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 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup buttermilk; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Dessert Bliss

I absolutely love making this Lemon Blueberry Loaf Cake! The combination of zesty lemon and juicy blueberries creates an irresistible flavor that brightens any day. It’s incredibly easy to prepare, and I find myself reaching for this recipe time and again, whether for a brunch with friends or simply a sweet treat for my family at home. The aromatic smell of citrus and fresh berries filling the kitchen is enough to get anyone excited. Plus, this cake stays moist for days, making it perfect for leftovers!

Created by

Marianne Hughes

Last updated on 2026-01-26T21:41:34.467Z

When I first baked this Lemon Blueberry Loaf Cake, I was amazed at how simple it was to bring these flavors together. Using fresh blueberries not only enhances the taste but also gives a beautiful pop of color. I encourage everyone to be generous with the lemon zest; it really amplifies the citrus notes and makes the cake sing!

Another great tip I learned is to let the cake cool completely before slicing. This helps the flavors meld beautifully and ensures that your slices look perfect. Trust me, the wait is worth every minute as the cake becomes even more delightful in flavor!

Why You'll Love This Recipe
Zesty lemon flavor that pairs perfectly with sweet blueberries
Moist texture that lasts for days without drying out
Perfect for breakfast, brunch, or any sweet occasion

Texture and Flavor Harmony

The combination of zesty lemon and juicy blueberries creates a delightful flavor profile that delights the palate. The acidity from the lemon balances the sweetness of the blueberries, allowing both flavors to shine. This loaf cake achieves a tender crumb thanks to the creaming method used for the butter and sugar, which incorporates air and ensures that the cake rises beautifully during baking.

Each ingredient plays a vital role in crafting the perfect loaf. The buttermilk adds moisture and a subtle tanginess, which helps to keep the cake soft while enhancing the overall flavor. Additionally, the use of fresh blueberries not only contributes sweetness but also bursts of juicy goodness in every bite. For an extra flavor boost, consider using lemon extract alongside the zest and juice for an even more pronounced citrus flavor.

Baking Tips for Success

Properly measuring your flour is crucial; too much or too little can affect the cake's texture. Spoon the flour into your measuring cup and level it off with a knife for the most accurate measurement. Make sure your butter is at room temperature before creaming it with sugar—this should take about 30 minutes out of the fridge—to achieve a fluffy consistency.

When baking, keep an eye on the cake starting around the 40-minute mark. Oven temperatures vary, so your cake may need a few extra minutes or might be done sooner. You will know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Make sure to use fresh blueberries for the best flavor!

Instructions

Preheat the Oven

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

Mix the Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.

Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Fold in blueberries gently.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Make the Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once cool, drizzle the glaze over the top.

Slice and serve. Enjoy your delicious loaf cake!

Pro Tips

For an extra touch, garnish with some more fresh blueberries and a sprinkle of lemon zest before serving.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake can be made in advance, which is perfect for busy mornings or last-minute gatherings. After allowing the cake to cool completely, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, you can freeze the unglazed loaf for up to three months.

When you're ready to enjoy, simply thaw it in the refrigerator overnight, or leave it at room temperature for a couple of hours. Drizzle the lemon glaze just before serving to maintain its glossy finish and enhance the fresh lemon flavor.

Variations and Serving Suggestions

Feel free to experiment by adding other flavor elements, should you desire a twist on this classic. For instance, you could incorporate poppy seeds to enhance the texture and add a slight nuttiness. Alternatively, a teaspoon of vanilla extract can add warmth and depth to the loaf.

Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. This loaf also pairs beautifully with a cup of tea or coffee, making it a delightful addition to any brunch spread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Just be sure to add them straight from the freezer to avoid excessive moisture.

→ How do I store the loaf cake?

Store the cake 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 milk mixed with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.

→ How do I know the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.