Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/3 cup fresh lemon juice; Zest of 1 lemon; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries; ½ teaspoon vanilla extract

Highlighted under: Golden Bakes

I absolutely adore this Lemon Blueberry Loaf Cake. The combination of tangy lemon and sweet blueberries creates a delightful balance that is simply irresistible. Every bite delivers a burst of fresh flavors, making it a perfect treat for any occasion. I’ve experimented with this recipe countless times, and each attempt has brought me closer to perfection. Whether served at brunch or as an afternoon snack, this cake always garners compliments. Let’s dive into how to make this delicious loaf cake that will brighten up your day!

Created by

Stella Cameron

Last updated on 2026-01-27T01:06:37.018Z

When I first started baking this Lemon Blueberry Loaf Cake, I wanted to capture the essence of summer in each slice. By combining freshly squeezed lemon juice and zest, along with plump blueberries, the result is a fragrant loaf that fills the kitchen with warmth. I've learned that using room temperature ingredients makes a noticeable difference in the texture, making it fluffier and more inviting.

Throughout my baking journey, I discovered the importance of letting the loaf cool completely before slicing. This allows the flavors to meld beautifully, creating a moist and luscious cake. Each time I share this treat, I’m reminded of how the simplest ingredients can come together to create something truly magical.

Why You'll Love This Cake
Bright, zesty flavor that awakens your taste buds
Tender crumb with bursts of juicy blueberries
Simple preparation that yields impressive results

Perfecting the Texture

The texture of this Lemon Blueberry Loaf Cake is a delightful achievement, and it largely depends on properly creaming the butter and sugar. Aim for a light, fluffy consistency; this allows for the incorporation of air, which translates to a beautifully tender crumb. If you find your batter is dense and thick, it may indicate insufficient creaming, so take an extra minute or two to ensure it is adequately combined before moving on to the next step.

Another key factor in achieving the perfect texture is to avoid over-mixing when incorporating the dry ingredients. Once you add the flour, mix just until combined. Over-mixing can develop the gluten too much, resulting in a chewy loaf instead of a soft one. Gently folding in the blueberries also minimizes the risk of breaking them apart, which can add an unwanted color to your batter.

Choosing the Best Ingredients

Selecting fresh blueberries is crucial for this recipe. Look for plump, ripe berries with a deep color – these will offer the best sweetness and juiciness. If you're using frozen blueberries, do not thaw them before adding. Instead, toss them in a little flour to help them distribute evenly in the batter, minimizing color bleed and preventing them from sinking to the bottom during baking.

The role of lemon juice and zest is to provide a bright, zesty flavor that lifts the entire loaf. Freshly squeezed lemon juice is recommended over bottled varieties, as it has a more vibrant taste. The zest adds essential oils that enhance the flavor profile. If you’re in a pinch, lime can be a suitable substitute, but it will slightly alter the cake's flavor.

Ingredients

Gather the following ingredients to get started:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/3 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
½ teaspoon vanilla extract

Ensure all ingredients are at room temperature for best results.

Instructions

Follow these steps for a perfectly baked loaf:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

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

Add eggs and flavors

Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Let the loaf 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!

Pro Tips

For an extra layer of flavor, drizzle a simple lemon glaze over the cooled loaf.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake can be made ahead of time, making it a convenient option for brunches or gatherings. Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to two days. For longer storage, consider freezing the cake. Just ensure that you wrap it thoroughly to prevent freezer burn. When ready to enjoy, let it thaw at room temperature or warm slices in the microwave for a few seconds.

If you’d like to enjoy this cake without the commitment of a full loaf, consider slicing it into individual portions before freezing. This way, you can pull out a slice as needed, perfect for a quick morning treat or an afternoon snack with coffee. Just make sure to repackage each slice securely before freezing to maintain freshness.

Serving Suggestions

Serving this loaf cake is just as delightful as making it. A dusting of powdered sugar on top adds an elegant touch, while a dollop of whipped cream or a scoop of vanilla ice cream can elevate it to a dessert level. Fresh mint leaves can add a refreshing contrast on the plate, making it visually appealing as well as tasty.

For a fun twist, serve slices of the cake with mascarpone cheese blended with a hint of honey to complement the lemon and blueberry flavors. This not only adds creaminess but also a touch of indulgence. Pairing the loaf with a cup of herbal tea or lemonade can enhance the refreshing qualities of this delicious dessert.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work just fine. Ensure not to thaw them completely to avoid discoloration of the batter.

→ How should I store the loaf cake?

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

→ Can I substitute the flour?

You can use almond flour or a gluten-free blend, but the texture may vary slightly.

→ What can I serve with this cake?

This loaf is lovely on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.