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: 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 freshly squeezed lemon juice; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp fresh lemon juice

Highlighted under: Sweet Temptations

I love baking this Lemon Blueberry Loaf Cake, especially during the warmer months. The bright combination of zesty lemon and fresh blueberries makes it a delightful treat that’s perfect for brunch or afternoon coffee. Every bite offers a burst of flavor, and the moist texture ensures it stays delicious for days. Plus, it’s so simple to whip up with basic ingredients, making it an ideal choice for both novice and seasoned bakers. You won't be able to resist the sweet aroma that fills the kitchen while it’s baking!

Created by

Chantel Rivers

Last updated on 2026-01-27T01:02:37.205Z

When I first made this Lemon Blueberry Loaf Cake, I was amazed by how easy it was to create something so delicious at home. The key is in using fresh blueberries and a good quality lemon, which really enhances the flavors. I like to zest the lemons just before mixing to capture the maximum fragrance and brightness.

Over the years, I’ve experimented with different variations, but I always come back to this classic recipe. It’s incredibly versatile; you can enjoy it plain or top it with a light glaze made of lemon juice and powdered sugar for that extra touch of sweetness.

Why You'll Love This Recipe
Bright and tangy flavor that invigorates your senses
Soft, moist texture that stays fresh for days
Easy to make with minimal ingredients

Understanding the Ingredients

The star of this Lemon Blueberry Loaf Cake is undoubtedly the combination of fresh blueberries and zesty lemon. The tartness of the lemon juice and zest not only adds brightness but also enhances the flavor of the blueberries. To elevate your cake further, choose high-quality, ripe blueberries for the best flavor. If fresh blueberries are out of season, feel free to use frozen ones; just fold them in directly from the freezer to prevent them from becoming mushy.

Butter plays a crucial role in this recipe, contributing to the moist texture and rich flavor. It is essential to use unsalted butter as it allows you to control the salt content in your cake. Make sure the butter is softened to room temperature—this means it should yield a bit when pressed but not be greasy—allowing for better incorporation with the sugar, which leads to a lighter, fluffier cake.

Perfecting Your Technique

When mixing the batter, incorporating the eggs one at a time ensures that they emulsify properly with the butter mixture, resulting in a uniform texture. Be careful not to overmix after adding the dry ingredients. Stop mixing as soon as you no longer see streaks of flour; this helps maintain the cake's light texture and prevents it from becoming dense or tough. Folding in the blueberries gently is also key; this prevents them from breaking apart and leaving purple streaks throughout the cake.

Baking times can vary depending on your oven, so keep an eye on the cake as it nears the 50-minute mark. The cake should be golden brown with a toothpick inserted into the center coming out clean or with a few moist crumbs clinging to it. If your oven tends to run hot, you could lower the temperature to 325°F and extend the bake by a few minutes to avoid over-browning.

Ingredients

For the Loaf Cake

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 freshly squeezed lemon juice
Zest of 1 lemon
1 cup fresh blueberries

For the Optional Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.

Add Eggs and Flavorings

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, combining until just incorporated. Gently fold in the blueberries.

Bake the Cake

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

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. If using the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

Pro Tips

For enhanced flavor, let the cake sit overnight—this allows the flavors to meld beautifully. Using frozen blueberries is also an option
just toss them in flour to prevent them from sinking before adding to the batter.

Serving Suggestions

This Lemon Blueberry Loaf Cake pairs beautifully with a cup of tea or coffee, making it an ideal afternoon snack or brunch treat. For a more dessert-like experience, consider serving it warm with a scoop of vanilla ice cream or topping it with whipped cream. You can also slice it and serve it with a side of fresh berries for an added burst of flavor and color, creating a visually appealing plate that invites indulgence.

If you're looking to elevate your serving game, a dusting of powdered sugar on top can give it a beautiful finish. If you made the optional glaze, drizzle it just before serving for an attractive glossy finish that adds both sweetness and tang.

Storage Tips

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to 4 days. If you live in a particularly warm or humid climate, it may be best to refrigerate it, but allow it to come to room temperature before serving for optimal flavor and texture. Avoid covering it tightly to prevent it from becoming soggy.

If you're looking to extend its shelf life, this loaf cake freezes wonderfully. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, simply thaw it overnight in the refrigerator and bring it to room temperature before serving.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to toss them in some flour to prevent them from sinking to the bottom of the loaf.

→ How should I store the loaf cake?

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

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend has a 1:1 ratio equivalent.

→ How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.