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: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; ¼ cup freshly squeezed lemon juice; ½ cup sour cream; 1 cup fresh blueberries; Optional: glaze made with powdered sugar and lemon juice

Highlighted under: Bakery-Style Desserts

I love making this Lemon Blueberry Loaf Cake, especially when the blueberries are in season. The combination of zesty lemon and vibrant blueberries creates a flavor explosion that feels like sunshine in every bite. I've perfected this recipe over the years, ensuring it's moist and delicious. Whether it’s for breakfast, an afternoon snack, or dessert, this cake is a crowd-pleaser that’s easy to whip up. It's the perfect excuse to enjoy a slice or two while basking in the sweet aroma of lemon and berries wafting through my kitchen.

Created by

Arielle Baxter

Last updated on 2026-01-27T00:43:34.895Z

When I first made this Lemon Blueberry Loaf Cake, I was astonished by how simple the process was, yet how profound the flavor turned out to be. The key is using fresh blueberries and freshly squeezed lemon juice, which elevates the cake from ordinary to extraordinary. I also discovered that letting the batter rest for a few minutes before baking allows the flavors to meld beautifully.

Every time I bake this loaf, I'm reminded of my childhood summers spent picking fresh blueberries. The vibrant color and sweet-tart flavor always evoke nostalgia. To achieve the perfect balance, I suggest pairing it with a light, sweet glaze that really complements the cake's brightness.

Why You Will Love This Recipe
Bright and zesty lemon flavor enhancing the sweet blueberries
Soft, moist texture that remains delicious for days
Perfect for sharing during gatherings or enjoying solo with a cup of tea

Understanding Key Ingredients

The role of fresh blueberries in this Lemon Blueberry Loaf Cake cannot be overstated. They provide pops of juicy sweetness that balance the zesty lemon flavor beautifully. When selecting blueberries, look for plump, firm berries with a deep blue color. If fresh blueberries are out of season, you can use frozen ones; just add them directly from the freezer without defrosting to avoid a soggy batter.

Sour cream adds moisture and a slight tang that enhances the cake's overall flavor. You can substitute it with Greek yogurt for a similar effect. If you're looking for a lower-fat option, plain applesauce can work in a pinch, though it may alter the texture slightly. Ensure whatever substitute you choose maintains a creamy consistency to help bind the ingredients effectively.

Technique Tips for Perfect Texture

Achieving a soft and moist texture is crucial for this loaf cake. When creaming butter and sugar, ensure that your butter is at room temperature for easier incorporation, which leads to a light and fluffy mixture. This step is key for proper aeration during baking. You can test the creamed mixture by checking for a pale color and a fluffy consistency, which typically takes about 3-5 minutes with an electric mixer.

When combining wet and dry ingredients, be careful not to overmix as this can create a denser cake. Mix just until you see no more dry flour. The batter should be slightly lumpy. A good visual cue is to look for a glossy batter without dry patches, indicating it's ready for the blueberries.

Ingredients

For this delightful loaf cake, gather the following ingredients:

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice
½ cup sour cream
1 cup fresh blueberries
Optional: glaze made with powdered sugar and lemon juice

Make sure to have all fresh ingredients for the best results!

Instructions

Follow these steps to create the tastiest 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. Set aside.

Cream Butter and Sugar

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

Add Eggs and Flavors

Beat in the eggs one at a time, then mix in the lemon zest and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until just combined.

Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix.

Bake the Cake

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

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. If desired, drizzle with glaze before serving.

Let the loaf cool completely before slicing for a tidy presentation!

Pro Tips

For an added flavor boost, consider adding a bit of orange zest to the batter or topping it with a simple lemon glaze after it's cooled.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake can be made ahead of time, making it an ideal choice for busy weekdays or gatherings. Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to a week. For longer storage, you can freeze the loaf for up to three months. Make sure to slice it before freezing for easy access later.

If you decide to freeze the cake, consider leaving off the glaze until you’re ready to serve. The moisture from the glaze can affect the cake's texture once frozen, so drizzling it on just before enjoying will keep the loaf looking fresh and appealing.

Serving Suggestions and Variations

For a delightful serving experience, pair slices of this loaf with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the flavors and adds an enjoyable contrast in texture. You can also serve it alongside a cup of tea or coffee for a cozy afternoon treat.

If you’re feeling adventurous, consider adding a teaspoon of poppy seeds for a lovely crunch and visual interest. For a twist, you could substitute some of the lemon juice with other citrus like orange or lime, creating a fun variation while still keeping the refreshing essence of the loaf intact.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but be sure to toss them in a little flour before adding them to the batter to prevent them from sinking.

→ How should I store the loaf cake?

Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make this recipe dairy-free?

Absolutely! Substitute the butter with coconut oil and the sour cream with a dairy-free yogurt.

→ What can I serve with this cake?

This loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.