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: 10 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh blueberries; 1 tablespoon all-purpose flour (for tossing blueberries)

Highlighted under: Baking Joy

I love making this Lemon Blueberry Loaf Cake whenever I crave something sweet and citrusy. The combination of fresh blueberries and zesty lemon creates a lovely balance of flavors that never fails to brighten my day. It's incredibly easy to whip up, and the results are always moist and fluffy. Whether I'm sharing it with friends or enjoying a slice with my afternoon tea, this cake is a delightful treat. Plus, it fills my kitchen with a wonderful aroma that makes everyone curious and excited to taste!

Created by

Rhea Bennett

Last updated on 2026-01-27T00:27:34.989Z

When I first baked this Lemon Blueberry Loaf Cake, I wasn’t expecting it to become a favorite in my house. As I mixed together the batter, the sweet aroma of lemon zest filled the air, which added to the excitement of waiting for it to bake. It was incredibly satisfying to see the blueberries dotting the bright yellow batter, creating a beautiful contrast.

After letting it cool, I sliced into the loaf, revealing its tender crumb and vibrant colors. The tanginess from the lemon paired perfectly with the sweet blueberries. A little tip I learned is to toss the blueberries in flour before adding them to the batter; this helps distribute them evenly and prevents sinking. It’s a simple yet effective trick that I now use every time.

Why You Will Love This Recipe
Zesty lemon flavor with juicy blueberries complements each other perfectly.
Easy to make, even for beginners, with straightforward steps.
Perfect for breakfast, snacks, or dessert; it fits any occasion.

The Role of Fresh Ingredients

Using fresh, high-quality ingredients is key to achieving a vibrant flavor in this Lemon Blueberry Loaf Cake. The zesty brightness of freshly squeezed lemon juice and zest will elevate the cake, providing a refreshing contrast to the sweetness of the blueberries. I'd recommend using organic lemons if possible, as they tend to have a more robust flavor and fragrance.

When it comes to blueberries, opt for juicy, plump fresh ones rather than frozen, as they burst beautifully during baking and maintain their texture. If fresh blueberries are unavailable, you might consider using blackberries or raspberries, although they will slightly alter the flavor profile. Just tailor the sweetness of your cake to suit the tartness of your chosen berries.

Technique Tips for a Moist Cake

Achieving a moist texture involves a few important techniques. When creaming together the butter and sugar, ensure that they are light and fluffy, which will incorporate air into the batter, contributing to a tender crumb. If your butter is too soft and starts to melt, the cake can become dense, so ensure it’s just softened to room temperature.

Another crucial step is the alternating addition of dry and wet ingredients while mixing. This helps to evenly distribute moisture and prevents overmixing, which can lead to tough cake. Always end with the dry mixture, as it creates a more stable batter. I find that stopping just as the last streaks of flour disappear ensures my loaf remains light and airy.

Ingredients

Gather these ingredients to bring this delicious cake to life:

Ingredients for Lemon Blueberry Loaf Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup fresh blueberries
1 tablespoon all-purpose flour (for tossing blueberries)

With everything on hand, you’re ready to start baking!

Instructions

Follow these steps to bake your Lemon Blueberry Loaf Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter and line it with parchment paper for easy removal.

Combine Dry Ingredients

In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set the mixture aside.

Cream Butter and Sugar

In a larger bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in 2 large eggs, then mix in 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract until fully incorporated.

Incorporate Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with 1/2 cup of buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Prepare Blueberries

In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.

Bake the Cake

Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy with your favorite beverage!

Enjoy your homemade Lemon Blueberry Loaf Cake!

Pro Tips

For a delightful finish, drizzle a simple lemon glaze over the cooled loaf made from powdered sugar and lemon juice.

Make-Ahead and Storage Tips

This Lemon Blueberry Loaf Cake can be made ahead of time, making it a perfect option for brunch gatherings or afternoon tea. After cooling completely, wrap the loaf tightly in plastic wrap and store it at room temperature for up to three days. If you want it to last longer, you can freeze it for up to three months. Just slice it beforehand for easy thawing.

To defrost, place the wrapped slices in the refrigerator overnight. For a quick warm-up, pop a slice in the microwave for about 10-15 seconds. Enjoy it as-is or with a pat of butter or cream cheese for an extra treat.

Serving Suggestions and Pairings

For a delightful serving experience, consider drizzling a simple lemon glaze over the top of your cooled loaf for added sweetness and a citrus punch. To make the glaze, mix powdered sugar with a bit of fresh lemon juice until you reach your desired consistency. This extra layer of flavor enhances the cake's brightness and makes it visually appealing.

This loaf pairs exceptionally well with a variety of beverages. Enjoy it with a cup of Earl Grey tea for a classic pairing that brings out the citrus notes, or serve it alongside a light white wine like Pinot Grigio for gatherings. You could also top slices with Greek yogurt and additional fresh blueberries for a lovely brunch option.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just make sure to toss them in flour as well and do not thaw them before adding to the batter.

→ How should I store the loaf cake?

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

→ Can I use whole wheat flour instead?

Yes, you can substitute part or all of the all-purpose flour with whole wheat flour, but be aware that it may alter the texture slightly.

→ Is there a dairy-free option for buttermilk?

You can easily make a dairy-free version by using almond milk or soy milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.