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: 10 slices
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 tbsp lemon zest; 1/2 cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Bakes & Bliss

I love experimenting with flavors in my baking, and this Lemon Blueberry Loaf Cake has quickly become a favorite. The bright, tangy lemon perfectly complements the sweet burst of blueberries, creating a moist and delicious cake that's perfect for any occasion. Whether it's for breakfast, dessert, or an afternoon snack, this loaf never disappoints. Each slice is infused with sunshiny flavors that brighten your day. Let me show you how to whip up this delightful loaf cake for your next gathering.

Created by

Abigail Foster

Last updated on 2026-01-27T00:54:37.027Z

Baking this Lemon Blueberry Loaf Cake brought back such fond memories of my grandmother. She used to make a similar recipe with freshly picked blueberries from the garden. The aroma of lemon zest and blueberries filling the kitchen is truly nostalgic. I discovered that adding a bit of cream cheese to the batter gives it an extra moist texture, which I now consider essential.

When creating this recipe, I focused on achieving a balanced sweetness. The lemon glaze gives the cake that extra pop of flavor while also adding a beautiful sheen. I recommend letting the cake cool completely before glazing for the best results.

Why You'll Love This Cake
Bright, zesty flavor that lifts your spirits
Burst of blueberries that adds sweetness in every bite
Perfectly moist texture with a delightful glaze finish

Mastering the Batter

The key to achieving a tender and moist Lemon Blueberry Loaf Cake lies in your batter preparation. When creaming the softened butter and sugar, aim for a pale, fluffy texture, which usually takes about 3-5 minutes with a mixer. This step incorporates air into the mixture, contributing to the cake's rise. Remember to add the eggs one at a time, ensuring each is fully incorporated before introducing the next for optimal emulsification.

It's essential to alternate the dry ingredients with the buttermilk, starting and finishing with the dry mix. This prevents overmixing, which can lead to a dense cake. Fold in the blueberries gently at the end to avoid breaking them open; you want to keep those lovely bursts of flavor intact. I recommend using fresh blueberries over frozen, as they will yield a lighter texture and fresher taste.

Perfect Baking Technique

Before you place your loaf in the oven, ensure your oven is fully preheated to 350°F (175°C). Placement matters too—if possible, position your loaf pan on the middle rack, as this promotes even heat distribution. Check for doneness around the 50-minute mark; inserting a toothpick should yield a few moist crumbs but not batter. If you find the top browning too quickly, consider loosely covering it with foil during the last 10-15 minutes of baking to prevent burning.

Once your cake is done, the cooling process also plays a crucial role. Letting it cool in the pan for 10 minutes allows it to set correctly, making it easier to transfer to a wire rack without it falling apart. When you flip it onto the rack, do so gently—this cake is tender and requires a bit of care to maintain its beautiful shape.

Enhancing the Glaze

The glaze is more than just a finishing touch; it’s where you can really amp up the flavor profile. When mixing the powdered sugar with lemon juice, aim for a thick yet pourable consistency. If it’s too thick, add a teaspoon of lemon juice at a time until it reaches the desired texture. This glaze not only adds a zesty punch but also creates a beautiful shine that enhances the cake’s presentation.

Don't hesitate to get creative with your glaze by incorporating additional flavor elements. For a more vibrant citrus profile, consider adding a pinch of lemon zest to the glaze for added texture and flavor. You can also infuse the glaze with a hint of vanilla extract for a subtle depth that complements the lemon and blueberries. Letting the glaze set for about 10-15 minutes before slicing ensures less mess while serving and creates lovely glossy layers atop your loaf cake.

Ingredients

Gather these ingredients before you start mixing!

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest
1/2 cup buttermilk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice

Once you have your ingredients ready, let’s move on to the steps!

Instructions

Follow these steps to create your delicious loaf cake.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon zest. Gradually mix in the dry ingredients while alternating with the buttermilk until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into a greased loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack.

Prepare the Glaze

While the cake is cooling, mix the powdered sugar with lemon juice in a small bowl until smooth. Adjust the consistency with more sugar or lemon juice as needed.

Glaze the Cake

Once the cake has completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.

Enjoy your deliciously baked loaf cake!

Pro Tips

For a fun twist, try adding a handful of chopped walnuts or pecans for added crunch. Store the cake in an airtight container at room temperature for up to three days.

Ingredient Insights

Choosing the right blueberries can elevate your loaf cake tremendously. Fresh blueberries are ideal as they are firmer and provide more pronounced bursts of flavor and moisture. If fresh blueberries aren’t available, you can use frozen ones; just make sure to add them directly from the freezer without thawing to prevent them from bleeding into the batter and turning it blue.

Buttermilk is another crucial ingredient in this lemon blueberry loaf, providing acidity that helps tenderize the flour and reacting with the baking soda to give your cake a lift. If you're out of buttermilk, a quick substitute can be made by mixing ½ cup of regular milk with ½ tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, and you'll have a perfect buttermilk substitute.

Make-Ahead & Storage Tips

You can prepare the lemon blueberry loaf cake a day in advance, which can help develop even more flavor over time. Just make sure to wrap it tightly in plastic wrap after it has cooled completely; this will retain moisture and prevent it from drying out. The cake can also be stored at room temperature for up to 3 days or in the fridge for about a week. For longer storage, consider freezing it.

To freeze, slice the cake and wrap each slice individually in plastic wrap, followed by aluminum foil. Place the wrapped slices in an airtight container or freezer bag to avoid freezer burn. When you want to enjoy a slice, simply thaw it in the refrigerator overnight or leave it at room temperature for a couple of hours; rewarm in the toaster oven for a few minutes for a freshly baked taste.

Serving Suggestions

This loaf cake shines on its own, but there are countless ways to elevate your serving experience. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream on the side for a delightful dessert. You can also offer fresh berries on the plate to complement the flavors, or a light lemon yogurt drizzle for added creaminess.

For a charming brunch option, serve this cake alongside a selection of fresh fruits and a variety of teas. Its bright floral notes from the lemon and blueberries bring a refreshing element to any gathering. Alternatively, consider toasting slices for a breakfast treat—just spread a bit of butter or a sprinkle of powdered sugar to enhance the flavors even more.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to rinse and drain them before adding to the batter.

→ How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.

→ Can I make this cake ahead of time?

Absolutely! This loaf cake keeps well and can be made a day in advance. Just glaze it right before serving.

→ What can I substitute for buttermilk?

You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for a few minutes.