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

Highlighted under: Sweet Creations from the Oven

I absolutely adore this Lemon Blueberry Loaf Cake! The zesty lemon brightness combined with the burst of sweet blueberries creates a delightful harmony that’s hard to resist. Whether I'm serving it for brunch, a cozy afternoon tea, or just a casual dessert, this cake never fails to impress. Baking it fills my kitchen with an irresistible aroma, and when I take that first bite, I’m reminded of sunny afternoons. It’s not just a cake; it’s a slice of joy that brings a smile to everyone’s face.

Created by

Phoebe Drake

Last updated on 2026-01-26T23:49:35.166Z

The first time I baked a Lemon Blueberry Loaf Cake, I was experimenting with rich flavors. I loved how the tartness of lemons countered the sweetness of blueberries. I decided to experiment with ratios, and trust me, it was a delightful success!

One tip I learned was to toss the blueberries in flour before adding them to the batter; this trick prevents them from sinking to the bottom. When I shared this cake with friends, it vanished quickly, and everyone insisted on the recipe. Seeing their joy inspired me to share it with you!

Why You'll Love This Cake
Perfectly balanced sweetness with a zesty kick
Moist texture and vibrant colors
A delightful treat that’s easy to make

Understanding the Role of Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake contributes significantly to its final flavor and texture. For instance, the sour cream not only imparts moisture but also activates the baking soda, which helps the cake rise beautifully. The combination of lemon juice and zest provides a vibrant acidity that balances the sweetness of the sugar, creating a harmonious flavor profile that everyone loves.

Using fresh blueberries is essential for this recipe. They add natural sweetness and juicy bursts of flavor throughout the cake. If fresh blueberries are unavailable, you can use frozen ones; just be sure to add them to the batter without thawing to prevent excess moisture, which can make the cake dense.

Baking Tips for Success

To ensure an even rise, it’s important to properly cream the butter and sugar until the mixture is light and fluffy, which typically takes 3-5 minutes. This process incorporates air, contributing to a tender crumb. Be careful not to overmix once you combine the wet and dry ingredients; stop as soon as no flour streaks are visible to avoid a dense cake.

While baking, check the cake about 40 minutes in, as ovens can vary. A toothpick inserted into the center should come out clean or with a few moist crumbs attached, indicating that the cake is done. If the top begins to brown too quickly, you can loosely cover it with aluminum foil to prevent burning while the center continues to bake.

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Lemon

Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and sour cream.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture until just combined.

Fold in Blueberries

Gently fold in the blueberries that have been tossed in flour to prevent sinking.

Bake

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

Prepare the Glaze

While the cake is cooling, combine the powdered sugar and lemon juice to make a glaze.

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top for added sweetness.

Pro Tips

For an extra burst of flavor, sprinkle some extra lemon zest over the glaze. You can also substitute frozen blueberries if fresh aren’t available, just add them directly without thawing.

Make-Ahead and Storage

This Lemon Blueberry Loaf Cake can easily be made ahead of time. Once baked and cooled, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn; it can last up to three months in the freezer. Just remember to thaw it overnight in the refrigerator before serving.

If you want to enjoy this cake later, consider preparing the batter and freezing it in a loaf pan lined with parchment paper. You can bake straight from the freezer, just add an additional 10-15 minutes to the baking time, ensuring it is fully cooked through.

Serving Suggestions

This Lemon Blueberry Loaf Cake is delightful on its own, but elevating it with a dollop of whipped cream or a scoop of vanilla ice cream transforms it into an indulgent dessert. For brunch, serve it alongside a traditional breakfast spread, where its sweet and tangy flavors blend beautifully with coffee and tea.

To enhance the cake’s presentation, consider adding a sprinkle of additional lemon zest or a few whole blueberries on top of the glaze before serving. This not only looks inviting but reinforces the flavors of the cake, making it an appealing choice for gatherings and special occasions.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just add them directly to the batter without thawing.

→ How should I store the leftover cake?

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

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day before serving; just glaze it right before serving for freshness.

→ What can I substitute if I don't have sour cream?

You can substitute sour cream with plain yogurt or buttermilk for a similar texture.