berries | blueberry | cake | cakes | desserts | fruit | glaze | lemon | loaves | pound cake | quick & easy | recipe | vintage pyrex

Blueberry lemon lovin’.

June 29, 2015

This is a recipe I’ve made quite a few times, except I’ve never changed it up before. It’s actually a favorite of mine, especially in the summer. Lemon is super refreshing and summery tasting, and this is a pretty simple recipe to throw together quickly before a party/barbecue.

I found myself with a pint of blueberries & I thought, I should really use them for something before they go bad. I actually had no idea what that something would be until the very morning of a family get-together I was having. About 6 hours before our families were due to arrive, I just decided, hey! Lemon + blueberry. That works! And I pulled out this ol’ recipe.

Blueberry lemon cakes with lemon glaze!

It’s actually a Starbucks lemon loaf knockoff recipe I found ages ago on the internet. I’ve since made it so many times however it’s been maybe 6 years since I’ve had the Starbucks version. So long that I can’t really honestly remember if this one does indeed taste like the Starbucks one; but I said it did once so I believe it.

The best thing abut recipes like this- and I say this all the time- is that its totally customizable. Once you make it, you begin to think of what else you can do with it. This particular lemon-y flavor lends itself beautifully to fresh berries.

Which makes it great for summer!

Lemon cakes, with or without blueberries, with a lemon glaze.

I divided the batter in half and added a half pint of blueberries to one half. I knew some folks I was having over would prefer plain lemon. If you’re making all blueberry cakes, or one big loaf of lemon blueberry cake, then add a full pint like I stated below.

And I know its a pain in the ass to bake when it’s hot out. But sometimes… it’s worth it. Lemon. Fresh blueberries. Come on now. If that doesn’t make you think of eating this while sitting in a hammock as the sun sets on a hot summer day, you’re crazy.

And look- it’s a vintage Pyrex “fridgie”! I love my fridgies. Why aren’t they popular anymore? So convenient. Hey Pyrex- bring back the “fridgie”!

Blueberry lemon cakes!



  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons salted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • the juice from two medium lemons (approx 1/3 cup)
  • 1/2 cup vegetable oil
  • 1 dry pint fresh blueberries, washed & dried


  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest


  1. Preheat oven to 350 degrees and grease a 9×5 loaf pan (or an 8-loaf mini loaf pan) well.
  2. In a medium bowl mix flour, baking soda, and baking powder. In another mixing bowl or stand mixer bowl, cream butter. Add sugar, eggs, vanilla, lemon extract, lemon juice and oil until mixed well.
  3. Add dry ingredient mixture to your mixer and blend until smooth. Do not over mix! It will be the kiss of death for this recipe. Add the blueberries and stir to combine.
  4. Pour or scoop batter into prepared pan and bake; 35 minutes for the mini loaves or 45-50 minutes for the single loaf, or until toothpick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.
  5. Let cake cool before icing. To make the icing: whisk powdered sugar, lemon juice, and lemon zest until creamy. Ice the top of your cake with a spoon and let the icing drip down the sides of your pound cake.  Let icing set before slicing/serving.

Blueberry lemon cakes with lemon glaze.

I prefer to use a little less glaze than most, so if you happen to like a lot, then double the amount above.

And you can create your own little cakes from this recipe, too. Lemon also works excellently with raspberries & strawberries, so you can totally use them. Blackberries too, but I find lime works best with their flavor, so maybe switch it up a little and omit the lemon extract in the cake and then add lime juice and zest to the glaze? Or make lime cakes? WHY NOT??! Be a rebel!

And like I said, this recipe works as either one large loaf or 8-mini loaves. I like the mini-loaves. And when you’re having people over, isn’t it just easier to serve them each their own cake? Instead of slicing and serving and “Oh my god he got a bigger piece than me!” or “I just want a teeny tiny sliver..”

Lemon cakes, with or without blueberries, with a lemon glaze.

Plus, the little loaves are so cute. Perfect for a party or even to pack in a lunchbox. If you don’t have this pan, BUY IT.

Blueberry lemon cakes!

So. Cute. What else can I say?

Soundtrack: Amy Winehouse – “Tears Dry on Their Own”
Sources & credits: Blue Pyrex “fridgie”; late 1940’s vintage, SILPAT baking mat; Williams-Sonoma, GoldTouch mini loaf pan plaque; Williams-Sonoma.
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