Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 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; Zest of 1 lemon; ⅓ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice

Highlighted under: Simple Sweet Baking

I absolutely love the combination of lemon and blueberries, and this loaf cake perfectly captures that delightful pairing. The zingy citrus flavor from the lemon zest brightens up the sweet, juicy blueberries, making each slice a burst of summer. As I baked this loaf, the whole house filled with a lovely aroma that made my mouth water in anticipation. It's easy to whip up and perfect for a weekend treat or a cozy weekday dessert. Trust me, once you try it, you'll want to bake it again and again!

Created by

Autumn Pierce

Last updated on 2026-01-27T00:29:35.016Z

When I first set out to create this lemon blueberry loaf cake, I knew I wanted to bring a bright and cheerful flavor profile to the table. I experimented with various ratios of lemon juice to zest, and let me tell you, the zest really elevates the cake, giving it a beautiful depth that's simply irresistible. The first time I served this loaf to friends, it disappeared within minutes, and everyone had to have the recipe!

One secret technique I found useful was gently folding the blueberries into the batter instead of mixing them vigorously. This helps the blueberries stay whole, preventing them from bleeding into the cake and creating an unattractive color. The result is a stunning loaf that’s as beautiful as it is delicious!

Why You'll Love This Recipe
The perfect balance of tart and sweet flavors
Moist and airy crumb that's hard to resist
Beautifully studded with fresh blueberries

Understanding the Ingredients

The key to a successful lemon blueberry loaf cake lies in the freshness of the ingredients. Using fresh blueberries is essential; they provide the most vibrant flavor and will burst beautifully during baking. If you can only find frozen blueberries, remember to toss them in a little flour before folding them into the batter. This prevents them from sinking to the bottom of the cake as it rises. The brightness of the lemon zest and juice interacts with the sweetness of the sugar, creating a delightful balance.

When it comes to the buttermilk, it plays a crucial role in keeping the loaf moist and tender. If you don't have buttermilk on hand, you can easily make a substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for five to ten minutes before using it in this recipe. This acid not only adds moisture but also helps to enhance the flavor profile of the cake.

Baking Success Tips

Ensuring the correct oven temperature is vital for a perfectly baked loaf. An oven thermometer can help you confirm that your oven is truly at 350°F (175°C) since inconsistent temperatures can lead to uneven baking. To check the doneness of your cake, look for a golden-brown crust and use a toothpick; it should come out clean or with a few moist crumbs attached, but not wet batter. Timing can vary based on your oven and the type of loaf pan used.

If you notice the top of the loaf browning too quickly, you can cover it loosely with aluminum foil midway through baking. This will prevent over-browning while allowing the inside to continue cooking through. After baking, let the cake cool in the pan for about 10 minutes to help it firm up, making it easier to remove without breaking.

Ingredients

Gather the following to make this delightful 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
Zest of 1 lemon
⅓ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Make sure to use fresh blueberries for the best flavor and texture!

Instructions

Follow these steps to create your delicious lemon blueberry loaf cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or cooking spray.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar

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

Add Eggs and Zest

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

Combine Wet Ingredients

In another bowl, combine the lemon juice and buttermilk.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the lemon-juiced buttermilk, starting and finishing with the dry mix.

Fold in Blueberries

Gently fold in the blueberries until just combined, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Glaze the Cake

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar with lemon juice for glaze, then drizzle over the cooled cake.

Allow the glaze to set before slicing and serving!

Pro Tips

For an extra touch of flavor, consider adding a pinch of vanilla extract to the batter!

Storing and Serving

This lemon blueberry loaf cake can be stored at room temperature for up to three days, wrapped in plastic wrap or kept in an airtight container. If you prefer it to last longer, consider freezing the loaf. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It should retain its flavor for up to three months. To serve, simply thaw overnight in the refrigerator and bring it to room temperature before slicing.

For a delightful twist, consider serving the slices with a dollop of whipped cream or a scoop of vanilla ice cream. You could also add a sprinkle of extra lemon zest or candied lemon peel for an eye-catching presentation. If you're looking to elevate it, pairing it with a citrus compote or a blueberry sauce can enhance the flavors even further.

Variations to Try

While this loaf cake is fantastic as is, you can easily customize it. Try adding a teaspoon of poppy seeds for a classic lemon-poppy seed combination that adds texture and visual interest. Alternatively, incorporate chopped nuts such as walnuts or pecans, which add a great crunch and pair well with the berries and lemon.

For a more decadent option, consider infusing the batter with white chocolate chips or cream cheese for a richer flavor. Just fold them in along with the blueberries. This creates a luscious loaf that's perfect for special occasions. Each variation can provide unique flavors while still delivering that sought-after balance of tart and sweet.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them straight into the batter without thawing. Keep in mind the baking time may vary slightly.

→ How should I store the loaf cake?

Store the lemon blueberry loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.

→ What can I do if I don't have buttermilk?

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