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: 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 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh blueberries

Highlighted under: Decadent Desserts

I can hardly contain my excitement for this Lemon Blueberry Loaf Cake! With the perfect balance of tangy lemon and sweet blueberries, it has quickly become a favorite in my home. Each slice is bursting with freshness, making it a delightful treat any time of the day. I love how easy it is to whip up, which means I can indulge in the deliciousness without spending hours in the kitchen. It’s perfect for afternoon tea or as a sweet dessert after dinner; I know you're going to love it just as much as I do!

Created by

Olivia Hayes

Last updated on 2026-01-27T00:44:42.688Z

Baking this Lemon Blueberry Loaf Cake was an adventure I truly enjoyed. The combination of zesty lemon and plump blueberries creates a flavor profile that I find irresistible. As I was mixing the batter, I realized that using fresh lemons really elevates the taste, making it feel bright and vibrant.

One of my favorite tips is to toss the blueberries in a bit of flour before adding them to the batter. This little trick prevents them from sinking to the bottom while baking, ensuring each slice is perfectly dotted with juicy blueberries. It’s these small details that make all the difference!

Why You'll Love This Recipe
Zesty lemon flavor perfectly complemented by sweet blueberries
Moist and tender crumb that melts in your mouth
Ideal for sharing at brunches or as a delightful weekday snack

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the perfect flavor and texture. The combination of all-purpose flour, baking powder, and baking soda provides structure and leavening. Be sure not to skip the baking powder, as it helps achieve that fluffy texture we all love. Additionally, the unsalted butter adds richness, while the buttermilk ensures moisture and tenderness, giving the cake its melt-in-your-mouth quality.

The star ingredients—lemon zest and fresh blueberries—are essential for flavor. The citrus oil found in the zest brings a bright and zesty kick that balances the sweetness of the blueberries. Fresh blueberries not only add pops of color but also provide natural sweetness and moisture. If you can't find fresh blueberries, you can substitute them with frozen ones; just be sure to fold them in gently, as they can break more easily.

Mastering the Method

The mixing method is key to a successful loaf cake. When creaming the butter and sugar, aim for a light and fluffy texture; this generally takes about 3-4 minutes. This step incorporates air, which is essential for the cake to rise properly. After adding the eggs, ensure they're fully combined before introducing the lemon zest and juice. This not only enhances the flavor but also helps emulsify the mixture, contributing to a smooth batter.

When combining the wet and dry ingredients, it's important to mix gently. Overmixing can lead to a dense cake, whereas mixing just until combined ensures a tender crumb. I recommend using a rubber spatula to fold in the blueberries, which allows you to control the mixing better without crushing the fruit. This way, you can achieve that beautiful distribution of berries throughout the loaf.

Ingredients

Gather your ingredients for this delightful loaf cake:

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 tbsp lemon zest
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries

Carefully measure out all ingredients to ensure the best results!

Instructions

Here’s how to make your Lemon Blueberry Loaf Cake:

Preheat the Oven

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

Combine Dry Ingredients

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

Cream Butter and Sugar

In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.

Mix in Eggs and Flavors

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

Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the creamed mixture, alternating with buttermilk. Mix until just combined.

Fold in Blueberries

Gently fold in the blueberries, taking care not to break them.

Bake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your freshly baked Lemon Blueberry Loaf Cake!

Pro Tips

For an extra burst of flavor, drizzle a lemon glaze on top after cooling. Simply mix powdered sugar with lemon juice until desired consistency is reached.

Storing and Freezing

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to make it ahead of time, consider freezing it. Wrap the cooled loaf tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will stay fresh 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 few hours.

If you've baked a double batch, consider slicing the loaf before freezing. Individually wrapped slices can be a convenient portion for breakfast on-the-go or an afternoon snack. Just pop a slice in the microwave for about 15-20 seconds to gently warm it, elevating the delightful lemon and blueberry flavors.

Variations and Serving Suggestions

While this Lemon Blueberry Loaf Cake is delicious as is, you might want to experiment with flavors. For a twist, try adding a teaspoon of poppy seeds for a delightful crunch and a classic lemon-poppy seed flavor. Alternatively, you could incorporate a dash of almond extract for a wonderful nutty depth that complements the lemon perfectly.

When serving, consider pairing this loaf cake with a dollop of homemade whipped cream or a scoop of vanilla ice cream for a special dessert. It also pairs excellently with a cup of tea or coffee, making it a lovely accompaniment to afternoon gatherings or brunch celebrations. A light dusting of powdered sugar on top adds a charming presentation touch.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just note that they may release more moisture into the batter.

→ How do I store the leftover cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute the buttermilk?

You can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ Is this recipe vegan-friendly?

This recipe contains eggs and dairy, but you can replace them with vegan substitutes to make it vegan.