lemon blueberry loaf cake sliced on a rectangular white plate

Lemon Blueberry Loaf Cake

This lemon blueberry loaf cake is the perfect solution to dessert when unexpected company is incoming. 

Course Dessert
Cuisine American
Keyword blueberry cake recipe, how to make a loaf cake, lemon cake recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 437 kcal
Author Kris Bordessa



  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 4 eggs beaten
  • 2 tablespoons lemon zest
  • 2 ¼ cups self-rising flour sifted
  • ¼ cup ground almonds
  • 2 tablespoons lemon juice or juice of one lemon
  • 2/3 cups fresh blueberries


  • 4 tablespoons lemon juice or juice of 2 lemons
  • 1 cup powdered sugar



  1. Preheat oven to 350 degrees. Grease loaf pan with butter or oil.

  2. Cream together the butter and sugar and then add in the beaten eggs. 

    creamed butter and sugar, with eggs visible below beaters
  3. Add the lemon zest.

    lemon blueberry loaf cake batter with lemon zest
  4. Fold in flour and ground almonds and then stir in the lemon juice and blueberries.
    lemon blueberry loaf cake batter in a white bowl
  5. Pour into loaf pan, scattering a few extra berries over the top.
    blueberry loaf cake, uncooked in loaf pan
  6. Bake for one hour, checking for doneness with a toothpick.


  1. Mix lemon juice and powdered sugar to make a glaze, Add additional lemon juice if a thinner glaze is desired.


  1. Cut into 8-12 slices. Alternatively, cut eight slices then divide each into 6 bars, which makes the perfect size for serving on a dessert tray or cookie platter.

Recipe Notes

You can use fresh fruit or frozen blueberries. Either way, this blueberry loaf cake will taste great, but frozen berries may “bleed” into the cake batter.

Makes 8-12 servings cut as slices; 48 servings when divided into bars.