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 slices
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

Highlighted under: Baking & Desserts

I absolutely adore this Lemon Blueberry Loaf Cake! It combines the fresh, zesty notes of lemon with the sweetness of juicy blueberries, creating an irresistible treat. The loaf is incredibly soft and moist, making it perfect for any time of the day, whether for breakfast or a sweet afternoon snack. The bright flavors shine through, and every bite feels like a little celebration. I often pair it with a cup of tea for that delightful afternoon pause, and trust me, it never disappoints!

Created by

Vivienne Cole

Last updated on 2026-01-26T22:56:06.884Z

When I first started baking, I wanted to create a loaf that celebrated the flavors of summer. This Lemon Blueberry Loaf Cake was born out of that desire. The juicy blueberries paired with the tart lemon zest create a perfect harmony of taste, and the smell wafting through the kitchen is simply heavenly. I remember my family’s delight the first time I served it, and it quickly became a staple in our home.

One tip I discovered is to toss the blueberries in a bit of flour before adding them to the batter. It helps prevent them from sinking to the bottom, ensuring you get a burst of flavor in every slice. I also love serving it with a light glaze that enhances the lemony kick – truly irresistible!

        Why You Will Love This Recipe
        Bright lemon flavor balanced perfectly with juicy blueberries
Moist and tender crumb that melts in your mouth
Versatile for breakfast, dessert, or an afternoon treat

      

Mastering the Perfect Loaf Texture

Achieving the ideal fluffy and moist texture in this Lemon Blueberry Loaf Cake relies heavily on the creaming method. When you cream the softened butter and sugar, aim for a light and airy mixture that should appear pale in color and fluffy in consistency. This process incorporates air into the batter, which helps the loaf rise while baking. If the butter is too hard, it won’t blend well, resulting in a denser cake, so be sure to soften it just enough for easy mixing.

Another crucial step to maintaining moisture is not to overmix the batter once you combine the dry ingredients with the wet. Mixing should be done until just combined and a few lumps remain; excessive mixing will cause the gluten in the flour to develop, producing a tougher loaf. The gentle folding in of blueberries not only keeps them whole but also prevents the batter from collapsing, preserving that beautiful rise.

Ingredient Insights: Lemon and Blueberries

The freshness of the lemon zest and juice is vital for creating that bright flavor profile. Using fresh lemons rather than bottled juice will elevate the taste of your loaf significantly. The zest contains essential oils that provide aromatic properties, while the juice adds just the right amount of acidity to balance the sweetness of the blueberries. Always zest the lemons before juicing them for better results. If you only have bottled lemon juice on hand, use it sparingly as it can sometimes taste overly acidic or flat.

Blueberries, ideally fresh, contribute natural sweetness and a burst of flavor in each bite. If you're in a pinch, frozen blueberries can work, but it’s best to rinse and dry them to minimize excess moisture that can affect the batter's consistency. You can substitute blueberries with other fruits like raspberries or chopped strawberries, keeping in mind these could alter the final flavor. It’s essential to check that any fruit used is properly coated in flour before folding them in to prevent sinking to the bottom.

Ingredients

Gather these fresh ingredients for a delightful baking experience:

For the Loaf Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries

For the Lemon Glaze (optional)

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Make sure to measure your ingredients accurately for the best results.

Instructions

Follow these simple steps to create your loaf cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

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

Combine Mixtures

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and finishing with the dry ingredients. Mix until just combined.

Fold in Blueberries

Gently fold in the floured blueberries to the batter, being careful not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Cool and Glaze

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

Enjoy your freshly baked Lemon Blueberry Loaf Cake!

Pro Tips

For a richer flavor, feel free to add a bit of lemon extract to the batter or use a combination of fresh and frozen blueberries.

Storing and Freezing Tips

To maintain the freshness of your Lemon Blueberry Loaf Cake, store it in an airtight container at room temperature for up to four days. For longer storage, consider wrapping the loaf in plastic wrap and then aluminum foil, and freeze it for up to three months. When you're ready to enjoy, simply let it thaw at room temperature or pop it in the microwave for a quick warm-up—just 15-30 seconds should suffice, depending on slice thickness.

If you want to prepare the loaf in advance, you can mix the dry ingredients and refrigerate them separately from the wet mixture. This allows you to enjoy freshly baked cake any time of the week. Just give the wet ingredients a quick room temperature adjustment before proceeding with the recipe, and you’re good to go!

Glazing and Serving Suggestions

The optional lemon glaze adds a delightful finishing touch to this loaf cake. If you choose to make it, adjust the lemon juice in the powdered sugar mixture to your desired consistency—thicker for a more substantial drizzle or thinner for a glaze-like pour. Just keep in mind that this glaze will add sweetness; balance it with the tanginess of the lemon to enrich every bite. I love letting the glaze set for a few minutes before slicing so it firms slightly, making for a prettier presentation.

This Lemon Blueberry Loaf Cake is incredibly versatile. Aside from enjoying it plain, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Adding a few lemon slices for garnish not only enhances the look but also amplifies the cake's citrus notes. Pair it with your favorite beverage, whether a cup of tea or a zesty lemonade, for a refreshing treat!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well! Just toss them in flour before adding them to the batter.

→ How should I store the loaf cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.

→ Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour for a gluten-free flour blend.

→ How can I enhance the lemon flavor?

Adding extra lemon zest or a few drops of lemon extract can intensify the lemon flavor.