Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 45 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 tsp vanilla extract; 2 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh or frozen blueberries; 1 cup powdered sugar; 2 tbsp lemon juice; 1 tbsp lemon zest

Highlighted under: Cakes & Confections

I absolutely love baking, and there’s something incredibly satisfying about creating a moist lemon blueberry loaf cake. The combination of zesty lemon and sweet blueberries brightens up my kitchen and fills the air with a delightful aroma. This cake is perfect for breakfast, as an afternoon snack, or even a light dessert. With its vibrant flavor profile, it never fails to impress my friends and family. I can’t wait for you to try this recipe and experience the joy it brings!

Created by

Freya Cooper

Last updated on 2026-01-26T23:17:34.532Z

When I decided to bake a lemon blueberry loaf cake, I wanted to experiment with the balance of flavors. After several trials, I found that adding fresh lemon juice and zest really elevated the taste, making it refreshing without overpowering the dessert aspect. The blueberries act as a lovely burst of sweetness, so I use a mix of fresh and frozen for the best texture.

One tip I discovered is to coat the blueberries in a little flour before mixing them into the batter. This prevents them from sinking to the bottom during baking, ensuring that each slice is beautifully speckled with fruit. Trust me, this little trick makes a big difference!

Why You'll Love This Recipe
Bright, zesty flavor complemented by juicy blueberries
Moist, tender crumb that's perfect for any time of day
A delightful way to celebrate seasonal ingredients

The Importance of Fresh Ingredients

Using fresh ingredients makes a significant difference in the flavor and texture of this lemon blueberry loaf cake. Fresh blueberries burst with juice when baked, creating pockets of sweet-tart flavor that enhance the overall experience. If you can’t find fresh blueberries, frozen can be used, but make sure to gently fold them in while still frozen to avoid streaking the batter and turning it purple.

Similarly, using fresh lemons for the zest and juice provides a vibrant and distinct citrus flavor that bottled lemon juice simply can't match. The zest, in particular, holds essential oils that contribute a brightness and aromatic quality, which is essential for the loaf's character.

Achieving the Perfect Texture

The key to a moist loaf lies in the creaming method used. Beating the butter and sugar together until light and fluffy incorporates air, which helps create a tender crumb. Make sure not to rush this step; taking the time to achieve a pale, creamy mixture can greatly enhance the cake's overall texture.

Also, when combining the ingredients, always mix until just incorporated. Overmixing after adding the flour can result in a dense loaf due to gluten development. This is particularly important as you alternate between the dry ingredients and buttermilk, ensuring a balance of moisture and structure.

Ingredients

Before starting, make sure you have all your ingredients ready to go.

For the Lemon Blueberry Loaf Cake

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 tsp vanilla extract
2 tbsp lemon zest
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh or frozen blueberries

For the Lemon Glaze (optional)

1 cup powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest

Once you have everything prepared, you're ready to start baking!

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 9x5 inch loaf pan.

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 and Flavors

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.

Fold in Blueberries

Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.

Pour and Bake

Pour the batter into the prepared loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Cool and Glaze

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. If desired, mix the powdered sugar, lemon juice, and zest to make the glaze and drizzle it over the cooled loaf.

Enjoy your delicious lemon blueberry loaf cake!

Pro Tips

For an extra burst of flavor, consider adding a pinch of cinnamon to the batter, or use mini chocolate chips to create a fun twist!

Make-Ahead Tips

This lemon blueberry loaf cake is an excellent make-ahead option. You can prepare the batter a day in advance, storing it in the refrigerator before baking. Just remember to bring it to room temperature before pouring it into the loaf pan to ensure even rising. Additionally, the baked loaf can be wrapped securely in plastic wrap and stored at room temperature for up to 3 days or refrigerated for up to a week.

If you want to extend its shelf life, consider freezing individual slices. Wrap each slice in plastic wrap and then in aluminum foil. This not only preserves the loaf's moisture but makes it easy to enjoy a piece whenever you crave something sweet.

Flavor Variations

While lemon and blueberry are a classic combination, don’t hesitate to experiment with other flavors. Adding a teaspoon of almond extract can bring a nutty undertone that pairs beautifully with the fruity elements. Alternatively, you can mix in chopped nuts, like walnuts or pecans, for added crunch and a richer texture.

For a twist, consider substituting the lemon for lime or orange zest and juice, creating a refreshing spin on the recipe. Adjusting the glaze with different citrus juices can also enhance the cake's appeal. Each variation can breathe new life into the loaf while maintaining that beloved moist texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just make sure to coat them in flour before adding to the batter to prevent sinking.

→ How do I store leftovers?

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

→ Can I freeze the loaf?

Yes, you can freeze the loaf wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw it in the fridge overnight before serving.

→ What can I use instead of buttermilk?

You can make your own buttermilk by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.