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 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup fresh lemon juice; Zest of one lemon; 1/2 cup buttermilk; 1 cup fresh blueberries (or frozen, if not in season)

Highlighted under: Sweet Moments

I love baking delicious treats, and this Lemon Blueberry Loaf Cake has quickly become a favorite in my kitchen. The combination of tangy lemon and sweet blueberries creates a perfect balance that brightens any day. It's simple to make, and the fragrant aroma wafting through the house is irresistible. Whether you’re serving it for breakfast, brunch, or an afternoon snack, this loaf cake is sure to impress with its moist texture and refreshing flavors. Let’s dive into the delightful process of creating this scrumptious bake!

Created by

Isla Turner

Last updated on 2026-01-27T00:29:34.778Z

When I first decided to experiment with lemon and blueberries, I knew I was onto something special. The tartness of the lemon complements the sweetness of the blueberries, and the two come together beautifully in each slice. One tip I found helpful was to toss the blueberries in a bit of flour before folding them into the batter; this prevents them from sinking to the bottom. It’s such a simple step that vastly improves the outcome!

This loaf cake not only tastes incredible but also looks beautiful on a brunch table. The bright yellow hue and speckles of blueberries make for an attractive presentation. I love to serve it with a dusting of powdered sugar on top or a light glaze for an extra touch. It’s a recipe I’m proud to share with family and friends, and it always brings smiles!

Why You Will Love This Recipe
Zesty lemon flavor combined with juicy blueberries
Perfectly moist texture that stays fresh for days
An easy recipe that's great for any occasion

Understanding the Ingredients

The flour you choose plays a pivotal role in the texture of the Lemon Blueberry Loaf Cake. All-purpose flour is ideal here for its balance of protein and starch, yielding a tender crumb. If you need a gluten-free version, consider using a gluten-free all-purpose blend that includes xanthan gum. This substitution may alter the baking time slightly, so monitor your cake closely as it bakes.

Buttermilk adds moisture and acidity, which not only enriches the flavor but also activates the baking soda for rise. If you don't have buttermilk on hand, you can easily make your own by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes until it thickens slightly. This will give your cake the same lightness and tenderness.

Baking Techniques to Perfect Your Loaf

When creaming the butter and sugar, aim for a light and fluffy texture. This process is crucial for incorporating air into the batter, leading to a lighter loaf. If your butter is too cold, it may not cream well, resulting in a denser cake. Allow the butter to soften at room temperature for about 30 minutes before you start to avoid this issue.

Be cautious not to overmix the batter when combining the wet and dry ingredients. Mixing should just incorporate the ingredients without developing the gluten, which can lead to a tough loaf. Stir until you see no dry flour, and a few lumps are perfectly acceptable. A quick fold of the blueberries into the batter is essential to prevent them from breaking and staining the mixture, ensuring delightful pops of flavor in each slice.

Ingredients

Gather these simple ingredients to start your baking adventure:

For the Lemon Blueberry Loaf Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup fresh lemon juice
Zest of one lemon
1/2 cup buttermilk
1 cup fresh blueberries (or frozen, if not in season)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your Lemon Blueberry Loaf Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease 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, beat the softened butter and sugar until light and fluffy.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix.

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.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your delicious Lemon Blueberry Loaf Cake with a cup of tea or coffee!

Pro Tips

For an enhanced lemon flavor, consider adding a lemon glaze made from powdered sugar and lemon juice on top of the cooled loaf.

Storing and Serving Your Loaf Cake

To store your Lemon Blueberry Loaf Cake, wrap it tightly in plastic wrap to keep it moist and fresh. It can be kept at room temperature for up to 3 days. For longer storage, consider freezing it. Slice the cooled loaf and wrap individual pieces in plastic wrap, then place them in an airtight container. This way, you can enjoy a piece whenever a craving hits, and it will maintain its flavor for up to three months.

When it comes to serving, this loaf cake is incredibly versatile. It’s an excellent addition to a brunch spread alongside fresh fruits and yogurt or can be served warm with a dollop of whipped cream for dessert. To enhance the lemon flavor, consider drizzling a simple glaze made with powdered sugar and lemon juice over the top. This not only adds a sweet and tangy finish but elevates the overall presentation.

Troubleshooting Common Issues

If your loaf sinks in the middle after baking, it may be due to undercooking or too much leavening agent. Always ensure your oven temperature is accurate; using an oven thermometer can help you check this. For future batches, measure your baking powder and baking soda precisely, as too much can cause excessive rise and eventual collapse. If you're prone to measuring errors, being careful with ingredient amounts is key.

Another common issue is having a dry loaf. To combat this, ensure not to overbake. Start checking for doneness at the 45-minute mark by inserting a toothpick; it should come out clean or with a few moist crumbs, but not wet batter. Additionally, if you live in a dry climate, consider adding a tablespoon of extra buttermilk to increase moisture without altering the flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just be sure to toss them in flour before adding to prevent sinking.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days.

→ Can I substitute any ingredients?

You can replace the buttermilk with regular milk if necessary, but buttermilk gives a richer flavor.

→ Is this cake suitable for freezing?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, and it can be frozen for up to three months.