Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 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; Zest of 1 lemon; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh or frozen blueberries

Highlighted under: Oven Delights

I love making this Lemon Blueberry Loaf Cake because it perfectly combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries. This loaf is not only visually stunning with its vibrant colors but also incredibly moist and flavorful. Every slice offers a delightful balance of tangy and sweet, making it a favorite for both everyday enjoyment and special occasions. I often bake this cake on lazy Sunday afternoons, filling my kitchen with a refreshing aroma that makes everyone crave a piece.

Created by

Rosalie Mitchell

Last updated on 2026-01-26T21:41:34.624Z

When I first made this Lemon Blueberry Loaf Cake, I never anticipated it would become a staple in our home. The combination of tart lemon and juicy blueberries creates an explosion of flavor that brightens up any moment. By using both lemon juice and zest, I discovered that the citrus essence really enhances the overall richness of the cake.

One tip I've embraced is to use frozen blueberries to prevent them from sinking to the bottom of the batter. This little trick keeps the cake beautifully balanced in flavor and appearance. Trust me, your guests will be impressed by this delightful dessert!

Why You Will Love This Recipe
Bright citrus flavor perfectly balances the sweetness of blueberries.
Moist texture with a tender crumb that appeals to all ages.
Versatile for breakfast, a snack, or a light dessert.

The Importance of Fresh Ingredients

When making the Lemon Blueberry Loaf Cake, using fresh ingredients is paramount for both flavor and texture. Fresh blueberries not only provide sweetness, but their vibrant color creates a stunning visual contrast against the zesty lemon. If you opt for frozen blueberries, make sure to gently toss them in a bit of flour before folding them into the batter. This will help prevent them from sinking to the bottom during baking, ensuring an even distribution of berries throughout the loaf.

Additionally, using fresh lemon juice and zest enhances the cake’s citrus profile significantly. The zest contains essential oils that add a burst of flavor, while the juice provides acidity, which balances the sweetness from the sugar and blueberries. For the best results, choose organic lemons if possible, as they tend to have more flavorful zest and juice.

Baking Techniques for Success

Preheating the oven to the correct temperature is crucial for a properly baked loaf. Make sure your oven reaches 350°F (175°C) before placing the cake inside. If you're unsure of your oven’s accuracy, consider using an oven thermometer to avoid surprises like under-baked or overly dry cakes. The baking time typically ranges from 45 to 50 minutes, but start checking at the 45-minute mark. The toothpick test is key: insert it into the center of the loaf, and if it comes out clean or with a few moist crumbs, it's done.

When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a denser texture, which is not ideal for a light and fluffy loaf. Mix just until you see no dry flour streaks; the batter should be slightly lumpy. Remember, the folding in of blueberries should also be done gently, as this helps keep the batter airy.

Ingredients

Gather the following ingredients to get started on your delicious cake:

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup fresh or frozen blueberries

Once you have everything ready, you can proceed with the recipe!

Instructions

Follow these steps for a perfect Lemon Blueberry Loaf Cake:

Preheat and Prepare

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

Mix 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 sugar until light and fluffy, about 3-5 minutes.

Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

Fold in Blueberries

Gently fold in the blueberries until evenly distributed. Be cautious not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

You're now ready to savor your homemade cake!

Pro Tips

For an extra touch, consider a light lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled cake.

Storing and Serving Your Loaf Cake

After baking, allow the Lemon Blueberry Loaf Cake to cool completely on a wire rack before slicing. This helps maintain its moisture and flavor. If you plan to enjoy it over several days, wrap the cooled loaf tightly in plastic wrap to keep it fresh. Alternatively, store slices in an airtight container at room temperature for up to three days or in the refrigerator for about a week.

This cake is delicious on its own, but you can elevate it further by drizzling a simple glaze made from powdered sugar and lemon juice over the top. For an extra touch, consider serving it with whipped cream or a scoop of vanilla ice cream.

Variations and Customizations

While the classic combination of lemon and blueberries is delightful, feel free to experiment with different flavors. You might try adding a teaspoon of freshly grated ginger for a warm spice note or replace some blueberries with raspberries for a tart twist. For those looking to reduce sugar, consider substituting a portion of granulated sugar with applesauce or a sugar alternative suitable for baking.

If you're concerned about dietary restrictions, you can swap out all-purpose flour for a gluten-free blend. Just make sure the blend you choose is suitable for baking, as the texture can vary widely with gluten-free flours.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work great! Just fold them in without thawing to prevent the batter from turning blue.

→ How should I store leftovers?

Store the loaf in an airtight container at room temperature for up to three days or in the fridge for a week.

→ Can I substitute whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

→ What can I serve this cake with?

This loaf pairs nicely with tea or coffee and can also be served with whipped cream or yogurt for an indulgent treat.