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 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup fresh lemon juice; 1 cup fresh blueberries; 1 tablespoon all-purpose flour (for blueberries)

Highlighted under: Sweet Inspirations

I've always loved the bright flavors of lemon and blueberry, and this loaf cake perfectly combines them for an irresistible treat. When I first baked this cake, I couldn’t believe how moist and flavorful it turned out. The fresh blueberries burst with juiciness, countering the zesty lemon which gives it that refreshing tang. It’s great for breakfast, a snack, or even dessert, and it’s so easy to make that it has become a staple in our kitchen.

Created by

Brielle Thompson

Last updated on 2026-01-26T22:49:34.605Z

When I first made this Lemon Blueberry Loaf Cake, I was amazed at how well the flavors paired together. The key was using fresh blueberries and freshly grated lemon zest; they add a brightness that is hard to resist. I experimented with the baking time to ensure a perfectly moist cake, and it made all the difference in the world.

One small tip that I found helpful is to toss the blueberries in a bit of flour before folding them into the batter. This makes sure they don’t sink to the bottom while baking, creating a visually appealing loaf with bursts of fruit throughout. It’s a simple trick that I now always use in my baking!

Why You'll Love This Recipe
The harmonious balance of tangy lemon and sweet blueberries
Moist texture that stays fresh for days
Perfect for any occasion, from breakfast to dessert

Understanding the Ingredients

The combination of all-purpose flour, baking powder, and baking soda creates the perfect lift for this loaf cake. It's crucial to use the correct leavening agents to ensure a light and airy texture. Baking powder is a double-acting agent that releases gas when combined with wet ingredients and again in the oven, while baking soda needs an acid, like lemon juice, to activate. This balance is essential to prevent the cake from being dense.

Fresh lemon juice and zest are what make this loaf cake truly shine. The zest contains essential oils that provide intense lemon flavor without extra liquid. When you juice the lemons, make sure to strain out any seeds to avoid bitterness. If fresh lemons are not available, feel free to substitute with bottled lemon juice, but the zest is irreplaceable for that bright taste.

Tips for Baking Success

When mixing your batter, be careful not to overmix after adding the dry ingredients. Overmixing can develop gluten in the flour, leading to a tough loaf. Mix just until no dry flour is visible. A good rule of thumb is to fold gently, allowing some streaks of flour to remain for the best texture.

To ensure even baking, check for doneness by inserting a toothpick in the center of the cake. It should come out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, the cake likely needs a few more minutes. Keep a close eye during the last 5-10 minutes, as oven temperatures can vary.

Ingredients

Gather these ingredients to create a delightful Lemon Blueberry Loaf Cake:

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup fresh lemon juice
1 cup fresh blueberries
1 tablespoon all-purpose flour (for blueberries)

Make sure to have these ingredients ready before starting!

Instructions

Follow these steps to create your Lemon Blueberry Loaf Cake:

Prepare the Oven and Pan

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. Set aside.

Cream Butter and Sugar

In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the creamed mixture, alternating with the lemon juice. Start and end with the flour mixture, mixing until just combined.

Fold in Blueberries

Toss the fresh blueberries with 1 tablespoon of flour, and gently fold them into the batter. Be careful not to overmix.

Bake the Cake

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

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For an extra touch, drizzle a lemon glaze over the cooled cake for added sweetness and flavor.

Make-Ahead and Storage Tips

This lemon blueberry loaf cake keeps well for several days when stored properly. Allow it to cool completely, then wrap it tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, freeze slices wrapped individually. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds.

You can also prepare the batter in advance. Keep the fresh blueberries folded in until you’re ready to bake. Stored in the refrigerator, the batter will last up to 24 hours. Remember to bring it back to room temperature before baking, as cold batter can affect the rise of the loaf.

Serving Suggestions

When it's time to serve, slice the loaf and consider drizzling it with a simple lemon glaze made from powdered sugar and lemon juice. This will add an extra layer of sweetness and tang that complements the flavors beautifully. You can also serve it alongside a dollop of whipped cream or crème fraîche to enhance the dessert experience.

For special occasions or a brunch setting, pairing the loaf cake with a refreshing fruit salad or even a scoop of vanilla ice cream can elevate the meal. The contrasting textures and flavors make for an unforgettable treat, especially with the burst of fresh blueberries in every bite.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can! Just make sure to keep them frozen until you're ready to fold them into the batter to prevent them from bleeding.

→ How do I store the leftover cake?

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

→ Can I substitute the butter with oil?

You can substitute half of the butter with oil for a moister cake, but the texture may differ slightly.

→ What can I serve with the loaf cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.