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 slices
Ingredients: 1 ½ 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 teaspoon vanilla extract; 1/2 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries; 1/2 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Oven-Baked Delights

I love baking, and this Lemon Blueberry Loaf Cake has become one of my favorite treats to whip up. The vibrant flavors of tangy lemon and sweet blueberries come together in a delightful harmony. Each bite is an explosion of freshness, making it perfect for any occasion, whether it's a cozy afternoon treat or a celebration. I appreciate how simple the ingredients are and how quickly the cake comes together. Plus, the aroma that fills the kitchen while it’s baking is simply irresistible!

Created by

Violet Hart

Last updated on 2026-01-26T22:27:34.681Z

When I first tried making this Lemon Blueberry Loaf Cake, I was amazed by the vibrant colors and the delightful flavor combination. The key to achieving the perfect balance of sweetness and tartness lies in the use of fresh lemons and plump blueberries. I've found that adding a touch of lemon zest enhances the citrus flavor, making each slice utterly addicting.

Baking this cake provides a beautiful way to celebrate the season. I often pair it with a light drizzle of lemon glaze to elevate its flavor even further. My family always asks for seconds, so I’ve learned to bake two at a time – it never lasts long!

Why You Will Love This Recipe
Bright and tangy lemon flavor that revitalizes your palate
Sweet bursts of fresh blueberries throughout the moist cake
Easy to make and perfect for sharing with family and friends

Understanding the Ingredients

The key to a successful Lemon Blueberry Loaf Cake lies in the freshness of your ingredients. I recommend using fresh blueberries for the best flavor and texture—their juiciness elevates the cake and prevents it from drying out. If you can't find fresh blueberries, you can use frozen ones, but reduce the mixing time to avoid breaking them up too much. Also, make sure to rinse and dry fresh blueberries to remove any residual moisture that could affect batter consistency.

The incorporation of buttermilk not only adds moistness but also contributes to the cake's tender crumb. If you don't have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for about 5-10 minutes. This acidic component helps activate the baking soda, resulting in a lighter cake.

Baking Tips for Success

When it comes to baking, preheating your oven is non-negotiable. A properly preheated oven ensures even baking and allows your cake to rise effectively. Use an oven thermometer to confirm that your oven reaches the desired 350°F (175°C). If you notice your cake is browning too quickly, consider covering it loosely with aluminum foil halfway through the baking time to prevent over-browning.

After removing the cake from the oven, it’s crucial to allow it to cool properly. Take it out of the pan after about 10 minutes but let it rest on a wire rack to cool completely. This prevents sogginess from steam accumulating in the loaf pan. A well-cooled cake makes for cleaner slices, allowing the vibrant blueberry and lemon layers to shine.

Ingredients for Lemon Blueberry Loaf Cake

For the Cake

1 ½ 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 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries

For the Lemon Glaze (optional)

1/2 cup powdered sugar
2 tablespoons fresh lemon juice

Directions

Instructions to Make Lemon Blueberry Loaf Cake

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.

Combine Wet and Dry Ingredients

Gradually mix in the dry ingredients, alternating with the buttermilk until well combined.

Add Blueberries

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

Bake the Cake

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

Prepare the Glaze (optional)

While the cake cools, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake if desired.

Cool and Serve

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

Enjoy Your Cake!

Pro Tips

For an extra tangy taste, add more lemon zest or drizzle additional lemon glaze on top before serving.

Serving Suggestions

This Lemon Blueberry Loaf Cake is delightful served on its own, but you can elevate the experience by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy textures complement the citrus tang beautifully. For a brunch or breakfast spread, consider adding fresh fruit or a fruit compote on the side, which enhances the overall freshness.

If you're feeling indulgent, top the cake with a light lemon glaze. The glaze is simply made from powdered sugar and fresh lemon juice, offering that extra zing. Just drizzle it over the cooled loaf for an attractive finish that glistens with a sweet-tart flavor.

Storage and Make-Ahead Tips

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, consider refrigerating it, where it can last for up to a week. Just be sure to wrap it tightly to prevent it from drying out.

For longer storage, you can freeze the loaf. Wrap it completely in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight or at room temperature for a couple of hours. This makes it easy to have a delicious, homemade treat ready whenever you crave one!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter; this helps prevent the cake from turning blue.

→ How can I make this recipe healthier?

You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar by a few tablespoons for a healthier version.

→ What can I substitute for buttermilk?

You can make a quick substitute by adding a tablespoon of vinegar or lemon juice to milk and letting it sit for about 5 minutes.

→ How should I store the loaf cake?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.