Blueberry Lemon Loaf Cake

Name: Blueberry Lemon Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Golden Favorites

I absolutely love baking, and this Blueberry Lemon Loaf Cake has become one of my favorite recipes to whip up. The combination of fresh blueberries and zesty lemon creates a vibrant flavor that brightens up any day. I enjoy serving it as a brunch treat or simply indulging in a slice with my afternoon tea. It's surprisingly easy to make and always impresses my family and friends. If you're looking for a delightful dessert to elevate your baking game, this loaf cake is an excellent choice!

Created by

Selene Woodward

Last updated on 2026-01-24T12:03:34.358Z

When I first tried making this Blueberry Lemon Loaf Cake, I was amazed at how the flavors melded perfectly together. The tartness of the lemon balanced the sweetness of the blueberries, creating a refreshing taste that was just delightful. I learned that using fresh blueberries instead of frozen gives the cake a much better texture and flavor.

One key tip I discovered is to fold the blueberries gently into the batter to prevent them from breaking apart. This ensures that you get those beautiful pops of blue in every slice, adding not just flavor, but also stunning visual appeal. Trust me, once you try it, you'll be hooked!

Why You'll Love This Recipe
The bright citrus flavor that pairs perfectly with juicy blueberries
Moist and dense texture that keeps well for days
Easy to make, perfect for any occasion

Mastering the Zesty Flavor

A key element of this Blueberry Lemon Loaf Cake is the balance of flavors. The lemon zest not only provides a bright, citrusy aroma but also enhances the overall moisture of the cake. When grating the lemon, make sure to avoid the white pith, as it can lend a bitter taste. Fresh lemons are preferred over bottled options for their vibrant flavor - I love using organic lemons when I can find them!

The lemon juice integrates well into the batter, adding tanginess that beautifully complements the sweetness of the blueberries. If you're feeling adventurous, you might consider infusing additional flavors like a hint of vanilla or even a splash of almond extract, which can elevate the loaf even further.

Ensuring Perfect Texture

To achieve a moist and dense loaf, it's crucial to measure your flour accurately; I recommend spooning the flour into the measuring cup rather than scooping it directly, which can compact it and lead to a dry cake. Additionally, incorporating buttermilk is an excellent choice, as its acidity tenderizes the gluten, resulting in a softer cake. If you don’t have buttermilk on hand, you can easily create your own by mixing regular milk with a tablespoon of vinegar or lemon juice; let it sit for about 10 minutes before using.

Be mindful not to overmix the batter when combining wet and dry ingredients. A few lumps are perfectly fine; overmixing can lead to a tougher texture. Aim for a batter that is just combined for the best results.

Storing and Serving Suggestions

Once your Blueberry Lemon Loaf Cake has cooled completely, proper storage is essential for maintaining freshness. Wrap it tightly in plastic wrap or foil and keep it at room temperature. This cake stays delicious for up to five days, making it a fantastic make-ahead option for gatherings or meal prep. If you'd like to extend its shelf life, consider freezing slices. Just place them in a single layer on a baking sheet until frozen, then transfer to an airtight container for up to three months.

For serving, I recommend slicing the loaf into thick pieces and pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. Adding fresh blueberries or a sprinkle of powdered sugar on top before serving can also make for an appealing presentation!

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup buttermilk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Add Eggs and Flavorings

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

Combine Mixtures

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

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to break them.

Bake the Loaf

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, mix the powdered sugar with the lemon juice to create a smooth glaze.

Glaze and Cool

Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the glaze over the loaf once it's cool.

Pro Tips

For added flavor, consider adding a teaspoon of vanilla extract to the batter. You can also substitute blueberries with raspberries or cranberries for a different twist.

Common Troubleshooting Tips

If your loaf sinks in the middle after baking, it might be due to underbaking or incorporating too much air during mixing. Always test for doneness with a toothpick - it should come out clean when the cake is properly baked. If you're finding that the edges are browning too quickly while the center remains undercooked, try reducing the oven temperature to 325°F (163°C) and cover the top loosely with aluminum foil.

In cases where the blueberries burst and create a heavy texture, be sure to toss them with a bit of flour before folding them into the batter. This helps absorb excess moisture and keeps them suspended evenly throughout the cake.

Variations to Try

Feel free to experiment with different berries! While blueberries are delightful, raspberries, blackberries, or even chopped strawberries can bring their own unique twist to this loaf. Each berry will impart its flavor while complementing the zesty lemon beautifully. Another fun idea is to add a handful of chopped nuts like walnuts or pecans for an added crunch and richness.

For a special touch, you can also incorporate a swirl of cream cheese or lemon curd through the batter before baking. This will create a marbled effect in the loaf and add an indulgent creamy layer that pairs well with the tangy cake.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries will give you better texture and flavor.

→ How should I store the cake?

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

→ Can I freeze the loaf cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice to replicate buttermilk.