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 slices
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 juice; 1 tablespoon lemon zest; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Dessert Delights Co.

I absolutely love making this Lemon Blueberry Loaf Cake! The combination of zesty lemon and bursting blueberries creates a refreshing flavor that is perfect for any occasion. With a light and fluffy texture, this loaf cake is great as a breakfast treat or a delightful dessert. The simplicity of mixing the batter and the delightful aroma that fills my kitchen while it bakes bring me such joy. I can’t wait for you to try this recipe and indulge in its vibrant flavors!

Created by

Arabella Scott

Last updated on 2026-01-26T21:41:34.632Z

When I first attempted this Lemon Blueberry Loaf Cake, I was skeptical about how the flavors would meld together. However, the result turned out to be a delightful surprise! The fresh blueberries combined with zesty lemon gave the cake a wonderful burst of flavor that was both sweet and tangy. I particularly enjoyed the texture, which was moist yet light, making it perfect for any time of the day.

One tip I want to share is to coat the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking, ensuring that every slice is filled with those juicy little gems. I’ve made this cake multiple times for friends and family, and it has always received rave reviews!

        Why You'll Love This Recipe
        Tangy lemon flavor paired with sweet blueberries
Soft, moist texture that melts in your mouth
Perfect for breakfast, dessert, or any gathering

      

Mastering the Perfect Texture

Achieving the perfect texture in your Lemon Blueberry Loaf Cake is key to its charm. The combination of ingredients plays a crucial role—the creaming of butter and sugar creates air pockets, which lend to a light and fluffy structure. Make sure your butter is at room temperature for optimal blending. If your butter is too cold, the cake can turn out dense instead of airy.

A light hand is essential when incorporating the blueberries. Gently fold them into the batter to minimize breaking. Overmixing at this stage can lead to a gummy texture. Aim to distribute them evenly but take care not to crush the berries, as they add pockets of juicy flavor that enhance the cake's overall appeal.

Understanding the Role of Buttermilk

Buttermilk is more than just a liquid ingredient; it’s a secret weapon for achieving that soft, moist texture in your loaf cake. The acidity in buttermilk activates baking soda, providing the lift and tenderness that makes each slice irresistible. If you don’t have buttermilk on hand, you can easily create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for five minutes.

Make sure to incorporate buttermilk gradually while mixing your batter. This prevents clumping and ensures an even consistency throughout the cake. The result will be a loaf that rises beautifully with a moist crumb, perfectly complementing the bright flavors of lemon and blueberry.

Storage and Serving Suggestions

To store your Lemon Blueberry Loaf Cake, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you plan to keep it longer, consider freezing it. Slice the cake first, then wrap individual slices tightly. Freeze for up to three months for the best flavor and texture. When you're ready to enjoy, simply thaw overnight in the refrigerator or let sit at room temperature for a bit before serving.

For an extra touch, consider serving slices toasted with a light spread of butter or a dollop of whipped cream. A scoop of vanilla ice cream on the side pairs wonderfully with the tangy glaze, making it a delightful dessert. You might also try adding nuts such as walnuts or pecans to the batter for an added crunch and flavor complexity.

Ingredients

Gather the following ingredients to make this delicious loaf cake:

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
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup buttermilk
1 cup fresh blueberries

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to have all these ingredients prepped before you start mixing!

Instructions

Follow these simple steps to bake your Lemon Blueberry Loaf Cake:

Prepare the Oven and Pan

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.

Cream Butter and Sugar

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

Add Eggs and Flavorings

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

Combine Wet and Dry Ingredients

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

Add Blueberries

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

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. If desired, mix powdered sugar with lemon juice to make the glaze and drizzle over the cooled cake.

Enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For added flavor, try adding a pinch of cinnamon to the batter. You can also substitute half of the blueberries with raspberries for a tasty twist.

Dealing with Common Issues

If you find your loaf cake is sinking in the middle, it’s often due to underbaking or overmixing the batter. Always check for doneness by inserting a toothpick into the center—that’s the ultimate way to ensure it's ready. If it comes out with wet batter, give it a few more minutes in the oven, checking every 5 minutes until done.

Another potential issue is the blueberries sinking to the bottom of the cake during baking. Tossing the berries in a bit of flour before adding them to the batter can help counteract this problem. This method creates a barrier that better suspends them throughout the loaf.

Variations to Try

For a twist on the classic Lemon Blueberry Loaf Cake, consider adding a hint of lavender to the batter. Just a teaspoon of dried culinary lavender can elevate the floral notes and work beautifully with the lemon. Be mindful not to overdo it—lavender can easily overpower the other flavors.

For those who enjoy a bit of crunch, adding a crumb topping can provide a delightful texture contrast. Combine brown sugar, flour, and butter to create a streusel topping that you can sprinkle over the batter before baking. This will form a sweet, crunchy layer on top, enhancing both flavor and presentation.

Drizzling the Perfect Glaze

Drizzling glaze over your loaf adds a beautiful finish while enhancing flavor. To achieve the perfect consistency, mix powdered sugar with lemon juice gradually. You want it to be thick enough to coat but thin enough to drizzle easily. If it's too runny, add more powdered sugar; if it's too thick, add a drop more lemon juice.

When applying the glaze, wait until the loaf has cooled completely. This prevents the glaze from melting into the cake and allows for a lovely, shiny finish. I also recommend placing wax paper underneath the cooling rack to catch drips and make cleanup easier.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes! Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.

→ How should I store the leftover cake?

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

→ Can I make this recipe into muffins?

Absolutely! Divide the batter into a muffin tin and bake for about 20-25 minutes, checking for doneness.

→ What can I substitute for buttermilk?

You can mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a substitute.