Blueberry Lemon Loaf Cake

Name: Blueberry Lemon 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 juice; 1 tbsp lemon zest; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Golden Ideas

I absolutely love baking, and there's something wonderful about the bright combination of blueberries and lemon in this loaf cake. The balance of sweet and tangy flavors makes each bite a delightful experience. This Blueberry Lemon Loaf Cake is not just visually appealing but also incredibly moist and tender. The added lemon zest really elevates the cake, giving it a fresh taste that’s perfect for any occasion. Whether for brunch or a midday treat, this cake is sure to impress everyone at the table.

Created by

Adriana Whitaker

Last updated on 2026-01-24T12:09:35.364Z

When I first tried making this Blueberry Lemon Loaf Cake, I was amazed at how the citrus really complements the sweetness of the berries. I decided to experiment with using fresh lemon juice and zest, which added an incredible freshness that made the cake stand out. Each bite is a perfect harmony of flavors that keeps you coming back for more.

A tip I discovered is to toss the blueberries in a little flour before adding them to the batter; this helps them stay suspended throughout the cake while it bakes, ensuring you get a burst of blueberry goodness in every slice!

        Why You'll Love This Recipe
        Bright and refreshing citrus flavor with juicy blueberries
Moist and fluffy texture that makes it irresistible
Perfect for breakfast, dessert, or as a sweet snack

      

The Importance of Ingredients

The choice of ripe, fresh blueberries is essential for achieving a burst of flavor in your Blueberry Lemon Loaf Cake. Look for berries that are plump and firm; frozen blueberries can be a backup, but fresh ones will offer superior taste and texture. If you use frozen, don’t thaw them beforehand—this prevents the batter from becoming too watery and ensures the blueberries maintain their shape during baking.

Using buttermilk in this recipe not only keeps the cake incredibly moist but also contributes to a tender crumb thanks to the acidity. If you don't have buttermilk on hand, you can easily make a substitute by adding a tablespoon of vinegar or lemon juice to a measuring cup and filling it up with milk to the 1/2 cup line. Let it sit for about 5 minutes to thicken before incorporating it into your batter.

Perfecting the Baking Process

Baking the loaf cake at 350°F (175°C) allows for even cooking, providing a beautifully golden crust while retaining moisture inside. A toothpick inserted into the center should come out clean or with a few moist crumbs—this indicates that it’s perfectly baked. If you find that the top is browning too quickly, consider tenting it loosely with aluminum foil halfway through the baking time to prevent over-browning.

Once the cake is out of the oven, it's important to let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step helps to set the structure, making it easier to slice without crumbling. If you skip this step, the cake might break apart, ensuring your beautiful loaf stays intact and presentation-ready.

Ingredients

Freshly picked blueberries worked best for flavor
Make sure to zest the lemons finely for maximum oil extraction

For the 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
2 tbsp lemon juice
1 tbsp lemon zest
½ cup buttermilk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice

Feel free to experiment with different types of berries in this recipe!

Instructions

Preheat your oven to 350°F (175°C) before starting the cake.

Prepare the Loaf Pan

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 large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs, Juice, and Zest

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

Combine Mixtures

Gradually mix in the dry ingredients and buttermilk, alternating between them until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries into the batter.

Bake the Cake

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

Make the Glaze

While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Cake

Allow the cake to cool slightly, then drizzle the glaze on top before slicing.

Enjoy your delicious slice of blueberry lemon loaf cake with a cup of tea!

Pro Tips

For best results, use room-temperature ingredients. This helps the batter blend more smoothly and results in a better texture.

Serving Suggestions

This Blueberry Lemon Loaf Cake makes an excellent addition to a brunch spread. Serve it alongside a pitcher of freshly squeezed lemonade or a pot of coffee for a delightful pairing. You can also accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert that is sure to impress guests.

For those who enjoy experimenting, try serving slices with a dollop of Greek yogurt and a sprinkle of granola. This will add an extra layer of flavor and a satisfying crunch, perfect for a quick breakfast or afternoon snack.

Storage and Make-Ahead Tips

This loaf cake can easily be stored at room temperature for up to 3 days under a cake dome or wrapped tightly in plastic wrap. For longer storage, consider freezing it. Wrap the cooled cake in plastic wrap and then in aluminum foil, and it will last in the freezer for up to 3 months. When ready to enjoy, simply thaw it in the refrigerator overnight before serving.

If you plan ahead, you can prepare the dry ingredients in advance and store them in an airtight container. This way, you’ll have a ready-to-go cake mix when you need a quick treat. Just be sure to add the wet ingredients when you're ready to bake to keep the cake fresh and fluffy.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to avoid excess moisture.

→ How do I store leftovers?

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

→ Can I make this recipe gluten-free?

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

→ Is it possible to add nuts to the loaf?

Absolutely! Chopped walnuts or pecans make a great addition.