Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

No mixer is needed. Stir everything by hand. By combining milk and lemon juice, you are essentially making buttermilk so you can use real buttermilk in place of the milk mixture if you like. For easier lifting, you can line the greased loaf pan with a parchment paper sling across the wide side. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Makes: one loaf

Lemon Blueberry Loaf Cake


  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • zest of one large lemon

  • 3/4 cup + 1 Tablespoon sugar
  • 2 eggs
  • 3 Tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup whole milk plus 2 teaspoons lemon juice (or 1/2 cup buttermilk)

  • 1 cup fresh blueberries plus 2 Tablespoons flour

  • Glaze (optional):
  • 1/2 cup powdered sugar + about 1 Tbsp. lemon juice


  1. Preheat oven to 350° F.
  2. Zest the lemon and squeeze juice - do this first.
  3. Stir 2 tsp. lemon juice into milk and let stand at least 5 minutes while you prep.
  4. Grease a loaf pan. Mine is 4 1/2 x 8 1/2 inches.
  5. Combine flour, baking powder, baking soda, salt, and lemon zest in a large bowl.
  6. Combine sugar, eggs, oil, vanilla, and milk/lemon in a medium bowl - whisk by hand.
  7. Fold the liquid mixture into the flour mixture until barely combined. Do not over-mix.
  8. Toss the blueberries with 2 tablespoons of flour (I use a plastic produce bag) and fold berries with the extra flour into the batter.
  9. Spread batter evenly into loaf pan and bake for 1 hour.
  10. Let cool in the pan for 5 minutes.
  11. For glaze, combine powdered sugar & lemon juice.
  12. Remove loaf to a plate and spoon or brush the warm loaf with glaze. I brush glaze on the sides too.

Note: For more on this recipe in my blog, click here.

46 Comments on "Lemon Blueberry Loaf Cake"

  1. Beth

    You improved our Sunday! It’s cooling from the oven right now and it smells heavenly. Thank you for another perfect recipe!

  2. Kathy B.

    Just saw your recipe for the Blueberry Lemon Loaf, can’t wait to try it. I’ve made several recipes of yours and love them. I’ve also passed your website on to others.
    I know you are Polish, but was wondering if you’ve ever made Runza’s? I loved these as a child, but as an adult, they seem bland. Any suggestions? Best regards, Kathy B.

  3. PaulaW

    This recipe has such beautiful ingredient proportions… with minimal fat and sugar content but still the cake has a light texture to showcase the in-season blueberries and lemon. Have already made 2 of these – just took one out of the oven.

    You are Heaven-sent, Jenny! May God Bless you, your family and all of your recipe fans. Take care.

  4. Jean

    Hello Jenny & Jenny Can Cook Fans,
    Checking if 2% milk works in place of whole milk?
    I don’t have Half & Half on hand so can’t make the 2% into whole.
    Thanks very much!

  5. Susan

    Made this today and it is awesome! Delicious, moist and not too sweet! My second Jenny recipe that I’ve made and it’s another winner! Thanks Jenny

  6. Ron

    Love your easy recipies.
    I’ve made the Lemon Blueberry Loaf Cake twice. Both times I have substituted the milk for either apple juice and today I’m using cranberry juice.
    Both fully rise into a proper loaf and there is no noticable difference by not
    using milk. That said, for those that may be lactose intolerant.

  7. Janey

    Can you make this with frozen blueberries?

    • Susan

      I know you asked a few months ago, but I made the loaf today with frozen blueberries and it came out beautifully.

  8. carol

    this is the 3rd time i’ve made this recipe – everybody LOVES it!

    i usually bake in 3 little foil loaf pans lightly sprayed with olive oil; the loaves pop right out. bake at 350 for 35 minutes in my nuwave oven. i’ve used both real buttermilk and the lemon/milk mixture and can’t taste the difference.

    the loaves brown beautifully, and the lemon and wild blueberries go so well together.

    ty jenny 🙂

  9. Gina

    Made this recipe a couple of times, using Truvia Baking Blend in place of the white sugar in the batter. It’s a delicious, beautiful loaf cake and quick to make. Thank you Jenny.

  10. Sar

    Delicious! I love the texture and taste. I have made some of your other recipes and all have turned out great!. I especially like that many of your cakes are not huge, and your recipes are so easy to follow and do not involve too many gadgets and utensils.

  11. Mary Lou Polish-NY

    I am going to try all of your recipes. Yes, I am Polish and have many of my heritage recipes, but like some of your suggestions. I enjoy watching your videos that make it super easy to follow your directions for a perfect outcome. Thank you.
    Mary Lou

  12. Cecelia

    Your recipe baking times are too long for my 350 degree oven temp. I’m a new Jenny baker so now I know to adjust timer 5-10 minutes less depending on item.

  13. Jaryssa

    I used a glass Pyrex loaf pan at 350 degrees for an hour and the cake came out pretty dark. Next time I’ll drop the temp to 320 degrees.

    • Jenny Can Cook

      It is standard practice to reduce oven temperature by 25 degrees when baking in glass, so your plan makes sense.

    • Gina

      I baked this cake today at 350 in a glass pyrex loaf pan and it was done at 48 minutes and perfectly brown. Should lower the tem by 25 degrees when using glass but I forgot until 30 minutes in.

  14. Kathy Miner

    No questions today….just made the lemon blueberry loaf cake….very lovely…so tasty….didn’t have a lemon for zest but used bottled lemon to mix with milk…worked fine….had a tangerine and used that for the zest….always enjoy your recipes….stay well

  15. David

    I made this with a gluten free flour, I added the juice of 1 lemon to the batter because I like it lemony and gf flour is often on the dry side.

