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

Highlighted under: Traditional Baking

I absolutely love the bright and tangy flavor of lemon paired with the sweetness of blueberries in this loaf cake. The combination creates a beautifully moist and tender crumb that is perfect for any occasion. Whether I'm serving it for breakfast alongside a cup of tea or for dessert after dinner, this cake never fails to impress. The subtle pop of blueberries throughout the cake adds a delightful burst of flavor, making every bite a treat. With just the right hint of lemon, it's sure to become a new favorite in your dessert repertoire.

Created by

Chloe Bennett

Last updated on 2026-01-26T23:11:35.297Z

When I first ventured into baking, I needed a recipe that combined my love for fruits with a bit of zest. That's when I stumbled upon the idea of a lemon blueberry loaf cake. My method of creaming the butter and sugar really helped to aerate the cake, ensuring that it rose beautifully and had a light texture. After experimenting with different ratios, I realized that balancing the lemon juice with just the right amount of sugar made all the difference.

To elevate the flavor, I also added fresh blueberries instead of frozen ones; their juicy bursts throughout the cake made it incredibly satisfying. The result was a loaf that not only looked stunning but also brought a refreshing twist to traditional desserts. I can't wait for you to try it!

Why You'll Love This Recipe
A delightful balance of tangy lemon and sweet blueberries
Extremely moist texture that stays fresh for days
Perfect for brunch, dessert, or afternoon tea

Understanding the Ingredients

The ingredients for this Lemon Blueberry Loaf Cake each play a crucial role in achieving the cake’s delightful flavor and texture. The combination of fresh blueberries and vibrant lemon zest is what gives this dish its standout flavor profile. Blueberries not only add sweetness but also keep the loaf moist. If fresh blueberries are not available, you can use frozen ones, but make sure to fold them in gently to avoid breaking them. Using high-quality lemons ensures that the lemon zest and juice have the right intensity for flavor that’s both tangy and refreshing.

Sour cream is another key ingredient that contributes to the cake's incredibly moist texture. The fat content and acidity in sour cream help to create a tender crumb. If you need a dairy-free option, you can substitute sour cream with unsweetened yogurt or a plant-based yogurt alternative, which will yield a similar result. Additionally, using softened unsalted butter allows for easy creaming with sugar, which aerates the batter and gives the cake a light and fluffy structure.

Baking Techniques for Success

When creaming butter and sugar, aim for a light and fluffy mixture—this usually takes about 3-5 minutes of beating, which incorporates air and ensures a tender cake. If the butter is too cold, it won’t cream properly. Always start with softened butter; let it sit out for about 30 minutes before mixing. Don't rush the mixing process; take your time to combine the ingredients thoroughly without overmixing once the flour is added, as this can lead to a tough loaf.

When you’re ready to pour the batter into the loaf pan, gently shake it to level the batter before placing it in the oven. This helps ensure even baking. Keep an eye on your loaf as it bakes—if the top starts to brown too quickly, tent it lightly with foil to prevent over-browning while allowing the inside to bake thoroughly. A toothpick inserted should come out clean or with just a few moist crumbs when it’s ready—this usually takes around 50 minutes but can vary slightly depending on your oven.

Ingredients

Gather these ingredients to start your baking adventure:

Ingredients for Lemon Blueberry Loaf Cake

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

Make sure to have everything measured before you start for a smooth baking process!

Instructions

Follow these steps to create your delicious 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 a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add Wet Ingredients

Beat in the eggs, then add the sour cream, lemon zest, lemon juice, and vanilla extract, mixing until combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to over-mix.

Bake the Cake

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

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious lemon blueberry loaf cake!

Pro Tips

For an even more intense lemon flavor, drizzle a lemon glaze over the cooled cake made from powdered sugar and lemon juice.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake can be made ahead of time, which makes it a fantastic option for busy mornings or gatherings. After baking, let the cake cool completely on a wire rack before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for 3 days, or in the refrigerator for about a week. For longer storage, consider freezing slices. Wrap them individually, and place them in an airtight container or freezer bag for up to 3 months.

To reheat, simply thaw the slices in the refrigerator overnight and warm them in a toaster oven for a few minutes at 350°F (175°C) to bring back that fresh-baked flavor. You can also enjoy the cake cold, as it retains its delicious flavor and moist texture even when chilled.

Serving Suggestions and Variations

This loaf cake is not just for dessert; it makes an excellent brunch item. Serve it alongside a dollop of whipped cream and fresh berries for a decadent treat, or pair it with a scoop of vanilla ice cream for a delightful dessert option. A light dusting of powdered sugar on top can also add a beautiful finish when serving at gatherings.

For a fun twist, consider adding a simple glaze made from powdered sugar and lemon juice drizzled over the cooled loaf. If you want to intensify the lemon flavor even further, add an extra tablespoon of lemon juice to your glaze. You can also experiment by incorporating nuts like walnuts or pecans for added crunch, or substitute half of the blueberries with raspberries for a different berry flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can, but fresh blueberries yield the best texture and flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I substitute the sour cream?

You can use plain yogurt as a substitute for sour cream.

→ Is this cake suitable for freezing?

Yes, you can freeze the loaf for up to 3 months. Just make sure it's wrapped tightly.