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 slices
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ¾ cup sour cream; 2 tablespoons lemon juice; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: From the Oven

I absolutely adore this Lemon Blueberry Loaf Cake! The moment I took my first bite, I was captivated by the burst of tangy lemon balanced perfectly with the sweetness of fresh blueberries. This recipe came together effortlessly in my kitchen, and I was thrilled with how moist and flavorful it turned out. It's perfect for brunch or as an afternoon treat, and I love how the citrus aroma fills my home while it bakes. You'll find that this cake is not only delicious but also a delightful way to celebrate the flavors of summer.

Created by

Amber Walsh

Last updated on 2026-01-27T00:49:34.617Z

During one of my baking sessions, I decided to experiment with a classic lemon loaf by adding blueberries. Combining these two ingredients turned out to be a stroke of genius, as the tartness of the lemon plays beautifully with the sweetness of the berries. Each slice is packed with flavor, making it a treat you won’t forget. Plus, it’s a great way to use up any extra blueberries I have on hand!

To ensure the cake remains moist, I recommend incorporating sour cream into the batter, which not only adds richness but also keeps things light and fluffy. I was amazed at how well it retained its freshness for several days. This Lemon Blueberry Loaf Cake truly is a delightful addition to any table!

Why You'll Love This Recipe
Bright and zesty lemon flavor combined with plump blueberries
Perfectly moist texture with a light crumb
Easy to make and a hit with both kids and adults
Beautifully presented and perfect for any occasion

The Importance of Fresh Ingredients

Using fresh blueberries is essential for achieving the best flavor and moisture in this Lemon Blueberry Loaf Cake. They should be plump and firm, as anything overripe will lead to a mushy texture. When preparing your cake, gently toss the blueberries in a little flour before folding them into the batter. This helps suspend them throughout the cake and prevents them from sinking to the bottom during baking.

Lemon juice and zest give the cake its signature tangy flavor, enhancing the sweetness of the blueberries. Make sure to use fresh lemons rather than bottled juice for the richest flavor. The zest contributes not only to the aroma but also releases essential oils, making the cake vibrant and aromatic as it bakes.

Perfecting the Mixing Technique

When creaming the butter and sugar, ensure that your butter is at room temperature for optimal aeration. This process should take about 3-5 minutes until the mixture is light and fluffy; this is key to achieving the right texture. Be careful not to overmix once you combine the dry ingredients with the wet, as this can lead to a denser loaf instead of the desired light crumb.

Gently folding in your blueberries is crucial. To maintain their shape and prevent color bleeding, use a spatula and an upward motion rather than stirring vigorously. A light hand will help keep the batter airy, crucial for a moist end product.

Baking and Cooling Tips

Baking the loaf requires precision. Check for doneness at around 45 minutes, but be prepared for an additional 5 minutes if the toothpick comes out with wet batter. Look for a golden-brown crust and a cake that springs back when lightly pressed in the center. If the top browns too quickly, cover it loosely with aluminum foil toward the end of baking to prevent burning.

Cooling is just as important as baking. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This prevents it from becoming soggy. Let it cool entirely before glazing to ensure the glaze sets properly without running off.

Ingredients

For the Loaf Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
¾ cup sour cream
2 tablespoons lemon juice
Zest of 1 lemon
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to wash and dry the blueberries before adding them to the batter. This prevents them from sinking to the bottom during baking.

Instructions

Prepare the Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

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

Cream the Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Sour Cream

Add the eggs one at a time, mixing well after each addition. Then, stir in sour cream, lemon juice, and lemon zest.

Combine Mixtures

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

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.

Prepare the Glaze

While the cake cools, combine powdered sugar and lemon juice in a bowl until smooth.

Glaze the Cake

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

Serve and Enjoy

Slice the cake and serve it fresh with a cup of tea or coffee!

Store any leftovers in an airtight container at room temperature for up to 3 days.

Pro Tips

For an extra burst of flavor, try adding a pinch of poppy seeds to the batter. It adds a delightful crunch and pairs beautifully with the lemon and blueberries.

Storage and Make-Ahead Tips

To store your Lemon Blueberry Loaf Cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh, and it can be kept at room temperature for up to 3 days. If you want to keep it longer, consider freezing. Slice the loaf into individual pieces and wrap each slice in plastic wrap, then place them in an airtight container or freezer bag. This way, you can enjoy a piece anytime!

You can also make this cake in advance to save time. Bake the lemon blueberry loaf a day or two before you plan to serve it. This allows the flavors to meld beautifully, enhancing the taste. Just remember to glaze it shortly before serving to keep the glaze fresh and vibrant.

Flavor Variations

For a fun twist on this loaf, consider adding a handful of chopped nuts, such as walnuts or pecans, which can add a delightful crunch and a nutty flavor that pairs well with the blueberries. Spices can also elevate the profile; try adding a teaspoon of cinnamon or cardamom to the dry ingredients for an aromatic enhancement.

You could substitute orange juice and zest for lemon if you want a different citrus flair. The result will be a lovely Orange Blueberry Loaf Cake that is equally delightful! Additionally, for a lower-fat alternative, you can replace the sour cream with Greek yogurt—just make sure it's unsweetened to maintain the balance of flavor.

Serving Suggestions

Serve your Lemon Blueberry Loaf Cake warm or at room temperature, paired with a cup of tea or coffee for a delightful afternoon break. For a more decadent experience, consider topping it with a dollop of whipped cream or a scoop of vanilla ice cream, turning it into a dessert showstopper.

If you're hosting a brunch or gathering, this loaf can be sliced and arranged on a platter for a beautiful presentation. Add a few sprigs of fresh mint or extra blueberries on the side for a pop of color that embraces the cake's essence. It also makes for a lovely gift, simply wrapped up with a ribbon!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding them to the batter to prevent them from bleeding.

→ How can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

→ Can I make this ahead of time?

Absolutely! You can make the loaf cake a day in advance. Just store it covered at room temperature, and it will taste just as fresh.

→ What can I do with leftover lemon glaze?

You can use leftover lemon glaze drizzled over pancakes, waffles, or even as a dip for fresh fruit!