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 cake
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup sour cream; 2 tablespoons lemon zest; 3 tablespoons lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup fresh blueberries (or frozen, thawed and drained); 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Baking & Desserts

When I first experimented with this lemon blueberry loaf cake, I never expected it to become a staple in my baking repertoire. The idea of combining the zesty brightness of lemon with sweet, plump blueberries sparked my creativity, and the results were delightful. Each bite offers a delicious contrast between the tartness of the lemon and the burst of juicy blueberries. This cake is moist, flavorful, and perfect for any occasion, whether it’s a weekday treat or a centerpiece for a special gathering. I’m thrilled to share this recipe with you!

Created by

Cassidy Moore

Last updated on 2026-01-26T22:49:35.046Z

While crafting this lemon blueberry loaf cake, I discovered that the key to a perfect balance is using fresh lemons and good-quality blueberries. I tried several variations before landing on this delightful combination. Adding a touch of sour cream enhances the moisture, giving the cake a lush texture that melts in your mouth.

What truly elevates this recipe is the method of folding in the blueberries gently to prevent them from breaking apart. This ensures that every slice is dotted with whole blueberries, creating a beautiful visual and a burst of flavor in each bite. Bake this for your next brunch, and watch it disappear!

        Why You Will Love This Cake
        Zesty lemon flavor that brightens your day
Bursting with juicy blueberries in every slice
Moist and fluffy texture that's addictively good

      

Mastering the Perfect Texture

The moistness of this loaf cake comes primarily from the combination of sour cream and butter. Sour cream not only adds tang but also enhances the cake's texture, making it delightfully fluffy. If you're out of sour cream, you can use Greek yogurt as a great substitute that will yield similar results. Just make sure to choose full-fat versions for the best moisture balance.

When mixing the batter, it’s crucial to avoid overmixing once you add the flour. Overmixing can lead to a denser texture rather than the light and airy loaf we aim for. Mix until you see no dry streaks of flour, then gently fold in your blueberries. This helps maintain the cake's delicate fluffiness and ensures each bite is a burst of flavor.

Enhancing Flavor with Zest

The addition of lemon zest is key to elevating the flavor profile of this loaf cake. Zest provides aromatic oils that pack a citrus punch, which complements the blueberries beautifully. Make sure to use fresh lemons for zesting; the difference in fragrance and flavor is significant when compared to bottled lemon juice. You can also experiment with different citrus zest, like lime or orange, for a unique twist.

To incorporate more lemon flavor, consider adding a teaspoon of lemon extract to the wet ingredients. This can deepen the cake's citrus essence without altering the texture. Just be cautious with the amount, as extracts can be quite concentrated; start with a small dose and adjust according to your taste preference.

Ingredients

Gather these ingredients to prepare your delightful lemon blueberry loaf cake!

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup sour cream
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries (or frozen, thawed and drained)

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Ensure that all your ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your delicious loaf cake!

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, then 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, stirring gently until just combined.

Fold in Blueberries

Gently fold in the blueberries to the batter, taking care not to overmix them.

Bake

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

Prepare the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top for added sweetness and a beautiful finish.

Let the cake cool completely for best slicing results!

Pro Tips

Be sure to use fresh blueberries if possible, as they provide the best flavor and texture. Also, adjusting the lemon juice to your taste can enhance the cake's brightness.

Storage and Make-Ahead Tips

This lemon blueberry loaf cake can be made ahead of time and stored for up to four days at room temperature when properly wrapped. To keep it fresh, I recommend wrapping the loaf in plastic wrap and storing it in an airtight container. If you want to freeze it, you can do so after it has completely cooled. Wrap the loaf tightly in plastic wrap, followed by aluminum foil, and it can last up to three months in the freezer.

For best results when serving after freezing, allow the cake to thaw in the refrigerator overnight. Once thawed, you can refresh the flavors by drizzling extra lemon glaze over the top right before serving. This prevents the cake from drying out and ensures it remains moist and flavorful.

Serving Suggestions

While this lemon blueberry loaf is delightful on its own, there are several ways to elevate your serving experience. Consider serving slices with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert. The cool creaminess complements the zesty lemon and sweet blueberries perfectly.

You can also pair this cake with a light dusting of powdered sugar for a simple, elegant presentation. Fresh mint leaves can add a lovely touch of color and freshness, making it an eye-catching centerpiece for any brunch or gathering.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to thaw and drain them before adding.

→ How should I store the loaf cake?

Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze slices.

→ Can I substitute sour cream?

Absolutely! Greek yogurt works as a great substitute for sour cream in this recipe.

→ What can I serve with lemon blueberry loaf cake?

This loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.