Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 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; 1/2 cup sour cream; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk

Highlighted under: Timeless Desserts

I absolutely love indulging in a slice of this Lemon Blueberry Loaf Cake! The bright zing of fresh lemons paired with the sweetness of juicy blueberries creates a symphony of flavors in each bite. As I bake, the kitchen fills with a delightful aroma that makes my mouth water. This loaf is not only simple to make, but it also pairs perfectly with a hot cup of tea, making it a perfect treat for any time of day. You won't believe how easy it is to whip up this delightful dessert!

Created by

Adele Summers

Last updated on 2026-01-26T23:27:34.809Z

When I first experimented with this Lemon Blueberry Loaf Cake, I wanted to create something that was both refreshing and comforting. I played with the balance of lemon zest and juice to ensure that each slice burst with citrus flavor while still allowing the blueberries to shine through. Adding a bit of sour cream keeps the loaf moist and adds richness without making it too dense.

One of my favorite aspects of this recipe is its versatility; you can easily switch out the blueberries for raspberries or strawberries based on what’s in season. The cake stays delicious for days, making it perfect for sharing at gatherings or enjoying with family at home. Trust me, you’ll want to make this a staple in your baking repertoire!

        Why You'll Love This Recipe
        Bursting with zesty lemon flavor and sweet blueberries
Perfectly moist loaf that's great for breakfast or dessert
Easy to make with simple ingredients, no special equipment needed

      

The Perfect Balance of Flavors

The combination of zesty lemon and sweet blueberries in this loaf cake provides an exquisite balance that heightens the overall flavor profile. The lemon zest imparts an aromatic intensity and a hint of bitterness that complements the juicy blueberries. This contrast not only awakens the palate but also elevates the cake from mere sweetness to a nuanced dessert. When selecting your blueberries, opt for fresh and plump ones for the best results; frozen berries can be used but may release excess moisture during baking.

Moreover, incorporating a bit of lemon juice in both the batter and the glaze enhances the tanginess, making each bite refreshing. If you find the lemon flavor too strong, consider reducing the lemon juice slightly and replacing it with more sour cream to maintain the cake's moisture while tailoring it to your taste. This recipe is flexible enough to allow for these adjustments without compromising the cake’s texture or overall structure.

Baking Tips for Success

To achieve the perfect loaf cake, it's crucial to understand the role of each ingredient. For example, the baking powder helps the cake rise, while baking soda neutralizes acids from the sour cream and lemon juice, ensuring a fine crumb. Additionally, allowing your butter to soften at room temperature is important. It ensures a smooth, creamy mixture, which is essential for creating air pockets that contribute to a light texture. Be careful not to overmix the batter after adding the dry ingredients; this can develop gluten and lead to a dense loaf instead of a tender one.

A useful technique to avoid sinking blueberries is to toss them in a spoonful of flour before folding them into the batter. This light coating will help them stay suspended throughout the cake rather than sinking to the bottom. Also, always use a toothpick to check for doneness. When inserted, it should come out clean or with just a few moist crumbs. Overbaking can lead to a dry loaf, so keeping a close eye during the last few minutes is key.

Ingredients

Gather these fresh ingredients before you start baking!

For the Loaf Cake

1 1/2 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
1/2 cup sour cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup fresh blueberries

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Make sure to wash the blueberries gently and dry them before folding into the batter.

Instructions

Follow these steps to create your delicious Lemon Blueberry Loaf Cake!

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Cream

Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon zest, and lemon juice.

Combine and Fold in Blueberries

Gradually add the dry ingredients to the wet mixture and stir gently. Fold in the blueberries carefully.

Bake the Cake

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

Cool and Glaze (Optional)

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If desired, mix the glaze ingredients and drizzle over the cooled cake.

Let the glaze set for a few minutes before slicing the cake to enjoy.

Pro Tips

To ensure even baking, make sure your ingredients are at room temperature before mixing. For an extra citrus kick, add more lemon zest to the batter!

Storage and Freezing Tips

Once your Lemon Blueberry Loaf Cake has cooled completely, it's essential to store it properly to retain its moist texture. Wrap the loaf tightly in plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. If you plan to keep it for longer, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag. This allows you to enjoy a slice whenever you crave it without compromising freshness.

When thawing frozen slices, simply leave them out at room temperature for about 30 minutes, or if you're in a rush, microwave them for about 15-20 seconds until warm. This will revive the cake’s moistness, making it taste freshly baked! Just be cautious not to overheat in the microwave, as this may dry it out.

Serving Suggestions

This Lemon Blueberry Loaf Cake is perfect for various occasions, whether as a breakfast treat, a midday snack, or a dessert after dinner. Consider serving slices alongside a dollop of whipped cream or a scoop of vanilla ice cream to add richness. For an elegant touch, you can also serve it with a sprinkle of fresh blueberries on top, or drizzle it with the optional glaze for a sweet and tangy finish.

Pairing this cake with a refreshing herbal tea or a light-bodied white wine can enhance the overall experience. The bright lemon flavor and sweetness of the blueberries make it versatile for different tastes. Additionally, feel free to experiment with adaptations such as adding nuts like chopped almonds or walnuts for added texture and nuttiness, giving it a delightful crunch.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just ensure they are slightly thawed and drained before adding them to the batter.

→ How should I store the loaf cake?

Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

→ Is the glaze necessary?

The glaze adds a nice sweetness, but it's optional. The loaf is delicious on its own!