Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons lemon juice; 1 tablespoon lemon zest; ½ cup sour cream; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Cozy Plate Creations

I love the bright, refreshing flavors of lemon and blueberries, so making a loaf cake with these ingredients is always a treat for me. This Lemon Blueberry Loaf Cake is moist, flavorful, and the perfect afternoon snack or dessert. The zesty lemon pairs beautifully with the sweet juicy blueberries, creating a delightful balance that keeps me coming back for more. Plus, it’s easy to whip up, which makes it a staple in my baking repertoire whenever I have guests over or just want something special to enjoy at home.

Created by

Lucinda Price

Last updated on 2026-01-27T00:37:34.823Z

When I first tried combining lemon and blueberries in a loaf cake, I was amazed at how the flavors complemented each other. The tartness of the lemon elevates the sweetness of the blueberries, resulting in a cake that’s not overly sugary. I also discovered that the secret to keeping the cake moist is to add a bit of sour cream or yogurt to the batter; it does wonders for texture!

After perfecting this recipe, I decided to experiment with an optional lemon glaze on top. The glaze adds a beautiful shine and an extra punch of lemon flavor, which I highly recommend. Don’t forget to adjust the baking time slightly based on your oven, as each one can vary in temperature—a vital tip I learned through trial and error!

        Why You'll Love This Recipe
        Charming balance of citrusy lemon and sweet blueberries
Perfectly moist texture that melts in your mouth
Ideal for brunch gatherings or a cozy afternoon treat

      

Why the Ingredients Matter

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the delightful end result. The all-purpose flour provides structure, while both baking powder and baking soda ensure the loaf rises perfectly. The combination of softened butter and sugar creates a light and fluffy base that captures air during creaming, contributing to the cake's tender crumb. Additionally, sour cream adds moisture and adds a slight tang that beautifully complements the sweetness of the blueberries.

Lemon juice and zest are not just flavor boosters; they brighten the entire flavor profile of this loaf cake. The acid in the lemon juice also interacts with the baking soda, providing extra lift during baking. As for blueberries, fresh is best! They burst during baking, releasing their juices and creating pockets of sweetness that contrast beautifully with the tartness of the lemon.

Tips for the Perfect Bake

For optimal results, ensure your butter is softened but not melted, as this may lead to a denser texture. When measuring your flour, spoon it into the measuring cup and level it off with a knife, as packing it down can result in too much flour and a dry cake. When mixing, stop once the ingredients are just combined to avoid overworking the batter, which can lead to a tough texture. You want the cake to come together smoothly but still retain some small lumps from the blueberries.

If you find you don't have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk at a 1:1 ratio. Both alternatives maintain the moisture and acidity needed for your loaf without compromising flavor. If using frozen blueberries, make sure to thaw and drain them before adding to your batter, as extra moisture can alter the baking time and the loaf's texture.

Serving and Storing Suggestions

This Lemon Blueberry Loaf Cake is versatile and can be enjoyed warm, at room temperature, or chilled. For an extra touch, serve it topped with a dollop of whipped cream or a scoop of vanilla ice cream for dessert, or accompany it with a cup of tea for a delightful afternoon snack. Adding a sprinkle of extra lemon zest or a few whole blueberries on top of the glaze can enhance the presentation as well.

To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped individually, which allows for easy thawing and enjoyment later. Just let slices sit at room temperature for about 30 minutes, or microwave them for about 15-20 seconds for a quick treat that’s almost as good as fresh.

Ingredients

For the Cake

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

For the Lemon Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Mixing these ingredients carefully ensures a light and fluffy loaf that you’ll love!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar together until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, then add the lemon juice and zest, mixing until well combined.

Combine Mixtures

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

Fold in Blueberries

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

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, you can make the optional lemon glaze by whisking together the powdered sugar and lemon juice until smooth.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle with lemon glaze if desired before slicing and serving.

Enjoy your delightful lemon blueberry loaf cake with a cup of tea or coffee!

Pro Tips

For best results, use fresh blueberries and avoid overmixing the batter to keep your loaf light and airy.

Troubleshooting Common Issues

If your loaf sinks in the middle, it could be due to a few factors such as underbaking or too much liquid in the batter. Make sure you correctly measured your ingredients, particularly the wet ones. Checking for doneness by inserting a toothpick can help prevent this from happening. If it comes out clean, your cake is ready; if not, continue baking for a few more minutes.

Another common issue is a crust that's too dark or burnt. This could be a result of your oven running hot. I recommend using an oven thermometer to check the accuracy of your temperature settings. If you notice your loaf is browning too quickly, you can cover it loosely with aluminum foil halfway through baking to prevent further browning while ensuring the inside cooks through.

Variations to Explore

This Lemon Blueberry Loaf Cake can easily be adapted for different flavors. Consider adding poppy seeds for an interesting texture or substituting the blueberries with other berries like raspberries or chopped strawberries. You can also play with the citrus by incorporating lime zest and juice for a refreshing twist or adding a teaspoon of vanilla extract for warmth.

For a richer version, you can create a swirled effect by incorporating a simple cream cheese filling. Just mix 4 oz of cream cheese with 1/4 cup of granulated sugar and 1 egg until smooth, then layer it into the batter before baking. This variation adds a creamy layer of deliciousness that pairs wonderfully with the bright lemon and blueberries.

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 leftovers?

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

→ Can I use a different type of citrus?

Definitely! You can substitute lemon with orange or lime for a different flavor profile.

→ What can I serve this cake with?

This loaf cake pairs well with whipped cream, a scoop of vanilla ice cream, or simply on its own with a cup of tea.