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 cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 2 large eggs; 1/3 cup lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup blueberries, fresh or frozen

Highlighted under: Delightful Bakes

I absolutely love baking this Lemon Blueberry Loaf Cake, as it combines two of my favorite flavors in a moist and delightful treat. The bright zing of lemon complements the sweet burst of blueberries beautifully, making it perfect for any occasion. Whether I am serving it for brunch, afternoon tea, or as a dessert, this cake never fails to impress. Plus, the aroma that fills my kitchen while it bakes is simply irresistible. If you’re looking for a light and refreshing dessert, this loaf is truly a winner!

Created by

Rowena Clarke

Last updated on 2026-01-26T23:17:34.647Z

Baking this Lemon Blueberry Loaf Cake has become a cherished ritual in my kitchen. The zesty lemon juice and zest create a unique balance, enhancing the natural sweetness of the blueberries. I’ve learned that folding the blueberries gently into the batter helps them stay intact and prevents them from sinking to the bottom, giving every slice a pop of flavor.

When experimenting with the recipe, I found that adding a slight touch of vanilla extract elevated the overall flavor profile. The loaf bakes to a perfect golden brown, and I always make sure to let it cool completely before serving, which allows the flavors to meld beautifully.

        Why You'll Love This Recipe
        The perfect balance of tangy lemon and sweet blueberries
Moist, tender crumb that stays fresh for days
Versatile enough for breakfast, dessert, or a snack
A simple yet impressive cake that’s easy to make

      

Understanding the Ingredients

The balance of flavors in this Lemon Blueberry Loaf Cake stems from the carefully chosen ingredients. The combination of fresh lemon juice and zest brings a vibrant acidity that brightens up the cake, while the granulated sugar complements it with sweetness. Make sure to use fresh lemons for the best flavor; bottled lemon juice can lack the depth and freshness that the real thing provides. Additionally, using lightly packed blueberries, whether fresh or frozen, ensures that they maintain their shape and provide delightful bursts of flavor throughout the loaf.

Butter is another key player in achieving a moist crumb. Be sure to use unsalted butter as it allows you to control the salt content, ensuring the cake is not overly seasoned. When creaming the butter and sugar, beat them until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to the cake's leavening and overall texture. If you're looking for a healthier alternative, you can substitute the butter with equal parts of unsweetened applesauce or Greek yogurt for a lighter version.

Perfecting Your Technique

When mixing the batter, it's critical to not overcombine after adding the flour. Stir until just combined to maintain the loaf's airy texture. If you overmix, the gluten in the flour tightens, leading to a denser loaf. Gently fold in the blueberries using a spatula to prevent them from breaking apart, which could add an unwanted color to the batter. For a beautiful presentation, you might consider reserving a few blueberries to place on top of the batter just before baking for an appealing finish.

Baking times can vary slightly depending on your oven calibration and the pan you're using. To test for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If the top is browning too quickly, you can tent the loaf with aluminum foil after the first 30 minutes to prevent burning while ensuring the inside finishes baking. After removing it from the oven, allow the loaf to cool in the pan. This step is crucial as it helps to set the structure before you transfer it to a wire rack.

Ingredients

Gather the following ingredients to prepare your Lemon Blueberry Loaf Cake:

Lemon Blueberry Loaf Cake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1/3 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen

Make sure all ingredients are at room temperature for the best texture.

Instructions

Follow these steps to bake your delicious Lemon Blueberry Loaf Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour 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 large bowl, beat the softened butter and sugar until light and fluffy.

Add Eggs and Flavors

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

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the 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.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For an extra zing, consider adding a lemon glaze on top after the cake cools.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake is incredibly versatile and can be made ahead of time. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, slice the loaf and place the slices in an airtight container in the freezer for up to three months. When you’re ready to enjoy, simply thaw it at room temperature or pop a slice in the microwave for a quick treat.

For best results when storing, make sure the cake is completely cool before wrapping to prevent condensation, which can make it soggy. You can also enhance the lemon flavor by making a simple glaze with powdered sugar and lemon juice to drizzle over the top right before serving, adding a sweet tartness that complements the flavors beautifully.

Serving Suggestions and Variations

This loaf pairs wonderfully with a variety of accompaniments. For brunch, serve slices alongside a dollop of whipped cream or a scoop of vanilla yogurt for an elevated touch. You could also serve it with a refreshing side of fresh berries or lemon curd for a lovely contrast. If you feel adventurous, consider making a lemon glaze or icing and drizzling it over the cooled loaf for added sweetness and a beautiful finish.

If you're looking to switch things up, try adding nuts like walnuts or pecans for added crunch or substitute strawberries for the blueberries for a different fruit profile. Adding a teaspoon of poppy seeds could introduce a lovely visual aspect and a unique flavor twist. Remember, the sky's the limit when it comes to variations, so feel free to experiment while keeping the primary flavors intact!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them into the batter while still frozen to prevent them from bleeding into the batter.

→ How should I store the cake?

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

→ Can I substitute whole wheat flour?

You can substitute half of the all-purpose flour for whole wheat flour for a nuttier flavor and added nutrition.

→ Is the cake suitable for freezing?

Yes, you can freeze the loaf cake. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months.