Blueberry Lemon Loaf Cake

Name: Blueberry Lemon Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/3 cup buttermilk; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups fresh blueberries

Highlighted under: Simple Baking Collection

I love baking this Blueberry Lemon Loaf Cake, especially on weekends when I want to treat myself and my family to something delightful. The combination of fresh blueberries and zesty lemon creates a flavor explosion that always leaves us wanting more. It’s a simple recipe that fills the kitchen with a wonderful aroma as it bakes. Plus, it’s versatile enough for breakfast, snacks, or dessert! I promise, it will become a favorite in your household too.

Created by

Matilda Rowe

Last updated on 2026-01-24T09:45:34.965Z

Baking this cake always reminds me of family gatherings, where we would enjoy slices together while sharing stories. The balance of sweet blueberries with the tartness of lemon is a match made in heaven. I learned over time that using fresh blueberries instead of frozen ones gives a much better texture and flavor to the cake.

I also discovered that adding a bit of buttermilk makes the loaf extra moist. Make sure not to overmix when combining the wet and dry ingredients; this will ensure a tender crumb. Enjoy every bite of this delicious creation!

Why You'll Love This Recipe
The vibrant flavor of lemon perfectly complements juicy blueberries.
Every slice is moist, tender, and has a delightful crumb.
Great for any occasion – breakfast, tea time, or dessert!

The Importance of Ingredients

Using fresh blueberries is crucial for this Blueberry Lemon Loaf Cake, as they not only provide a burst of flavor but also maintain moisture within the cake. When selecting blueberries, opt for plump, firm berries with a deep blue color. Be sure to rinse them gently before folding them into the batter to avoid bursting them too early and staining the mixture excessively.

The role of lemon juice and zest in this recipe cannot be overstated. The zest contributes essential oils that add aromatic depth, while the juice brightens the overall flavor profile. You can substitute fresh lemon with bottled lemon juice if necessary, but fresh lemons offer a level of brightness that's hard to replicate.

Perfecting the Technique

When creaming the butter and sugar, beat them together until the mixture lightens in color and becomes fluffy, typically taking 2-3 minutes with an electric mixer. This process incorporates air, which leads to a lighter loaf. Take care not to rush this step as it’s critical for the cake's texture. If you overmix the batter later, it can lead to a dense final product.

To ensure an even bake, avoid opening the oven door frequently, as this can cause temperature fluctuations. Additionally, placing the loaf in the center of the oven helps it bake evenly. Keep an eye on the loaf towards the end of baking; look for a golden top and a toothpick inserted in the center should come out clean or with just a few crumbs attached.

Ingredients

Gather the following ingredients to make your Blueberry Lemon Loaf Cake:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/3 cup buttermilk
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh blueberries

These ingredients create a perfect harmony of flavors for this loaf cake.

Instructions

Follow these simple steps to bake your Blueberry Lemon Loaf Cake:

Preheat Oven

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

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

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

Add Eggs and Wet Ingredients

Add the eggs, buttermilk, lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until combined.

Combine Dry and Wet Ingredients

Gradually incorporate the dry ingredients into the wet mixture. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries until evenly distributed.

Bake

Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy your delicious Blueberry Lemon Loaf Cake!

Pro Tips

For a fun twist, consider adding a glaze made of powdered sugar and lemon juice on top of the cooled loaf.

Serving Suggestions

This Blueberry Lemon Loaf Cake is delightful on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar right before serving adds an elegant touch and visual appeal.

For a brunch spread, consider pairing it with fresh fruit and a light yogurt to create a refreshing balance. The loaf also works wonderfully as a sweet addition to afternoon tea; serve with lemon slices and a pot of herbal tea to complement the flavors.

Storage and Make-Ahead Tips

Once cooled, wrap the loaf tightly in plastic wrap and keep it at room temperature for up to three days. If you want to store it for longer, consider freezing individual slices. Wrap each piece in plastic wrap, then place them in an airtight container or freezer bag, where they can reside for up to three months.

To defrost, simply leave the slices out at room temperature for about 30 minutes or microwave them for 10-15 seconds. This cake also benefits from a day of resting after baking; the flavors meld beautifully, making it even tastier the next day.

Questions About Recipes

→ Can I use frozen blueberries?

While fresh blueberries are preferred, you can use frozen blueberries. Just make sure to toss them in flour to prevent them from sinking in the batter.

→ How should I store the loaf cake?

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

→ Can I add nuts to this recipe?

Yes! Chopped walnuts or pecans can be added for extra texture and flavor. Just fold them in along with the blueberries.

→ What can I substitute for buttermilk?

If you don’t have buttermilk, you can mix 1/3 cup of milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes.