Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 cup fresh blueberries; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract

Highlighted under: Cakes & Treats

I absolutely love baking this Lemon Blueberry Loaf Cake! The combination of fresh blueberries and zesty lemon creates a delightful balance of flavors that keeps me coming back for more. Not only is this recipe easy to follow, but it also fills my kitchen with a refreshing aroma that makes my mouth water. Perfect for brunch or as a sweet treat throughout the day, this loaf is a staple in my baking repertoire. I'm excited to share my tips for achieving the perfect texture and taste with you!

Created by

Sloane Patterson

Last updated on 2026-01-26T22:27:34.756Z

Baking this Lemon Blueberry Loaf Cake has become a cherished tradition for me, especially during the summer months. I remember the first time I made it; the vibrant colors of the blueberries against the bright lemon batter were so appealing that I couldn’t wait to taste it. This recipe depends on ripe blueberries to create a natural sweetness, enhancing the tangy lemon flavor and resulting in a moist, flavorful cake.

One crucial tip I found is to gently fold in the blueberries to prevent them from sinking to the bottom of the loaf. This maintains an even distribution throughout the cake, ensuring every slice is bursting with flavor. Plus, using room temperature ingredients helps achieve a better rise, making the loaf light and fluffy.

        Why You'll Love This Cake
        Bursting with juicy blueberries and bright lemon flavor
Perfectly moist and tender crumb that melts in your mouth
Versatile for any occasion, whether brunch or dessert

      

Understanding the Ingredients

The star ingredients in this Lemon Blueberry Loaf Cake are undoubtedly the fresh blueberries and zesty lemon. The blueberries not only infuse the cake with natural sweetness but also provide bursts of flavor that contrast beautifully with the tartness of the lemon. Choosing ripe blueberries is key; look for plump berries that are firm and have a deep blue color for the best results.

Lemon juice and zest in this recipe are essential for achieving that bright, refreshing flavor. The zest contains oils that carry a robust lemon aroma, lending the loaf a fragrant quality. Make sure to zest the lemons before juicing them; this not only simplifies the process but also ensures you maximize the flavor from the lemons.

Perfecting Your Baking Technique

For a perfectly moist loaf, be careful not to overmix your batter after adding the dry ingredients. Mixing just until incorporated allows for a tender crumb, while overmixing can lead to a tough texture. Aim for a few visible streaks of flour when you stop mixing, as the residual moisture will complete the incorporation.

When baking, every oven is different, so keep an eye on your loaf as it approaches the 50-minute mark. Look for a golden-brown top and a toothpick inserted into the center to come out clean. If you notice the edges browning too quickly, you can cover the loaf loosely with aluminum foil during the last 15 minutes of baking to prevent burning.

Ingredients

Gather these ingredients to start your baking journey:

Ingredients

1 cup fresh blueberries
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions

Follow these simple steps to create your Lemon Blueberry Loaf Cake:

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a bowl, combine flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a separate mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each. Then stir in the milk, lemon juice, lemon zest, and vanilla.

Combine Ingredients

Gradually add the dry mixture to the creamed butter mixture, mixing until just combined.

Fold in Blueberries

Gently fold in the 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 comes out clean.

Cool and Serve

Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro Tips

For an extra touch, drizzle a simple lemon glaze on top of the cooled loaf for added sweetness!

Storage and Freshness

To store your Lemon Blueberry Loaf Cake, allow it to cool completely before wrapping it tightly in plastic wrap. This helps keep the moisture locked in, maintaining its tender crumb. The loaf can stay fresh at room temperature for up to three days, or in the refrigerator for about a week. If you prefer longer storage, consider freezing it.

When freezing, slice the loaf into individual pieces and wrap each slice in plastic wrap followed by aluminum foil. This way, you can easily thaw just what you need. The loaf can last in the freezer for up to three months. To enjoy, simply let a slice thaw at room temperature or warm it in the microwave for a few seconds.

Serving and Variations

This Lemon Blueberry Loaf Cake is delightful on its own, but I love to serve it with a dollop of whipped cream or a light glaze made from powdered sugar and lemon juice for an extra touch of sweetness. You can also sprinkle some additional lemon zest on top to enhance the presentation and flavor.

For a twist on the classic, consider adding a cup of chopped walnuts or pecans for a delightful crunch. Alternatively, you could replace the blueberries with raspberries or a mix of berries for a different flavor profile. The fundamental cake recipe remains versatile and forgiving, so feel free to experiment with seasonal fruits!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How can I store leftovers?

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

→ Can I make this recipe gluten-free?

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

→ What can I substitute for lemon juice?

You can use lime juice or apple cider vinegar as a substitute for lemon juice.