentle Merge: Here’s where we switch to a gentle hand. With the mixer on low, add about one-third of the dry ingredients and mix until just combined. Then pour in half of the milk and mix. Repeat with another third of the dry, the rest of the milk, and finish with the last of the dry ingredients. Mix until you no longer see streaks of flour, but stop immediately after. Overmixing at this stage develops gluten and leads to a tough, dense loaf. A few tiny lumps are perfectly fine!
6. Berry Ballet: Take that cup of blueberries you’ve tossed in a teaspoon of flour. Using a flexible spatula, gently fold them into the batter. Use a broad, sweeping motion from the bottom of the bowl up and over. We want to distribute them without crushing them or overworking the batter.
7. Into the Oven: Scrape the beautiful, speckled batter into your prepared loaf pan. Smooth the top gently. Give the pan a light tap on the counter to settle any big air pockets. Slide it onto the middle rack of your preheated oven.
8. The Bake & The Test: Bake for 50-60 minutes. Start checking at 50 minutes. The true test? Insert a toothpick or a thin skewer into the very center of the loaf. It should come out with a few moist crumbs clinging to it, but not wet batter. If it’s clean, it’s done! The top will be a gorgeous golden brown, and the cake will have pulled away slightly from the sides of the pan.
9. The Crucial Cool: Let the loaf cool in the pan on a wire rack for at least 30 minutes. I know it’s hard to wait! But this allows the structure to set. Then, use those parchment paper slings to carefully lift it out onto the rack to cool completely before glazing. A warm cake will drink up the glaze too quickly and make a mess.
10. The Glorious Glaze: Whisk your powdered sugar and lemon juice together in a small bowl. Start with 1 tablespoon of juice and add more by the teaspoon until it’s thick but pourable—like a slow-moving lava. Drizzle it artistically (or enthusiastically!) over the completely cooled loaf. Let it set for 10-15 minutes before slicing.

Serving Your Slice of Sunshine

Now for the best part! This loaf is incredibly versatile.

For the ultimate afternoon treat, slice a thick piece, pour yourself a cup of Earl Grey tea or a strong coffee, and just savor. The contrast of the tart-sweet cake with a bitter beverage is *chef’s kiss*.

At brunch, it’s a superstar. Serve it alongside a frittata and some crispy bacon. It feels fancy without any fuss.

Want to dress it up for dessert? Warm a slice slightly and add a dollop of softly whipped cream or a scoop of vanilla bean ice cream. The warmth will make the blueberries extra jammy and the cold cream is pure heaven.

And honestly? It’s pretty darn perfect all on its own, eaten straight from your hand as you stand by the kitchen counter. No judgment here.

Make It Your Own: Fun Flavor Twists

Once you’ve mastered the classic, play around! Here are a few of my favorite spins:

• Lemon Blueberry Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients. They add a wonderful, subtle crunch and a beautiful visual speckle.
• Gluten-Free Sunshine: Swap the all-purpose flour for a 1:1 gluten-free baking blend (I like the ones with xanthan gum already included). The result is just as tender and delicious.
• Mixed Berry Bonanza: Use a mix of blueberries, raspberries, and blackberries for a more complex berry flavor. If using raspberries, be extra gentle when folding—they’re delicate!
• Cream Cheese Swirl: Before baking, drop small spoonfuls of a mixture of 4 oz softened cream cheese, ¼ cup sugar, and 1 egg yolk over the batter. Use a knife to swirl it gently for a gorgeous marbled effect and a tangy surprise.
• Lavender Infused: Add 1 teaspoon of culinary-grade dried lavender buds to the sugar before creaming it with the butter. Rub them together with your fingers to release the oils. It adds a stunning, floral note that pairs beautifully with lemon.

Beau’s Kitchen Notes & Stories

This recipe has been my reliable friend for years, and it’s evolved in my kitchen. I once, in a distracted moment, accidentally used a whole cup of lemon juice instead of two tablespoons. The result was… alarmingly tart, but weirdly refreshing! We dubbed it the “Pucker-Up Loaf” and ate it anyway. Lesson learned: measure your liquids.

