Baking & Desserts Lemon Blueberry Loaf Cake
Highlighted under: Decadent Desserts
I love making this Lemon Blueberry Loaf Cake because it’s the perfect balance of bright citrus and sweet berries. The combination of fresh lemon juice and zesty lemon peel gives the cake a refreshing taste. As I bake it, I can’t help but admire the vibrant blue specks from the blueberries. Every slice boasts a moist texture, making it an ideal treat for any occasion, whether it’s a cozy afternoon tea or a celebratory gathering. It’s my go-to recipe whenever I crave something sweet and tangy!
While experimenting with flavors, I decided to combine two of my favorites: lemons and blueberries. The tartness of the lemon beautifully complements the sweetness of the blueberries, creating a flavor explosion that I just cannot resist. The best part is the method; mixing the wet ingredients and dry separately ensures that the cake rises perfectly and stays moist.
Additionally, I found that adding blueberries at the last minute preserves their shape and gives those bursts of flavor in each bite. It’s definitely a must-try for anyone who loves a light, fruity dessert!
Why You'll Love This Recipe
- Bright, zesty lemon flavor paired with juicy blueberries
- Moist and tender crumb that melts in your mouth
- Perfect for brunch, dessert, or a sweet snack!
Understanding Key Ingredients
The star ingredients of this Lemon Blueberry Loaf Cake are the fresh blueberries and vibrant citrus. Using fresh blueberries rather than frozen ensures that the cake remains moist, as fresh berries tend to retain their shape better during baking. Additionally, the natural sweetness of ripe blueberries contrasts beautifully with the zesty lemon, creating a delightful balance in flavor. If fresh blueberries are unavailable, consider using raspberries or chopped strawberries for a different yet equally delicious variation.
Lemon zest and lemon juice play crucial roles in this recipe. The zest contains oils that offer an intense lemon flavor without the acidity found in the juice. It's essential to use a microplane to extract the zest finely, preventing large pieces that might disrupt the texture of the cake. Also, for extra tanginess, you can experiment with adding a teaspoon of lemon extract, but be cautious, as it can overpower the delicate natural lemon taste.
Baking Tips for Perfect Texture
To achieve the ideal crumb, avoid overmixing your batter once the dry ingredients are combined. Overmixing can lead to a dense loaf, which is not desirable for a light and fluffy cake. Mix just until no dry flour remains visible, and then gently fold in the blueberries. This method prevents the berries from breaking apart and staining the batter, ensuring a more visually appealing loaf.
When baking, watch for tell-tale signs that the cake is ready. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Additionally, the edges of the cake will begin to pull away from the sides of the pan and develop a golden-brown color. If the top is browning too quickly, you can tent the cake loosely with foil halfway through the baking time to prevent over-browning.
Ingredients
Gather these fresh ingredients to make your delightful loaf cake.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
Make sure to rinse your blueberries well before adding them to the batter!
Instructions
Follow these simple steps to create your lemon blueberry loaf cake!
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
In another mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs and Milk
Add the eggs, one at a time, beating well after each addition. Then, mix in the milk, lemon zest, and lemon juice.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Cool and Serve
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for extra flair!
Pro Tips
- For added flavor, consider adding a teaspoon of vanilla extract to the batter. If you prefer a sweeter cake, you can increase the sugar to 1 ¼ cups.
Storage 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 need to extend its life beyond that, freezing is a great option. Simply wrap the cooled loaf tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. When you're ready to enjoy it, allow the loaf to thaw in the refrigerator overnight before slicing, ensuring it remains moist.
If you're looking to serve this delightful cake later, consider slicing and individually wrapping pieces before freezing. This way, you can easily grab a slice whenever you crave something sweet. Just be sure to reheat slices in the microwave for about 15-20 seconds for a warm treat that evokes the fresh-baked flavor.
Serving Suggestions
This Lemon Blueberry Loaf Cake can stand alone as a refreshing dessert, but it pairs wonderfully with a light dusting of powdered sugar or a drizzle of lemon glaze for added sweetness and a glossy finish. For a more indulgent experience, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream as a delightful dessert after a meal.
If hosting a gathering, consider serving slices with a side of fresh berries or a lemon sorbet to amplify the citrus notes. This versatile loaf can also be enjoyed for breakfast or brunch—serve it with a hot cup of tea or coffee, and you're bound to impress your guests with its bright flavors!
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but do not thaw them before adding; this will help retain their shape.
→ How do I store the cake?
Keep the loaf cake in an airtight container at room temperature for up to 3 days.
→ Can I replace all-purpose flour with a gluten-free option?
Absolutely! Use a 1:1 gluten-free baking flour for best results.
→ Is it possible to make this in a mini loaf pan?
Yes, adjust the baking time to about 30 minutes for mini loaves.
Baking & Desserts Lemon Blueberry Loaf Cake
I love making this Lemon Blueberry Loaf Cake because it’s the perfect balance of bright citrus and sweet berries. The combination of fresh lemon juice and zesty lemon peel gives the cake a refreshing taste. As I bake it, I can’t help but admire the vibrant blue specks from the blueberries. Every slice boasts a moist texture, making it an ideal treat for any occasion, whether it’s a cozy afternoon tea or a celebratory gathering. It’s my go-to recipe whenever I crave something sweet and tangy!
Created by: Olivia Hayes
Recipe Type: Decadent Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
How-To Steps
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then, mix in the milk, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Extra Tips
- For added flavor, consider adding a teaspoon of vanilla extract to the batter. If you prefer a sweeter cake, you can increase the sugar to 1 ¼ cups.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 155mg
- Sodium: 90mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 4g