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 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/3 cup milk; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sugar Rush Kitchen

I love baking, and there's something so delightful about the combination of tart lemon and sweet blueberries in this loaf cake. Every bite is a burst of flavor, perfect for an afternoon snack or a light dessert. The recipe is straightforward, yet the results are nothing short of impressive. This cake has a moist texture and a lovely citrus aroma, making it a favorite in my household. Whether enjoyed with a cup of tea or served at a gathering, it's bound to please everyone’s palate.

Created by

Blair Hudson

Last updated on 2026-01-26T22:56:06.878Z

Baking this Lemon Blueberry Loaf Cake was an experiment in balancing flavors, and I was thrilled with the result. I started by adding fresh blueberries into the batter, which deliciously burst during baking, releasing their sweet juices. The zest and juice of the lemon elevate this cake, giving it a refreshing touch that counteracts the sweetness of the blueberries.

One tip I found helpful is to toss the blueberries in a bit of flour before folding them into the batter; this helps prevent them from sinking to the bottom. The aroma that fills the kitchen while this cake bakes is simply irresistible, making it hard to wait until it cools to slice into it!

Why You'll Love This Recipe
Bright and zesty flavor combination of lemon and blueberries
Moist, tender texture with a delightful crumb
Perfectly sweet, making it suitable for breakfast or dessert

Balancing Flavors and Textures

The harmony between lemon and blueberry in this loaf cake is essential for a delightful flavor profile. Lemon zest adds a bright, citrusy aroma that complements the natural sweetness of the blueberries. It's crucial to use fresh blueberries, as frozen berries may release excess moisture, resulting in a denser cake texture. To keep the blueberries suspended in the batter rather than sinking to the bottom, lightly coat them in flour before adding them to the mixture. This simple technique helps distribute the berries evenly throughout the cake.

The balance of moisture in the loaf is key to achieving a tender crumb. While butter adds richness, the addition of milk prevents the cake from being too dense. Be careful not to overmix the batter after adding the dry ingredients; mixing just until combined will result in a light, fluffy loaf. If your batter looks glossy and slightly thick, you're right on track for a perfect texture. Remember, a gentle approach during the mixing stage helps retain air, giving your cake its delightful rise.

Storing and Serving Suggestions

After baking, allowing your cake to cool completely before slicing is important. This not only makes cutting easier but also helps the flavors to meld beautifully. If you plan to serve the loaf at a gathering, consider making it a day ahead; it actually improves in flavor as it sits. Wrap it tightly in plastic wrap once cooled, and store it at room temperature for up to four days. For longer storage, slice and freeze individual pieces in an airtight container for up to three months, perfect for quick snacks or unexpected guests.

Serving this lemon blueberry loaf with a dollop of whipped cream or a light drizzle of lemon glaze can enhance its appeal. You might also want to serve it with a side of fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. If you're feeling creative, consider adding a hint of vanilla extract or almond extract to the batter for an extra layer of flavor. Pair it with a fragrant herbal tea or a refreshing lemonade to fully enjoy the refreshing qualities of this cake.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/3 cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.

Mix the Dry Ingredients

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

Cream the Butter and Sugar

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

Add Eggs and Flavorings

Beat in the eggs one at a time, followed by the lemon zest and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries, avoiding overmixing.

Bake

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

Cool and Serve

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Pro Tips

To enhance the lemon flavor, consider adding a lemon glaze on top once the cake is cooled. Just mix powdered sugar with lemon juice until you reach your desired consistency.

Ingredient Insights

Each ingredient plays a vital role in bringing this loaf cake to life. The combination of all-purpose flour provides the structure needed for the cake, while sugars contribute not just sweetness, but also moisture and tenderness. It's essential to use unsalted butter for a more controlled flavor, allowing the bright citrus and berry flavors to shine. If you're looking to make this cake dairy-free, you can substitute the butter with coconut oil and use a plant-based milk alternative, which will still yield a deliciously moist outcome.

The use of baking powder and baking soda ensures that this cake rises well while keeping its texture light. Baking soda reacts with the acidity from the lemon juice, creating a leavening effect that’s essential for achieving the airy crumb. Make sure your baking powder is fresh; if it doesn’t bubble when a small amount is mixed with vinegar, it may need to be replaced. Alternatively, if you don't have lemons, a tablespoon of lime juice can also work to create a similar zestiness in flavor.

Making Variations

This lemon blueberry loaf cake is a versatile base that you can adapt to your tastes. For a tropical twist, consider folding in some shredded coconut or substituting the blueberries with diced pineapple or strawberries. You can also add nuts, such as slivered almonds or chopped walnuts, for added texture and crunch. If you'd like to take the flavor up a notch, a teaspoon of poppy seeds can introduce an interesting texture and flavor contrast that pairs well with the lemon.

For a more decadent dessert, try making a blueberry compote to serve alongside the loaf. Simply cook fresh blueberries with a bit of lemon juice and sugar until they break down and bubble, creating a sweet and tangy sauce that enhances each slice. If you're interested in making a gluten-free version, you can substitute all-purpose flour with a gluten-free flour blend, ensuring the blend contains xanthan gum for proper structure and texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work but do not thaw them before adding. Toss them in flour to prevent sinking.

→ How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute the all-purpose flour?

Yes, you can use whole wheat flour or gluten-free flour blends, but the texture may vary slightly.

→ Why is my cake dense?

Overmixing the batter can lead to a denser loaf. Mix just until combined for the best texture.