The biggest game-changer for me was the flour-toss trick with the berries. I used to have a persistent “blueberry sinkhole” at the bottom of my loaves. A very wise baker friend shared that tip, and it fixed everything. It’s the little things!

This cake also freezes beautifully. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil. It’ll keep for up to 3 months. Thaw overnight on the counter, then glaze and serve. Perfect for having a slice of sunshine ready whenever you need it.

Your Questions, Answered

Q: My blueberries all sank to the bottom! What happened?
A: The most common culprit is not tossing them in that teaspoon of flour, or using berries that are too wet/thawed. The flour coating gives them a bit of “grip” in the batter. Also, make sure your batter isn’t too thin—if it seems runny, you might have under-measured the flour.

Q: Can I use frozen blueberries without thawing?
A: Absolutely, and it’s often better! Do not thaw them. Toss them straight from the freezer in the flour. This helps prevent them from bleeding too much color into the batter and turning the whole loaf purple.

Q: The top of my loaf is browning too fast, but the center isn’t done.
A: This happens! Tent a loose piece of aluminum foil over the top of the loaf pan for the last 15-20 minutes of baking. This will shield it from direct heat and allow the center to cook through without the top burning.

Q: My glaze is too runny/thick. How do I fix it?
A> Too runny? Whisk in more sifted powdered sugar, a tablespoon at a time. Too thick? Add more lemon juice just a few drops at a time until it loosens up. You’re aiming for a consistency that slowly ribbons off the whisk.

Lemon Blueberry Loaf Cake : Bright, Moist & Bursting with Berries

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• Author: BeauCollier

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Description

Lemon Blueberry Loaf Cake

Moist, tender, bright, and bursting with blueberries

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Ingredients

Scale 1x2x3x

Loaf Cake

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• ½ cup milk (any kind), room temperature

• 1 cup blueberries (fresh or frozen, do not thaw)

• 1 tsp flour (for tossing blueberries)

Lemon Glaze (Optional)

• ½ cup powdered sugar

• 1–2 tbsp fresh lemon juice

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

2. Mix dry ingredients
   In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream butter & sugar
   In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

4. Add eggs & lemon
   Beat in eggs one at a time. Mix in lemon zest and lemon juice.

5. Combine batter
   Add dry ingredients in three additions, alternating with milk, mixing just until combined. Do not overmix.

6. Add blueberries
   Toss blueberries with 1 tsp flour, then gently fold into the batter.

7. Bake
   Pour batter into prepared pan. Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

8. Cool
   Let cool in pan for 30 minutes, then lift out and cool completely on a wire rack.

9. Glaze (optional)
   Whisk powdered sugar with lemon juice until thick but pourable. Drizzle over cooled loaf.

Notes

• Tossing blueberries in flour helps prevent sinking

• Tent loosely with foil if the top browns too fast

• Do not overmix for a tender crumb

• Frozen blueberries work best straight from the freezer

Nutritional Info (A Quick Note!)

Hey, we’re all about feel-good food here, and that includes feeling good about what we eat. This info is an estimate per slice (based on 10 slices) to help you make informed choices. Remember, baking at home means

Final Thoughts: Your Slice of Sunshine Awaits

And there you have it—the simple, joyful magic of a Lemon Blueberry Loaf Cake. It’s more than just a recipe; it’s a reminder that some of life’s brightest moments are stirred, baked, and shared with love right in our own kitchens.

Whether you bake this loaf to brighten a cloudy day, to share with someone special, or simply to fill your home with the irresistible scent of lemon and blueberries, remember this: you’re not just baking a cake—you’re creating a memory. Each slice holds the warmth of hands that made it, the care you poured in, and the simple, beautiful truth that good things often come from humble ingredients and a willing heart.

So go ahead, slice into that golden loaf. Let the glaze crackle, the berries burst, and the tender crumb melt on your tongue. You’ve made sunshine. And you deserve every single bite.

Thank you for baking with me today. Until next time, keep your oven warm and your heart even warmer.