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: 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; 1 teaspoon vanilla extract; ½ cup sour cream; 1 cup fresh blueberries; 1 tablespoon flour (for tossing blueberries)

Highlighted under: Pastry Dreams

I absolutely love baking this Lemon Blueberry Loaf Cake, especially when the sweet, ripe blueberries are in season. The zesty lemon flavor combined with the burst of blueberries makes every slice a refreshing delight. It's a perfect treat for breakfast, brunch, or even as a mid-afternoon snack. I find that the moist texture and delightful aroma are irresistible and make the house feel warm and inviting. Plus, it’s easy to whip up and looks beautiful on any table, making it a favorite for gatherings and special occasions.

Created by

Olivia Barrett

Last updated on 2026-01-27T00:17:34.967Z

When I first tried to bake a Lemon Blueberry Loaf Cake, the challenge was getting the balance right between the tartness of the lemon and the sweetness of the blueberries. After several attempts, I discovered that adding a little lemon zest not only enhances the flavor but also contributes to the cake's fragrant aroma that fills the kitchen. Each time I make it, I’m reminded of those sunny days when fresh berries were abundant, and nothing tasted better.

Another little secret I’ve learned is to toss the blueberries in a bit of flour before folding them into the batter. This simple trick prevents them from sinking to the bottom while baking, ensuring that every bite is packed with delicious blueberries. I can't wait for you to try this recipe; it’s sure to become a beloved family favorite!

Why You Will Love This Recipe
Bright lemon flavor paired with sweet, juicy blueberries
Moist and tender crumb that stays fresh for days
Easy to make and perfect for all occasions

Perfecting the Batter

Achieving the right batter consistency is crucial for a moist Lemon Blueberry Loaf Cake. When combining your wet and dry ingredients, be careful not to overmix once the flour is added. This helps prevent gluten formation, which can lead to a dense loaf. Instead, mix just until you no longer see dry flour. The batter should be thick yet pourable, allowing it to cradle the blueberries without overpowering them.

Incorporating the blueberries properly is essential for balanced flavor and presentation. Tossing them in flour before adding them to the batter helps prevent them from sinking to the bottom during baking. This technique allows for even distribution and ensures that every slice includes those juicy bursts of blueberry flavor that contrast beautifully with the bright lemon notes.

Baking and Cooling Tips

Baking time is essential for achieving a golden crust and fully cooked interior. For this loaf, keep a close eye on it after the 45-minute mark. Every oven is different, so use a toothpick to check for doneness; if it comes out clean or with a few moist crumbs, the cake is ready. The top should also have a golden color and slightly spring back when gently pressed.

After baking, allowing the cake to cool in the pan for 10 minutes helps it set up and makes transfer easier. If you attempt to remove the loaf too quickly, it may crumble. Once on the wire rack, letting it cool completely enhances the flavors and texture, making for a more enjoyable eating experience when you slice it.

Storage and Serving Suggestions

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to four days. For longer storage, consider freezing individual slices wrapped in plastic wrap and then in foil. This way, you can enjoy a slice anytime by thawing at room temperature or warming briefly in the microwave for a delightful afternoon treat.

This loaf pairs wonderfully with a light drizzle of lemon glaze or a dollop of whipped cream for a more indulgent dessert. For those looking to switch things up, you can also add nuts like chopped walnuts or almonds for added crunch. Feel free to experiment with different citrus zest, such as orange or lime, for a unique twist on flavor!

Ingredients

Gather the following ingredients for your Lemon Blueberry Loaf Cake:

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
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh blueberries
1 tablespoon flour (for tossing blueberries)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your Lemon Blueberry Loaf Cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or cooking spray. Line the bottom with parchment paper for easier removal.

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

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

Combine Mixtures

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

Prepare the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This will help keep them suspended in the batter.

Fold in the Blueberries

Gently fold the blueberries into the batter, being careful not to overmix.

Bake the Cake

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

Cool and Serve

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

Serve with a dusting of powdered sugar if desired.

Pro Tips

For an extra kick of flavor, drizzle a lemon glaze on top once the cake has cooled. Mix powdered sugar with lemon juice to achieve the desired consistency.

Ingredient Substitutions

If you're looking to reduce the amount of butter, you can substitute half of it with unsweetened applesauce, which will keep the loaf moist while adding a hint of sweetness. Alternatively, for those following a dairy-free diet, replace sour cream with a dairy-free yogurt or a nut-based alternative. Both options will maintain the cake's tenderness and texture.

In case you cannot find fresh blueberries, frozen blueberries can be used in a pinch. Just make sure to toss them directly into the batter without thawing, as this will help minimize bleeding into the batter, keeping the loaf a beautiful vibrant color.

Scaling the Recipe

If you want to make mini loaves or muffins instead of one larger loaf, this recipe is easily scalable. Divide the batter into 3 or 4 mini loaf pans and adjust the baking time to 20-25 minutes. For muffins, scoop the batter into a standard muffin tin and bake for about 18-22 minutes, keeping an eye on them as they can cook quickly.

Scaling up is also simple; double the ingredients for a larger batch to serve at gatherings. Just ensure to check the doneness earlier than the standard baking time to avoid overbaking. Using multiple pans can alter heat distribution, so an oven thermometer is beneficial in such cases.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but there's no need to thaw them. Toss them in flour and fold them in directly.

→ How should I store leftovers?

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

→ Can I substitute yogurt for sour cream?

Absolutely! Greek yogurt works well as a substitute for sour cream.

→ How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.