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 slices
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; 1/2 cup buttermilk; 1 cup fresh or frozen blueberries; 1 cup powdered sugar; 2-3 tbsp lemon juice

Highlighted under: Golden Crust & Crumbs

I absolutely love the combination of lemon and blueberries, so I knew I had to create a loaf cake that showcases these flavors perfectly. The tartness of the lemon zest combined with the sweetness of the blueberries creates a delightful balance that makes each bite a little slice of heaven. Whether it's a weekend brunch or a cozy afternoon tea, this loaf cake is sure to impress. Plus, it's surprisingly easy to whip up, making it a go-to recipe for every occasion.

Created by

Imogen Price

Last updated on 2026-01-27T00:25:34.743Z

When I was experimenting with this lemon blueberry loaf cake, I discovered that adding the zest of the lemon enhances the citrus flavor immensely. I also went for a mix of fresh and frozen blueberries, which not only gives a pop of color but also keeps the cake moist. It's important to gently fold the blueberries into the batter to avoid breaking them up and turning the cake blue.

This recipe is a personal favorite, especially for spring and summer gatherings. For an extra touch, I like to drizzle a lemon glaze over it after it cools, which creates a beautiful sheen and an added zestiness. The cake was a hit at our last family gathering!

Why You'll Love This Recipe
Bright and zesty flavor that refreshes your palate
Moist texture that lasts for days
Perfect for summer picnics or as a light dessert

Perfecting the Texture

Achieving the right texture in this Lemon Blueberry Loaf Cake is crucial for a delightful eating experience. The combination of all-purpose flour and buttermilk gives the cake its tender crumb. If you prefer a denser loaf, you can substitute a portion of the all-purpose flour with whole wheat flour. However, keep an eye on the mixing process; overmixing can lead to a tough cake. Aim to mix just until the ingredients are combined to maintain that light, airy texture.

For an extra moist loaf, consider adding a few tablespoons of sour cream or Greek yogurt to the batter. This small adjustment not only enhances moisture but also balances the tanginess from the lemon zest. You’ll find that the cake stays deliciously moist for days, making it a great make-ahead option for gatherings.

Maximizing Flavor with Fresh Ingredients

When it comes to the blueberries, fresh ones are ideal, but if they aren’t in season, using frozen berries is a perfect substitute. Just remember to gently fold them in when the batter is almost complete. This prevents the batter from turning blue and ensures that your loaf has those beautiful pops of color and flavor. If using frozen berries, do not thaw them; add them directly to the mixture to avoid excess moisture, which can affect the cake's structure.

The magic of the lemon flavor comes from the zest, which contains essential oils that provide a vibrant aroma and brightness. I recommend using a microplane for zesting to get the finest pieces without the bitter pith. Additionally, for an extra citrusy punch, consider adding a teaspoon of lemon extract to the batter. This would heighten the lemon essence, making each slice an explosion of flavor.

Storage and Serving Suggestions

To keep your lemon blueberry loaf fresh, store it in an airtight container at room temperature for up to three days. If you wish to extend its freshness, wrapping it tightly and freezing it can allow it to last for up to three months. When ready to enjoy, simply thaw the loaf at room temperature, and it can be warmed in the oven for about 10 minutes at 350°F (175°C) to restore its just-baked texture.

This loaf cake is perfect for various occasions. Serve it at a summer picnic, slice it up for tea time, or pair it with a scoop of vanilla ice cream for a delightful dessert. Feel free to customize the glaze by adding additional flavorings such as orange juice for a citrus twist, or even a splash of vanilla extract to enhance the sweetness.

Ingredients

Gather all your ingredients before starting for a smooth baking experience.

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
1/2 cup buttermilk
1 cup fresh or frozen blueberries

For the Lemon Glaze (optional)

1 cup powdered sugar
2-3 tbsp lemon juice

Make sure your ingredients are at room temperature for best results.

Instructions

Preheat your oven while you prepare the batter for even baking.

Prepare the Oven and Pan

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 bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until just combined.

Fold in Blueberries

Gently fold in the blueberries to avoid breaking them.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes or until a toothpick comes out clean.

Prepare the Lemon Glaze

While the cake cools, mix the powdered sugar with lemon juice to make the glaze.

Finish and Serve

Once the cake is cool, drizzle the glaze on top before slicing and serving.

Let the loaf cool completely for best cutting results.

Pro Tips

For an extra burst of flavor, try adding a pinch of cinnamon to the batter. It complements the lemon and blueberry beautifully.

Troubleshooting Tips

If your loaf sinks in the middle, it might be due to underbaking. Always ensure to check for doneness with a toothpick; it should come out clean or with just a few moist crumbs attached. Try to bake until the loaf has a golden-brown top and springs back when lightly pressed.

Another common issue is a dense texture, which can result from overmixing the batter. Be careful to mix just until the dry ingredients disappear; any further mixing can develop the gluten too much, leading to a heavier cake. Remember that some lumps in the batter are perfectly fine!

Healthy Variations

For a healthier option, consider reducing the granulated sugar by 1/4 cup and replacing it with honey or maple syrup. This can add a unique depth of flavor while lowering the refined sugar content. Keep in mind that liquid sweeteners may slightly alter the batter's consistency, so adjust the liquid ingredients accordingly.

Additionally, if you want to make this loaf gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum, which helps with the structure. This allows those with gluten sensitivities to enjoy the delightful combination of lemon and blueberries without missing out.

Creative Serving Ideas

To elevate your lemon blueberry loaf, consider topping it with crushed pistachios or almonds for added crunch. A sprinkle of finely chopped nuts not only enhances the aesthetic but also adds a complementary texture and flavor contrast that pairs beautifully with the fruity loaf.

Additionally, serving slices with a dollop of whipped cream or a sprinkle of powdered sugar can transform it into an elegant dessert. A side of fresh berries can also enhance presentation while reinforcing the cake’s natural flavors. Pairing it with a citrus-infused tea can also make for a stimulating flavor journey.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! Frozen blueberries work well, just toss them in a bit of flour before folding them into the batter.

→ How should I store the loaf cake?

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

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, but be sure to check the texture.

→ Is it possible to reduce the sugar in the recipe?

Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the cake's texture.