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 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 teaspoon vanilla extract; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sweet Oven Stories

I absolutely love baking this Lemon Blueberry Loaf Cake whenever I'm in the mood for something sweet yet refreshing. The combination of zesty lemon and juicy blueberries creates a delightful balance that is irresistible. I appreciate how easy it is to make, as it requires simple ingredients and minimal time. The result is a moist, fluffy loaf that pairs perfectly with my afternoon tea or as a snack any time of the day. This cake is sure to impress both family and friends at any gathering!

Created by

Lydia Barrett

Last updated on 2026-01-27T00:59:35.002Z

While experimenting with flavors, I stumbled upon the idea of incorporating fresh lemon and blueberries into a classic loaf cake. The bright tang of the lemon really elevates the taste, and the blueberries add a pop of sweetness that makes each bite delightful. I found that using both lemon zest and juice gives it an extra punch of flavor that is hard to resist!

One tip I discovered is to toss the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf and gives the cake an even distribution of fruit. Trust me, this small step makes a big difference in presentation and taste!

Why You'll Love This Recipe
Zesty lemon flavor paired with sweet blueberries
Moist and fluffy texture that’s perfect with coffee
Simple ingredients create a show-stopping treat

Understanding the Ingredients

The success of the Lemon Blueberry Loaf Cake hinges on the balance of flavors and textures. The unsalted butter adds richness, while the granulated sugar contributes to the cake's lightness by creating air pockets when creamed together. Using fresh blueberries is ideal for their juiciness, but if they're unavailable, frozen blueberries can also work; just be sure to toss them in flour beforehand to prevent them from sinking in the batter. The lemon juice and zest are crucial for imparting that refreshing zestiness that defines this cake, so don't skimp on them!

When it comes to flour, using all-purpose flour gives the best structure without making the cake dense. Be cautious not to overmix the batter once you add the dry ingredients; this can lead to a tough loaf. Gently folding in the blueberries also helps maintain their integrity and prevents them from breaking down too much, ensuring that each slice has pockets of juicy fruit. For a gluten-free option, a 1:1 gluten-free flour blend can be used, keeping in mind that the texture may vary slightly.

Baking Tips for a Perfect Cake

Preheating your oven is essential for an even bake. Make sure your oven reaches 350°F (175°C) before placing the cake inside. When testing for doneness, a toothpick inserted into the center should come out clean or with a few moist crumbs; if it comes out with wet batter, your loaf needs a few more minutes. Remember to use the center rack, as this ensures even air circulation. After baking, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps preserve its structure.

If you're making this loaf in advance, it can be stored, wrapped in plastic wrap, at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, consider freezing slices individually. To reheat, simply pop a slice in the microwave for a few seconds or toast it lightly in a toaster oven. The glaze can be made in advance and added just before serving for a fresh, glossy finish that elevates the presentation.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

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. Set aside.

Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.

Add Eggs and Flavorings

Add the eggs, lemon zest, lemon juice, and vanilla extract to the butter mixture, mixing until well combined.

Combine Mixtures

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.

Fold in Blueberries

Toss the blueberries in a little flour, then gently fold them into the batter.

Bake

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

Make the Glaze

While the cake cools, whisk together the powdered sugar and lemon juice to create a glaze.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top.

Pro Tips

For an extra burst of lemon flavor, you can add a little lemon extract to the batter. If using frozen blueberries, do not thaw them
add them directly to the batter for the best texture.

Serving Suggestions

This Lemon Blueberry Loaf Cake is versatile and can be enjoyed in various ways. It pairs wonderfully with a cup of tea for afternoon snacks or can be served as a breakfast option alongside yogurt and fresh berries. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top for an indulgent dessert. For a brunch spread, slice it thinly and serve with fresh fruits, ensuring your guests have a light yet flavorful treat that stands out.

For a festive touch, this cake can also be decorated with additional blueberries or lemon slices on top of the glaze. A light sprinkling of edible flowers can add a beautiful color and elevate the overall presentation, making it perfect for celebrations or gatherings.

Flavor Variations

If you're looking to switch things up, consider adding some herbs like finely chopped mint or basil to the batter for an unexpected twist. Citrus variations are also delightful; try incorporating lime or orange zest in place of lemon for a different flavor profile that pairs beautifully with the blueberries. For a touch of spice, a pinch of ground ginger or cinnamon can be added to the dry ingredients, enhancing the cake's overall warmth.

Additionally, you can experiment with different fruits. Raspberries or chopped strawberries make excellent substitutes for blueberries, providing a new flavor facet—just maintain the same quantity. Keep in mind, if using a fruit that has more moisture, you may need to adjust the thinning of your batter, as too much liquid can affect the cake's fluffiness.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just add them directly without thawing.

→ How do I store the loaf cake?

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

→ Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

→ Can I freeze the loaf cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.