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; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/2 cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Dessert Delights

I always look forward to the delightful combination of lemon and blueberry, and this loaf cake perfectly encapsulates that flavor pair. When I bake this cake, the aroma fills the kitchen and invites everyone to gather around. The tangy lemon zest combined with juicy blueberries creates a burst of flavor in every bite. It’s simple enough for a weeknight treat, yet impressive enough for a special occasion. Whether it's breakfast, dessert, or a snack, this loaf cake never disappoints!

Created by

Brianna Tate

Last updated on 2026-01-26T23:27:34.750Z

I started experimenting with flavors and decided to blend lemon and blueberries in a loaf cake. The result was extraordinary! The trick is to toss the blueberries in flour before folding them into the batter; this prevents them from sinking to the bottom during baking. It may seem minor, but it's a game changer!

Every slice of this loaf brings a moist and tender crumb, and the bright, zesty notes of lemon elevate it to a level that’s hard to resist. I often serve it with a dusting of powdered sugar or a simple lemon glaze on top for an extra touch of sweetness.

Why You'll Love This Recipe
Bright lemon flavor balanced with juicy blueberries
Moist and tender loaf that stays fresh for days
Simple yet elegant dessert perfect for any occasion

Choosing the Right Blueberries

When it comes to making this lemon blueberry loaf cake, selecting the best blueberries is crucial for achieving that burst of flavor. Fresh, ripe blueberries are ideal, providing juicy sweetness that balances beautifully with the tangy lemon. Opt for organic blueberries when possible; their flavor is often more robust compared to conventionally grown. If fresh blueberries are out of season, frozen blueberries can be a suitable alternative. Just be sure to thaw and drain them before adding to your batter to avoid excess moisture.

To ensure the blueberries don’t sink to the bottom of the loaf during baking, toss them in a tablespoon of flour before folding them into the batter. This light coating will help them stay suspended throughout the cake, resulting in evenly distributed bursts of flavor with every slice. Additionally, if you want a more intense blueberry flavor, consider mashing a handful of them and mixing them into the batter for extra depth.

Perfecting the Batter

The creaming of butter and sugar is a key step to achieving a light and fluffy loaf cake. Make sure your butter is at room temperature, which should be soft but not melted. Beat them together until the mixture appears pale and fluffy—this typically takes 3-4 minutes using a stand mixer or hand mixer on medium speed. Pay attention to the texture; if it feels gritty, keep mixing until you achieve a silky consistency. This aeration process is essential for creating a tender crumb.

Incorporating the dry and wet ingredients must be done gradually to avoid overmixing. By alternating between the flour mixture and buttermilk, you allow the batter to integrate evenly while minimizing gluten development, which can lead to a tough loaf. Always start and end with the dry ingredients to maintain the proper balance and moisture. Mix until just combined; it's okay if a few flour streaks remain, as they will fully incorporate during the folding stage.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 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). Grease and flour a 9x5-inch loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

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

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.

Fold in Blueberries

Toss the blueberries in a little flour to coat and gently fold them into the batter.

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, then transfer to a wire rack to cool completely. For the glaze, mix the powdered sugar with lemon juice and drizzle over the cooled cake.

Pro Tips

For an extra flavor boost, try adding a dash of almond extract or some chopped nuts for added texture.

Storing and Serving Suggestions

Once your lemon blueberry loaf is baked and cooled, proper storage is key to maintaining its freshness. Wrap the loaf in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing individual slices. Just make sure to wrap them securely in plastic and place them in a freezer-safe bag, where they can last up to 3 months. When ready to enjoy, thaw a slice at room temperature for a few hours or pop it in the microwave for a quick reheating.

This loaf cake pairs fantastically with a cup of tea or coffee, making it a delightful addition to breakfast or an afternoon snack. For an elegant touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with fresh berries or a sprinkle of additional lemon zest to enhance its presentation and flavor.

Troubleshooting Common Issues

If you find that your loaf cake has domed excessively or cracked in the middle, it could be due to uneven oven temperatures or overmixing the batter. To prevent this, always check that your oven is properly calibrated and consider using an oven thermometer. Avoid mixing your batter too vigorously, as this can incorporate too much air and lead to an uneven rise. A gentle fold technique is preferred to maintain the structure.

Another common issue might be the cake texture being too dry or crumbly. This can happen if there's an imbalance in the dry to wet ingredients. Always measure your ingredients accurately, and don’t forget that ingredient freshness also impacts results. If your cake turns out a bit dry, try adding a simple syrup made of equal parts sugar and water to brush on the cake as it cools; this will help maintain moisture and infuse additional flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just toss them directly into the flour without thawing.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

→ How do 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 freeze this loaf cake?

Yes, you can freeze the loaf cake. Wrap it tightly in plastic wrap and foil, and it will last up to 3 months in the freezer.