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

Highlighted under: Simply Sweet Bakes

I absolutely love creating sweet treats in my kitchen, and this Lemon Blueberry Loaf Cake has quickly become one of my favorites. The zesty lemon combined with the juicy blueberries offers a refreshing flavor that brings a smile every time I take a bite. This loaf is perfect for any occasion, whether it’s an afternoon snack or a delightful dessert after dinner. Moreover, it’s surprisingly easy to make, so even novice bakers will shine. I can't wait for you to try this scrumptious cake!

Created by

Marley Quinn

Last updated on 2026-01-27T00:27:35.137Z

When I first baked this Lemon Blueberry Loaf Cake, I was amazed at how well the flavors complemented each other. The combination of fresh lemon zest and tart blueberries creates a wonderful depth of taste that’s not too sweet but just right. I remember serving it at a family gathering, and everyone couldn’t get enough!

One tip I found particularly helpful is to toss the blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom, ensuring that every slice gets a balanced piece of blueberry goodness.

Why You'll Love This Recipe
Bright and vibrant flavors to awaken your senses
Soft, moist texture that makes each slice irresistible
Perfect for sharing with friends and family at gatherings

Essential Tips for Perfecting Your Lemon Blueberry Loaf Cake

To ensure your Lemon Blueberry Loaf Cake rises beautifully and has a tender crumb, it's crucial to properly cream the butter and sugar. Aim to beat them together for about 3-5 minutes until the mixture becomes pale and fluffy. This step incorporates air, which is key to achieving that soft texture. Remember to scrape down the sides of the bowl periodically to guarantee even mixing.

When adding the blueberries, fold them in gently to avoid breaking them. If you want to prevent them from sinking to the bottom while baking, you can toss them in a tablespoon of flour before folding them into the batter. This simple technique helps suspend the berries throughout the loaf, creating a beautiful, berry-studded finish.

Storage and Serving Suggestions

This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you want a longer shelf life, the loaf can be frozen for up to 3 months. Just wrap it tightly in plastic wrap followed by foil to protect against freezer burn. Thaw it overnight in the refrigerator before serving, and if desired, revive the flavor by lightly warming individual slices in the microwave for a few seconds.

For a delightful serving idea, consider pairing your Lemon Blueberry Loaf Cake with a dollop of whipped cream or a scoop of lemon sorbet. This not only enhances the flavor but also adds a refreshing coolness that complements the citrusy notes of the cake. You could also sprinkle some additional lemon zest on top for a burst of color and flavor.

Ingredients

Gather these delightful ingredients to create your cake!

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice

Now that you have everything ready, let's start baking!

Instructions

Follow these simple steps to make your delicious Lemon Blueberry Loaf Cake.

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

Add Eggs and Flavors

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

Combine Mixtures

Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Fold in the blueberries.

Bake

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

Make the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake has cooled for about 10 minutes, remove it from the pan and drizzle the glaze over the top.

Allow the glaze to set before slicing and serving.

Pro Tips

For an extra layer of flavor, consider adding lemon extract or even poppy seeds for a delightful twist!

Understanding Ingredient Roles

The combination of lemon zest and lemon juice is essential for flavor depth in this loaf cake. The zest contains aromatic oils that provide a vibrant citrus scent, while the juice adds a refreshing acidity that balances the sweetness of the cake. Without these two components, the cake would lack that lively kick that makes it so special.

Butter is not just a fat in this recipe; it's a key player in the texture of your loaf. By creaming it with sugar, you create a fine emulsion that leads to a tender crumb. If you're looking for a dairy-free alternative, you can use coconut oil or a plant-based buttery spread, though this may slightly alter the flavor of the finished cake.

Troubleshooting Common Issues

If your loaf cake comes out dense or heavy, it could be due to overmixing the batter after adding the flour. The gluten in the flour develops with too much mixing, resulting in a tough texture. Always mix just until no dry ingredients are visible, as this will keep your cake light and fluffy.

Another common issue is uneven baking, where the edges of the cake may overcook while the center remains undercooked. To avoid this, ensure your oven is properly preheated and consider using an oven thermometer to check the temperature. Additionally, placing the loaf pan in the center of the oven will provide even heat distribution, leading to a perfectly baked cake.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! Just make sure to add them directly from the freezer and toss them in flour before mixing into the batter.

→ How should I store the loaf cake?

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

→ Can I make this loaf cake in advance?

Absolutely! You can bake the cake a day ahead, and it will taste even better as the flavors meld together.

→ Is it possible to make this recipe vegan?

Yes, you can substitute the eggs with flax eggs and the butter with a plant-based alternative to make this loaf cake vegan.