Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/2 cup buttermilk; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Everyday Baking Joy

I love baking, and this Lemon Blueberry Loaf Cake has become a delightful favorite in our home! The combination of tart lemon and juicy blueberries creates a harmonious balance that not only tastes amazing but also fills the kitchen with a refreshing aroma. This recipe is simple, yet it brings a gourmet touch to any occasion. Perfect for breakfast, dessert, or even an afternoon snack, it's a versatile treat that can be enjoyed any time of the day. I can't wait for you to try it!

Created by

Aubrey Collins

Last updated on 2026-01-27T00:23:34.903Z

Baking this Lemon Blueberry Loaf Cake was an unexpected adventure for me. I initially worried about balancing the flavors, but the fresh lemon zest added such a vibrant note, enhancing the natural sweetness of the blueberries. Using both fresh and frozen blueberries ensures the cake stays moist, and I often swap in Greek yogurt for extra creaminess.

One tip that transformed my loaf cake was the addition of buttermilk. It not only makes the cake tender but also helps the flavors meld beautifully. After baking, I recommend letting it cool completely before slicing; this enhances the texture and keeps each slice from crumbling. Enjoy every bite!

Why You'll Love This Recipe
Bright and zesty lemon flavor perfectly complements juicy blueberries.
Moist and tender crumb with a delightful crunchy top.
Incredibly easy to make, yet looks and tastes decadent.

Understanding the Ingredients

The foundation of this Lemon Blueberry Loaf Cake lies in its key ingredients, particularly the fresh lemon juice and zest. Freshly squeezed lemon juice enhances the cake's brightness, while the zest adds aromatic oil, intensifying the lemon flavor. Always use ripe, juicy lemons for the best outcomes. If you're out of fresh lemons, you can substitute with bottled lemon juice, but the flavor might not be as vibrant.

Blueberries contribute not only bursts of flavor but also moisture, which is crucial for achieving a tender crumb. For optimal results, consider using fresh blueberries in season. If you opt for frozen berries, do not thaw them beforehand; simply fold them into the batter while still frozen to prevent the color from bleeding into the cake.

Perfecting Your Technique

When creaming the butter and sugar together, aim for a light, fluffy texture where the mixture doubles in volume. This aeration process is key to creating a cake that rises beautifully. Make sure your butter is at room temperature, as cold butter won’t incorporate air effectively. To speed up this process, cut the butter into smaller pieces and let it sit out for about 15-20 minutes.

During mixing, it's essential to alternate adding dry and wet ingredients to prevent the batter from becoming too dense. Start and end with dry ingredients, as this helps maintain the cake’s rise. Be careful not to overmix after adding the blueberries; gentle folding ensures they remain whole rather than breaking down into the batter.

Storage and Serving Suggestions

Once baked, let the cake cool completely before wrapping it to preserve its moisture. This loaf can be stored at room temperature for up to three days or in the refrigerator for a week. For longer storage, slice and freeze individual pieces; they maintain their flavor and texture well for up to three months. Just wrap each slice in plastic wrap and aluminum foil for best results.

This Lemon Blueberry Loaf Cake is incredibly versatile. Enjoy it plain, or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch gathering, serve it alongside a fresh fruit salad. You can also experiment by adding a sprinkle of poppy seeds into the batter for an extra layer of flavor and visual appeal!

Ingredients

For the Loaf Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup buttermilk
1 cup blueberries (fresh or frozen)

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Add Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries until evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. If desired, mix the powdered sugar and lemon juice to make the glaze and drizzle over the cooled cake.

Pro Tips

For added flavor, consider adding a sprinkle of poppy seeds into the batter. Store any leftovers wrapped in foil for up to 3 days, and it tastes even better the next day!

A Word on Glazing

The optional lemon glaze adds a delightful sweet-tart finish that complements the loaf's flavors beautifully. To achieve a perfect drizzle, mix the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add a teaspoon of water or more lemon juice to reach your desired consistency. Conversely, if it's too thin, simply add a bit more powdered sugar until you achieve a pourable texture.

Drizzling the glaze when the cake is completely cool is crucial; otherwise, it may melt away and lose its glossy appeal. For a decorative touch, drizzle the glaze in a back-and-forth motion across the top and let it naturally run down the sides for a beautiful finish.

Variations to Consider

Feel free to personalize this loaf cake! Consider adding nuts like chopped walnuts or pecans for a crunchy texture that contrasts the moist cake. You can also swap out lemon for another citrus such as orange or lime, keeping the same ratios for an equally delicious result.

If you're looking for a blueberry alternative, try adding raspberries or blackberries—it changes the flavor profile while keeping the cake moist. Additionally, for a healthier version, consider substituting half of the all-purpose flour with whole wheat flour or almond flour for added nutrition without sacrificing taste.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in directly from the freezer to prevent them from bleeding into the batter.

→ How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

→ What can I substitute for buttermilk?

You can make buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

→ How should I store the loaf cake?

Store the loaf cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.