Lemon Blueberry Loaf Recipe With A Cardamom-spiced Ribbon

I’ve been on a quest for the perfect lemon blueberry loaf recipe for years, and this one finally checks all the boxes. Say hello to your new favorite weekend baking project: a lemon blueberry loaf recipe that takes a classic comfort food to the next level. This recipe combines bright, juicy blueberries with a tender, moist crumb, all tied together by a hidden ribbon of warm cardamom spice. It’s easy enough for a weeknight and impressive enough for brunch guests. The cardamom swirl elevates the standard loaf without adding extra complexity. Get ready to bake a loaf that fills your kitchen with the coziest aromas and tastes like a warm hug.

Ingredients for Your Lemon Blueberry Cardamom Loaf

250 g (2 cups) All-Purpose Flour. The primary structure for the loaf. Ensure it’s level-scooped to avoid a dense crumb. Use gluten-free measure-for-measure flour as a simple swap for a GF option.
180 g (3/4 cup + 2 tablespoons) Granulated Sugar. Sweetens the cake and helps achieve a tender texture. Can reduce slightly for a less sweet loaf, though some sweetness balances the lemon/blueberry.
10 g (2 teaspoons) Baking Powder. Provides lift, creating the characteristic dome and light, fluffy texture. Ensure your baking powder is fresh for best results.
5 g (1 teaspoon) Fine Sea Salt. Enhances the overall flavors of the lemon and blueberry, balancing the sweetness. Use fine sea salt for easy dissolving into the batter.
2 large Eggs, at room temperature. Binds the ingredients together and adds richness. Room temperature eggs incorporate better into the batter, preventing curdling.
120 mL (1/2 cup) Full-fat Milk. Adds moisture and creates a tender crumb. Use dairy milk or a plant-based alternative like oat milk for a similar result.
80 mL (1/3 cup) Neutral Vegetable Oil. Keeps the loaf incredibly moist; a great alternative to butter for a lighter texture. Use canola oil, sunflower oil, or grapeseed oil.
5 mL (1 teaspoon) Alcohol-free Vanilla Extract. Provides background flavor and depth. The recipe specifies alcohol-free vanilla extract for a more prominent flavor.
Zest of 2 large Lemons (about 1 tablespoon). Essential for the bright, fresh lemon flavor in the cake batter itself. Zest before juicing the lemons, avoiding the bitter white pith.
15 mL (1 tablespoon) Fresh Lemon Juice, for the batter. Adds brightness to the crumb and reacts with the baking powder for lift. Use fresh-squeezed juice from the same lemons used for zesting.
180 g (1 1/4 cups) Fresh Blueberries. The star fruit in the loaf. Toss with 1 tablespoon of flour from the measured amount to keep them from sinking to the bottom.
Cardamom-Spiced Blueberry Swirl Ingredients: 200 g (1 1/2 cups) fresh or frozen blueberries, 50 g (1/4 cup) granulated sugar, 15 mL (1 tablespoon) fresh lemon juice, 2 g (1/2 teaspoon) ground cardamom, 7 g (1 tablespoon) cornstarch, 15 mL (1 tablespoon) cold water.
Lemon Glaze Ingredients: 120 g (1 cup) powdered sugar (icing sugar) and 30-45 mL (2-3 tablespoons) fresh lemon juice. Adjust consistency by adding more sugar for thickness or more lemon juice for a runnier glaze.

Step-by-Step Instructions for Your Best Lemon Blueberry Loaf Recipe

Prepare the Cardamom Swirl: In a small saucepan, combine the 200 g blueberries, 50 g sugar, 15 mL lemon juice, and ground cardamom. Cook over medium heat for 5-7 minutes, stirring until the blueberries burst and the mixture thickens slightly and looks like jam. In a separate small bowl, whisk together the cornstarch and cold water to form a slurry, then stir it into the blueberry mixture and cook for another minute until thickened to a jam-like consistency. Remove from heat and cool completely in the refrigerator (about 30 minutes). I often make this swirl ahead on Saturday night when I know I’m baking this lemon blueberry loaf recipe for brunch on Sunday.
Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a standard 23 x 13 cm (9 x 5 inch) loaf pan. Line the pan with parchment paper, allowing an overhang on the longer sides for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 180 g granulated sugar, baking powder, and fine sea salt until fully combined. Ensure all ingredients are evenly distributed, as this determines the loaf’s texture and rise.
Mix Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, full-fat milk, vegetable oil, vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until smooth. Make sure the eggs are fully incorporated into the mixture.
Combine Wet and Dry: Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Use a spatula to mix until *just combined*; a few lumps are normal and help keep the final texture tender. If you find your batter looks too dry after mixing, splash in 1-2 tablespoons more milk to reach a smooth, thick consistency. Avoid overmixing, as this can activate gluten and lead to a tough, dense loaf.
Fold in Blueberries: Gently fold in the flour-dusted fresh blueberries. Use a light touch to distribute the fruit without crushing it, keeping the batter light.
Layer and Swirl: Spoon half of the batter into the prepared pan. Drop about half of the cooled Cardamom-Spiced Blueberry Swirl by spoonfuls over the batter. Cover with the remaining loaf batter and top with the rest of the blueberry swirl. Use a butter knife or skewer to create gentle ribbons without fully incorporating the mixture. This step gives the lemon blueberry loaf its signature look.
Bake the Loaf: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly before the center is cooked, tent the loaf loosely with aluminum foil. Check for doneness: the internal temperature should be around 200-210°F (93-99°C).
Cool Completely: Let the loaf cool in the pan for 15 minutes to allow it to set. Carefully lift the loaf out using the parchment paper overhang and transfer it to a wire rack to cool completely before glazing. Do not glaze a warm loaf, as the glaze will melt and run off.
Prepare and Apply Glaze: While the loaf cools, prepare the Lemon Glaze by whisking together the powdered sugar and 30 mL (2 tablespoons) of fresh lemon juice in a small bowl. Add the remaining 15 mL (1 tablespoon) lemon juice, a teaspoon at a time, to achieve a thick but pourable consistency. Drizzle generously over the cooled loaf and sprinkle with fresh lemon zest for garnish.

