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 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; 1 tsp vanilla extract; 1 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh blueberries (or frozen); 1 tbsp flour for coating blueberries; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

Highlighted under: Sweet & Baked

I absolutely love baking, and this Lemon Blueberry Loaf Cake has become one of my go-to recipes for any occasion. The combination of zesty lemon and sweet blueberries creates a delightful harmony that captures the essence of comfort food. With a moist texture and lovely crumb, this cake is not only easy to bake but also perfect for sharing with friends and family. Whether enjoyed with a cup of tea or as a dessert at a gathering, it never fails to impress. Let’s get baking!

Created by

Josie Lambert

Last updated on 2026-01-26T23:19:34.910Z

When I first made this Lemon Blueberry Loaf Cake, I was pleasantly surprised by how easy it was to combine flavors of citrus and berries. The secret is to balance the sweetness of the blueberries with the tartness of the lemon, which brings out the best in both ingredients. I always opt for fresh blueberries, but frozen can work in a pinch — just be sure to drain and coat them in flour to prevent sinking!

I remember sharing this cake with my neighbors during a sunny afternoon barbecue. They were blown away by how moist and flavorful it was. The trick to achieving the perfect loaf is to not overmix the batter, which keeps it light and fluffy. Trust me, this cake will become a beloved recipe in your home too!

Why You Will Love This Cake
Bright citrus flavor with every bite
Bursting with juicy blueberries
Perfect for afternoon tea or dessert

Mastering the Batter Technique

When crafting the batter for this Lemon Blueberry Loaf Cake, it’s essential to not overmix once you've combined the wet and dry ingredients. Overmixing can lead to a dense loaf, while gentle mixing will help retain a light and airy texture. Aim for just a few swift strokes until the dry ingredients are incorporated—don’t worry if there are a few small lumps remaining; they will resolve during baking. The key to a fluffy loaf lies in that delicate balance.

Coating the blueberries with flour is a simple but impactful step that prevents them from sinking to the bottom of the batter. This technique also helps distribute their juicy sweetness throughout the cake as it bakes. If you're using frozen blueberries, there's no need to thaw them—just toss them directly in the flour and fold them into the batter. This will keep the cake from turning purple and ensures those vibrant bursts of fruit in every slice.

Perfecting the Bake

Baking the loaf at 350°F (175°C) ensures an even rise and helps create a beautiful golden crust. It's important to place the pan in the center of the oven to allow for adequate air circulation. Keep an eye on it during the final minutes; every oven is different, and it can range from 45 to 55 minutes. Look for a toothpick inserted in the center to come out clean—this is your best assurance that the loaf is perfectly baked.

After baking, letting the cake cool in the pan for about 10 minutes before transferring it to a wire rack is crucial. This brief cooling period enables the structure to firm up, making it easier to remove without breaking. If you encounter any sticking, gently run a knife around the edges to loosen it and ease it out. This ensures you’ll have a beautifully shaped loaf ready for glazing or serving.

Ingredients

Gather the following ingredients before you start baking.

For the Lemon Blueberry Loaf Cake

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
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries (or frozen)
1 tbsp flour for coating blueberries

For the Glaze (optional)

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Once you have all your ingredients ready, you can start preparing your loaf cake!

Instructions

Follow these steps to create your delicious Lemon Blueberry Loaf Cake!

Prepare your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour 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 large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Wet and Dry Ingredients

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

Prepare the Blueberries

Toss the blueberries in 1 tablespoon of flour to coat and fold them gently into the batter.

Bake

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

Cool and Glaze

Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack. Mix powdered sugar with lemon juice for the glaze (if using) and drizzle it over the cooled cake.

Enjoy your lovely Lemon Blueberry Loaf Cake with friends and family!

Pro Tips

For added flavor, consider folding in some chopped nuts or using a mix of lemon and orange zest in the batter.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake can be made ahead of time, making it a great option for gatherings or as a week-long treat. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil, and store it at room temperature for up to three days. For longer storage, consider placing it in an airtight container or freezer bag and freezing it. It can last up to three months in the freezer; simply thaw it overnight in the refrigerator before serving.

If you're preparing this cake in advance, you can also skip the glaze until just before serving. This not only ensures the glaze is fresh and shiny but also prevents the loaf from becoming soggy during storage. Just keep the powdered sugar and lemon juice separate until you’re ready to enjoy this delightful cake, allowing for that perfect drizzle.

Variations and Serving Suggestions

For a delightful twist on this classic recipe, consider adding nuts like chopped pecans or walnuts for a contrasting crunch or incorporating lemon extract to heighten the citrus flavor. If you'd like to take a more adventurous route, try mixing in a bit of coconut for a tropical flair or infusing the batter with fresh herbs like basil or mint to complement the lemon and blueberry.

Serving this cake is just as flexible as its recipe! It pairs beautifully with a cup of herbal tea or simply enjoyed on its own. For an elegant presentation at gatherings, consider slicing and adding a dollop of whipped cream or a scoop of vanilla ice cream to highlight the zesty flavors. A sprinkle of fresh blueberries on the plate can elevate the cake's visual appeal and enhance its delightful taste.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to drain and coat them in flour to prevent sinking.

→ How do I store the loaf cake?

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

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend.

→ What can I serve with the cake?

It pairs wonderfully with a scoop of vanilla ice cream or whipped cream.