The Best Lemon, Blueberry, and Mint Loaf Cake

Nothing makes me happier than seeing all of the fresh blueberries at the farmer’s market! It’s a sign that summer is in full swing and that the hottest days of the season are here. This Blueberry Lemon Loaf with fresh mint is the perfect flavour combination. I’m a big fan of lemon bread and loaf cakes, so the added combination of blueberries and mint makes for the perfect summer dessert.

Why you’ll love this lemon blueberry bread…

This recipe is so easy to make and the perfect way to use up those juicy blueberries! You can enjoy this moist loaf cake on its own or you can add a simple lemon glaze on top! My favourite way to enjoy this blueberry loaf cake is to pop a slice in the toaster oven for a few minutes. There is just something that I love so much about warm blueberries in a dessert, so you’ll want to enjoy dessert freshly baked!

What you’ll need to make this easy Lemon, Blueberry & Mint dessert…

• 1 1/2 cups of blueberries
• 2 1/4 cups of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1 cup of sugar
• 1 tbsp of lemon zest (zest of about 1 lemon)
• juice of 1/2 a lemon
• 1 cup of buttermilk
• 2 large eggs, at room temperature
• 6 tbsp of butter, melted
• 1 tbsp of vanilla
• 1/4 cup of fresh mint, finely chopped

How to make this perfect summer dessert…

1. Preheat the oven to 375 F. In a medium bowl, combine the dry ingredients; the cups of flour, sugar, salt, baking powder and fresh lemon zest. Whisk and set aside.
2. In a large mixing bowl combine the wet ingredients. Add your buttermilk, lemon juice, melted butter, and vanilla extract. Mix at high speed using an electric hand mixer, or use the paddle attachment for the bowl of a stand mixer.
3. Add half of the flour mixture to the wet ingredients and mix at low speed, or use a whisk. Then add the rest of the dry ingredients to your large bowl and mix until flour is fully incorporated.
4. Gently fold in your blueberries and chopped mint.
5. Pour cake batter into your prepared pan. I used a 9-inch loaf pan and lined the bottom with parchment paper. You can also grease your pan with a little vegetable oil or cooking spray.
6. Bake in the oven for about 1 hour, or until the middle of the cake comes out clean with a cake tester.
7. Allow to cool for 10-15 minutes on a wire rack before attempting to slice or remove for the baking pan.

Optional: add an extra layer of blueberries on top after pouring the batter.

Store in an airtight container for up to 4 days.

Suggested: Raspberry and White Chocolate Loaf

FAQ’s and Variations…

• This yummy dessert can be enjoyed on its own, but you can also add a tangy lemon glaze by combining lemon juice, butter and powdered sugar. You can also use your favourite cream cheese icing!
• Another perfect flavour combination that I love is lime, blueberry and mint. You can easily swap out the lemon juice and zest for fresh lime juice and lime zest.
• Give this dessert a deeper caramelized flavour by swapping out the white sugar for brown sugar.