Lemon Blueberry Loaf Cake

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

  • 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.

25 Comments on "Lemon Blueberry Loaf Cake"

  1. 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!

  2. 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!

  3. 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

  4. Carol

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

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. Donna Emery

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

  10. 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.

  11. Tracey K

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

  12. Sandy

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

  13. Margrit

    Thank you, Jenny!
    You are an Angel!

  14. 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

  15. 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!

  16. 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.

  17. Susan

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

  18. Alice Lacelle

    thank you Jenny love it

  19. Patty

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

  20. 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.

  21. DeLoris

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

  22. June

    Thank you Jenny!

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