Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup 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 tablespoon lemon zest; 2 tablespoons lemon juice; 1/2 cup buttermilk; 1 cup fresh blueberries; Powdered sugar for dusting (optional)

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I absolutely love the bright, zesty flavor of lemon combined with sweet, juicy blueberries in this loaf cake. Each bite is a taste of summer, and it pairs perfectly with a cup of tea or coffee. The moisture from the blueberries keeps the cake soft and tender, while the lemon adds a refreshing kick. It's become a go-to recipe for family gatherings and casual brunches. Trust me, once you try this cake, you'll find it hard to resist making it again and again.

Created by

Phoebe Turner

Last updated on 2026-01-27T00:35:34.384Z

When I first experimented with lemon blueberry recipes, I wanted to create something that felt light yet indulgent. By using fresh blueberries, I noticed that they burst beautifully in the oven, creating a delightful flavor contrast with the zesty lemon. I also found that letting the batter rest briefly before baking enhances the texture, giving it a light, airy feel.

Each time I bake this loaf cake, it fills my kitchen with the most incredible aroma. I remember one particular afternoon when I decided to make it for my friends. The smiles on their faces as they took the first bites made all the testing worthwhile. The balance of sweet and tart is simply irresistible!

Why You'll Love This Cake
Perfect harmony of zesty lemon and sweet blueberries
Soft, moist texture that stays fresh for days
Great for any occasion - from breakfast to dessert

The Role of Ingredients

Understanding the role of each ingredient is crucial in achieving the perfect lemon blueberry loaf cake. The buttermilk not only adds moisture but also provides a slight tang that complements the zesty lemon. If you don't have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice and letting it sit for about five minutes until it thickens.

Another important ingredient is the fresh blueberries. While you can use frozen blueberries in a pinch, they can often bleed into the batter and affect the cake's color and texture. Fresh blueberries tend to hold their shape better and provide that delightful burst of flavor in each bite, making them the ideal choice for this cake.

Technique Tips for the Best Texture

When creaming the butter and sugar, ensure that you beat them together until the mixture is light and fluffy, which usually takes around 3-5 minutes. This step incorporates air into the batter, helping the cake rise beautifully as it bakes. Pay attention to the color; it should become a pale yellow, indicating that it's sufficiently aerated.

To prevent overmixing, which can lead to a dense loaf, combine the wet and dry ingredients gently, just until no flour streaks remain. The batter should be thick but not overly stiff. Folding in the blueberries requires caution; use a spatula to gently incorporate them to avoid crushing the berries, which can also lead to a mushy loaf.

Ingredients

Gather these fresh ingredients before you start:

Ingredients

1 cup 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 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup buttermilk
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Have everything ready? Let's bake!

Instructions

Follow these steps for a perfect lemon blueberry loaf cake:

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.

Cream butter and sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add eggs and flavor

Beat in the eggs one at a time, then mix in the lemon zest and lemon juice.

Combine with dry ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk until well combined.

Fold in blueberries

Gently fold in the fresh blueberries to the batter.

Bake the loaf

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

Cool and serve

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired and enjoy!

Baking is as much about enjoyment as it is about following instructions, so have fun!

Pro Tips

For an extra flavor boost, try adding a tablespoon of poppy seeds or a lemon glaze on top after baking.

Storage and Serving Tips

This lemon blueberry loaf cake can be stored at room temperature for up to three days, making it a great make-ahead option for gatherings. To prolong freshness, wrap it tightly in plastic wrap or aluminum foil. If you want to enjoy it later, you can freeze the loaf for up to three months. To thaw, place it in the fridge overnight and enjoy it warmed up or at room temperature.

Serve slices with a light cream cheese frosting for an indulgent treat, or keep it simple with a dusting of powdered sugar for a fresh look. Pairing the cake with a dollop of whipped cream or a scoop of vanilla ice cream can elevate your dessert experience, creating a nice contrast with the tangy lemon flavor.

Variations to Experiment With

While the classic lemon blueberry combo is a favorite, there are several variations you can try to switch things up. For a more tropical twist, consider adding shredded coconut or using lime zest and juice instead of lemon for a unique flavor profile. Alternatively, incorporating poppy seeds can add a delightful crunch and visual interest to the loaf.

If you're looking for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider reducing the sugar by 1/4 cup without compromising the cake's moisture, especially if you like the tartness of lemon to shine through.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work fine! Just make sure to add them directly from the freezer without thawing.

→ How should I store the cake?

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Adjust liquid as needed.

→ What happens if I over-mix the batter?

Over-mixing can lead to a denser loaf cake, so mix just until combined for best results.