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 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

Highlighted under: Butter, Sugar & Flour

I absolutely love baking this Lemon Blueberry Loaf Cake; it's a delightful combination of fresh lemon and juicy blueberries that always leaves my family wanting more. The aroma that fills my kitchen as it bakes is simply irresistible! Every slice is moist, tangy, and bursting with flavor. Plus, this loaf cake is surprisingly easy to whip up, making it the perfect treat for breakfast, a snack, or even dessert. Whether enjoyed on its own or paired with a cup of tea, it's a sweet addition to any occasion.

Created by

Rosie Mitchell

Last updated on 2026-01-26T22:41:34.739Z

When I first combined lemon zest and blueberries, I was amazed at how beautifully the flavors complemented each other, producing a refreshing and vibrant loaf. I often bake this for gatherings, and it has quickly become a favorite among my friends. One tip I’ve learned is to toss the blueberries in a bit of flour before mixing them into the batter; this helps prevent them from sinking to the bottom during baking.

Each time I slice into this cake, I am reminded of sunny afternoons spent enjoying desserts with loved ones. The bright, citrusy flavor pairs well with the sweetness of the berries, creating the perfect balance. This cake stores well, too, so you can enjoy it for days—if it lasts that long!

Why You Will Love This Recipe
Bright lemon flavor balanced with sweet blueberries
Moist and fluffy texture that delights the palate
Perfect for breakfast, snacks, or special occasions

Understanding the Ingredients

The combination of fresh lemon juice and zest is what gives this loaf cake its vibrant tang, making it stand out. When selecting lemons, look for those that are firm and heavy for their size; these are usually juicier. If you don’t have buttermilk on hand, you can easily make your own by adding a tablespoon of vinegar to a cup of milk and letting it sit for about 5 minutes. This will provide the same acidity and moisture that buttermilk offers in this recipe.

Using room temperature ingredients, especially the butter and eggs, can significantly affect the texture of your cake. If your butter is too cold, you may struggle to cream it properly with the sugar, resulting in a denser cake. I recommend taking them out of the fridge an hour before you start baking. For an extra touch, consider folding in a teaspoon of vanilla extract for added depth of flavor; it complements the lemon and blueberry beautifully.

Baking Tips for Success

Achieving the perfect bake is crucial for a loaf cake. When pouring the batter into your loaf pan, smooth the top with a spatula to ensure even rising. Keep an eye on the cake as it bakes; it may require anywhere from 45 to 55 minutes. Test for doneness using a toothpick—if it comes out clean or with a few moist crumbs, your cake is ready. If you notice the edges browning too quickly, you can cover the pan loosely with aluminum foil in the last 15 minutes to prevent burning.

Once removed from the oven, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This step is vital; it helps prevent the bottom from getting soggy. If you’re feeling adventurous, you can customize the glaze by adding a splash of vanilla extract or even a hint of almond extract to complement the flavors of the cake.

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Instructions

Directions

Preheat the Oven and Prepare the Pan

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

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

Combine Mixtures

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Blueberries

Gently fold the blueberries into the batter, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake is baking, whisk together the powdered sugar and lemon juice. Adjust the lemon juice for desired consistency.

Glaze the Cake

Once the cake is done and cooled in the pan for 10 minutes, remove it from the pan and drizzle the glaze over the top.

Serve and Enjoy

Let the glaze set for a few minutes before slicing. Enjoy your delicious Lemon Blueberry Loaf Cake!

Enjoy!

Pro Tips

To enhance the lemon flavor, consider adding a little lemon extract to the cake batter. For a fun twist, you can replace some of the blueberries with raspberries or blackberries.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake stores beautifully! Once it has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It can last for up to three days at room temperature, or up to a week if refrigerated. For longer storage, slice the cake and freeze individual pieces. They can be wrapped tightly in plastic wrap and placed in a freezer bag, making it easy to grab a slice whenever a craving strikes.

If you want to prepare ahead for a gathering, you can bake the cake a day or two in advance. Glaze it just before serving to ensure it stays fresh and flavorful. Alternatively, you can also prepare the dry ingredients and store them in an airtight container, allowing for a quick mix when you’re ready to bake.

Variations to Try

Feel free to play around with the flavor profile of this loaf! Try adding a handful of chopped nuts, such as walnuts or pecans, for added crunch. If you enjoy a middle-of-the-loaf surprise, fold in additional blueberries for bursts of flavor. For an interesting twist, you could substitute half of the buttermilk with sour cream or Greek yogurt for extra moisture and a subtle tang that pairs well with the citrus notes.

If you're inclined towards a healthier version, consider using a blend of whole wheat and all-purpose flour. This will give your cake a nuttier flavor while increasing its nutritional value. Keep in mind that this may slightly change the texture, making it denser, so monitor the baking time closely as it may take a few extra minutes.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just toss them in a bit of flour to prevent them from sinking.

→ How should I store the 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 I make this recipe dairy-free?

Yes, substitute the buttermilk with a plant-based milk and use a dairy-free butter alternative.

→ Is it possible to reduce the sugar in the recipe?

You can reduce the sugar slightly, but keep in mind that it may affect the moisture and sweetness.