Craving a sunny, refreshing dessert? This lemon blueberry loaf cake is simple to make and bursting with bright citrus and juicy berries. It uses fresh blueberries, lemon zest, and a splash of thawed frozen lemonade concentrate for an extra lemony lift. The result is a moist, tender loaf with a lovely balance of sweet and tart—perfect for summer gatherings or a special weekend treat.
Loaf cakes are ideal when you want something impressive with minimal fuss. They’re quick to prepare, forgiving of small mistakes, and don’t need elaborate decorating to look appealing. This recipe is approachable for bakers of all skill levels and produces a reliably delicious cake every time.
Featured Ingredients
A few ingredients make this loaf shine—see the recipe card below for exact measurements.
Fresh blueberries: Fresh berries bring natural sweetness, a touch of tartness, and vibrant color. They also release moisture while baking, helping keep the loaf tender.
Frozen lemonade concentrate (thawed): This concentrated lemonade adds a tangy lemon flavor and a bit of sweetness, plus acidity that helps tenderize the crumb.
Lemon zest: Zest contains aromatic oils that intensify the lemon flavor without adding extra liquid.
Fresh lemon juice: Combined with confectioners’ sugar, it makes a simple glaze that brightens the finished loaf.
Confectioners’ sugar: Powdered sugar blends smoothly into glazes, giving a silky, stable drizzle that clings to the cake.
A Quick Look at Preparation
How to Make Lemon Blueberry Loaf Cake
Overview of the method—full step-by-step instructions are in the recipe card below.
Start by tossing the blueberries with a little flour so they don’t sink. Preheat the oven and grease the loaf pan.
Whisk the dry ingredients in one bowl and the wet in another. Combine gently, fold in the blueberries, and transfer the batter to the prepared pan. Sprinkle the top with coarse sugar if desired and bake until golden and a toothpick comes out clean.
Cool briefly in the pan, then finish on a rack. When fully cooled, whisk confectioners’ sugar with lemon juice to a smooth glaze, brush it over the loaf, let it set, and slice to serve.
Lemon Blueberry Loaf Cake
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Ingredients
- 1 cup blueberries, washed, drained and patted dry
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup canola oil
- 3/4 cup whole milk
- 1/4 cup frozen lemonade concentrate, thawed
- Zest of 1 lemon
- 1 tablespoon coarse sugar for decorating, optional
For the glaze:
- 2 tablespoons confectioners’ sugar
- 1 teaspoon freshly squeezed lemon juice
Instructions
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Preheat the oven to 350°F and lightly grease a standard 8-1/2″ x 4-1/2″ loaf pan with butter.
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Place the blueberries in a small bowl, add 1 tablespoon of the measured flour, and stir until evenly coated. Set aside.
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Whisk the remaining flour, sugar, baking powder, baking soda, and salt together in a large bowl.
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In a separate bowl, whisk the egg, oil, milk, thawed lemonade concentrate, and lemon zest until frothy.
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Pour the wet ingredients into the dry and fold with a spatula just until combined—do not overmix.
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Gently fold the coated blueberries into the batter, then transfer to the prepared loaf pan. Sprinkle the top with coarse sugar, if using.
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Bake 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then turn the loaf out onto a cooling rack.
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When the cake is completely cool, whisk the confectioners’ sugar and lemon juice until smooth.
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Brush the glaze over the loaf, let it set for a few minutes, then slice and serve.
Notes
Tips for Success
Coat blueberries in flour: Tossing berries in flour helps keep them from sinking so they’re evenly distributed through the loaf.
Loaf pan size: A 9″ x 5″ pan can be used if you don’t have the 8-1/2″ x 4-1/2″ pan. The loaf will be slightly shorter; begin checking for doneness around 40 minutes.
Grease the pan: Even nonstick pans benefit from a light greasing to ensure easy release.
Room-temperature ingredients: Allow refrigerated ingredients to come to room temperature for smoother mixing and a better texture.
Let it cool completely: Cool the loaf fully before slicing so it sets and crumbles less.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.