Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
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; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup sour cream; 1 cup fresh blueberries

Highlighted under: Treats from the Oven

I adore the perfect balance of tart and sweet in my Lemon Blueberry Loaf Cake. Each slice is a delightful burst of flavor that brightens my day, especially during those lazy afternoons when a cup of tea is in hand. The juicy blueberries paired with the zesty lemon creates an enchanting combination that is both refreshing and satisfying. For me, baking this cake is not just about results; it’s the process of folding in the ingredients and watching them transform into something truly special—a moment of culinary magic.

Created by

Ottilie James

Last updated on 2026-01-26T21:29:34.531Z

When I first attempted this Lemon Blueberry Loaf Cake, I was pleasantly surprised by how simple yet rewarding the recipe was. I remember the aroma filling my kitchen, a fragrant invitation beckoning everyone to indulge. To elevate the cake, I chose to sprinkle a bit of lemon zest into the batter; it added an incredible depth of flavor that truly shone through when baked.

One tip I learned along the way is to let the blueberries be the star; tossing them in flour before adding them to the batter prevents them from sinking to the bottom. This ensured each slice had a perfect distribution of juicy berries, making for a colorful and delicious cake that wasn’t just a treat for the taste buds but also a joy for the eyes.

Why You'll Love This Recipe
Bright and refreshing lemon zest combined with sweet, juicy blueberries
A soft, moist texture that makes every mouthful enjoyable
Perfect for brunch or as a delightful afternoon snack

Understanding the Ingredients

The foundation of this Lemon Blueberry Loaf Cake lies in the balance between its ingredients. The all-purpose flour provides the structure, while the sour cream adds moisture and richness, resulting in a soft crumb. Lemon zest infuses a bright, citrusy flavor that complements the natural sweetness of the blueberries. Choosing high-quality fresh blueberries makes a noticeable difference; look for plump, firm berries that burst with flavor, avoiding shriveled or overly soft ones that can affect the cake's texture.

Using unsalted butter is crucial in baking as it allows for better control over the sodium content. If you need to substitute, you can use margarine or coconut oil, but be aware that these may alter the flavor slightly. Additionally, for a lighter version, Greek yogurt can be swapped for sour cream, maintaining that delightful moisture while reducing fat content. Remember, each ingredient plays a role, so consider these tips when prepping your cake.

Baking Tips and Techniques

To achieve the perfect rise and texture, room temperature ingredients are key. Ensure that your butter, eggs, and sour cream are at room temperature before mixing. This helps create an emulsion that incorporates air and contributes to that light and fluffy texture. When folding in the blueberries, do so gently; overmixing can break the berries and turn the batter blue, which affects both appearance and flavor. A gentle touch keeps the blueberries intact and ensures a delightful burst of flavor in every slice.

Keep an eye on the baking time; ovens can vary widely, and it's not uncommon for the cake to bake more quickly or slowly than specified. Check for doneness around the 50-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached. If you find the cake browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking. This simple tip can help maintain an even color while ensuring it's cooked through.

Ingredients

Gather all your ingredients ahead of time for a seamless baking experience.

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
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup sour cream
1 cup fresh blueberries

Make sure to gently fold the blueberries into the batter to maintain their shape.

Instructions

Preheat your oven and prepare your baking pan before you start mixing the ingredients.

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy.

Add Eggs and Flavor

Add the eggs, vanilla extract, and lemon zest, mixing until well combined.

Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, alternating with the sour cream.

Fold in Blueberries

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

Bake

Pour the batter into the prepared loaf pan and bake for 50-60 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 to cool completely.

Serve slices warm or at room temperature, and enjoy this delicious cake with a cup of tea or coffee.

Pro Tips

For an extra layer of flavor, drizzle a simple lemon glaze over the cooled cake before serving. Just combine powdered sugar and lemon juice until smooth.

Storage and Freezing Tips

This Lemon Blueberry Loaf Cake can be stored at room temperature for about 3 days in an airtight container. For an even longer lifespan, slice the cake and wrap individual pieces in plastic wrap before placing them in a resealable freezer bag. This allows you to grab a slice whenever you need a sweet treat. The cake freezes well for up to 2 months, and you can enjoy it simply thawed at room temperature or warmed slightly in the microwave for a fresh-out-of-the-oven experience.

If you find the cake a little dense or dry during storage, a light syrup made from equal parts sugar and water can be brushed over the slices before serving. It adds moisture and enhances the lemon flavor, making each bite even more enjoyable. Alternatively, a dollop of whipped cream or a scoop of vanilla ice cream can elevate the cake into a delightful dessert.

Variations and Serving Suggestions

Feel free to customize this loaf! Incorporating poppy seeds adds a pleasant crunch and pairs beautifully with the lemon. If you're looking for an alternative fruit, raspberries or blackberries can work well, but be cautious as they are often juicier and may require adjustments in baking time or moisture levels. For a richer flavor, consider adding a handful of chopped nuts, such as walnuts or pecans, for added texture and depth.

For serving, this loaf pairs beautifully with a light dusting of powdered sugar or a simple lemon glaze made from powdered sugar and lemon juice. Serve it alongside a hot cup of tea or coffee for an afternoon treat. It also makes a lovely addition to brunch tables, where guests can enjoy slices, adding a touch of brightness to a leisurely morning.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just make sure to thaw and drain them first to avoid excess moisture.

→ How do I store leftover cake?

You can store leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I substitute the sour cream?

Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.

→ What can I serve with this cake?

This loaf cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.