Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 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 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 cup fresh blueberries, rinsed and drained

Highlighted under: Classic Sweet Baking

I absolutely love baking, and this Lemon Blueberry Loaf Cake has become a favorite in my kitchen. The combination of zesty lemon and sweet blueberries creates a flavor profile that’s both refreshing and indulgent. Every slice is moist and fluffy, making it perfect for breakfast, tea time, or as a delicious dessert. I often enjoy it with a cup of tea, and I can’t wait for you to try it out and share your thoughts!

Created by

Summer Blake

Last updated on 2026-01-27T00:37:34.752Z

When I first experimented with combining lemon and blueberries, I was blown away by how well the tangy and sweet flavors complemented each other. I’ve refined this recipe over many baking sessions, and one trick I discovered is to use fresh lemon juice and zest, which brighten up the loaf remarkably. The process of folding the blueberries gently into the batter ensures they stay intact and not mushy.

After multiple attempts, I also learned the importance of checking the cake for doneness by using a toothpick. It should come out clean with just a few crumbs sticking to it. This small detail ensures that my cake is perfectly baked, making it fluffy and light every time. I hope you enjoy making this delightful treat as much as I do!

Why You Will Love This Recipe
Zesty lemon flavor perfectly balances the sweetness of fresh blueberries
Moist and fluffy texture that makes every bite irresistible
Ideal for any occasion - from breakfast to celebrations!

Understanding Your Ingredients

The beauty of this Lemon Blueberry Loaf Cake lies in its ingredient selection. The unsalted butter not only provides moisture but also enriches the flavor of the cake. I recommend bringing the butter to room temperature to ensure it creams beautifully with the sugar, leading to a light and fluffy texture. Granulated sugar is your best option for this recipe as it not only sweetens but also contributes to the cake's structure.

Lemon juice and zest play a crucial role in brightening the flavor profile. Always opt for fresh lemons over bottled juice; the zest adds aromatic oils that will elevate your cake's taste. If you don’t have fresh lemons on hand, consider using bottled lemon juice but be aware that the flavor may not be as vibrant.

Perfecting the Baking Process

Preheating your oven is essential for the perfect rise in your loaf cake. A consistent temperature of 350°F (175°C) helps the baking powder activate at the right moment, ensuring a balanced rise without sinking. Keep an eye on your cake during the last few minutes of baking. The top should be golden brown, and a toothpick should come out clean when inserted in the center, indicating it’s done.

When pouring the batter into the loaf pan, don’t over-mix it once you’ve added the dry ingredients. Aim for a few lumps—this keeps the cake fluffy instead of dense. If you find the batter looking too thick, a splash of buttermilk can help loosen it without compromising the structure.

Ingredients

Gather these fresh ingredients to create a delightful Lemon Blueberry Loaf Cake.

Wet Ingredients

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

Dry Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Additions

1 cup fresh blueberries, rinsed and drained

Mix the dry ingredients separately then combine with the wet to create the batter, including the delightful blueberries!

Instructions

Follow these steps for a perfectly baked Lemon Blueberry Loaf Cake.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.

Add Blueberries

Gently fold in the blueberries to the batter, being careful not to crush them.

Pour into Loaf Pan

Pour the batter into the prepared loaf pan and spread evenly.

Bake

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Enjoy each slice with your loved ones. Pair it with a cup of tea or coffee!

Pro Tips

For an extra zing, drizzle a simple lemon glaze over the cooled cake. Just mix powdered sugar with a bit of lemon juice until smooth.

Storage Tips

This Lemon Blueberry Loaf Cake can easily be stored at room temperature in an airtight container for up to three days. If you want to prolong its freshness, wrap it tightly in plastic wrap and refrigerate it, where it can last up to a week. Just make sure to let it come to room temperature before serving to retain its moist texture.

If you want to prepare your cake in advance, consider freezing it. After baking and cooling, slice the loaf and wrap each piece individually in plastic wrap, followed by aluminum foil. This method helps prevent freezer burn and allows you to thaw only what you need. When ready to enjoy, simply remove a slice and let it thaw at room temperature or warm it in the microwave for a few seconds.

Flavor Variations

While the lemon and blueberry combination is undeniably delightful, there are numerous ways to switch it up. Try adding a teaspoon of almond extract for a nutty flavor that complements the berries beautifully. Chopped nuts, such as walnuts or pecans, can also add a lovely crunch and rich texture.

For a more decadent twist, consider swirling a cream cheese frosting on top after the loaf has cooled. Simply blend softened cream cheese with a bit of powdered sugar and a splash of lemon juice for an easy but indulgent topping that takes this loaf to the next level.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just add them to the batter straight from the freezer.

→ How should I store the loaf cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days.

→ Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking mix.

→ Is it possible to add nuts to the recipe?

Yes, adding chopped walnuts or pecans would give a nice crunch and flavor to the loaf.