Lemon Blueberry Cake is an ultra moist loaf cake consisting of lemon zest and plump blueberries drizzled with a tangy buttermilk icing.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

Are you thinking what I’m thinking?

Are you thinking that you couldn’t possibly be sick of yet another lemon-blueberry recipe? Because I know I’m not. I just can’t get enough of those two together! Somebody explain to me why that is? I need to form a support group.

Hi my name is Laurie and I’m a lemon-blueberry junkie.

I’m especially fond of whenever blueberries are baked into a moist {sorry had to} cake-y loaf and then coated in a thick layer of icing. I’m not sure what I love more… the Lemon Blueberry Cake or the icing. It’s a tough call… so to be fair I won’t choose sides. Because the bread would be grand all by itself, but the icing takes this loaf overboard and me along with it.

To Make This Lemon Blueberry Cake You Will Need:

for the cake:

  • eggs
  • granulated sugar
  • unsalted butter
  • freshly squeezed lemon juice
  • unbleached all-purpose flour
  • baking powder
  • kosher salt
  • whole milk
  • blueberries
  • lemon zest

for the glaze:

  • powdered sugar
  • buttermilk

Preheat your oven to 350° spray and lined an 8×5 loaf pan with parchment.

Crack 2 eggs into a large mixing bowl.

Add in 1 cup of granulated sugar.

Drizzle in 1/3 cup of melted and cooled butter.

Then lastly add in 3 tablespoons fresh squeezed and strained lemon juice.

Whisk to combine and set aside.

In a different bowl measure and add 1-1/4 cups all-purpose flour, add in 1 teaspoon baking powder and 1 teaspoon salt. Stir those to combine.

Alternate adding some of the dry ingredients into the wet.

Then, alternately with 1/2 cup milk. I do it in thirds. Dry ingredients, milk, dry ingredients, milk, dry ingredients, milk… you get the picture.

Go through 1 cup blueberries and check for stems.

Next, toss the blueberries in with a teaspoon of flour. The flour helps them from sinking to the bottom of the cake, thank you Ina Garten.

Then add them into the batter.

Along with all 2 tablespoons lemon zest.

Next, stir the batter very carefully to avoid smashing the blueberries.

Next, pour the cake/bread/loaf batter into the prepared pan and slide the pan into a preheated 350° for 55 to 60 minutes. Ya know how every oven is different… so be sure to check on this baby. The tops and edges should be a light golden and if you inserted a tester it should come back clean.

Then let the loaf cool in the pan for 10 minutes and then carefully, run a butter knife along the edges and using the parchment paper handles, remove it from the pan to a wire rack to finish cooling.

Make the buttermilk glaze!

This is the kind of glaze that hardens as it cools. So when you go to slice into the loaf… it crackles.

Next, add 2 tablespoons buttermilk to 1 cup powdered sugar.

Then whisk until there are ZERO clumps of sugar and it’s thick and glorious.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

Lastly, pour it all over your cooled Lemon Blueberry Cake and with an offset spatula (or a butter knife) spread it all around.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.comLemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

Drips are everything. Oh and save the parchment to lick the remaining icing off because it’s the adult version of the cookie-batter beater. Wait, I still lick the beater. Oh well you should do it anyway.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

As you can see I couldn’t wait for the icing to cool completely. What can I say? I’m a total sucker for slightly warm cake and slightly hardened icing. Don’t be like me or rather do be like me and dig in!

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

You won’t regret it.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

How could you? It’s a little sliver of heaven right smack dab on the center of you plate. Begging to be eaten… by fork or by fingers… GO FOR IT!

Enjoy! And if you give this Lemon Blueberry Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

Print Recipe Pin Recipe
5 from 1 rating
Leave a Review »
Yield: 12 servings

Lemon Blueberry Cake Loaf

Lemons and blueberries living harmoniously in a cake-y loaf. Oh yeah and smothered in a tangy buttermilk icing.



  • 2 large eggs
  • 1 cup sugar
  • 3 tablespoons lemon juice, freshly squeezed
  • 1/3 cup butter, melted and cooled
  • cups unbleached all-purpose flour, plus 1 teaspoon for blueberries
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 cup blueberries
  • 2 tablespoons lemon zest


  • 1 cup sifted powdered sugar
  • 2 tablespoons low-fat buttermilk, regular whole milk may be substituted


  • Preheat your oven to 350°. Lightly spray with baking spray and line an 8x5 loaf pan with parchment paper.
  • In a mixing bowl crack the two eggs. Add in the sugar, lemon juice, butter and eggs.
  • In a separate bowl; stir together the flour, baking powder and salt.
  • Stir in the dry ingredients alternately with the milk, do this in thirds.
  • Toss the blueberries in the teaspoon of flour and gently fold them in along with the 2 tablespoons of lemon zest.
  • Pour the batter into the prepared pan and bake for 55-60 minutes, or until a tester is inserted and comes back clean. The top and edges of the loaf should be golden.
  • Let the loaf cool in the pan for 10-15 minutes. Run a butter knife along the edges of the loaf and then using the parchment paper "handles" carefully remove the loaf to a wire rack to finish cooling.
  • Prepare the icing by adding the buttermilk to the powdered sugar. Stir until smooth. Pour the glaze over the top of the loaf and use an offset spatula or knife to spread it over top.
  • Let cool until the icing has hardened and slice into 12 servings.
Serving: 1g, Calories: 224kcal, Carbohydrates: 40g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 294mg, Potassium: 60mg, Fiber: 1g, Sugar: 28g, Vitamin A: 228IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 1mg