Storage and Make-Ahead Tips

This lemon blueberry loaf recipe is perfect for easy meal prep and making ahead. A finished, glazed loaf should be stored at room temperature in an airtight container for up to three days. The glaze will keep best if the loaf is fully cooled before application, preventing it from melting off.

Freezing the Loaf: To freeze a lemon blueberry loaf, allow it to cool completely without glazing. Wrap it tightly first in plastic wrap, then in aluminum foil, and store it in a freezer bag. It will keep well for up to three months.
Reheating: Thaw the frozen loaf overnight in the refrigerator. Reheat slices in a toaster oven or microwave for a fresh-baked taste.
Make-Ahead Swirl: The cardamom-spiced blueberry swirl can be made up to two days ahead and stored in the refrigerator, ready to use when you bake.

Recipe Variations and Swaps

This lemon blueberry loaf recipe is easily customized based on what you have in your pantry or for different dietary needs. You can swap out the cardamom if that spice isn’t your favorite; ground cinnamon (1/2 teaspoon) or ground ginger (1/4 teaspoon) work well to provide a warm counterpoint to the bright fruit flavors.

For different fruit options, substitute fresh raspberries, blackberries, or chopped peaches for the blueberries. I’ve made this lemon blueberry loaf recipe with raspberries when they are in season, and it’s a great family-friendly option. If you need dietary adjustments, use a dairy-free milk alternative (like oat or almond milk) and a gluten-free flour blend for a suitable alternative.

FAQs (Frequently Asked Questions)

Can I use frozen blueberries in the batter?

Yes, for the main batter, keep frozen blueberries in the freezer until ready to use. Do not thaw them first, as this makes them watery. Toss them lightly with flour as described in the instructions. For the swirl, frozen blueberries work great; you can use them straight from the freezer when cooking down the mixture.

Why did my blueberries sink to the bottom when baking this lemon blueberry loaf recipe?

This usually happens if the batter is too thin or if the blueberries aren’t coated in flour. Ensure you follow the step to lightly toss the blueberries with 1 tablespoon of flour from your total measurement. This helps them suspend in the batter while baking.

How do I get a nice dome on top of my loaf?

Ensure your baking powder is fresh, as this provides lift to create that classic domed shape. For an extra-high dome, place an aluminum foil tent loosely over the top for the first 20 minutes of baking. Remove the foil for the remainder of the time to allow browning.

How can I tell when my blueberry loaf is perfectly done?

The best method is to use a wooden skewer or toothpick inserted into the thickest part of the loaf. It should come out completely clean or with only a few moist crumbs attached; a wet batter means it needs more time. I always start checking mine around the 50-minute mark to avoid overbaking.

How do I prevent my loaf from drying out?

The primary cause of dryness is overbaking. Start checking for doneness at the 50-minute mark and remove the loaf promptly once the skewer test passes. Also, avoid overmixing the batter, as this develops gluten and makes the texture tougher and drier.

What if my glaze is too runny or too thick?

If your glaze is too thick, add more lemon juice (or a splash of milk) one teaspoon at a time until you reach the desired consistency. If your glaze is too runny, whisk in extra powdered sugar one tablespoon at a time to thicken it up for a perfect drizzle.

Conclusion

Baking this simple lemon blueberry loaf recipe with a cardamom swirl is a wonderful way to create a memorable treat for your family. The combination of juicy berries, bright lemon, and cozy cardamom makes every slice feel special and perfect for family dinners or quick snacks. Save this recipe on Pinterest and try this weekend; it’s guaranteed to be a new family favorite.