Best Lemon Blueberry Cake Loaf (VIDEO)

This Best Lemon Blueberry Cake Loaf truly is going to be one of the best blueberry cake loaves you have ever tried. The texture is so soft and delicate and just melts in your mouth.

The juicy fresh blueberries and lemon make a perfect combination and you are left wanting more, and more and more.

Lemon Blueberry Cake Loaf Recipe with lemon slices and blueberries.

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lemon blueberry bread-

I love European sponge cakes like this one here. The tricky part is getting the flour added so the mixture doesn’t flatten and become dense. I found a new way of preparing sponge cakes and will use the concept from now on in my baking, it’s phenomenal (I use it in this Poppyseed Roulade recipe). The mixture never flattens and the sponge cake is so soft and airy, comes out perfect every time.

So, I thought to myself, perhaps this idea would work for a lemon blueberry cake loaf. I tried it. Oh, hold me back, folks. The whole loaf was gone in like 5 minutes. (The fact that we have five munchkins doesn’t help, but you get the drift.) It’s pure perfection. I agree, not the typical way to make a cake loaf, but it’s SOO good!

Lemon blueberry cake recipe with a soft sponge cake and fresh blueberries.

blueberry bread-

There are so many different sweet bread recipes in the world. The most popular is probably banana bread. I love making banana bread and I really enjoy to experiment making the bread with different ingredients. Our family loves blueberries, so why not create a blueberry bread. This lemon blueberry cake loaf was created and was an instant hit. The taste of the fresh blueberries bursting with flavor combined in a sponge cake recipe is a taste you need to experience for yourself. It’s too good to pass up, hehe. Use these bread pans for this lemon blueberry cake loaf recipe.


This recipe calls for fresh blueberries, but you can also use frozen blueberries instead.

Lemon Blueberry Cake Loaf Recipe, step by step pictures of how to make this lemon blueberry bread.

lemon blueberry bread-

This lemon blueberry bread is a delicious recipe, and I believe it because of how well the ingredients flow together. I really like the taste that the lemon and lemon zest adds lemon blueberry bread. It’s such a wonderful compliment to the tart and lightly sweet blueberries.  It brings kind of a sweet and sour taste this lemon blueberry cake loaf in every bite

TIP: So that the blueberries don’t all sink to the bottom of the pan, add them to the pan instead of into the bowl. Makes a huge difference.

can I freeze lemon blueberry loaf?

This lemon blueberry cake loaf can also be frozen, just don’t add the glaze. Completely thaw cake loaf before enjoying.

When you thaw the frozen cake loaf, I even like to put it into my oven for a few minutes and get it warm again. It gives is a “just baked” taste!

Slices of Best Lemon blueberry Cake Loaf Recipe.

blueberry bread recipe-

This blueberry bread recipe is a great dessert recipe to make for a family night or when you’re having guests. It’s best if served warm but tastes just as good cold.

This blueberry bread is perfect for a cup of tea or coffee for breakfast or in the evening once the kids are asleep and you have some time to enjoy with your husband or just yourself – because you’re awesome. Grab yourself a book, your tea and a slice of bread and enjoy some quiet time.

Try these other BREAD recipes:

Print Recipe
5 from 5 votes

Best Lemon Blueberry Cake Loaf

This soft and delicious cake loaf with juicy blueberries and lemon with become a favorite. It's SOO Good. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bread, Dessert
Cuisine: American
Keyword: lemon blueberry cake
Servings: 10 servings
Calories: 288kcal


Cake Loaf-



  • Preheat oven to 350°F.
  • Line a loaf pan with parchment paper and butter or coat with nonstick baking spray and lightly dust with flour.
  • In a bowl add the blueberries and gently coat with the 1 tsp flour. Set aside.
  • In a bowl, combine the flour, baking powder, salt. Set aside.
  • Separate egg whites from egg yolks. Place egg whites in one bowl and egg yolks in another.
  • On high speed, with a mixer, beat egg whites until soft peaks form. Slowly add sugar, continue beating until stiff peaks form.
  • Add sour cream, lemon zest, lemon juice and oil to the egg yolks. Beat until well incorporated and the mixture gains some volume, about 2 minutes. (You can use the same whisks as you did for the egg whites, no need to wash them).
  • Pour egg yolk mixture in egg whites/sugar. On low-speed beat just until everything is combined.
  • Add flour mixture in two parts. Add half the flour beat on low-speed, add remaining flour and beat again until well combined.
  • Pour 2/3 of the mixture into your pan. Add 1/3 of the blueberries. Pour remaining mixture and spread evenly. Add remaining blueberries.
  • Bake 40-55 minutes. Check center of loaf with a toothpick. If it comes out clean, the cake it ready.
  • Once loaf cools a bit, remove from pan and set on a baking rack to completely cool.
  • Beat all the ingredients for the glaze. Either spread glaze over the entire loaf or place in drizzle over the loaf.
  • Enjoy, friends.


