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; ½ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; Zest and juice of 1 lemon; 1 cup fresh blueberries

Highlighted under: Cakes & Oven Treats

I absolutely love this Lemon Blueberry Loaf Cake! The combination of zesty lemon and sweet blueberries creates a delightful flavor that’s perfect for any occasion. There’s something refreshing about the citrus, which pairs beautifully with the burst of juicy berries. I enjoy making this cake during the summer months when berries are at their peak, but it’s a fantastic treat any time of year. The moist texture makes it a great companion for coffee or tea, and it's sure to impress anyone who takes a slice!

Created by

Chelsea Payne

Last updated on 2026-01-26T21:49:38.699Z

When I first decided to bake this Lemon Blueberry Loaf Cake, I thought it would be a simple task, but the flavors came together in a way that surprised me! Using fresh blueberries instead of frozen made all the difference, allowing the juicy fruit to shine through in every bite. It’s a small detail that elevates the loaf to something truly special.

As I experimented with the recipe, I found that adding a hint of lemon zest into the batter not only intensified the flavor but also kept the cake moist and fragrant. I’ve shared this with friends at brunch, and it’s always a crowd-pleaser that disappears quickly. Baking is all about discovering those little tricks!

Why You'll Love This Recipe
Bright lemon flavor that invigorates the taste buds
Juicy blueberries that burst with sweetness
Perfectly moist texture with a tender crumb

Understanding the Ingredients

The key to a moist Lemon Blueberry Loaf Cake lies in the combination of sour cream and butter. The sour cream adds acidity, which not only enhances the flavor of the lemon but also contributes to a tender crumb. If you want a lighter option, you can swap sour cream for Greek yogurt in equal measure. This substitution retains moisture while adding protein, making the cake slightly healthier without sacrificing flavor.

Blueberries are the star of this recipe, and using fresh ones will elevate your cake significantly. Frozen blueberries can be used in a pinch, but they tend to release more moisture during baking, potentially making the loaf denser. If you do opt for frozen berries, toss them in flour before folding them in—this simple step helps to reduce their moisture release and prevents them from sinking to the bottom of the loaf.

Baking to Perfection

Monitoring your baking time is crucial for achieving that perfect loaf. Start checking your cake at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs but no batter, your cake is done. If not, continue to bake, checking every 5 minutes. Brown edges are a good visual cue that your cake is properly set, but avoid opening the oven door too early, as this can cause it to sink.

Once out of the oven, resist the urge to dig in right away. Allow the cake to cool in the pan for at least 10 minutes; this helps it set further and makes it easier to release without breaking. For an extra touch, dust with powdered sugar or drizzle with a lemon glaze after cooling. This adds visual appeal and a glossy finish that complements the cake's zesty flavors beautifully.

Ingredients

Gather the following ingredients before starting the recipe:

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
Zest and juice of 1 lemon
1 cup fresh blueberries

Make sure everything is measured and ready before you start mixing!

Instructions

Now, let's get started on making this delicious loaf cake:

Prepare the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture alternately with the sour cream, mixing well.

Fold in Blueberries

Gently fold in the fresh blueberries using a spatula to prevent them from breaking.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.

Cooling and Serving

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

Serve the cake warm or at room temperature, and enjoy every bite!

Pro Tips

For extra flavor, drizzle a lemon glaze over the cake after it has cooled.

Storage Tips

If you find yourself with leftover Lemon Blueberry Loaf Cake, it's best stored in an airtight container at room temperature. It will stay fresh for about 2-3 days. If you want to keep it longer, consider wrapping individual slices in plastic wrap and storing them in the freezer. This way, you can thaw slices as needed without compromising the cake's texture.

To thaw, simply place a slice in the refrigerator overnight or microwave it for a few seconds until warm. If you want to elevate the cake experience when serving leftovers, consider toasting slices lightly in a toaster oven. This brings back some of the cake's moistness and adds delightful warmth, perfect with a pat of butter or a dollop of cream cheese spread.

Variations and Add-ins

While the classic Lemon Blueberry combination is a favorite, don't hesitate to experiment with add-ins and variations. Consider adding chopped nuts like walnuts or pecans for a delightful crunch. This not only enhances the texture but adds a nutty flavor that pairs nicely with lemon. Alternatively, you can replace blueberries with raspberries or cranberries for a different fruity twist.

For a more indulgent experience, try swirling a cream cheese mixture through the batter before baking. Combine cream cheese, a bit of sugar, and an egg, and dollop it into the loaf before folding in the blueberries. This creates a rich marbling effect, adding both flavor and creaminess that complements the citrus beautifully.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, but fresh blueberries are recommended for the best flavor and texture.

→ How should I store leftovers?

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

→ Can I substitute the sour cream?

Yes, plain yogurt can be used as a substitute for sour cream.

→ Is this cake freezer-friendly?

Yes, you can freeze the loaf for up to 3 months. Just wrap it tightly before freezing.