Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons lemon zest; ¼ cup freshly squeezed lemon juice; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Dessert Magic

I love making this Lemon Blueberry Loaf Cake because it perfectly balances zesty lemon and sweet blueberries. The moist texture and delightful flavor always bring a smile to my face, making it a go-to dessert for gatherings and quiet afternoons alike. With every slice, the bright citrus notes shine through, paired harmoniously with the juicy bursts of blueberries. It’s a treat that not only satiates my sweet tooth but also lifts my spirits. Give it a try, and I promise it will become a favorite in your home too!

Created by

Harriet Mason

Last updated on 2026-01-27T00:37:34.511Z

I experimented with this recipe after falling in love with the vibrant combination of lemon and blueberry in a café one afternoon. I was thrilled to discover that the tartness of the lemon enhances the sweetness of the blueberries, connecting them in a way that makes every bite a burst of flavor. By using fresh ingredients and a few simple techniques, you’ll achieve a loaf cake that’s both stunning and delicious.

One tip I found incredibly helpful was to freeze the blueberries beforehand to keep them from sinking to the bottom during baking. This simple step not only preserves their juiciness but also ensures even distribution throughout the loaf. Trust me, it makes a world of difference!

Why You'll Love This Recipe
Zesty burst of flavor from the fresh lemons
Juicy blueberries that add natural sweetness
Perfect texture that’s moist yet fluffy

Understanding Ingredient Roles

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the perfect flavor and texture. The all-purpose flour provides the structure, while the baking powder and baking soda work together to create a light, fluffy texture. If you're in a pinch, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend, which works surprisingly well without sacrificing the cake's integrity.

The combination of unsalted butter and granulated sugar not only adds richness but also ensures a tender crumb. For those looking to reduce dairy intake, a dairy-free butter alternative combined with a plant-based milk can substitute both the butter and buttermilk without compromising too much on flavor or texture.

Perfecting the Baking Process

When baking, timing and temperature are essential. It's important to bake this loaf at 350°F (175°C) for a range of 55-60 minutes. Keep an eye on the cake during the last 10 minutes; the top should be golden brown and a toothpick should come out clean. If you notice the loaf browning too quickly, tent it with foil to prevent over-baking while allowing the inside to finish baking through.

Cooling the cake completely in the pan for at least 10 minutes before transferring it to a wire rack helps maintain moisture. If you skip this step, the loaf could break apart easily or become dry. The mingling of hot cake and icy glaze creates a delightful contrast and adds to the visual appeal, providing that lovely sheen on top.

Creative Serving Suggestions

This Lemon Blueberry Loaf Cake can be enjoyed in numerous ways. For a delightful afternoon tea experience, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to further enhance the sweet-tart flavor. Drizzling a bit of honey on top before serving adds a lovely complexity to each bite.

If you want to elevate the presentation, consider garnishing the cake with thin slices of lemon or a sprinkle of fresh blueberries atop the glaze. This not only adds color but also invites the eaters to anticipate the delightful tanginess and sweetness waiting inside. It's a great way to impress guests at gatherings!

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
½ cup buttermilk
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Ensure that all your ingredients are at room temperature for the best results!

Instructions

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 flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

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

Add Eggs and Lemon

Add the eggs, lemon zest, and lemon juice to the butter mixture, mixing until combined.

Combine Mixtures

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

Bake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake cools, whisk together powdered sugar and lemon juice in a small bowl to form a glaze.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top and let it set before slicing.

Enjoy your delicious Lemon Blueberry Loaf Cake with a cup of tea or coffee!

Pro Tips

For a touch of extra flavor, add a teaspoon of vanilla extract to the batter. Make sure to adjust the sugar in the glaze to taste, depending on your preference for sweetness.

Make-Ahead and Storage Tips

If you’re prepping for a gathering, feel free to bake the loaf a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. This will keep it fresh for 2-3 days. If you need it to last longer, place it in the freezer. This loaf freezes beautifully when wrapped well, ideally for up to 3 months. Just thaw it overnight in the fridge before serving.

The lemon glaze can also be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. When ready to use, give it a quick whisk to revive its texture, as it might thicken when chilled. This way, you can have everything ready and just drizzle the glaze right before serving!

Troubleshooting Common Issues

If your loaf doesn't rise as expected, check the freshness of your leavening agents. Baking powder and baking soda can lose their effectiveness over time. Also, avoid over-mixing the batter after adding the flour—this can result in a dense cake. Mix just until the dry ingredients are incorporated, as a few lumps are perfectly fine.

For those worried about the blueberries sinking to the bottom, toss them in a little bit of flour before folding them into the batter. This small step helps to distribute the berries evenly throughout the loaf, preventing them from all settling down as it bakes. Additionally, ensure you’re using a gentle hand when folding to maintain the batter’s fluffiness.

Variations to Try

For a twist on the classic loaf cake, consider adding a handful of chopped nuts, such as walnuts or pecans, for added texture and flavor. They complement the lemon and blueberries beautifully. Alternatively, experimenting with different fruits, like raspberries or cherries, can provide a delightful variation while maintaining the core recipe’s integrity.

If you’re feeling adventurous, incorporate herbs like fresh thyme or basil into the batter. Adding finely chopped herbs can create a unique flavor layer that pairs wonderfully with the lemon. Just be cautious with the quantity, starting with a teaspoon, to ensure the herb flavor doesn’t overpower the cake.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just be sure to add them directly from the freezer to prevent them from staining the batter.

→ How should I store the loaf cake?

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

→ Can I substitute whole wheat flour?

Yes, you can use whole wheat flour, but the texture might be slightly denser.

→ Is there a vegan version of this recipe?

You can replace the eggs with flaxseed meal and use a plant-based butter and milk alternative.