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 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons lemon zest; ¼ cup fresh lemon juice; ½ teaspoon vanilla extract; 1 cup fresh blueberries; ¼ cup buttermilk

Highlighted under: Dessert & Baking Essentials

I absolutely love baking this Lemon Blueberry Loaf Cake, especially when the blueberries are in season. The bright and zesty lemon perfectly complements the juicy blueberries, creating a refreshing balance that makes every bite a delight. The smell that fills the kitchen while it bakes is simply irresistible! This loaf cake is moist, flavorful, and makes for an excellent afternoon treat or a delightful dessert to share with friends and family. You won't be able to resist having a second slice!

Created by

Ariana Brooks

Last updated on 2026-01-27T00:03:34.946Z

When I first experimented with this recipe, I wanted to create something that blended both tart and sweet flavors. By incorporating fresh lemon juice and zest, I discovered that it elevated the overall taste of the loaf cake remarkably. The blueberries burst with flavor during baking, and their juice mingles beautifully with the lemon, creating a gorgeous marbled effect.

One specific tip I can share is to toss the blueberries in a bit of flour before adding them to the batter. This simple step helps to prevent them from sinking to the bottom, ensuring each slice is studded with fruit, delivering that perfect blueberry experience in every bite!

Why You'll Love This Cake
Bright lemon flavor that refreshes the palate
Juicy blueberries add a burst of sweetness
Perfectly moist and tender crumb

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays an essential role in achieving the desired flavor and texture. The unsalted butter not only provides moisture but also helps create a tender crumb when creamed with sugar. Using fresh blueberries adds not only sweetness but also gorgeous color, as they burst during baking, lending a delightful juiciness to each slice. To enhance the lemon flavor, always opt for fresh lemon juice and zest; they are far more vibrant than bottled alternatives.

The buttermilk is a key component in this recipe, contributing to the cake's moistness. Its acidity reacts with the baking soda, providing a lift and ensuring a soft texture. If you don't have buttermilk on hand, a quick substitute can be made by mixing regular milk with a bit of lemon juice or vinegar, allowing it to sit for about five minutes to curdle.

Lastly, always incorporate flour-coated blueberries gently into your batter to prevent them from sinking to the bottom of the cake. Dusting them in flour creates a slight barrier, helping them stay suspended throughout the batter as it bakes.

Baking Tips for Success

To ensure even baking, make sure your loaf pan is well-greased and lined with parchment paper. This not only helps with easy removal but also promotes browning. When you pour the batter in, smooth the top with a spatula for a level rise. It's important to avoid overmixing the batter once you incorporate the flour. Overmixing can lead to a denser loaf due to gluten development, so mix just until the dry ingredients are combined.

While baking, keep an eye on the oven. Depending on the oven calibration, baking times may slightly vary. You can start checking for doneness a few minutes before the suggested 50 minutes by gently pressing the top of the loaf; it should feel firm and spring back. An inserted toothpick should come out clean or with a few moist crumbs but not wet batter.

Once the cake is done, allow it to cool in the pan for a brief 10 minutes; this step prevents it from breaking apart. Then, transfer it to a wire rack to cool completely, which will help maintain its moist texture and prevent a soggy bottom.

Ingredients

Gather all the following ingredients before starting:

Lemon Blueberry Loaf Cake 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
2 tablespoons lemon zest
¼ cup fresh lemon juice
½ teaspoon vanilla extract
1 cup fresh blueberries
¼ cup buttermilk

Make sure everything is measured accurately for the best results.

Instructions

Follow these steps to create your Lemon Blueberry Loaf Cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Add Lemon and Vanilla

Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Gently fold in the blueberries coated with flour.

Bake

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

Cool and Serve

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

Enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For an extra flavor boost, try adding a lemon glaze on top made from powdered sugar and lemon juice.

Serving Suggestions

This Lemon Blueberry Loaf Cake stands beautifully on its own, but you can elevate it with a simple glaze made from powdered sugar and lemon juice. Drizzle the glaze over the cooled loaf for a sweet and tangy finish that enhances the lemon flavor. Additionally, pairing it with a dollop of whipped cream or a scoop of vanilla ice cream turns this loaf into an indulgent dessert perfect for gatherings.

For an easy breakfast option, slice the cake and serve it toasted with a pat of butter or cream cheese. You can also enjoy it alongside a cup of herbal tea or coffee for a refreshing afternoon treat. Adding a sprinkle of powdered sugar or lemon zest on top adds a lovely presentation touch.

If you want to change things up, consider adding poppy seeds for added texture or swapping out half of the blueberries for raspberries or blackberries. These variations bring new flavors to the table while maintaining the cake's original essence.

Storage and Freezing

This loaf cake stores well at room temperature for up to three days, wrapped in plastic wrap or kept in an airtight container to maintain its moisture. However, if you want to keep it longer, consider freezing it. Allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by foil, or place it in a freezer-safe bag. This method can preserve the cake's freshness for up to three months.

When you're ready to enjoy the frozen cake, simply thaw it in the refrigerator overnight. For a lovely warm treat, slice and reheat individual pieces in the microwave for about 10-15 seconds or in a toaster oven until warmed through. This method will give it a freshly-baked taste, bringing back that delightful aroma to your kitchen.

Be mindful that if you freeze the loaf with a glaze, it might not thaw as beautifully. It's better to freeze the plain loaf and add any glazes or toppings once it's defrosted, ensuring the best texture and taste.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just thaw them and pat dry before adding to the batter.

→ How should I store the loaf cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I substitute all-purpose flour with gluten-free flour?

Yes, a 1:1 gluten-free flour blend should work well in this recipe.

→ How can I make it more lemony?

Add more lemon zest and a bit more lemon juice for a stronger flavor.