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: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon lemon zest; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 3 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sweet Creations Co.

I love creating delicious treats that combine my favorite flavors, and this Lemon Blueberry Loaf Cake is one of my top picks. The zesty lemon perfectly balances the juicy blueberries, making every bite a refreshing delight. I also appreciate how simple it is to prepare, yet it tastes like an indulgent dessert. Whether you're enjoying it as a quick breakfast or an afternoon snack, this loaf cake is sure to brighten any day. Let’s dive in and bake this delightful treat together!

Created by

Imogen Walker

Last updated on 2026-01-26T23:35:35.174Z

When I first experimented with making a lemon blueberry loaf cake, I was amazed by how the flavors interacted so beautifully. The citrusy brightness of the lemon paired with the bursts of sweet blueberry really elevate the cake. I’ve found that using fresh blueberries gives the best results, but frozen will work too if that's what you have on hand.

After several tries, I discovered that the key to a moist loaf is incorporating the lemon zest into the sugar before mixing it with the other ingredients. This method extracts the essential oils from the zest, infusing the batter with an aromatic lemon flavor that's simply irresistible!

Why You'll Love This Recipe
Bright lemon flavor complemented by sweet blueberries
Moist and tender texture that lasts for days
Simple ingredients and easy to follow instructions

Mastering the Mixing Technique

Achieving the perfect texture in your Lemon Blueberry Loaf Cake revolves around how you mix your ingredients. When creaming the butter and sugar, be sure to beat them until the mixture is light and fluffy. This process usually takes about 4 minutes. The air bubbles created during this step help to give your cake a tender crumb. If you don't cream the butter and sugar long enough, you may end up with a denser cake that lacks that delicious lightness.

When combining the wet and dry ingredients, remember to alternate adding them to avoid overmixing. Starting with the dry ingredients and ending with them helps keep the batter light. Overmixing develops gluten in the flour, which can lead to a tough loaf instead of the moist and tender cake you desire. Stir the batter just until you see no dry flour; a few lumps are perfectly acceptable, especially since you'll be folding in the blueberries afterward.

Ingredient Insights

The choice of blueberries is crucial for this recipe. Fresh blueberries are preferred for their juiciness and slightly tart flavor that enhances the cake. However, if fresh blueberries aren't available, you can substitute them with frozen ones. Just remember to toss them in a bit of flour before folding them in; this will help prevent them from sinking to the bottom during baking.

Lemon zest not only adds vibrant flavor but also contributes to the aroma of the cake. When zesting your lemon, use a microplane or zester, being careful to only remove the yellow part of the skin. The white pith underneath can lend a bitter taste to your cake. If you're short on fresh lemons, bottled lemon juice can work in a pinch, but the zest and fresh juice provide a brighter flavor that truly elevates the loaf.

Ingredients

Gather these fresh and flavorful ingredients to make your Lemon Blueberry Loaf Cake delicious!

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

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

Instructions

Follow these straightforward steps to create your Lemon Blueberry Loaf Cake.

Preheat the Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, beat the softened butter with granulated sugar and lemon zest until light and fluffy. This should take about 4 minutes.

Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract until well combined.

Combine Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, stirring just until blended.

Fold in Blueberries

Gently fold in the blueberries, being careful not to break them.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

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

Enjoy your freshly baked Lemon Blueberry Loaf Cake with a cup of tea or coffee!

Pro Tips

For an extra kick of flavor, try adding a teaspoon of almond extract to the batter. It pairs beautifully with the lemon!

Storage and Serving Suggestions

This Lemon Blueberry Loaf Cake can be stored in an airtight container at room temperature for up to three days, maintaining its moisture and flavor. For longer storage, consider wrapping it in plastic wrap and freezing it. It freezes beautifully for up to three months. When you're ready to enjoy it, let it defrost in the fridge overnight or at room temperature for a few hours.

Serving this loaf cake can be versatile. Enjoy it plain, or for a special touch, consider topping it with whipped cream and additional fresh blueberries. A dusting of powdered sugar can also enhance the presentation. If you're feeling adventurous, try pairing it with a scoop of vanilla ice cream for an indulgent dessert experience after dinner.

Troubleshooting Common Issues

If your Lemon Blueberry Loaf Cake domes in the center or cracks on top, this can often be attributed to the oven being too hot. Always use an oven thermometer to ensure accurate temperatures, as oven inaccuracies can lead to uneven baking. Baking at 350°F (175°C) is optimal, and if you notice excessive browning, consider covering the cake loosely with aluminum foil during the last 15 minutes of baking.

A common snag with loaves is the risk of sogginess. If you notice your cake feels overly moist beneath the crust, ensure the blueberries are dry when adding them. Excess moisture from wet berries can lead to a dense or gummy texture. Additionally, allowing the cake to cool completely before glazing helps prevent the glaze from melting into the loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent discoloration.

→ How should I store the loaf cake?

Store the loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of your choice.

→ What can I serve with the cake?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.