Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 45 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; ¼ teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup freshly squeezed lemon juice; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup fresh blueberries

Highlighted under: Baker’s Delight

I absolutely love this Lemon Blueberry Loaf Cake for its delightful balance of sweet and tart flavors. The zesty lemon combined with juicy blueberries creates a mouthwatering treat that's perfect for any occasion. As someone who enjoys baking, I find that this loaf is not only easy to prepare but also brings beautifully vibrant colors to the table. It's a fantastic way to welcome spring or just brighten up a regular day with its refreshing taste!

Created by

Celeste Morgan

Last updated on 2026-01-27T00:06:07.230Z

When I first baked this Lemon Blueberry Loaf Cake, I was surprised at how well the flavors complemented each other. The zesty lemon flavor infused into the moist cake perfectly enhances the fresh blueberries. I recommend using fresh blueberries instead of frozen for the best results, as they retain their shape and bursting flavor.

During my trials with this recipe, I discovered that a light dusting of powdered sugar on top adds not just a charming visual appeal but also a touch of sweetness that harmonizes with the tartness of the lemon. It’s a little technique that takes this cake to a whole new level!

Why You Will Love This Recipe
Bright, tangy lemon flavor paired with juicy blueberries
Light and fluffy texture that makes every slice irresistible
Perfect for breakfast, brunch, or an afternoon treat

Understanding the Ingredients

The ingredients in this Lemon Blueberry Loaf Cake play crucial roles in achieving the desired flavor and texture. For example, unsalted butter not only provides moisture but also contributes to the cake's rich flavor profile. If you're looking to reduce fat, consider substituting half of the butter with unsweetened applesauce for a lighter version, which still maintains a good texture owing to the eggs and flour.

Using fresh blueberries is essential here; frozen ones can lead to excess moisture and a denser cake. However, if fresh blueberries aren’t available, you can use frozen ones—but be sure to fold them in gently to minimize bleeding. This will help preserve the beautiful color and tartness that complements the brightness of the lemon.

Key Techniques for Success

When creaming the butter and sugar, mix until the mixture is light and fluffy, usually about 3 to 5 minutes. This step introduces air into the batter, resulting in a tender loaf. If you notice your batter isn’t fluffing up, ensure your butter is sufficiently softened (room temperature is best) as cold butter won’t incorporate air effectively.

A key technique in baking is to alternate the addition of dry ingredients and milk, which helps in preventing the batter from becoming too dense. As you mix, stop as soon as you see no dry flour—overmixing can lead to a tough cake. Look for a smooth batter with a slightly thick consistency before gently folding in the blueberries.

Ingredients

Here’s what you’ll need to create this delicious loaf:

Lemon Blueberry Loaf Cake Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries

Make sure to gather everything before you start for a smooth baking process!

Instructions

Follow these steps to achieve the perfect loaf:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs and Flavorings

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

Combine Mixtures

Gradually mix in the dry ingredients, alternating with milk until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries so they’re evenly distributed without breaking.

Bake

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

Cool and Serve

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

Remember, letting the cake cool before slicing ensures cleaner cuts.

Pro Tips

For an extra burst of lemon flavor, consider adding a lemon glaze on top once the cake has cooled.

Make-Ahead and Storage Tips

This Lemon Blueberry Loaf Cake can be made ahead of time, which is a lifesaver for busy mornings or surprise guests. Once baked and cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, slice the loaf and freeze individual pieces in an airtight container for up to three months. Simply thaw at room temperature or warm slightly in the microwave for a quick snack.

Consider preparing the batter in advance as well. You can mix the dry ingredients and store them in an airtight container for a week. Just remember to add the wet ingredients the day you plan to bake for the best texture and flavor. This simple prep step keeps your baking experience quick and effortless.

Serving Suggestions and Variations

This loaf pairs wonderfully with a light glaze made from powdered sugar and lemon juice, which adds a sweet and zesty finish. To enhance the presentation, you can also sprinkle some lemon zest on top after glazing, providing a beautiful contrast against the cake's golden crust. Serve slices alongside a dollop of whipped cream or a scoop of vanilla ice cream for an elegant dessert.

If you want to switch things up, try incorporating other berries like raspberries or strawberries, which can add different layers of flavor. Another variation is to make a lemon poppy seed loaf; simply replace some flour with poppy seeds for added crunch and nuttiness. Feel free to experiment with extracts as well, like almond or coconut, for a unique twist on the classic recipe.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries provide a better texture and flavor.

→ How should I store the loaf?

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

→ Can I substitute other fruits?

Absolutely! You can try raspberries or cherries for a different flavor.

→ How can I make this recipe gluten-free?

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