Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Oven-Fresh Treats

I love making this Lemon Blueberry Loaf Cake whenever I want something refreshing and sweet. The combination of vibrant lemon and juicy blueberries creates a delightful burst of flavor. This cake is not only incredibly moist but also simple to whip up using pantry staples. Whether it’s for dessert, brunch, or an afternoon snack, this loaf cake pairs perfectly with a cup of tea or coffee. It's become a staple in my baking repertoire, and I’m sure it will become one in yours too!

Created by

Madison Cole

Last updated on 2026-01-28T11:13:46.540Z

While experimenting with my favorite flavors, I stumbled upon the delightful combination of lemon and blueberry for a loaf cake. The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a delicious balance. I also discovered that adding a teaspoon of vanilla extract enhances the overall flavor profile, making each bite even more pleasurable.

What I really love about this cake is its versatility. It’s fantastic on its own, but you can also dress it up with a light glaze or whipped cream for special occasions. Baking it in a sturdy loaf pan ensures an even bake, keeping the edges perfectly crisp while the inside remains tender and moist.

Why You'll Love This Recipe
Zesty lemon flavor paired with sweet blueberries
Moist and tender crumb that invites a second slice
Easy to prepare and perfect for any occasion

Ingredients

Gather these ingredients to make your delicious Lemon Blueberry Loaf Cake:

Ingredients

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

Make sure to measure your ingredients accurately for the best results!

Instructions

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

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

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

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

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredient mixture, alternating with buttermilk. Mix until just combined.

Gently fold in the blueberries and lemon zest into the batter.

Pour the batter into the prepared loaf pan and bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

This cake can be stored at room temperature for a few days or frozen for longer enjoyment!

Serving Suggestions

This Lemon Blueberry Loaf Cake can be enjoyed in various ways. For a delightful brunch treat, slice the loaf thick and serve with a dollop of whipped cream or crème fraîche. The creamy texture complements the zesty cake beautifully. You could even drizzle a light lemon glaze over the top for an extra touch of sweetness and visual appeal. If you're serving it as dessert, consider pairing it with a scoop of vanilla ice cream to enhance the flavors and provide a creamy contrast to the dense cake.

For those who enjoy a more varied flavor, consider adding a handful of chopped nuts, such as walnuts or almonds, to the batter for a satisfying crunch. You can also experiment with different fruits; raspberries or blackberries can easily replace the blueberries, offering a new spin on this classic recipe. However, keep in mind, while the flavor changes, the baking time will likely remain the same. Enjoy crafting different versions of this lovely loaf!

Storage and Make-Ahead Tips

If you plan to make this Lemon Blueberry Loaf Cake ahead of time, it's best to wrap it tightly in plastic wrap once it has completely cooled. This prevents it from drying out and preserves its delightful moisture. Properly wrapped, the cake can last up to a week at room temperature or about three months if frozen. To thaw, simply leave it overnight in the refrigerator or at room temperature for a few hours. When ready to serve, a light reheating in the oven at 300°F (150°C) for about 10-15 minutes can revive its freshly-baked flavor.

For those considering modifications, remember the aging properties of the ingredients. If you substitute ingredients like gluten-free flour, watch for moisture levels as these flours often absorb more liquid. You may need to experiment with the addition of extra buttermilk or even a touch more butter to achieve the desired consistency. Just keep track of the changes so you can replicate any successful variations!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just do not thaw them before adding; fold them directly 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 it for up to a week.

→ Can I substitute other fruits?

Absolutely! You can substitute with raspberries or strawberries for a different flavor profile.

→ What can I do if the cake is too dry?

Make sure not to overbake the cake. If it's too dry, serve it with a dollop of whipped cream or a scoop of ice cream.