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: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; ½ cup sour cream; 1 cup fresh blueberries; 1 teaspoon vanilla extract

Highlighted under: Confection Corner

I’ve recently fallen in love with this lemon blueberry loaf cake recipe that brings a burst of brightness to any day. The combination of zesty lemon and juicy blueberries creates a delightful balance that is both refreshing and indulgent. I find that baking this loaf is not only simple but also incredibly satisfying, as it fills my kitchen with a wonderful aroma. Whether served for breakfast or as a sweet afternoon treat, this cake never fails to impress with its vibrant flavors and moist texture. Trust me, once you try it, you won’t want to bake anything else!

Created by

Callista Green

Last updated on 2026-01-26T23:13:34.754Z

When I first attempted baking this lemon blueberry loaf cake, I was pleasantly surprised by how beautifully the flavors melded together. The trick I discovered was to use fresh blueberries instead of frozen ones; this keeps the cake moist and gives it a delightful burst of juicy flavor in every slice. I also love adding a touch of zest to the glaze for an extra citrusy kick.

This cake became a staple in my house, especially during the summer when lemons and blueberries are at their peak. I enjoy serving it with a dollop of whipped cream or a scoop of yogurt, making it a perfect treat to enjoy with family or friends.

        Why You'll Love This Recipe
        Bright lemony flavor complemented by sweet blueberries
Moist and tender texture perfect for any occasion
Quick to prepare and bake, perfect for busy days

      

Understanding the Ingredients

The combination of ingredients in this lemon blueberry loaf cake is what sets it apart. The unsalted butter not only adds richness but also helps to create a tender crumb. Using room temperature butter ensures it mixes well with sugar, creating an airy texture. Additionally, the sour cream contributes to moisture and enhances the overall flavor, giving the cake a delightful tang that pairs beautifully with the sweetness of the blueberries.

Choosing the right blueberries is crucial for this recipe. Fresh blueberries are preferred for their juiciness and vibrant flavor, but if you're facing a shortage, frozen blueberries can work as well. Just be sure to add them directly from the freezer to prevent excess moisture that could alter the cake's texture. If using frozen, you might want to toss them in a bit of flour before folding them in, which helps to suspend them in the batter and reduces the chance of them sinking.

Baking Tips for Success

When baking the loaf cake, it's important to keep an eye on the timing. Every oven is different, so start checking for doneness at the 45-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs attached. If you find the top browning too quickly while the center remains undercooked, consider covering it loosely with aluminum foil during the final baking minutes to prevent over-browning.

Cooling the cake is just as important as baking it. Letting the loaf cool in the pan for about 10 minutes allows it to set, making it easier to remove without crumbling. After that, transferring it to a wire rack helps to cool it completely, preventing sogginess from steam trapped underneath. If you’re in a hurry, slice and serve warm for an even more comforting experience!

Ingredients

Ingredients for Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup sour cream
1 cup fresh blueberries
1 teaspoon vanilla extract

Additional Notes

Make sure to gently fold the blueberries into the batter to avoid breaking them.

Instructions

Instructions for Baking Lemon Blueberry Loaf Cake

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

Beat in the eggs, lemon zest, and lemon juice until well combined.

Combine Wet and Dry Ingredients

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

Fold in Blueberries

Gently fold in the fresh blueberries and vanilla extract.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Serving Suggestions

Enjoy this loaf cake warm or at room temperature, perfect with tea or coffee!

Pro Tips

For extra moisture, consider brushing the loaf with a lemon syrup while it's still warm from the oven.

Serving Suggestions

This lemon blueberry loaf cake is versatile; it can be served plain, dusted with powdered sugar, or paired with a dollop of whipped cream for an extra indulgent treat. For breakfast or brunch, consider serving it alongside a light yogurt parfait or fresh fruit to complement the cake's citrus notes. If you have leftover slices, they can be toasted and spread with a bit of butter or cream cheese for a delightful snack.

For a more festive presentation, drizzle a simple lemon glaze over the top. Combining powdered sugar with a bit of lemon juice creates a glossy finish that enhances both the flavor and visual appeal. A sprinkle of lemon zest on top can add an extra touch of brightness, making it perfect for gatherings or special occasions.

Storage and Freezing

To keep your lemon blueberry loaf cake fresh, store it in an airtight container at room temperature for up to 3 days. If you anticipate not finishing it within that timeframe, it can be frozen for longer storage. To freeze, wrap the loaf tightly in plastic wrap and then in aluminum foil. It should stay fresh for about 2-3 months. When you're ready to enjoy it again, simply thaw at room temperature or microwave individual slices for a quick treat.

If you want to meal prep, consider baking two loaves at once. One can be enjoyed fresh, while the other is frozen for later. Just make sure to write the date on your foil wrap, so you know when to enjoy it before the flavor diminishes.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh ones?

While fresh blueberries give the best flavor and texture, you can use frozen blueberries if necessary. Just make sure to fold them in carefully to prevent the batter from becoming too purple.

→ How should I store leftovers?

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

→ Can I make this into muffins?

Absolutely! Just divide the batter into a muffin tin and adjust the baking time to about 20-25 minutes.

→ What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt for similar results.