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 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons lemon zest; ¼ cup freshly squeezed lemon juice; 1 teaspoon vanilla extract; 1 cup fresh blueberries; ½ cup powdered sugar (for glaze, optional); 2 tablespoons lemon juice (for glaze, optional)

Highlighted under: Pastry & Sweets

I absolutely love baking, and this Lemon Blueberry Loaf Cake has become a staple in my kitchen. The combination of zesty lemon and juicy blueberries creates a delightful flavor that makes it perfect for any occasion. Whether I'm enjoying a slice with my morning coffee or serving it to friends at a gathering, this cake never fails to impress. It's easy to make and the aroma that fills the home while it bakes is simply irresistible. Trust me, you won’t want to miss out on this recipe!

Created by

Maya Richardson

Last updated on 2026-01-26T23:03:35.159Z

During one of my baking sessions, I decided to experiment with flavors, and the result was this enchanting Lemon Blueberry Loaf Cake. I found that using fresh blueberries instead of frozen ones keeps the cake moist and allows the berries to burst in every bite. I also learned that adding lemon zest enhances the flavor profile, making it more vibrant and refreshing.

I love how versatile this loaf cake is; it can be enjoyed plain or dressed up with a light glaze. The best part? It stays fresh for days, making it ideal for meal prep or last-minute guests. You'll find it hard to resist a second slice!

Why You'll Love This Recipe
The perfect balance of tart and sweet flavors.
Moist and tender crumb that stays fresh for days.
Easy to make with minimal prep time and ingredients.

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the perfect balance of flavor and texture. The all-purpose flour provides the necessary structure, while the baking powder and baking soda help the cake rise, creating a light and fluffy texture. The unsalted butter not only adds richness but also ensures that the cake remains moist. If you want to reduce the fat content, consider substituting half the butter with unsweetened applesauce.

Lemon zest is a key ingredient, as it infuses the cake with a bright, aromatic flavor that complements the blueberries beautifully. Fresh blueberries, added at the end of the mixing process, burst during baking, creating pockets of delicious juiciness. If fresh blueberries aren't available, you can use frozen ones, but make sure to fold them in gently to avoid color bleed that could affect the cake’s appearance.

Baking Tips for Success

When preparing to bake, preheating your oven to the exact temperature of 350°F (175°C) is essential to ensure even cooking. An oven thermometer can be a handy tool here, as many ovens can be off by several degrees. It’s also important to thoroughly grease and flour the loaf pan to prevent the cake from sticking. This will help achieve clean edges and a professional finish when you turn the loaf out.

While mixing the ingredients, be cautious not to overmix the batter after adding the dry ingredients. Overmixing can lead to a dense loaf rather than the tender crumb we aim for. Just mix until combined – it’s okay if a few small flour streaks remain, as they will disappear during baking. Keep an eye on the cake in the last ten minutes of baking; look for a golden-brown crust and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Ingredients

Gather the following ingredients to get started!

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
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup powdered sugar (for glaze, optional)
2 tablespoons lemon juice (for glaze, optional)

Make sure you have everything ready before you start!

Instructions

Follow these steps for a delightful baking experience!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease 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 separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavors

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

Combine Mixtures

Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the fresh blueberries gently.

Bake

Pour the batter into the prepared loaf pan and bake for 50 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 it to a wire rack. If desired, mix powdered sugar with lemon juice to make a glaze and drizzle it over the cooled cake.

Enjoy your delicious creation!

Pro Tips

For best results, use room temperature ingredients, and don’t overmix the batter after adding the flour to ensure a tender loaf.

Storing and Serving

Once baked, allow your Lemon Blueberry Loaf Cake to cool completely before slicing; this will help maintain its moistness. The cake can be stored at room temperature in an airtight container for up to three days. If you plan on enjoying it later, consider refrigeration, where it will last for about a week. You can also freeze slices individually wrapped in plastic wrap for up to three months; just thaw them at room temperature or microwave for a few seconds when you're ready to eat.

This loaf cake is versatile and can be served in various ways. I love enjoying it plain, but you can elevate the experience by serving a slice with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a light lemon glaze, which adds an extra zing to the exterior of the cake.

Glazing and Variations

The optional lemon glaze not only enhances the visual appeal of the loaf but also adds an extra layer of citrusy sweetness. To achieve the ideal consistency for the glaze, gradually add lemon juice to the powdered sugar until you reach a pourable yet thick consistency. This ensures that the glaze will sit beautifully on top without running off, creating an eye-catching finish.

For a fun twist, consider adding nuts such as chopped walnuts or pecans into the batter, which add a delightful crunch and flavor. You can also experiment by substituting the blueberries with other berries like raspberries or strawberries, which will provide unique flavor profiles and alter the cake's appearance for different occasions.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries work best for texture and flavor.

→ How can I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days.

→ Can I substitute the butter with oil?

Yes, you can use vegetable oil, but the flavor might be slightly different.

→ What can I serve with this loaf cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.