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; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup sour cream; 1 cup fresh blueberries

Highlighted under: Sugary Delights

I absolutely love baking, and this Lemon Blueberry Loaf Cake is one of my all-time favorites. The bright citrus notes from the lemon perfectly complement the sweet, juicy blueberries, creating a delightful balance of flavors. Whenever I bring this cake to gatherings, it never fails to impress—even those who aren't usually fans of fruit desserts. It has become a staple in my kitchen, a recipe I cherish for its simplicity and taste. If you're looking for a sweet treat that feels special without too much fuss, this is the one for you!

Created by

Tabitha Green

Last updated on 2026-01-26T21:49:38.392Z

When I first tried making this Lemon Blueberry Loaf Cake, I was amazed by how easy it was to blend such vibrant flavors without a lot of fuss. I used fresh blueberries and zested a whole lemon for that extra zing. The lightness of the loaf along with the richness of the butter creates a moist texture that is simply irresistible!

One crucial tip I learned is to not overmix the batter. Gently folding in the blueberries helps maintain their shape and prevents the loaf from becoming dense. Trust me, with each slice, you'll get the burst of blueberries that makes this cake so special.

Why You'll Love This Recipe
A refreshing combination of zesty lemon and sweet blueberries
Perfectly moist texture that keeps well for days
Easy to bake and ideal for any occasion

Achieving the Perfect Texture

To ensure your Lemon Blueberry Loaf Cake has the perfect moistness, make sure not to overmix your batter once the dry ingredients are combined. Overmixing can lead to a dense texture rather than the light, tender crumb that makes this cake so delightful. Mix just until you can no longer see dry flour for best results. Additionally, using room temperature ingredients, especially butter and eggs, helps create a smooth batter that traps air, contributing to a lighter cake.

It's also essential to properly cream the butter and sugar. Beat them until the mixture lightens in color and becomes fluffy, which usually takes about 3-5 minutes. This step incorporates air, giving your cake a beautiful rise during baking. If you're short on time, you can use a stand mixer fitted with a paddle attachment, but be cautious not to overdo it—just until it's light and airy.

Choosing and Using Fresh Blueberries

Fresh blueberries are the stars of this loaf cake, so selecting the right ones is crucial. Look for plump, firm berries without any blemishes or signs of mushiness. If you can't find fresh blueberries, you can use frozen ones; just make sure to toss them in a little flour before folding them into the batter. This will prevent them from sinking to the bottom during baking. If you're using frozen blueberries, there’s no need to thaw them—just fold them in directly from the freezer.

When adding blueberries to your batter, use a gentle folding motion. This helps to distribute them evenly without breaking them, which can turn your batter a pastel blue. Remember, the visual appeal of your loaf will shine through those vibrant berries! I love seeing the glistening fruits peek through the top of the cake as it bakes.

Cooling and Storing Your Loaf Cake

After baking, allow your Lemon Blueberry Loaf Cake to cool in the pan for about 10 minutes. This helps the cake set properly and makes it easier to remove from the pan without falling apart. If you attempt to remove it too soon, it may stick to the sides. Once transferred to a wire rack, let it cool completely before slicing. Make sure not to skip this step to retain the moist crumb and flavor quality.

To store your loaf cake, wrap it tightly in plastic wrap or keep it in an airtight container. It can stay fresh on the countertop for up to three days. For longer storage, consider freezing the cake. Slice it before freezing, then wrap individual pieces in plastic wrap and a layer of aluminum foil. This way, you can thaw just what you need—each slice should maintain its delightful moisture and flavor!

Ingredients

For the Lemon Blueberry Loaf Cake

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

Instructions

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, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

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

Combine with Dry Ingredients

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

Fold in Blueberries

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

Bake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve and enjoy!

Pro Tips

For an extra lemony flavor, drizzle a lemon glaze on top after the cake has cooled. Simply mix powdered sugar with lemon juice to your desired consistency, and pour it over the loaf.

Ingredient Substitutions

If you're looking to make this recipe dairy-free, you can replace the sour cream with a non-dairy option like coconut yogurt or almond yogurt. Alternatively, use applesauce or mashed banana as a substitute for sour cream, which will also add moisture and a hint of sweetness. Feel free to experiment with flavored yogurt for a twist on taste, such as vanilla or lemon-flavored varieties.

For a lighter cake, replace half of the all-purpose flour with whole wheat flour. This not only adds a nutty flavor but also enhances the nutritional profile. Keep in mind that this may alter the texture slightly, so you might want to monitor the baking time more closely, as whole wheat flour can absorb more moisture.

Serving Suggestions

This Lemon Blueberry Loaf Cake pairs wonderfully with a light dusting of powdered sugar or a drizzle of lemon glaze for an extra sweet touch. For a delightful serving experience, consider slicing it thick and pairing it with whipped cream or a dollop of crème fraîche. Freshly whipped cream can balance the cake’s sweetness and add a luxurious mouthfeel.

If you're serving this cake at a brunch or tea gathering, try serving it with a side of fresh berries and a sprig of mint to enhance its presentation. A cup of herbal or green tea complements the citrusy notes of the cake beautifully, making it a refreshing treat any time of day.

Make-Ahead Tips

You can definitely prepare the batter ahead of time! If you're planning to bake this cake for an event, mix your dry ingredients and wet ingredients separately in advance. Store them in airtight containers in the fridge for up to 24 hours. When you’re ready to bake, simply combine the two mixtures and fold in the blueberries to bake freshly after mixing—this ensures the cake stays moist and full of flavor.

Another great make-ahead strategy is to bake two loaves at once and freeze one for later. Just make sure it’s fully cooled before wrapping it tightly. When you're ready to enjoy the second loaf, thaw it in the fridge overnight and you’ll have a fresh snack ready to go for busy days!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to toss them in a little flour before adding to the batter to prevent them from sinking.

→ How should I store the loaf cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly.

→ What variations can I try?

Feel free to substitute blueberries with raspberries or cranberries for a different flavor profile.