A moist, fluffy lemon-blueberry loaf cake that’s easy to make and fuss-free, bursting with fresh lemon flavor and juicy blueberries throughout.

Why You’ll Love This Recipe

This loaf cake has so many appealing qualities:

The texture is tender and light, with a moist crumb and soft bite.
The bright tang of fresh lemon pairs beautifully with sweet juicy blueberries.
It’s made with straightforward, pantry-friendly ingredients and minimal fuss.
It works as a loaf or cake; perfect for sharing or for keeping at home for a few days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour (or gluten-free all-purpose flour if needed)
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon white vinegar
5 tablespoons neutral-flavoured oil (such as canola, vegetable or safflower oil)
¾ cup water
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ cup blueberries (fresh or frozen)

Optional Frosting:

3 tablespoons cream cheese, softened
1½ tablespoons butter, softened
⅔ cup powdered sugar

Directions

Preheat your oven to 180 °C (350 °F). Line an 8-inch cake pan or loaf pan with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, salt, and baking soda until well combined.
Add the oil, water, lemon juice, and vanilla extract to the dry ingredients. Mix until the batter is smooth and just combined.
Gently fold in the blueberries, being careful not to over-mix.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing.
To make the frosting, beat together the cream cheese and butter until creamy, then gradually add the powdered sugar until smooth. Spread over the cooled loaf if desired.

Servings and timing

Servings: 12 slices
Prep time: 5 minutes
Cook time: 35–40 minutes
Total time: 40–45 minutes

Variations

Extra lemon flavor: Add 1 teaspoon of lemon zest for a stronger citrus punch.
Gluten-free version: Use a gluten-free all-purpose flour blend.
Berry mix: Replace blueberries with raspberries, blackberries, or a mix of berries.
No frosting: Skip the topping for a lighter loaf.
Muffin version: Divide the batter into muffin tins and bake for 18–20 minutes.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm slices in a preheated oven at 150 °C (300 °F) for 5–7 minutes or until just heated through.

FAQs

What type of flour should I use?

All-purpose flour works best, but gluten-free blends also perform well if you’re avoiding gluten.

Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing them first.

How can I keep the blueberries from sinking?

Lightly toss the blueberries in a bit of flour before folding them into the batter.

Is this loaf vegan?

Yes, the cake batter is naturally vegan. Use vegan cream cheese and butter for the frosting if needed.

Can I reduce the sugar?

You can reduce the sugar slightly, but too much reduction may affect texture and sweetness.

Why did my loaf sink in the middle?

Opening the oven too early or over-mixing the batter can cause sinking. Bake undisturbed until fully set.

Can I make this into a layer cake?

Yes, double the recipe for two layers or triple it for three layers. Adjust baking time as needed.

How do I make the lemon flavor stronger?

Add lemon zest or a few drops of lemon extract for an extra citrusy taste.

Can I make muffins with this recipe?

Yes, pour the batter into muffin tins and bake for about 18–20 minutes.

Can I freeze this cake?

Yes, wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Conclusion

This healthy lemon blueberry loaf cake is soft, bright, and full of flavor — the perfect balance of tangy lemon and sweet berries. Simple to make and beautifully moist, it’s ideal for a light dessert, tea-time treat, or weekend bake. Every bite delivers fresh, sunny flavor that you’ll want to make again and again.