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: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¼ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ cup buttermilk; Zest of 1 lemon; Juice of 1 lemon; 1 cup fresh blueberries (or frozen, thawed); 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Cakes & Confections

I absolutely love creating sweet treats that burst with flavor, and this Lemon Blueberry Loaf Cake is no exception. Combining zesty lemon and juicy blueberries, each slice is a delightful balance of moisture and tanginess. The recipe is straightforward, taking just a few pantry staples, and the result is impressively delicious! Whether it’s for afternoon tea or a special occasion, this cake will brighten up any gathering. Trust me; you’ll be making this one again and again.

Created by

Jocelyn Parker

Last updated on 2026-01-27T00:09:34.866Z

When I first baked this Lemon Blueberry Loaf Cake, I was amazed at how the bright flavors complemented each other. The tartness of the lemon perfectly offsets the sweet, juicy blueberries, creating a refreshing treat that’s perfect year-round. I found that using fresh lemons and plump blueberries truly makes a difference in the taste and texture.

One of my best tips is to fold the blueberries gently into the batter to prevent them from bursting. This way, you'll have little bursts of flavor in every bite! Also, don't skip the lemon glaze on top; it adds a lovely sweetness that elevates the entire cake.

        Why You'll Love This Cake
        Invigorating citrus flavor paired with sweet blueberries
Moist texture that lasts for days
Easy to prepare with minimal ingredients

      

The Importance of Fresh Ingredients

Using fresh blueberries significantly enhances the overall flavor of the Lemon Blueberry Loaf Cake. Fresh berries provide juiciness and a vibrant sweetness that sets your cake apart. If fresh blueberries are out of season, opt for high-quality frozen ones, ensuring they are thawed and drained before use. This will help prevent additional moisture that could alter the cake's texture.

Similarly, fresh lemon juice and zest are critical in creating that invigorating citrus flavor. Store-bought lemon juice might lack the freshness and zest of a real lemon. To get the most flavor, I recommend using a microplane for zesting; it captures the fine aromatic oils without the bitterness of the pith.

Baking Techniques for Success

For the best texture, make sure you don't overmix your batter after adding the dry ingredients. Mix just until combined; this helps prevent a dense loaf that could result from overworking the gluten in the flour. The batter should be slightly lumpy but well-incorporated, which yields a light, airy cake when baked.

While baking, pay attention to the cake's edges. A golden-brown crust signifies that your loaf is likely cooked through. Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs attached. If it emerges with wet batter, give it an additional five-minute bake but check frequently to avoid overbaking.

Ingredients

Gather the following ingredients before you start:

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup buttermilk
Zest of 1 lemon
Juice of 1 lemon
1 cup fresh blueberries (or frozen, thawed)

For the Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice

Ensure ingredients are at room temperature for best results.

Instructions

Follow these steps to create your loaf cake:

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 and sugar until light and fluffy.

Add Eggs and Buttermilk

Beat in eggs one at a time, then mix in the buttermilk, lemon zest, and juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in Blueberries

Gently fold in the blueberries with a spatula.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.

Prepare the Glaze

While the cake cools, mix powdered sugar with lemon juice to create a glaze.

Glaze the Cake

Drizzle the glaze over the cooled loaf cake before slicing.

Enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For enhanced flavor, consider adding a teaspoon of vanilla extract to the batter. If using frozen blueberries, make sure to toss them in a bit of flour before folding to prevent them from sinking.

Serving Suggestions

This Lemon Blueberry Loaf Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For an afternoon tea setup, serve with a light dusting of powdered sugar and a citrus mint garnish. The bright flavors also pair well with a side of herbal teas, such as chamomile or mint.

Additionally, consider turning this loaf into a breakfast treat by slicing it and toasting it lightly. A spread of cream cheese or lemon curd brings an extra layer of flavor and pairs beautifully with the blueberry and lemon combination.

Storage and Make-Ahead Tips

This loaf cake can be made ahead of time and stored at room temperature for up to three days, making it perfect for busy schedules. To maintain its moisture, wrap it in plastic wrap once it has cooled completely. If you wish to store it for a longer period, consider freezing the loaf. Wrap it tightly in foil or plastic wrap, then place it in a freezer bag. It can last for up to three months in the freezer.

When ready to enjoy, let the frozen loaf thaw in the refrigerator overnight. To refresh the flavors, lightly warm individual slices in the microwave or toaster oven for a few minutes. This will enhance the aroma and bring back the cake's soft, moist texture.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries; just ensure they are thawed and drained to prevent excess moisture.

→ What can I use instead of buttermilk?

You can substitute buttermilk by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ How should I store leftover cake?

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

→ Can I add other fruits to this recipe?

Absolutely! You can substitute or mix in other berries, such as raspberries or chopped strawberries, for a different flavor profile.