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 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries; Juice of 1 lemon

Highlighted under: Sweet Comfort Classics

I love making this Lemon Blueberry Loaf Cake because it perfectly captures the essence of spring with its bright lemon flavor and juicy blueberries. Each bite offers a delightful balance of tart and sweet, making it a crowd-pleaser at any gathering. The moisture from the blueberries combined with the zesty lemon creates a soft, tender loaf that is perfect for breakfast or dessert. Plus, it’s an easy recipe that doesn’t require special equipment, allowing you to whip it up any time the craving strikes!

Created by

Poppy Walsh

Last updated on 2026-01-27T00:41:34.971Z

When I first baked this Lemon Blueberry Loaf Cake, I experimented with different fruit combinations, and blueberry became my favorite addition. The trick is to sprinkle a bit of flour on the berries before folding them into the batter; this prevents them from sinking to the bottom and helps distribute that vibrant flavor throughout the loaf.

I also tried different citrus zests, but lemon creates a bright contrast that perfectly complements the blueberries. Adding some buttermilk gives the cake a lovely tenderness, making it one of my go-to recipes for brunch or a cozy afternoon treat with tea.

Why You'll Love This Recipe
Zesty lemon flavor enhances the sweetness of blueberries
Soft, moist texture that pairs perfectly with coffee or tea
Simple steps make it easy enough to bake any day of the week

Understanding Ingredients

Each ingredient in the Lemon Blueberry Loaf Cake plays a specific role in achieving the desired flavor and texture. The all-purpose flour provides the structure, while the baking powder and baking soda contribute to the cake's leavening, ensuring it rises beautifully. The unsalted butter not only adds richness but also contributes to the moist texture. Remember, using room temperature butter ensures it creams well with sugar, which is crucial for incorporating air into the batter and creating a light loaf.

Blueberries are the star of this cake, not just for flavor but also for moisture. Opting for fresh blueberries instead of frozen ones can elevate the cake's texture, as frozen berries tend to release more juice, potentially making the batter too wet. If you only have frozen blueberries on hand, try tossing them in a bit of flour before folding them into the batter to minimize sogginess.

Baking Tips and Techniques

When baking this loaf cake, preheating your oven to 350°F (175°C) is crucial to ensure even cooking. An oven thermometer can be a handy tool here, as many home ovens can be off by as much as 25°F, which might lead to an undercooked center or overly browned edges. While the suggested baking time is 50 to 55 minutes, it's always a good idea to start checking for doneness a few minutes early, especially if you're using a dark or non-stick pan, which can cook faster.

Letting the loaf cool in the pan for about 10 minutes is important as it allows the structure to set, making it easier to remove without crumbling. When transferring to a wire rack for complete cooling, I recommend gently running a knife around the edges of the loaf to help release it from the pan. This step also prevents steam from building up, which can make the crust soggy.

Serving and Storing Your Cake

This Lemon Blueberry Loaf Cake is incredibly versatile; you can enjoy it plain, dusted with powdered sugar, or drizzled with a simple lemon glaze for an added touch of sweetness and tang. For serving, consider pairing it with some fresh whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also makes a lovely breakfast option alongside your morning coffee or tea, bringing a burst of flavor to your day.

If you're thinking of making this cake ahead of time, it stores well at room temperature for a few days. For longer storage, wrap it tightly in plastic wrap and place it in an airtight container; it can last up to a week this way. You can also freeze slices individually wrapped for up to three months. Just let them thaw on the counter before enjoying!

Ingredients

For the Lemon Blueberry Loaf Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries
Juice of 1 lemon

Make sure to prepare your ingredients and preheat the oven before starting!

Directions

Preheat and Prepare

Preheat the 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 another bowl, cream the butter and sugar until light and fluffy. Add in eggs one at a time, mixing well after each addition.

Add Wet Ingredients

Stir in the vanilla extract, buttermilk, lemon zest, and lemon juice until combined.

Combine and Fold

Gradually blend in the dry ingredients until just combined. Gently fold in the blueberries, tossing them in flour first to keep them from sinking.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

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

Enjoy a slice with a dollop of whipped cream or a light glaze!

Pro Tips

For an extra touch, drizzle a simple lemon glaze over the cooled loaf. Mix powdered sugar with lemon juice until desired consistency is reached.

Ingredient Swaps and Customizations

If you're looking to make this loaf cake dairy-free, you can substitute the buttermilk with a non-dairy version, such as almond milk mixed with a teaspoon of vinegar or lemon juice to mimic the tangy flavor of buttermilk. For a vegan variation, replace the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use a vegan butter alternative.

Feel free to explore flavor variations too! Adding a teaspoon of poppy seeds can create a lovely texture contrast and visual appeal in your cake. You could also mix in some chopped nuts, like walnuts or pecans, for an extra crunch, or swap out blueberries for raspberries or blackberries for a different fruity twist.

Troubleshooting Common Issues

One common issue when baking this loaf cake is a dense texture. This can happen if you overmix the batter after adding the dry ingredients. Mixing until just combined helps retain air and ensures the loaf doesn't become heavy. Pay attention to the flour measurement as well; spooning flour into your measuring cup rather than scooping can prevent packing, leading to a flour overload.

Another potential problem is the cake sinking in the middle. This could be due to opening the oven door too early or using expired leavening agents. Make sure to test your baking powder and baking soda’s potency before starting. Lastly, if the top of the loaf gets too brown while the inside is not fully baked, you can tent it with aluminum foil halfway through baking to prevent over-browning.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh ones?

Yes, just make sure to add them straight from the freezer to prevent them from bleeding into the batter.

→ How do 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 substitute the buttermilk?

Yes, you can use regular milk with a tablespoon of vinegar added to simulate buttermilk.

→ How can I make this cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.