Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 1/2 cup buttermilk; 1 large egg; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1 tablespoon lemon juice; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sugar Coated

I love baking, especially when it results in something as delightful as this Lemon Blueberry Loaf Cake. The balance of zesty lemon and sweet blueberries creates a burst of flavor that’s perfect for any time of the day. While testing this recipe, I made sure to incorporate fresh ingredients for the best taste. The loaf itself is wonderfully moist and tender, making it an irresistible treat. Whether enjoyed warm or at room temperature, this cake is sure to be a hit with family and friends!

Created by

Emily

Last updated on 2026-01-26T22:57:35.197Z

As I embarked on creating this Lemon Blueberry Loaf Cake, I was determined to find the perfect balance between tart and sweet. Each bite showcases juicy blueberries nestled within a tender lemon-flavored bread, and the aroma that fills the kitchen while it bakes is simply heavenly. I experimented with different proportions of lemon juice and zest to achieve that refreshing zing that pairs beautifully with the fruit.

After several tries, I discovered that adding a touch of buttermilk helps not only with moisture but also gives the cake a slight tang that elevates its flavor profile. This small tweak has made all the difference, making every slice a delightful experience. Don't forget to sprinkle some powdered sugar on top for a lovely finishing touch!

Here’s Why You’ll Love This Recipe
Bright, zesty flavor paired with sweet blueberries
Moist and tender crumb that's simply irresistible
Perfectly sized for sharing or enjoying solo

Understanding the Ingredients

The key to achieving the delightful flavor in this Lemon Blueberry Loaf Cake lies in the balance of its ingredients. The combination of fresh blueberries and zesty lemon not only creates a wonderful flavor profile but also adds moisture to the cake. Blueberries, with their natural sweetness, complement the tartness of lemon, making each bite a flavorful explosion. When selecting blueberries, opt for firm, plump berries without any signs of wrinkling or mushiness for the best texture and taste.

Buttermilk plays a significant role in creating a tender crumb for this loaf. It reacts with baking soda to produce a delightful rise while also keeping the cake moist. If you don't have buttermilk on hand, a quick substitute can be made by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about five minutes to thicken; this will provide a similar effect in the recipe.

Baking Tips for Success

To ensure that your Lemon Blueberry Loaf Cake bakes evenly, preheating your oven is crucial. Make sure the oven reaches the desired temperature of 350°F (175°C) before placing the loaf inside. Pay attention to the edges of the cake during baking; they should appear golden brown while the center remains slightly domed. A toothpick inserted into the middle should come out clean or with a few crumbs attached, signaling that the cake is perfectly done.

When mixing the batter, it's important not to overmix after adding the dry ingredients. Gently fold the blueberries into the mixture to avoid breaking them, which can lead to a blue-tinged loaf. Overmixing can create a dense texture rather than the light, tender crumb you're aiming for. If you want a swirl effect, you can fold in half of the blueberries and sprinkle the rest on the top before baking.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 cup buttermilk
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries
1 tablespoon lemon juice

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

Mix Wet Ingredients

In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the egg, buttermilk, zest, and lemon juice, mixing until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

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

Bake the Loaf

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

Prepare the Glaze

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

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.

Enjoy!

Pro Tips

To make the cake even more flavorful, consider adding a handful of chopped nuts or flax seeds to the batter for added texture and nutrition.

Storage Tips

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it; it will last for about a week. Just be sure to wrap it tightly to prevent it from drying out. If you're planning to store it longer than a week, freezing is an excellent option.

You can freeze the loaf by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag. It will retain its quality for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight or leave it at room temperature for a few hours before serving. Allow it to come to room temperature to restore its delightful texture.

Serving Suggestions

This Lemon Blueberry Loaf Cake is versatile and can be served in various ways. For a delightful breakfast option, try slicing the loaf thickly and toasting it slightly. The warmth intensifies the flavors of lemon and blueberry, creating a comforting start to your day. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

For an elegant presentation, you might consider garnishing the cake with additional fresh blueberries and a sprinkle of powdered sugar on top just before serving. This not only adds a pop of color but enhances the overall flavor experience. Pair it with a cup of tea or coffee to elevate your afternoon snacks with family or friends.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in while still frozen to prevent them from bleeding into the batter.

→ How should I store the cake?

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

→ Does this cake freeze well?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it should last for up to 3 months.

→ Can I substitute buttermilk?

If you don't have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk.