Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Dessert Corner

When I first decided to make this Lemon Blueberry Loaf Cake, I wanted to create something that captured the essence of summer. The zesty lemon combined with the burst of juicy blueberries is a match made in heaven. I found that using fresh blueberries instead of frozen ones gives the cake a more vibrant color and flavor. Baking this loaf cake is a straightforward process, and trust me, the delightful aroma that fills your kitchen will draw everyone in. A slice of this cake with a cup of tea is an experience you don’t want to miss!

Created by

Harper Collins

Last updated on 2026-01-27T00:13:35.480Z

During one of my recent baking adventures, I stumbled upon the perfect balance of flavors with this lemon blueberry loaf. In experimenting, I discovered that incorporating lemon zest not only enhances the cake's aroma but also elevates its taste, creating a zestful kick that pairs beautifully with the sweetness of the blueberries.

Another tip I learned while baking this cake is to ensure that your ingredients are at room temperature, especially the eggs and butter. This helps achieve a better emulsification, resulting in a tender, moist loaf every time. Everyone who has tasted this cake has asked for the recipe, and I’m eager to share it!

Why You'll Love This Recipe
Bright and refreshing lemon flavor paired with sweet blueberries
Moist, tender crumb that melts in your mouth
Ideal for brunch or as a lovely afternoon treat

Understanding Ingredients

The choice of fresh blueberries is crucial in achieving the best flavor and texture for your Lemon Blueberry Loaf Cake. Fresh blueberries provide a burst of juiciness and a vibrant color that frozen ones cannot replicate. It's best to select plump, firm berries with a deep blue hue. If you find yourself with only frozen blueberries, be sure to toss them in a bit of flour to minimize color bleeding into the batter, but do note that the texture may be slightly less desirable.

Lemon zest and lemon juice are the stars of this recipe, lending a bright flavor that contrasts beautifully with the sweetness of the blueberries. When zesting the lemon, only take the yellow part of the peel, as the white pith underneath can be bitter. For the juiciest results, roll the lemon on a hard surface before cutting it to release more juice. The balance of acidity from the lemon juice will also help to tenderize the cake's crumb, making it wonderfully moist.

Baking Tips for Success

If you want an even rise and a perfectly baked loaf, ensure that all your ingredients are at room temperature before mixing. This helps the butter to emulsify properly, creating a lighter texture. Additionally, avoid overmixing the batter after adding the flour. Mix just until combined to prevent the development of gluten, which can make the loaf dense instead of soft and airy.

While baking, place your loaf pan in the center of the oven for even heat distribution. If the top of the cake starts to brown too quickly, you can tent it with aluminum foil after about 30 minutes. The ideal doneness can be checked by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter. This ensures your cake is perfectly baked without being dry.

Storage and Serving Suggestions

Once cooled, you can store your Lemon Blueberry Loaf Cake wrapped in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, consider freezing slices. Wrap them individually in plastic wrap and then place in an airtight container or freezer bag; they will stay fresh for up to 3 months. Thaw slices in the fridge overnight or at room temperature for a few hours for the best result.

This loaf cake makes for an excellent brunch centerpiece or an afternoon treat with tea. For a special touch, serve it with whipped cream or a dollop of Greek yogurt on the side. You can also experiment with adding different spices like cardamom or nutmeg for a cozy twist, or fold in some chopped nuts for added crunch and flavor.

Ingredients

Gather your ingredients before you start to ensure a smooth baking experience.

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries

For the Glaze (Optional)

1 cup powdered sugar
2 tablespoons lemon juice

Make sure your blueberries are evenly distributed throughout the batter to ensure every slice has that burst of flavor.

Instructions

Follow these steps for a perfectly baked loaf cake.

Preheat the Oven

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

Mix Wet Ingredients

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the milk, lemon zest, and lemon juice.

Combine 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 ingredients, mixing just until combined. Fold in the fresh blueberries gently.

Bake

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

Make the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice for the glaze.

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.

Enjoy this delightful loaf cake with family and friends!

Pro Tips

To make sure your blueberries don’t sink, coat them lightly in flour before adding them to the batter. This will help suspend them throughout the cake.

Variations to Try

Feel free to customize this Lemon Blueberry Loaf Cake based on your personal preferences. For a fun twist, try substituting half of the blueberries with raspberries or blackberries. Each will impart a unique tartness that complements the lemon, while still maintaining that delightful freshness. You might also consider adding a tablespoon of poppy seeds for extra texture and a hint of visual interest.

If you're looking for a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum, which helps act as a binding agent in gluten-free baking. Keep in mind that the texture may vary slightly, but the flavor will still shine through, especially with the bright acidity of the lemon.

Troubleshooting Common Issues

If your loaf sinks in the middle after baking, it may be due to underbaking or adding too much liquid. Always use a toothpick to check for doneness, and be sure to measure your ingredients accurately. For the best results, use the spoon-and-level method for flour to avoid packing it too densely into your measuring cup.

Another potential issue might be that your cake is too dense. This can happen if the batter was overmixed or if the ingredients were not at room temperature. Also, make sure your baking powder and baking soda are fresh. Expired leavening agents can cause your loaf to not rise properly, resulting in a heavy texture instead of the light, fluffy loaf you desire.

Questions About Recipes

→ Can I use frozen blueberries?

While fresh blueberries are recommended, you can use frozen. Just be sure to toss them in flour and do not thaw them before adding to the batter.

→ How should I store the cake?

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

→ Can I add nuts or other flavors?

Absolutely! Chopped walnuts or a dash of almond extract would complement the flavors beautifully.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that measures cup for cup.