Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
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; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup fresh lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Whisk & Bake

I absolutely adore the combination of zesty lemon and sweet blueberries in this delightful loaf cake! Each bite bursts with flavor, making it the perfect companion for afternoon tea or a special breakfast treat. The brightness of the lemon zest combined with juicy blueberries creates a refreshing taste that never fails to lift my spirits. I love how simple and quick it is to whip up, and the delightful aroma that fills my kitchen while it bakes is simply irresistible. This loaf cake is my go-to recipe for sharing a little sunshine with friends and family.

Created by

Perrie Lawson

Last updated on 2026-01-26T21:38:35.798Z

When I first tried making a lemon blueberry loaf cake, I was amazed at how perfectly these two flavors complement each other. The zesty punch of the lemon zest and juice enhances the sweetness of the blueberries, giving the cake a vibrant flavor profile that is hard to resist. I learned that using fresh blueberries instead of frozen ones makes all the difference in achieving that perfect moist texture.

This recipe has become my trusty go-to, especially when I have guests over. It's the perfect way to showcase a seasonal fruit and impress everyone with my baking skills. Plus, I found that a drizzle of lemon glaze takes it to the next level of deliciousness!

Why You'll Love This Recipe
Bright citrus flavor combined with rich blueberries
Moist and tender crumb that melts in your mouth
Great for breakfast, brunch, or an afternoon snack

Maximizing Flavor with Fresh Ingredients

Using fresh blueberries is key to achieving that juicy burst of flavor in every slice of your loaf cake. Frozen blueberries can work in a pinch, but they often end up breaking down too much during mixing, leading to a denser texture. When using fresh berries, gently fold them in at the end to maintain their shape and provide a delightful contrast to the soft crumb of the cake.

The zest of the lemon brightens the overall flavor of the loaf cake. It's important to use a microplane or fine grater to finely zest the lemon, ensuring that you only get the thin outer layer of the peel and not the bitter white pith underneath. This enhances the fragrant qualities without introducing any unwanted bitterness.

Expert Baking Techniques

When creaming the butter and sugar, be sure to mix until the mixture is light in color and fluffy. This process incorporates air, which is crucial for achieving a tender crumb. If you skimp on this step, the cake may turn out dense and heavy rather than light and airy. A stand mixer is great for this, but a hand mixer will do just fine too.

Always check your oven temperature with an oven thermometer if you’re unsure. Ovens can often run hot or cold, which will affect baking times. The loaf should be golden brown with a slight spring back when gently pressed. If it browns too quickly, consider covering it loosely with aluminum foil halfway through baking to ensure even cooking without burning the top.

Ingredients

For the Cake

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
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup fresh lemon juice
1 cup fresh blueberries

For the Glaze (optional)

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 medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large bowl, using a mixer, cream the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Flavoring

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

Combine Mixtures

Gradually fold in the dry ingredients until just combined, then gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If desired, mix powdered sugar and lemon juice for the glaze and drizzle over the cooled loaf.

Pro Tips

For best results, make sure the butter is at room temperature and that the blueberries are fresh and dry before adding them to the batter.

Storage and Make-Ahead Tips

This lemon blueberry loaf cake is perfect for make-ahead baking. You can prepare the batter the night before and store it in the refrigerator; just be sure to bring it to room temperature before baking to achieve the best rise. If you have leftovers, they can be stored at room temperature for up to three days or wrapped tightly and frozen for up to three months for a later treat that feels fresh.

When freezing, slice the loaf first and wrap each slice in plastic wrap, then place them in a freezer bag to prevent freezer burn. This way, you can take out a piece whenever you desire a quick snack or an addition to your breakfast!

Serving Suggestions

This loaf cake can be enjoyed on its own, but there are plenty of ways to elevate its serving. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the cake's zesty notes. You might even consider serving it with a simple fruit compote made from additional blueberries and a touch of sugar heated on the stove for a few minutes - it’s a delightful addition that enhances the flavor profile.

For a warm, comforting breakfast or snack, consider toasting individual slices and adding a pat of butter. The warm, buttery notes truly enhance the loaf's flavors and create a wonderfully comforting experience - perfect with your morning coffee or afternoon tea.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries are recommended for the best texture and flavor.

→ How should I store leftover cake?

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

→ Can I freeze this loaf cake?

Absolutely! Wrap it well in plastic wrap and then aluminum foil. It can be frozen for up to 3 months.

→ What can I substitute for lemon juice?

You can use lime juice as a substitute, but it will alter the flavor slightly.