Once the loaf is completely cooled. You can just dust it with powdered sugar and enjoy. Or you can make the glaze and either spread it over the loaf or drizzle it.
Nutrition Facts
Best Lemon Blueberry Cake Loaf
Amount Per Serving
Calories 288 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 61mg20%
Sodium 101mg4%
Potassium 176mg5%
Carbohydrates 39g13%
Sugar 25g28%
Protein 4g8%
Vitamin A 225IU5%
Vitamin C 3.1mg4%
Calcium 75mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Show 23 Comments
  • Tricia Noriega 12/12/2019, 1:52 am Link Reply

    Just made it tonight & it is FABULOUS!! Ty for sharing this recipe!!

    • Valentina's Corner 12/12/2019, 9:10 am Link Reply

      That’s wonderful, Tricia. Don’t you just love how easy it is to make the lemon bread loaf?

  • Sophie 10/05/2018, 3:48 am Link Reply

    I knew looking at the ingredients and instructions this was going to be a great cake and it is!! So fluffy and light. I’ve made it several times now. Today I made it with some added cheesecake type filling to the centre and on top it came out really good! ?
    Would be great as a lemon poppy seed cake too.
    Thanks for sharing the recipe Valentina.

    • Valentina's Corner 10/06/2018, 12:14 am Link Reply

      You’re so sweet, Sophie. I agree, this one is a keeper. Your filling sounds WONDERFUL. I am going to have to try it, thanks for sharing. 🙂

  • Victoria 04/05/2018, 9:38 pm Link Reply

    Hi Valentina! This recipe looks amazing! I was about to make it and noticed in your 4th step you mentioned baking soda yet in the ingredients you don’t include it. Do you mean to add the baking powder?

    • admin 04/05/2018, 9:58 pm Link Reply

      Hi there, Victoria!
      Oh no! Just a typo. It is supposed to say powder. So sorry, error fixed. I hope you love the loaf. 🙂

      • Victoria 04/12/2018, 4:47 pm Link

        Thank you so much for the recipe! We love it! It’s definitely a family favorite from now on!

      • admin 04/13/2018, 12:09 pm Link

        Awwww 🙂 🙂 :)!

  • Karl @ Healthy Kreation 09/06/2017, 11:14 am Link Reply

    My first impression after looking at this gem is that its gonna be super difficult to replicate, but after reading your loaf recipe, it isnt that hard at all. Thanks for sharing this wonderful recipe.

    • admin 09/07/2017, 10:27 am Link Reply

      Thanks, Karl! Enjoy.. 🙂

  • Tzivia 08/12/2017, 9:32 pm Link Reply

    Omg vala this cake is the bomb subbed strawberries in place of blueberries since I’m allergic and wow yummy thanx so much cheers

    • admin 08/15/2017, 11:57 am Link Reply

      Oh my, Tzivia.. I’ve never tried subbing strawberries. That sounds wonderful. I am so going to try that. <3

  • Tzivia 07/09/2017, 10:36 pm Link Reply

    Wow vala that cake looks seriously so cool and really yummm also beautiful presentation tho am wonder what size loaf pan I should use I have some small rectangular loaf pans or are long rectangular loaf pans the best to use

    • admin 07/11/2017, 9:10 am Link Reply

      Hi Tzivia, The pan I used is 9×5. I hope you enjoy this recipe as much as we did. ☺

      • Tzivia 07/12/2017, 11:31 pm Link

        9 by 5 great thanx made a mental note thanx so much valichka cheers

  • Alina 05/13/2017, 7:45 pm Link Reply

    Valya, The pictures looked so amazing and tempting. I too ran out after work, got blueberries and made this. It was amazing! My kiddos and my husband loved it. Thank you for such simple easy to follow instructions. May you and your family be blessed!

    • admin 05/15/2017, 11:51 am Link Reply

      Aaawww, Alina. Thanks for the comment! So happy that I was able to take a good enough pic that it tempted you, hehe:).. Makes me happy. Have a blessed week.

  • Janice 05/05/2017, 1:33 am Link Reply

    Beautiful pictures!

    • admin 05/05/2017, 8:55 am Link Reply

      Thank you so much, Janice.

  • Would love this with my coffee right now, yum!

    • admin 05/05/2017, 8:56 am Link Reply

      Thank you, Valya..

  • Sonya 04/27/2017, 9:13 pm Link Reply

    This is SOOOOO beautiful. You tempted me on Snap Chat, so I ran out and got blueberries. Yes it’s 9:00pm and I’m about to go bake. haha..
    THANK YOU for everything. We love your blog and your family.

    • admin 04/27/2017, 9:37 pm Link Reply

      Sonya, you’re so sweet, truly! You’re in for a treat. My oldest, who does not at all like blueberries, says this is one of his favorite recipes from the blog. ☺
      We appreciate the ???. I have the nicest friends.

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