Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Heavenly Bakes

I absolutely love baking this Lemon Blueberry Loaf Cake whenever I want to impress my friends and family. The combination of zesty lemon and juicy blueberries creates a delightful flavor that is both refreshing and comforting. This cake is easy to make, and it fills the kitchen with an irresistible aroma as it bakes. Perfect for any occasion, it quickly becomes a favorite at gatherings. I can't wait to share this recipe so you can experience the joy of creating this wonderful treat yourself!

Created by

Harriet Collins

Last updated on 2026-01-26T21:49:38.052Z

Baking this Lemon Blueberry Loaf Cake became a weekend ritual for me. The first time I made it, I was amazed at how the simplicity of the ingredients transformed into something so delightful. I learned that using fresh blueberries, rather than frozen, makes a significant difference in flavor and texture. The cake remains moist, with bursts of flavor in every bite.

Another exciting detail I discovered is that adding a splash of lemon juice to the blueberry mixture before folding it into the batter enhances the cake’s lemony flavor. This step is simple yet impactful, ensuring each slice sings with a harmonious balance of sweet and tangy. I hope you enjoy this cake as much as I do!

        Why You Will Love This Recipe
        Bright lemon flavor combined with sweet blueberries
Moist and tender crumb that lasts for days
Perfect accompaniment to tea or coffee

      

Key Techniques for Success

The key to achieving a moist and tender crumb in your Lemon Blueberry Loaf Cake lies in the creaming method. When you cream the butter and sugar together, aim for a light, fluffy texture. This aeration is essential, as it helps to incorporate air into the batter, resulting in a lighter cake. Don’t rush this step! Spend at least 2-3 minutes on this process to ensure a great rise while baking.

When it comes to adding the wet ingredients, avoid overmixing after combining them with the dry ingredients. Stop mixing as soon as you no longer see any flour streaks. This will help prevent gluten formation, which can lead to a dense loaf. The batter should be slightly lumpy due to the blueberries, but that’s completely fine—these little bursts of fruit are what make the loaf unique!

Ingredient Insights

Using fresh blueberries is crucial for vibrant flavor and texture in this recipe. If you can’t find fresh ones, you can substitute them with frozen blueberries, but make sure to add them directly from the freezer without thawing. This prevents the batter from turning too blue and diluting the lemony taste. Additionally, try to toss the blueberries in a little bit of flour before folding them into the batter; this helps them distribute evenly without sinking to the bottom during baking.

Lemon zest plays a pivotal role in amplifying the citrus flavor in this loaf. Don't skip this step! Zest from the outer skin of the lemon contains essential oils that bring an intense fragrance and flavor to your cake. Also, for a deeper lemon flavor, consider using both zest and a bit of lemon extract in addition to the lemon juice in the glaze.

Serving and Storage Tips

Once your Lemon Blueberry Loaf Cake is cooled and glazed, it’s perfect for serving at any gathering. It pairs wonderfully with a cup of tea or coffee, making it a delightful afternoon snack. For an elevated presentation, consider topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavor profile, especially if served during the warmer months.

For storage, keep the loaf in an airtight container at room temperature for up to four days to maintain its moisture. If you'd like to extend its life, you can freeze the unglazed loaf. Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Thaw at room temperature when ready to enjoy, and drizzle with freshly made glaze for the best taste!

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

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

Prepare Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

Combine Mixtures

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

Fold in Blueberries

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

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake cools, mix the powdered sugar with lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake is cool, drizzle the lemon glaze over the top and allow it to set.

Pro Tips

For a richer flavor, try using lemon extract along with the zest for an extra zing. Store any leftovers in an airtight container to maintain freshness.

Troubleshooting Common Issues

If your loaf sinks in the middle after baking, this could indicate that the batter was overmixed or that it was underbaked. To avoid this, ensure the toothpick test comes out clean and follow the timing closely. Remember, every oven is different, so keep an eye on the cake as it nears the 50-minute mark.

Another issue could be related to flavor balance. If the cake tastes a bit flat, you might need to amp up the acidity. A hint of extra lemon juice in the batter can help brighten the overall taste, especially if your lemons didn't yield much juice. Always taste as you go for the best results!

Flavor Variations

If you want to switch things up, consider adding a handful of chopped nuts, like pecans or almonds, for a delightful crunch. Alternatively, a sprinkle of poppy seeds can introduce a unique texture and visual appeal without overpowering the lemon and blueberry flavors.

For a different twist, switch out the blueberries for raspberries or blackberries. Each fruit imparts its own character to the loaf while still working beautifully with the lemon. Just remember to adjust the amount of sugar slightly depending on the sweetness of the berries used.

Make-Ahead Options

This Lemon Blueberry Loaf Cake can make for an excellent make-ahead treat. You can prepare the batter a day in advance and keep it stored in the refrigerator. When you’re ready to bake, simply pour it into the prepared pan and bake as directed, but keep an eye on it for any necessary adjustments in baking time.

Another convenient option is to make the cake ahead of time and freeze it. Just be sure to wrap it well to prevent freezer burn. Thaw it overnight in the fridge before serving, and it will taste as fresh as if it was just baked!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but fresh blueberries will offer a better flavor and texture. If using frozen, ensure they are thawed and patted dry.

→ How should I store the loaf cake?

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

→ Can I substitute the buttermilk?

Yes! You can replace buttermilk with an equal amount of yogurt, sour cream, or milk mixed with a tablespoon of vinegar.

→ How do I know when my cake is done?

The cake is done when a toothpick inserted in the center comes out clean, and the edges of the cake start to pull away from the pan.