Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup sour cream; 1/4 cup milk; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Indulgent Oven Treats

I absolutely love baking, and this Lemon Blueberry Loaf Cake is one of my all-time favorites. The combination of bright lemon and sweet blueberries creates a refreshing flavor that’s perfect for any occasion. Whether you’re looking for a delightful breakfast treat or a sweet dessert to impress guests, this loaf cake fits the bill. I’ve experimented with different ratios of ingredients, and I found that balancing the tangy lemon with the juicy blueberries yields the best results. Trust me, you won't be able to resist a slice!

Created by

Freya Cooper

Last updated on 2026-01-27T00:29:34.926Z

During one of my sunny weekend mornings, I decided to whip up this Lemon Blueberry Loaf Cake to enjoy with my family. The scent of lemon zest filled the kitchen, and I couldn’t wait to taste the vibrant flavors! The blueberries not only add a pop of color but also a juicy burst in every bite, which makes this cake seriously addictive.

I discovered that adding a glaze made from fresh lemon juice and powdered sugar at the end truly elevates the cake. It adds a sweet, tangy finish that perfectly complements the moist and tender crumb, making every slice a little slice of heaven!

Why You Will Love This Recipe
Bright and zesty lemon flavor paired with sweet, plump blueberries
Moist, tender crumb that stays fresh for days
Perfect for brunches, picnics, or weekend baking projects

Mastering the Lemon Blueberry Balance

To achieve the ideal balance of tangy and sweet in your Lemon Blueberry Loaf Cake, it's crucial to use fresh ingredients. The zest of the lemon not only adds a burst of flavor but also essential oils that elevate the overall aroma. I recommend using a microplane for zesting; it ensures you get just the yellow skin without the bitter white pith underneath. Fresh blueberries add bursts of juicy sweetness, while using frozen berries can lead to a denser texture as they release moisture during baking.

Consider the temperature of your ingredients before starting. Keeping your butter and eggs at room temperature allows for better incorporation and helps achieve a light, airy crumb. If you're short on time, you can warm the eggs in a bowl of warm water for about 10 minutes and cut your butter into small pieces and let it sit out for just a few minutes to soften.

Baking Tips for Perfect Texture

When mixing your batter, be gentle and avoid over-mixing after adding the dry ingredients. Overmixing can develop gluten, leading to a dense cake rather than the tender crumb you're aiming for. Stop mixing as soon as you no longer see streaks of flour; small lumps are perfectly fine. The texture can also be enhanced by letting your batter rest for about 10 minutes before transferring it to the loaf pan, allowing the flour to fully hydrate.

Keep an eye on the baking time, as ovens can vary. Start checking for doneness at 45 minutes by inserting a toothpick in the center. The cake is ready when the toothpick comes out clean or with just a few crumbs attached. If the top begins to brown too quickly, tent it loosely with aluminum foil for the remaining baking time.

Ingredients

Gather these fresh ingredients to create your delightful loaf cake:

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
1/4 cup milk
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Now that you have all your ingredients ready, let’s get started!

Instructions

Follow these steps to bake your delicious loaf cake:

Preheat the Oven

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

Mix Ingredients

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, milk, lemon zest, and lemon juice.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries to avoid breaking them apart.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake bakes, mix the powdered sugar and lemon juice in a small bowl until smooth.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before drizzling with the lemon glaze.

Once glazed, slice your loaf and enjoy every slice of this delicious cake!

Pro Tips

For extra flavor, consider adding a teaspoon of vanilla extract to the batter. You can also substitute the blueberries with raspberries or cranberries for a different twist!

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake holds up remarkably well, making it a great candidate for meal prep. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature for up to three days, or in the refrigerator for up to a week. If you want to extend its lifespan, consider freezing it. Wrap slices individually and place them in a freezer-safe bag. They can be enjoyed right from the freezer, or thawed in the refrigerator overnight.

If you're planning to serve it later, it’s best to glaze the cake right before serving. The glaze can be made in advance and stored in the fridge for up to a week. Just give it a good stir before drizzling over the cake to get it back to a smooth consistency.

Delicious Variations

Feel free to experiment with your Lemon Blueberry Loaf Cake by adding in other flavors. A teaspoon of vanilla extract or almond extract can provide an interesting twist to the flavor profile. You could also fold in a half-cup of chopped pecans or walnuts for added texture and a delightful crunch.

If you're catering to dietary restrictions, consider using a gluten-free flour blend instead of all-purpose flour. Just make sure to include a binding agent, like a bit of xanthan gum, which helps maintain the loaf's structure and texture. For a dairy-free version, switch the sour cream for a non-dairy yogurt and use a plant-based butter.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in while they're still frozen to prevent them from bursting.

→ How do I store the loaf cake?

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

→ Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

→ What can I substitute for the sour cream?

Plain yogurt can be used as a substitute for sour cream in this recipe.