    This was enjoyed by all!

  16. Sachi

    Hello! Just tried out this recipe and it seems to be working very well. Two Questions however:

    1) What is the best way to apply the glaze so it is evenly spread across the loaf?
    2) My loaf does not get into the bread like shape, and instead ends up flat and bumpy? Is it because I use parchment paper instead of oil? What is missing?

    Thank you! and I hope it turns out well!

  17. Marty Jo

    Hey Jenny Just want to let u know how much I love your recipes. U really can cook. Ha ha Keep up the good work!

  18. Terry

    Frozen blueberries work well, Rinse in cold water to defrost, pat dry, fold berries in a bit of flour, proceed with recipe, berries will not sink to bottom of loaf, I use Wymans frozen Maine berries, when fresh berries are not in season

    • Sarreina

      Just to let you know, I am a blueberry lover, and I didn’t like the frozen blueberries or the price. I buy blueberries when in season, don’t wash them, place on a cookie sheet and freeze (they freeze quickly). Then place in a freezer bag. I do this and have blueberries all year.

  19. Carol

    Hi Jenny….can I use whole wheat pastry flour?

  20. Charisse

    I love your recipes and I would like to give this one a shot. I’m wondering if skimmed milk is okay instead of the whole milk? Thanks.

    • Jenny P

      I may not be the Jenny that you were asking, but if you keep heavy cream in your home & all you have is skim milk, you can put 1 Tablespoon of heavy cream in a measuring cup & fill with skim to the half cup mark it will make 1/2 cup of Whole Milk. I use this conversion chart all the time to make 1% & 2% milk for other recipes https://www.epicurious.com/recipes/member/views/whole-milk-from-skim-milk-and-cream-52684831 Hope this helps!

      • Gina

        That’s a good site you’ve shared. I did this today, by instinct Used almost 1/2 c skim topped off with a little half and half for 1/2 cup total! I also used 2/3 cup white whole wheat pastry flour and 1 cup AP flour, to the person who asked about WWW.

  21. rkurland/rockin rob

    hi jenny…i just came across ur site,my cousin (joe Kurland:s daughterused to work at ur tv show back in theday,im floored that i amin contact with u and will try ur polish recipes as we are 100% polish…tks…p.s. we cantrace our kurland name back toprussia as province of kurland

    • Jenny Can Cook

      Your niece, Karen, worked with me and what a great lady! We had lots of fun over the years. She even visited me in Los Angeles.

  22. Jenny Can Cook

    Your niece, Karen, worked with me and what a great lady! We had lots of fun over the years. She even visited me in Los Angeles.

  23. Cindy

    This cake is very yummy & moist. I used 2 lemons (zest & juice) for the cake as I like it really lemon flavour. I used 1 whole lemon juice for the icing. Great recipe & will definitely make it again!

  24. Donna Emery

    I cannot wait to try this as we have a few quart’s of B.Berries left….

  25. Susan

    I had lots of fresh blueberries so I doubled the recipe and I can’t wait to serve this to my family this weekend if it lasts that long. My husband and I are enjoying the other loaf. Great recipe Jenny keep them coming. Dziekujebardzo.

  26. Tracey K

    Thank you Jenny. I made 4 loaves of this. It was great.

  27. Sandy

    I wondering if you have a recipe for zucchini bread? Can’t wait to try this recipe looks really good.

  28. Margrit

    Thank you, Jenny!
    You are an Angel!

  29. Terry

    FYI, for any of your loyal followers who buy fresh blueberries, wash them in a cold water vinegar bath to remove any spores, they will not become moldy in refridge, for a pint of blueberries, I put 1/4 cup white vinegar in bowl with enough cold water,p to cover, swish around, rinse in cold water-to get rid of vinegar taste, pat dry with paper towels, this came on the internet, works well, the berries last much longer

  30. Barbara

    Jenny, I made this for my family today. My husband said it’s the best dessert I’ve made in 30 years! He loves it because it’s not too sweet, just delicious. The rest of the family (including me!) loved it too.
    I have to say that one of the things I so appreciate about your recipes is that they are so easy to follow. So often, I have lots of distractions while preparing a recipe, but your step by step instructions help me stay on top of things.
    Thank you so much, and keep those great recipes coming!

  31. Jeanne

    How did you know I had Blueberries on my mind? I just love your recipes. I’m going to make this today but I think I’ll make it into muffins. With just two of us we would eat the whole thing and be sorry. I’ll make and freeze for later treats.
    Gosh it looks good and you do try to keep us healthy. Thank you.

  32. Susan

    Can you use frozen blueberries in this recipe? Also can you use more than 1 cup of blueberries.

  33. Alice Lacelle

    thank you Jenny love it

  34. Patty

    Love blueberries! Can’t wait to try this!
    Thank you, Jenny.

  35. Gigi

    I love all your recipes. Specially that you always try to make it healthy.
    Can I omit the lemon ?
    Thank you for all your hard work

    • Jenny Can Cook

      You can not omit the lemon in the milk. Please see the blog post on this recipe and also the Substitutions in my blog.

      • Jan

        Would this recipe work as a bunt cake? Maybe double the recipe for one bunt cake pan?

  36. DeLoris

    You did it again! A wonderful dessert to try! Looks decidant!

  37. June

    Thank you Jenny!

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