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 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tbsp lemon zest; ¼ cup fresh lemon juice; ½ tsp vanilla extract; 1 cup fresh blueberries; ½ cup powdered sugar (for glaze); 2 tbsp lemon juice (for glaze)

Highlighted under: Oven-Crafted Sweets

I absolutely adore this Lemon Blueberry Loaf Cake! The bright and zesty flavor of the lemon perfectly complements the sweet, juicy blueberries, creating a delightful combination that's hard to resist. Each slice is moist and bursting with flavor, making it a perfect treat for breakfast, brunch, or an afternoon snack. With simple ingredients and an easy preparation method, I find myself reaching for this recipe time and time again. It never fails to impress family and friends, and I love watching their smiles as they take their first bite.

Created by

Riley Dawson

Last updated on 2026-01-26T23:03:35.384Z

When I first tried baking a lemon blueberry loaf cake, I was a bit unsure how well the flavors would blend. To my surprise, the combination was absolutely divine! I learned that the zest of the lemon not only enhances the cake's aroma but also adds a refreshing brightness that complements the blueberries beautifully.

During my cooking journey, I discovered the importance of using fresh blueberries instead of frozen ones. This small change made every bite burst with juicy goodness, elevating my cake to a whole new level. Now, this recipe holds a special place in my heart and my baking repertoire!

Why You'll Love This Recipe
A refreshing citrus flavor that brightens your day
Moist texture that keeps you coming back for more
Perfect for sharing at gatherings or keeping all to yourself

Mastering the Baking Process

Baking is as much a science as it is an art, especially with a moist cake like this Lemon Blueberry Loaf. To ensure the best rise, make sure your butter is softened to room temperature before creaming it with sugar. This allows for the perfect incorporation of air, leading to a light and fluffy texture. When mixing the wet and dry ingredients, combine them until just blended; overmixing can lead to a dense loaf.

Another important tip is to check for doneness after 50 minutes. Oven temperatures can vary, so test the cake with a toothpick inserted into the center. It should come out clean or with a few moist crumbs attached. If it’s still wet, continue baking for another 5-10 minutes, but keep an eye on the edges to prevent over-browning.

Ingredient Insights

The combination of lemon juice and zest plays a critical role in flavoring this loaf cake. Fresh lemon juice provides acidity, which balances the sweetness of the sugar, while the zest contributes aromatic oils that enhance the lemon flavor without adding extra liquid. If you're out of lemons, lime juice can be a great substitute without sacrificing too much of that refreshing zing.

Blueberries are the star ingredient in this cake and can be fresh or frozen. If using frozen, do not thaw them to prevent the batter from turning blue. Simply fold them in while still frozen for added texture and pops of flavor. If you're aiming for a blueberry overload, feel free to add an extra half cup—I often find it hard to resist!

Ingredients

Gather these ingredients to create a delightful Lemon Blueberry Loaf Cake!

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest
¼ cup fresh lemon juice
½ tsp vanilla extract
1 cup fresh blueberries
½ cup powdered sugar (for glaze)
2 tbsp lemon juice (for glaze)

Once you have everything ready, you're on your way to baking a delicious loaf!

Instructions

Follow these simple steps to bake your 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. Set aside.

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Zest

Beat in the eggs one at a time, then add the lemon zest and lemon juice, mixing until combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just blended.

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, mix the powdered sugar with lemon juice until smooth. Set aside.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Drizzle with lemon glaze before serving.

Enjoy this delightful loaf cake and share it with your loved ones!

Pro Tips

For an extra burst of flavor, consider adding a handful of poppy seeds to the batter. This small addition can really elevate the taste and add visual appeal!

Storage Tips

To keep your Lemon Blueberry Loaf fresh, store it in an airtight container at room temperature for up to three days. If you plan to enjoy it beyond this timeframe, consider wrapping it tightly in plastic wrap and placing it in the freezer. It can be kept frozen for about 2-3 months without losing flavor or texture. Just let it thaw overnight in the fridge before serving.

If freezing with glaze, it's best to do so without it. The glaze can become sticky and lose its appealing texture once thawed. Instead, add the lemon glaze when you're ready to serve for that refreshing touch and visual appeal.

Serving Suggestions

This Lemon Blueberry Loaf Cake shines at breakfast or brunch but is equally delightful as an afternoon snack. For an extra special touch, consider serving each slice warm with a pat of butter or a dollop of whipped cream on the side. A sprinkle of powdered sugar atop the glazed loaf can also elevate its presentation.

Pairing it with a refreshing herbal tea or a cold glass of lemonade enhances the citrus experience. If you're hosting a gathering, slice the cake and serve it on a platter with some fresh berries or a lemon wedge for added freshness and visual appeal. I love watching guests enjoy it with a big smile!

Questions About Recipes

→ Can I use frozen blueberries?

Using fresh blueberries will yield the best results, but if frozen are all you have, make sure to thaw and drain them completely before adding to the batter.

→ How can I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just make sure to glaze it right before serving for the freshest taste.

→ What can I substitute for butter?

You can use an equal amount of unsweetened applesauce or a dairy-free butter substitute if you're looking for a healthier or dairy-free option.