Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ¼ cup fresh lemon juice; 1 tbsp lemon zest; ½ cup buttermilk; 1 cup fresh blueberries

Highlighted under: Pastry Magic

I love baking, and this Lemon Blueberry Loaf Cake is one of my favorite recipes! The cheerful combination of fresh blueberries and zesty lemon creates a delightful flavor that dances on your palate. The best part? It's incredibly simple to make! Perfect for brunch or a sweet afternoon treat, this loaf cake is moist and aromatic. I can't help but smile every time I slice into this beautiful cake, especially when the sun is shining and I'm enjoying it with a cup of tea.

Created by

Elara Whitfield

Last updated on 2026-01-27T00:23:35.139Z

When I was perfecting this Lemon Blueberry Loaf Cake, I experimented with different ratios of lemon juice and zest. The trick is to find that balance where the tartness of the lemon enhances the sweetness of the blueberries without overpowering them. Trust me, the zingy flavor really elevates this loaf to another level!

One unique tip I learned is to toss the blueberries in a bit of flour before folding them into the batter. This prevents them from sinking to the bottom, ensuring a perfectly distributed burst of flavor in every slice. It’s a little detail that makes a big difference!

        Why You Will Love This Recipe
        The freshness of real lemon zest elevates the flavor profile.
Juicy blueberries add a delightful sweetness in every bite.
The loaf is great for any occasion, be it a family gathering or a cozy afternoon snack.

      

Understanding the Ingredients

Using high-quality butter is key to achieving a deliciously rich flavor in this Lemon Blueberry Loaf Cake. Unsalted butter allows you to control the salt content, letting the bright notes of lemon and natural sweetness of the blueberries shine through. Allow your butter to soften at room temperature for about 30 minutes before you begin; this will help create a light and airy batter.

Buttermilk not only adds moisture to the loaf but also reacts with the baking soda to create a tender crumb. If you don’t have buttermilk, you can easily make a substitute by mixing milk with a tablespoon of lemon juice or vinegar. Let it sit for five minutes before using it in the recipe. This acidity will help balance the sweetness and complement the lemon.

Perfecting the Technique

When creaming butter and sugar, make sure to beat them together until the mixture is light and fluffy, which can take about 3-5 minutes using a handheld mixer. This process incorporates air, which contributes to the cake’s texture, making it rise beautifully. Keep an eye on your mixer speed — too high can cause the mixture to splatter, and too low might not aerate it properly.

For folding in the blueberries, use a rubber spatula and incorporate them gently into the batter. Overmixing can cause the fruit to break down and turn the batter blue, compromising the visual appeal of your loaf. Aim to see a few streaks of batter remaining before it’s fully mixed in; this will keep the blueberries intact and the loaf looking vibrant.

Ingredients

Gather the following ingredients to make your Lemon Blueberry Loaf Cake:

Ingredients

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

Make sure to measure all ingredients accurately for the best results.

Instructions

Follow these steps carefully to create your delicious 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 flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In another bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs, vanilla extract, lemon juice, and lemon zest until well combined.

Combine Mixtures

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

Fold in Blueberries

Gently fold in the blueberries until evenly distributed. Be careful not to overmix.

Bake the Loaf

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

Cool and Serve

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

Slice and enjoy your homemade lemon blueberry loaf cake!

Pro Tips

For an extra touch, drizzle a lemon glaze over the cooled cake. Simply combine powdered sugar with lemon juice until smooth.

Serving Suggestions

This Lemon Blueberry Loaf Cake is versatile enough to be enjoyed at any time of day. For brunch, try serving it with a dollop of whipped cream or a light lemon glaze. A simple glaze can be made by whisking powdered sugar with a little lemon juice until smooth, and drizzling it over the cooled loaf adds a beautiful shine and extra sweetness.

For an afternoon snack, slice the loaf and toast it lightly for a warm, crispy texture that enhances the flavors. Pair it with herbal tea or a light lemonade for a refreshing experience. Crumbled pieces can also be added to yogurt or served with ice cream for a decadent dessert option.

Storage and Make-Ahead Tips

To keep your Lemon Blueberry Loaf Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the loaf. Wrap it in plastic wrap and then aluminum foil or place it in a freezer-safe bag. It will maintain its quality for up to three months. Thaw it overnight in the refrigerator before serving.

If you wish to bake in advance, consider preparing the batter the night before. Simply combine the wet and dry ingredients and keep them in the refrigerator overnight. Just before baking, gently mix in the blueberries and bake as directed. This will save you time on a busy morning without sacrificing flavor or texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just make sure to do not thaw them before adding to the batter, or they may bleed into the batter.

→ How should I store the loaf cake?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can this recipe be made gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend.

→ What can I serve with this loaf cake?

This loaf pairs beautifully with whipped cream, a scoop of vanilla ice cream, or simply a cup of tea.