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

Highlighted under: Baking & Desserts

I absolutely love this Lemon Blueberry Loaf Cake! The bright citrus flavor combined with plump blueberries creates an unforgettable taste experience. Each slice is incredibly moist and perfectly sweet, making it a delightful treat for breakfast or a mid-afternoon snack. We enjoy serving it at family gatherings and appreciate how simple it is to make. With just a few fresh ingredients, this loaf cake becomes a stunning centerpiece that's bursting with flavor. I'm excited to share this recipe with you so you can enjoy it as much as we do!

Created by

Natalie Warren

Last updated on 2026-01-26T21:25:34.005Z

When I first experimented with combining lemon and blueberries, I was amazed by how well the flavors complemented each other. The zesty lemon brightens up the sweetness of the berries, making this loaf cake absolutely irresistible. I also love how using fresh ingredients enhances the flavor profile even more!

The baking method I use really helps to keep the cake moist. By mixing the wet ingredients thoroughly before adding the dry ones, the batter stays well combined, which results in a tender crumb. Trust me, the aroma that fills your kitchen while it bakes is worth every minute!

        Why You Will Love This Recipe
        Delightfully tangy from fresh lemon juice
Bursting with juicy blueberries in every bite
Perfect for any occasion, from brunch to dessert

      

Enhancing Flavor with Fresh Ingredients

The key to achieving the vibrant flavor in this Lemon Blueberry Loaf Cake lies in using the freshest ingredients possible. When selecting lemons, look for ones that are heavy for their size with a bright, smooth skin. This ensures you will get the most juice and zest. For blueberries, opt for plump, deep blue berries, as they will add bursts of sweetness that elevate the cake's overall taste experience.

It's also important to use unsalted butter at room temperature for the perfect texture. When creamed with granulated sugar, the mixture traps air, providing a light and fluffy base that results in a tender loaf. If you're in a hurry, you can cut the butter into smaller pieces to speed up softening, but be mindful not to melt it, as that could lead to a denser cake.

Baking Tips for a Perfect Loaf

Baking this loaf cake to perfection requires attention to details such as temperature and timing. Make sure to preheat your oven fully before placing the loaf inside—this is critical for a good rise. While you should aim for about 50-60 minutes of baking, start checking for doneness at the 50-minute mark. A toothpick should come out clean or with just a few moist crumbs.

If you notice the top of the loaf browning too quickly, you can tent it with aluminum foil halfway through baking. This prevents over-browning while the inside continues to cook. Remember to let the loaf cool in the pan for 10 minutes; this resting time allows the structure to set before being transferred to a wire rack for complete cooling.

Ingredients

Lemon Blueberry Loaf Cake Ingredients

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

Instructions

Preheat the Oven

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Be careful not to overmix; stir until just combined, then gently fold in the blueberries.

Bake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

To enhance the blueberry flavor, consider tossing the berries in a little flour before folding them into the batter to prevent them from sinking.

Storing and Freezing Your Cake

To keep your Lemon Blueberry Loaf Cake fresh after baking, wrap it in plastic wrap once it has cooled completely. This will help retain moisture and flavor for up to three days at room temperature. Placing it in an airtight container can further extend its shelf life, offering a delightful treat even on day three.

If you want to prepare this cake in advance, consider freezing it. Wrap each sliced piece individually in plastic wrap and then in aluminum foil. The cake will maintain its quality for about three months. When you’re ready to enjoy it, simply thaw the slices in the refrigerator, or gently warm them in the microwave for a few seconds to regain that fresh-baked taste.

Variations to Try

This Lemon Blueberry Loaf Cake is wonderfully versatile, and you can easily swap in other fruits for different flavor profiles. Try using raspberries or blackberries for a fun twist; just be mindful of their moisture content, which might slightly alter the baking time. You could also incorporate chopped nuts, like walnuts or pecans, for added texture and flavor in every bite.

For an extra zing, consider adding a lemon glaze on top of the cooled loaf. Mix powdered sugar with a splash of lemon juice until you reach a drizzle consistency. This not only enhances the cake's citrus flavor but also adds a glossy finish that makes it visually appealing.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just toss them in flour before adding, and do not thaw them beforehand.

→ How should I store the loaf 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 make this as muffins instead?

Absolutely! Adjust the baking time to about 18-20 minutes for muffins.

→ What can I substitute for buttermilk?

You can substitute buttermilk with a mixture of regular milk and a teaspoon of lemon juice or vinegar; let it sit for 5 minutes.