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

Highlighted under: Bakes & Treats

I absolutely love making this Lemon Blueberry Loaf Cake for special occasions or just for a delightful treat at home. The bright citrusy flavor of lemons paired with the sweet, juicy blueberries creates a perfect balance that really lifts my spirits. It’s surprisingly simple to make, and the result is a moist and tender loaf that everyone raves about. Whether I’m serving it for brunch or enjoying a slice with my afternoon tea, this loaf never fails to impress and vanish quickly!

Created by

Madeline Archer

Last updated on 2026-01-26T21:33:34.296Z

When I first experimented with this loaf, I was amazed at how well the flavors blended together. The lemon zest not only adds brightness but also deepens the flavor profile, making each bite a burst of freshness. I found that using fresh blueberries instead of frozen made a significant difference in taste and texture, resulting in a more vibrant and refined cake.

One trick I swear by is to add a lemon glaze on top after the loaf has cooled. This simple addition creates a beautiful finish and enhances that zesty lemon flavor, making it an irresistible treat. Trust me, your guests will be begging for the recipe!

Why You'll Love This Recipe
Refreshing citrus notes that awaken your senses
Juicy blueberries for a burst of sweetness in every bite
Perfectly moist and tender texture, ideal for any time of day

Baking Techniques for Success

To achieve the moist and tender texture that makes this Lemon Blueberry Loaf Cake so delightful, it’s essential to cream the butter and sugar thoroughly. This process incorporates air into the mixture, which contributes to the cake's rise and lightness. Make sure the butter is softened but not melted; it should yield slightly when pressed but still hold its shape.

When folding in the blueberries, take extra care to be gentle. Overmixing can lead to a dense loaf and smashed berries. To prevent this, use a spatula and a light hand, working just until the berries are evenly distributed throughout the batter. This preserves the integrity of the fruit and keeps the cake's texture light.

Understanding the Ingredients

Each ingredient in this recipe serves a specific purpose. For example, eggs not only provide structure but also contribute to the cake's moisture. The acid in lemon juice reacts with the baking powder and baking soda, helping the cake rise while enhancing the fresh lemon flavor. If you’re looking for an egg substitute, consider using unsweetened applesauce or a flaxseed meal mixture, although the texture may vary slightly.

Choosing fresh blueberries is crucial for this recipe. While frozen can be a convenient alternative, they can add excess moisture to the batter. If you do use frozen blueberries, don’t thaw them before mixing; fold them in while still frozen to minimize the risk of a soggy loaf. Also, try adding a bit of flour to the blueberries before folding them into the batter to help prevent sinking.

Ingredients

For the loaf cake

1 cup all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup lemon juice
Zest of 1 lemon
1 cup fresh blueberries

For the glaze

1 cup powdered sugar
2 tbsp lemon juice

Instructions

Prepare the batter

Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the lemon juice and zest. Gradually mix in the dry ingredients until just combined.

Add the blueberries

Gently fold in the fresh blueberries, being careful not to overmix. Pour the batter into the prepared loaf pan and smooth the top.

Bake the loaf

Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the glaze

In a small bowl, mix the powdered sugar with lemon juice until smooth. Once the loaf has cooled, drizzle the glaze over the top.

Pro Tips

For best results, use room temperature ingredients, especially the butter and eggs. This helps achieve a better creaming result and a fluffier cake. Additionally, if you prefer a more intense lemon flavor, feel free to increase the amount of lemon zest.

Make-Ahead and Storage Tips

This Lemon Blueberry Loaf Cake can be made a day in advance, allowing the flavors to meld beautifully. Just ensure to store it in an airtight container at room temperature. If you prefer it chilled, the loaf can be refrigerated but may dry out; consider wrapping it tightly in plastic wrap before placing it in the fridge for best results.

For longer storage, this loaf freezes exceptionally well. Once it has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can stay in the freezer for up to three months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and bring it to room temperature before serving.

Serving Suggestions

This loaf is versatile enough to be enjoyed in various ways. Slices make a beautiful addition to a brunch spread when served alongside a tangy cream cheese frosting or a dollop of whipped cream. You can also serve it with a side of yogurt for a refreshing breakfast option, enhancing the citrus notes with some fresh mint leaves.

For a delightful twist, consider serving warm slices drizzled with additional lemon glaze, or even toasted with a hint of butter. The warmth can help to release the essential oils from the lemon zest, amplifying the flavor profile of the cake. Pair it with a cup of green tea or a glass of lemonade to elevate the entire experience.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries are recommended for the best flavor and texture. If using frozen, do not thaw them before adding.

→ How should I store the loaf?

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

→ Can I double the recipe?

Absolutely! Just make sure to use a larger loaf pan or divide the batter into two pans.

→ Is there a substitute for lemon juice?

You can replace lemon juice with lime juice, though the flavor will be slightly different.