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; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sugar & Whisk

I absolutely love making this Lemon Blueberry Loaf Cake whenever I have fresh blueberries on hand! The sweet and tangy flavor of the lemon perfectly complements the bursts of juicy blueberries, creating a delightful treat for any occasion. Baking this loaf is simple and rewarding, making it a staple in my kitchen. Whether it's for breakfast or dessert, this cake is sure to impress with its vibrant colors and refreshing taste. I can't wait for you to try it!

Created by

Fiona Carter

Last updated on 2026-01-27T00:25:35.055Z

When I bake this Lemon Blueberry Loaf Cake, it fills my kitchen with such a delightful aroma that I can hardly wait for it to cool down. I love using fresh blueberries whenever possible because they add a burst of flavor and moisture to the cake that frozen ones just can't match. It's my go-to recipe for brunches or afternoon tea!

One of my favorite tips is to toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking, ensuring every slice is packed with those delicious, juicy berries. It's little tricks like this that turn a simple loaf into a fantastic dessert!

Why You Will Love This Recipe
Bright lemon flavor complemented by sweet blueberries
Perfect texture that's moist yet fluffy
Ideal for breakfasts, snacks, or dessert gatherings

Understanding the Ingredients

The key to a delicious Lemon Blueberry Loaf Cake lies in the quality of your ingredients. Fresh blueberries are essential, providing bursts of flavor that balance the zesty lemon. When choosing blueberries, select ones that are firm and deeply colored. If fresh blueberries are out of season, you can substitute with frozen blueberries, but be sure to thaw and drain them first to prevent excess moisture from affecting the batter's consistency.

For the butter, using unsalted is crucial as it allows you to control the saltiness of the loaf. If you need a dairy-free alternative, coconut oil can work in place of butter, though it might give the cake a subtle coconut flavor. Additionally, for those avoiding dairy, almond milk can be a suitable substitute for buttermilk—just mix one tablespoon of vinegar with a half cup of almond milk and let it sit for a few minutes before using.

Baking Tips for Success

Ensure your butter is at room temperature before starting. This step is vital for achieving a light and airy texture; cold butter will not cream properly with the sugar. While mixing the batter, avoid over-mixing, particularly after adding the flour. Overworking the gluten can lead to a dense loaf instead of the light, fluffy one we aim for. Stop mixing as soon as no dry flour remains visible.

When it comes to baking, every oven can vary slightly in temperature. I recommend checking the cake a few minutes early, around the 45-minute mark, by inserting a toothpick into the center. The cake is done when the toothpick comes out clean or with just a few crumbs attached. If you notice the top is browning too quickly, you can lightly cover it with aluminum foil to prevent burning while the center continues to bake.

Ingredients

Cake Ingredients

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

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

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. Set aside.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, then mix in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined. Fold in the lemon zest and blueberries.

Bake

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

Make the Glaze

While the cake is cooling, make the lemon glaze by mixing powdered sugar and lemon juice until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.

Pro Tips

For an extra burst of flavor, try adding a tablespoon of lemon juice to the batter. Also, ensure you're using room temperature ingredients to achieve a smoother batter.

Storing and Serving Suggestions

Once your Lemon Blueberry Loaf Cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. This cake can be kept at room temperature for about 2-3 days, and it freezes well for longer storage—up to 3 months. If freezing, slice the loaf into individual pieces to make thawing easier later on. Just place the slices in a single layer on a parchment-lined baking sheet, freeze until solid, then transfer to a zip-top bag.

This loaf not only works well as a delightful dessert but also makes a refreshing breakfast option. For a lovely presentation, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with a sprinkle of lemon zest or a few fresh blueberries. You can also enhance the flavor by adding a pinch of poppy seeds to the batter for a delightful crunch.

Troubleshooting Common Issues

If you notice that your cake doesn’t rise properly, it could be due to expired baking powder or baking soda. Always check these leavening agents before starting your recipe to ensure they are still active. Additionally, make sure you’re not opening the oven door too soon, as this can cause the cake to collapse in the middle.

Another potential issue is a dry cake, which can result from overbaking. Keep an eye on the baking time and the toothpick test, as it's better to err on the side of slightly underbaking than overbaking. If you end up with a dry loaf, consider serving it with a drizzle of lemon glaze or a light syrup to add moisture during serving.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to wash and dry them well. You might want to toss them in flour to prevent them from sinking.

→ How should I store the loaf cake?

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

→ Can I make this recipe dairy-free?

Yes! Substitute the buttermilk with a dairy-free milk alternative mixed with a teaspoon of vinegar.

→ What can I serve with the Lemon Blueberry Loaf Cake?

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