Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Sweet Bakehouse

I absolutely adore baking, and this Lemon Blueberry Loaf Cake has quickly become one of my favorites. The bright burst of lemon combined with juicy blueberries creates a delightful balance of flavors that uplifts any day. Every slice offers a zesty freshness that pairs perfectly with a cup of tea or coffee. The moist texture ensures that it stays delicious for days, making it an ideal treat for gatherings or simple weekday indulgences. Let me share how I perfected this recipe for you to enjoy!

Created by

Jasmine Porter

Last updated on 2026-01-26T21:41:34.499Z

Baking this Lemon Blueberry Loaf Cake was truly a joyful experience for me. I remember the first time I combined the tangy lemon zest with the sweet blueberries; it felt like a match made in heaven. The aroma that filled my kitchen was nothing short of heavenly.

What I learned through my trials was to make sure the blueberries are evenly distributed in the batter to avoid sinking. I also found that zesting the lemon fresh makes a significant difference in flavor, boosting the cake's overall brightness. Trust me, following these tips will lead you to a perfect loaf every time!

Why You'll Love This Recipe
The delightful combination of lemon and blueberry adds a refreshing twist.
Perfect for serving during brunch or as a sweet afternoon snack.
Easy to make and keeps well, making it suitable for meal prep.

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the perfect flavor and texture. For instance, the combination of unsalted butter and granulated sugar creates a light and fluffy batter that is essential for a moist cake. The presence of buttermilk adds richness and tenderness; it reacts with the baking soda for a slight lift while also enhancing the flavor profile. When choosing your blueberries, opt for fresh, plump ones, as frozen varieties can introduce excess moisture and make the loaf soggy.

Lemon zest and juice are fundamental to this recipe, as they provide that bright, zesty flavor that pairs beautifully with the sweetness of the blueberries. Always use fresh lemons to get the best flavor; the essential oils in fresh zest cannot be replicated with bottled juice. When measuring the lemon juice, be careful not to add too much, as the acidity can affect the cake's balance, making it too tart.

Baking Tips for Success

Achieving the right bake for this loaf is essential. When pouring the batter into the loaf pan, tap it gently on the counter to release any air bubbles that may create uneven textures. Bake the cake until a toothpick inserted into the center comes out clean, which usually takes about 45 minutes. Every oven is different; consider rotating the pan halfway through to ensure even cooking and prevent the edges from browning too quickly.

If the top of your loaf starts to brown too fast, you can cover it loosely with aluminum foil after about 30 minutes. This will allow it to continue baking without burning the top. Once the cake is out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart.

Ingredients

For the Loaf Cake

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

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

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

Add the Eggs

Add eggs one at a time, beating well after each addition, then mix in the lemon zest, juice, and vanilla.

Combine Ingredients

Gradually add the dry ingredients and buttermilk, alternating between the two until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries to avoid breaking them.

Bake the Cake

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

Prepare Lemon Glaze

While the cake is cooling, mix powdered sugar with lemon juice until smooth.

Glaze and Serve

Once the cake is completely cool, drizzle the lemon glaze over the top and slice to serve.

Pro Tips

For extra flavor, you can add poppy seeds to the batter or substitute half the blueberries with raspberries.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake is perfect for making ahead of time. Once cooled, wrap the loaf tightly in plastic wrap and store it in an airtight container or a resealable bag. It can be kept at room temperature for up to three days or in the refrigerator for about a week. For longer storage, consider freezing the loaf; make sure it’s well-wrapped and use it within three months for the best flavor.

When you’re ready to serve, you can simply thaw it at room temperature for a few hours or overnight in the fridge. For an extra delightful treat, consider warming individual slices in the microwave for about 15-20 seconds before serving, which enhances the flavors and gives it a freshly-baked taste.

Serving Suggestions and Variations

This loaf is delightful on its own, but you can elevate it further by serving with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, sprinkle some additional lemon zest over the top before serving to refresh the presentation while hinting at the flavors within. It's great for brunch, tea time, or as a sweet afternoon snack.

If you want to experiment, consider adding nuts like walnuts or pecans for an added crunch, or even a swirl of cream cheese or lemon curd in the batter. These changes not only enhance flavors and textures but also keep the baking process interesting and personalized to your taste preferences.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just ensure they are thawed and drained before adding them to the batter.

→ How should I store the loaf cake?

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

→ Can I make this recipe vegan?

You can substitute the eggs with flaxseed meal and the buttermilk with a plant-based milk mixed with vinegar.

→ What can I serve with the cake?

It pairs wonderfully with whipped cream, yogurt, or even a scoop of ice cream.