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 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup sour cream; 2 tablespoons lemon zest; 2 tablespoons lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries (coated in flour)

Highlighted under: Whisked & Baked

I absolutely love making this Lemon Blueberry Loaf Cake, especially when the blueberries are in season. The bright citrus flavor combined with the sweetness of the blueberries creates a delightful and refreshing treat. It's incredibly easy to whip up, making it a perfect choice for a casual afternoon tea or a special gathering. Not to mention, the loaf looks so inviting on the table! I can’t resist a slice with my morning coffee; it’s the ideal way to start the day or enjoy a sweet midday break.

Created by

Camilla Rhodes

Last updated on 2026-01-26T23:07:35.002Z

When I first decided to bake this Lemon Blueberry Loaf Cake, I found myself intrigued by the perfect balance of acidity and sweetness. The acidity from the lemon just complements the blueberries so well. I remember the kitchen filling with the aroma of citrus as it baked, making my anticipation grow.

I learned that using fresh blueberries not only enhances the flavor but also provides a beautiful, natural color to the loaf. A tip I can share is to gently coat the blueberries in flour before adding them to the batter; this helps prevent them from sinking to the bottom while baking. It's a small step that makes a big difference!

Why You'll Love This Recipe
Zesty lemon flavor that brightens your day
Bursting with juicy blueberries in every bite
Perfectly moist texture that lasts for days

The Importance of Fresh Ingredients

Using fresh blueberries is essential for this Lemon Blueberry Loaf Cake, as they provide bursts of juicy flavor that enhance the overall taste. Look for plump berries that are deep blue with a slight bloom on their surface—this indicates freshness. If fresh blueberries aren’t available, frozen blueberries can be used, but ensure they're thawed and drained to prevent excess moisture in the batter.

The choice of high-quality lemon zest and juice significantly impacts the cake's flavor profile. I recommend using organic lemons when possible, as they are often free from pesticides and can give you a more vibrant flavor. Be sure to zest and juice the lemons just before adding them to the mix for the freshest taste.

Baking Tips for Perfect Texture

Achieving the perfect moistness in your loaf cake requires careful mixing. Over-mixing the batter can lead to a dense texture, so mix until just combined after adding the dry ingredients. It's also crucial to properly cream the butter and sugar—this step incorporates air into the mixture, helping the cake rise. Aim for a light and fluffy consistency before adding the eggs and other wet ingredients.

When baking, pay attention to the oven's temperature, as an oven that runs too hot can cause the cake to brown too quickly while remaining unbaked inside. To test for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.

Ingredients

Gather the following ingredients to prepare this delicious loaf cake:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup sour cream
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries (coated in flour)

Make sure you have everything ready to go!

Instructions

Follow these simple steps to bake your Lemon Blueberry Loaf Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper.

Mix the Wet Ingredients

In a large 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, lemon zest, and lemon juice.

Combine Dry Ingredients

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

Fold in Blueberries

Gently fold in the flour-coated blueberries into the batter, being careful not to over-mix.

Bake the Cake

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

Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Enjoy your baking adventure!

Pro Tips

For extra flavor, consider adding a lemon glaze on top after the cake has cooled. Combine powdered sugar with a bit of lemon juice to achieve the perfect consistency for drizzling.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake can be stored at room temperature in an airtight container for up to five days, making it an excellent option for meal prep or snacks throughout the week. To keep it even fresher, you can wrap it in plastic wrap and refrigerate it for an extra day or two.

For those looking to make it ahead of time, the batter can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before pouring it into the baking pan and proceeding with the recipe.

Serving Suggestions

Serving the Lemon Blueberry Loaf Cake warm with a dusting of powdered sugar adds a touch of elegance, perfect for gatherings or brunch. If you're feeling indulgent, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.

For a twist, you can transform slices of the loaf into French toast—simply dip slices into a mixture of eggs, milk, and cinnamon, then cook them on a griddle until golden. This makes for a delicious breakfast treat that combines the flavors of lemon and blueberry in a whole new way.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.

→ How should I store the loaf cake?

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

→ Can I substitute the sour cream?

Yes! You can use plain yogurt or buttermilk as a substitute for sour cream.

→ Is it possible to make this gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend.