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: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream; ¼ cup fresh lemon juice; 1 tbsp lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp fresh lemon juice

Highlighted under: Sweet Cravings

I absolutely love making this Lemon Blueberry Loaf Cake; it's my go-to recipe for a delightful treat that never fails to impress! The blend of zesty lemon with fresh blueberries creates a wonderful balance of flavors that dances on your palate. Each slice is moist and tender, with just the right amount of sweetness. Whether I'm hosting friends or enjoying a cozy afternoon at home, this loaf cake always brings a touch of sunshine to my table.

Created by

Nora Ellis

Last updated on 2026-01-27T00:43:35.613Z

When I first made this Lemon Blueberry Loaf Cake, I was surprised at how easily everything came together. The trick lies in using fresh blueberries and a pinch of salt to enhance the lemon flavor; it truly makes a difference! I also recommend letting the loaf cool completely before slicing to ensure the perfect texture throughout. With each bite, you can taste the love and care that goes into it!

One of my favorite moments was sharing this cake at a family gathering, where everyone raved about its unique taste. I often tweak the recipe by adding a lemon drizzle on top, which adds another layer of sweetness. It’s so delicious that I can’t help but make it again and again!

Why You'll Love This Recipe
Zesty lemon flavor paired with juicy blueberries
Moist and tender texture that stays fresh for days
Perfect for brunch or as an afternoon snack

Understanding the Ingredients

The ingredients in this Lemon Blueberry Loaf Cake play crucial roles in achieving the right texture and flavor. For instance, the combination of sour cream and butter creates a tender crumb that allows the cake to remain moist for several days. I recommend using full-fat sour cream for the best results, although Greek yogurt could be a suitable substitute if you're looking to lighten it up a bit.

Fresh blueberries are essential here, providing bursts of flavor that contrast beautifully with the zesty lemon. When adding the blueberries, make sure they're evenly coated in the flour mixture before folding them into the batter. This practice helps to prevent the berries from sinking to the bottom while baking, ensuring a well-distributed flavor in each slice.

Perfecting the Baking Process

When baking your loaf, keeping a close eye on the time is important. Every oven is different, and factors like altitude and pan material can affect cooking times. It's recommended to start checking for doneness around the 50-minute mark, using a toothpick inserted into the center. If it comes out with a few moist crumbs, you're good to go; if there's wet batter, give it an additional 5 minutes.

Letting the loaf cool in the pan for 10 minutes before transferring it to a wire rack is crucial. This step prevents it from becoming soggy. If you’re making the glaze, drizzle it over the cooled loaf, allowing it to set while enhancing the cake's refreshing flavor profile.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
¼ cup fresh lemon juice
1 tbsp lemon zest
1 cup fresh blueberries

For the Lemon Glaze (optional)

1 cup powdered sugar
2 tbsp fresh lemon juice

Instructions

Instructions

Steps

Prepare the Oven and Pan

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

Mix Dry Ingredients

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

Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavoring

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

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.

Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If desired, mix the powdered sugar and lemon juice to create the glaze and drizzle on top.

Enjoy!

Pro Tips

To prevent the blueberries from sinking, you can coat them in a little bit of flour before adding to the batter. This helps keep them evenly distributed throughout the loaf.

Storage Tips

This Lemon Blueberry Loaf Cake can be stored at room temperature for up to three days in an airtight container. If you notice any moisture buildup, consider leaving the lid slightly ajar to prevent sogginess. For longer storage, wrap the cake in plastic wrap and place it in the freezer, where it can last up to three months.

To thaw, simply leave the cake at room temperature for a couple of hours or overnight in the refrigerator. Avoid reheating it in the microwave, as this can cause the cake to dry out. Instead, serve it at room temperature or give it a quick warm-up in a low oven to regain its fluffy texture.

Serving Suggestions

This loaf cake pairs beautifully with a cup of tea or coffee and can be enjoyed as a delightful snack or a hearty brunch option. For an extra touch, consider serving slices with a dollop of whipped cream or a scoop of ice cream for dessert, especially during warmer months when a chilled treat is appreciated.

For a special occasion, you could transform this loaf into a festive dessert by layering the slices with lemon curd and fresh berries for a stunning presentation. Not only does this add elegance, but it also enhances the flavor experience, making your cake even more memorable.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent bleeding.

→ How should I store the loaf cake?

Store the loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend suitable for baking.

→ What can I serve with this cake?

This cake is delightful on its own but pairs well with whipped cream or a dollop of yogurt for extra creaminess.