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: 8 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh blueberries

Highlighted under: Dessert Magic

I remember the first time I baked a Lemon Blueberry Loaf Cake; the aroma of zesty lemons mingling with fresh blueberries filled my kitchen, and I couldn't wait to dig in. This recipe has become a favorite in my home, perfect for a weekend brunch or a sweet afternoon treat. The combination of tart lemon and sweet blueberries creates a delightful balance that keeps everyone coming back for more. Plus, it's surprisingly easy to make, allowing me to focus on enjoying the moments that matter with family and friends.

Created by

Jenna Rowland

Last updated on 2026-01-26T23:35:35.428Z

When I first experimented with this Lemon Blueberry Loaf Cake, I was amazed at how well the flavors complemented each other. I found that using fresh blueberries instead of frozen not only improves the texture but also enhances the flavor profile significantly. Trust me, that burst of juiciness makes each bite a delight!

One vital tip I've learned is to mix the dry ingredients separately before combining them with the wet ingredients. This small step ensures that the baking powder is evenly distributed, helping the loaf to rise beautifully. It's details like these that make a good recipe into a great one!

Why You'll Love This Recipe
Bright and refreshing citrus flavor that enhances every bite
Moist and fluffy texture with the perfect crumb
Easy to slice and serve for gatherings or personal enjoyment

Mastering the Batter

The foundation of this Lemon Blueberry Loaf Cake lies in how you incorporate your wet and dry ingredients. When mixing the butter and sugar, aim for a light and fluffy consistency — this incorporates air, giving your loaf a lighter texture. It’s essential to beat the eggs in one at a time to create a well-emulsified mixture. Each addition should be fully incorporated before introducing the next; this method ensures a uniform batter that enhances the cake's moisture.

As you combine the dry and wet ingredients, alternate adding in buttermilk; this technique prevents overmixing, which can lead to a dense, tough loaf. By ensuring just a few streaks of flour remain, you allow the batter to develop while still keeping that light and tender crumb. Remember to scrape down the sides of your mixing bowl to ensure everything is evenly blended.

Choosing the Best Blueberries

Fresh blueberries are key to achieving a burst of flavor and sweetness in every bite. When selecting blueberries, look for ones that are plump, firm, and have a deep blue color. Avoid any that are shriveled or have a greenish tint. If fresh blueberries are out of season, you can substitute with frozen ones, but do not thaw them before adding; this helps prevent them from breaking apart and coloring the batter.

Adding a light dusting of flour to the blueberries before folding them into the batter can help keep them suspended, ensuring they don’t sink to the bottom while baking. This technique keeps the blueberries distributed throughout the loaf, providing bursts of flavor from top to bottom.

Ingredients

Gather these ingredients to get started:

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup buttermilk

Extras

1 cup fresh blueberries

Make sure to have everything measured out for best results!

Instructions

Follow these steps to make your loaf cake:

Preheat the Oven

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

Combine Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

Beat in the eggs one at a time, then add the lemon juice, lemon zest, and vanilla extract.

Mix in Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries, taking care not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in 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 to cool completely. Slice and enjoy!

Enjoy your homemade Lemon Blueberry Loaf Cake!

Pro Tips

To enhance flavor further, consider adding a lemon glaze made from powdered sugar and lemon juice once the loaf has cooled.

Storage and Freshness

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to extend its life, consider refrigeration, which can maintain its freshness for about a week. However, be aware that refrigerating can sometimes dry out the cake a bit; wrapping it tightly can help mitigate this effect.

For longer storage, this loaf freezes well. After completely cooling, wrap the loaf in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored for up to three months. To enjoy, simply thaw it at room temperature or warm individual slices for a delightful treat.

Variations and Customizations

Feel free to switch up the flavor profile by substituting lemon with lime for a zesty twist, or try adding herbs like thyme or basil for an unexpected depth of flavor. You can also incorporate nuts such as walnuts or pecans for added texture, balancing the juicy blueberries beautifully.

For a vegan alternative, replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and substitute the butter with a plant-based spread. Use non-dairy milk in place of buttermilk, and you’ll still achieve a moist and flavorful loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries are recommended for better texture. If using frozen, do not thaw them before adding to the batter.

→ How should I store the loaf cake?

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

→ Can I substitute ingredients in this recipe?

You can use plain yogurt instead of buttermilk. For a dairy-free version, substitute with plant-based butter and almond milk.

→ Is it possible to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that works well for baking.