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: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Sweet Sensations

I absolutely love baking, and this Lemon Blueberry Loaf Cake is one of my favorites to make! The bright, zesty lemon flavor combined with juicy blueberries makes for an irresistibly moist cake that never fails to impress. I often whip this up for brunch or gatherings, and the delightful aroma of citrus and berries fills my kitchen, drawing everyone in. It’s a real crowd-pleaser that’s simple to prepare yet delivers a beautiful presentation!

Created by

Ivy Richardson

Last updated on 2026-01-27T00:17:39.245Z

Every time I make this Lemon Blueberry Loaf Cake, it takes me back to lazy summer afternoons spent with my grandmother in her kitchen. She always insisted on using fresh ingredients, and I’ve kept that tradition alive. By using real lemon juice and zest paired with plump blueberries, the flavors come alive, making each slice feel like a little piece of sunshine.

One of my favorite tips is to lightly coat the blueberries in flour before folding them into the batter. This helps suspend the berries throughout the cake rather than sinking to the bottom. Trust me, it makes a difference for a uniformly delicious loaf!

        Why You Will Love This Recipe
        A perfect balance of tart and sweet flavors
Moist texture that keeps well for days
Ideal for breakfast, dessert, or a snack

      

Understanding the Ingredients

The star ingredients of this Lemon Blueberry Loaf Cake are undoubtedly the fresh blueberries and zesty lemon. Fresh blueberries not only add a burst of flavor but also moisture, ensuring the cake remains tender and delightful over several days. If fresh blueberries aren’t available, you can substitute them with frozen ones, but make sure to toss them in a little flour before folding them into the batter to prevent them from sinking.

Lemon zest plays a crucial role in this recipe by providing an intense citrus aroma and flavor. When using lemons, strive to use organic ones if possible, as they typically have a more pronounced flavor and less wax coating. Remember to avoid grating the white pith, as it can introduce a bitter taste.

Key Techniques for Success

A critical step in achieving a fluffy texture is properly creaming the butter and sugar. This process should take about 3-5 minutes of mixing at medium speed until the mixture is light in color and fluffy. This important aeration helps the cake to rise beautifully and creates a lighter crumb.

When mixing the dry and wet ingredients, be careful not to overmix the batter. This can lead to a dense loaf rather than the tender cake we desire. Stir until just combined; it’s fine if a few streaks of flour remain visible. The batter should look thick but smooth.

Storage and Serving Suggestions

This loaf cake can be stored at room temperature for up to three days, wrapped in plastic wrap to maintain moisture. Alternatively, for longer storage, consider freezing it. Wrap the cooled loaf in plastic wrap and then foil to protect it from freezer burn. It can last for up to three months in the freezer. When ready to enjoy, simply thaw in the refrigerator overnight before serving.

For an added touch, feel free to serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the cake's tartness and enhances the overall eating experience, making it an excellent choice for both casual snacking and special occasions.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

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

Mix 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, beat the softened butter and sugar until light and fluffy.

Add Eggs and Wet Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.

Fold in Blueberries

Dust the blueberries with a little flour, then gently fold them into the batter.

Bake

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

Prepare the Glaze

While the cake cools, mix powdered sugar and lemon juice until smooth. Drizzle over the cake.

Pro Tips

For an extra touch, sprinkle some lemon zest on top of the glaze for added flavor and color.

Potential Troubleshooting

If your cake sinks in the middle, it could be due to a few factors, like underbaking or adding the ingredients too quickly. Always check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. Make sure to follow the mixing and baking times precisely to avoid these issues.

When using baking powder and baking soda, ensure they are fresh. Expired leavening agents can hinder the cake from rising properly, resulting in a dense loaf. If unsure, test them by adding a bit of baking powder to vinegar; it should fizz vigorously if it’s still active.

Delicious Variations

You can easily customize this loaf cake by adding nuts for extra texture and flavor. Chopped walnuts or pecans work wonderfully in this recipe, providing a delightful crunch without overpowering the blueberries and lemon. Simply fold in about 1/2 cup of your nut of choice with the blueberries.

For a twist on the classic flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. This will deepen the flavor profile and add warmth, perfect for transitioning it from a summer treat to a cozy winter dessert.

Make-Ahead Options

This lemon blueberry loaf cake makes an excellent make-ahead treat for gatherings. You can bake it a day or two in advance; its flavor will actually deepen as it sits. Just be sure to store it wrapped tightly, so it retains its moisture and freshness.

If you know you'll be busy the day of an event, consider prepping your ingredients the night before. You can measure out the dry ingredients and store them in a sealed bag or container, making assembly quick and easy when you're ready to bake. Just remember to bring any refrigerated items like butter and eggs to room temperature before mixing.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter; this helps prevent them from bleeding.

→ How should I store the leftover cake?

Keep it in an airtight container at room temperature for up to three days, or refrigerate it for longer shelf life.

→ Can I substitute the buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for 5 minutes.

→ Is this recipe gluten-free?

To make it gluten-free, swap out the all-purpose flour for a gluten-free flour blend.