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: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup lemon juice; 1 tablespoon lemon zest; ½ cup buttermilk; 1 cup fresh blueberries

Highlighted under: Cakes, Pies & More

When I first decided to make a lemon blueberry loaf cake, I had no idea how well these two flavors would complement each other. The tartness of the lemon combined with the sweetness of fresh blueberries creates a symphony of taste that is hard to resist. As I mixed the batter, I was captivated by the vibrant colors and the refreshing aroma wafting through my kitchen. This delightful cake is perfect for any occasion, whether it's an afternoon tea or a cozy family gathering. It has quickly become a favorite in our household!

Created by

Paige Sullivan

Last updated on 2026-01-26T22:59:34.591Z

I remember the first time I baked this lemon blueberry loaf cake; it was a sunny weekend afternoon. The ingredients came together beautifully, and I decided to experiment a little by adding a dash of vanilla extract. The result was an incredibly moist cake that had a perfect balance of tangy and sweet flavors. I learned that letting the loaf cool completely before slicing makes all the difference in texture—something I never thought about before!

As the cake baked, my kitchen was filled with a tantalizing aroma that drew my family in. They couldn't resist sneaking little tastes of the batter. When the cake was finally ready, the golden crust and scattered blueberries on top made it irresistible. I often serve it with a dollop of whipped cream for a touch of elegance, and it’s become a cherished treat at our gatherings!

        Why You'll Love This Recipe
        Bright citrus flavor enhanced by fresh blueberries
Moist texture that's perfect for slicing
Versatile - great for breakfast, dessert, or snacks

      

The Importance of Fresh Ingredients

Using fresh blueberries is crucial for achieving the best flavor in your lemon blueberry loaf cake. Frozen blueberries can lead to a mushy texture and uneven distribution in the batter. If fresh blueberries aren’t available, consider using freeze-dried blueberries, which will maintain their shape better during baking. Just remember to rehydrate them in warm water for about 10 minutes before adding them to the mix, ensuring every bite is bursting with their tangy sweetness.

The quality of the lemons significantly influences the overall flavor of the cake. Opt for organic lemons if possible. Their zest, essential for maximizing the citrus notes, should be freshly grated right before you use it. The zest contains essential oils that infuse the cake with a vibrant lemony aroma. Additionally, using freshly squeezed lemon juice rather than bottled juice enhances the flavor and acidity in the batter, making the cake taste remarkably fresher.

Perfecting the Baking Technique

A key to achieving a beautifully baked lemon blueberry loaf is to ensure that the ingredients are at room temperature before you begin. This helps the butter and sugar to cream together more effectively, resulting in a lighter cake. If you're short on time, you can quickly soften the butter by cutting it into smaller pieces or microwaving it for just a few seconds on low power—not melting, but softened.

When mixing your batter, it's important to avoid overmixing once you add the dry ingredients. Mixing just until combined helps to keep the loaf light and airy. You'll know it’s time to stop when you can still see a few streaks of flour—this is perfectly normal. A good visual cue is to look for the batter to be slightly lumpy but cohesive; this will enable those lovely blueberries to remain intact and not break apart during mixing.

Ingredients

Lemon Blueberry Loaf Cake Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup lemon juice
1 tablespoon lemon zest
½ cup buttermilk
1 cup fresh blueberries

Instructions

Baking Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a medium 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 together until light and fluffy.

Add Eggs and Flavorings

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

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Fold in Blueberries

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

Bake the Loaf

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 Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for the Best Loaf Cake

Pro Tips

Always use fresh blueberries for the best flavor. You can also add a light glaze made with powdered sugar and lemon juice on top for added sweetness.

Serving Suggestions

This lemon blueberry loaf cake is incredibly versatile and can be enjoyed year-round. Serve it as a delightful breakfast with a pat of butter or a dollop of whipped cream for an indulgent afternoon treat. Pair it with a steaming cup of tea or coffee, as the bright flavors will enhance your beverage experience. For a lovely brunch presentation, consider slicing it into thick pieces and serving it on a platter, garnished with fresh berries and a sprinkle of powdered sugar.

Leftover cake can be enhanced with a simple lemon glaze made from powdered sugar and lemon juice. Drizzle the glaze over the cooled cake for an extra touch of sweetness and even more lemon flavor. This cake also freezes beautifully—wrap individual slices in plastic wrap and store them in an airtight container for up to three months. This way, you can have a slice of summer anytime you crave a refreshing dessert.

Make-Ahead Tips

Preparing the lemon blueberry loaf in advance is a fantastic time-saver for busy weeks. You can prepare the batter a day ahead and store it in the refrigerator before baking. However, if you do this, it is best to let the batter come to room temperature for about 30 minutes before baking to ensure an even rise in the loaf. Alternatively, if you only plan to make it a couple of days ahead, bake it and allow it to cool completely, then wrap it tightly in plastic wrap to maintain its moisture and freshness.

If you want to take this recipe to the next level, consider making mini loaves. Simply pour the batter into mini loaf pans, adjusting the baking time down to about 25-30 minutes. These charming little cakes are perfect for sharing or gifting, and they allow for easy portion control. Just keep an eye on them and use the toothpick test to check for doneness, as they will bake faster than the standard loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to add them frozen directly into the batter to prevent them from sinking.

→ How should I store the leftover cake?

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

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend for a suitable alternative.

→ Is there a way to make it dairy-free?

Absolutely! You can use dairy-free butter and almond or coconut milk instead of buttermilk.