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

Highlighted under: Sugar-Kissed Bakes

I absolutely love making this Lemon Blueberry Loaf Cake because it combines the refreshing zing of lemon with the sweet burst of juicy blueberries. Each bite is a delightful balance of flavors, and the moist texture keeps me coming back for more. I found that the trick to achieving a perfect crumb is to not overmix the batter; this allows the blueberries to remain intact and ensures a lovely rise. It's a fantastic treat for breakfast or dessert, and I can never resist a slice!

Created by

Anya Coleman

Last updated on 2026-01-26T22:46:37.677Z

During our last baking session, I decided to experiment with lemon and blueberries, and the result was nothing short of magical. The fragrant lemon zest blended beautifully with the sweet blueberries, creating a unique flavor profile that keeps my family reaching for more slices. I discovered that adding a bit of sour cream made the loaf incredibly tender, which took this recipe to the next level.

We enjoyed the cake warm out of the oven, but it was also delicious the next day. I even drizzled a quick lemon glaze on top to elevate it further. For anyone who loves citrus desserts, this loaf cake truly showcases how well lemon and blueberries pair!

Why You'll Love This Recipe
Refreshing lemon zest that brightens up your day
Juicy blueberries in every slice
Moist and fluffy texture that's irresistible

Importance of Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in creating the perfect flavor and texture. The combination of sour cream and butter provides moisture and richness, ensuring a tender crumb. If you're out of sour cream, you can substitute it with plain yogurt to maintain that creamy consistency. Additionally, the eggs not only bind the ingredients together but also add to the cake's rise, creating a light and fluffy loaf.

Lemon zest and juice are essential for that fresh, tangy flavor that complements the sweetness of the blueberries. Make sure to use fresh lemons for the zest, as bottled lemon juice lacks the vibrant taste. When grating the zest, avoid the white pith, which can impart a bitter flavor. This recipe calls for fresh blueberries, but if they aren't in season, you can opt for frozen blueberries—just toss them in flour before folding them into the batter to minimize sinking.

Baking Techniques

When mixing the batter, it's crucial to follow the method of combining wet and dry ingredients without overmixing. This will prevent the gluten in the flour from developing too much, ensuring a tender loaf. Incorporate the dry ingredients gradually, stirring just until you see no flour streaks. Gently folding in the blueberries with a spatula at the end preserves their shape for beautiful bursts of flavor in every slice.

Monitoring the baking time is essential for achieving the perfect loaf. While 50 minutes is the general guideline, every oven varies slightly. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few crumbs attached, the cake is ready. If you find the top is browning too quickly, tent the loaf with aluminum foil during the last 10 minutes of baking to prevent burning.

Ingredients

For the Cake

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

For the Lemon Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Mix all ingredients thoroughly before baking for the best texture.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a mixing bowl, combine flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

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

Add Eggs and Sour Cream

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

Combine Ingredients

Gradually add the dry mix into the wet ingredients, stirring just until combined. Gently fold in the blueberries.

Bake the Loaf Cake

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

Prepare Lemon Glaze

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

Glaze the Cake

Once the loaf is cool, drizzle the lemon glaze over the top and enjoy your delicious treat!

Let it cool completely before slicing for the best texture.

Pro Tips

For the best flavor, make sure your blueberries are fresh and not overripe. If using frozen blueberries, do not thaw before adding to the batter to prevent color bleeding.

Storage and Make-Ahead

This Lemon Blueberry Loaf Cake can be stored at room temperature for up to three days, wrapped tightly in plastic wrap to keep it moist. If you need to store it for longer, consider freezing. Wrap the cooled loaf in plastic wrap and foil to prevent freezer burn. When ready to enjoy, simply thaw it at room temperature for a few hours or overnight before serving.

For a make-ahead option, you can prepare the batter a day in advance. Store it covered in the refrigerator before baking. Keep in mind that the blueberries might bleed slightly into the batter overnight, which can create a beautiful marbling effect while still delivering that fantastic flavor.

Serving Suggestions and Variations

This loaf is delicious on its own, but for an extra touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Pair a slice with a hot cup of tea or coffee for a delightful breakfast or afternoon snack. If you're feeling adventurous, you can also add chopped nuts or a sprinkle of poppy seeds for added texture and flavor.

For a twist on this classic recipe, try substituting half of the blueberries with raspberries or blackberries for a mixed berry loaf. You can also experiment with adding herbs like fresh mint or basil to the batter for a unique flavor profile that complements the lemon beautifully.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent color bleeding.

→ How should I store the cake?

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

→ Can I substitute the eggs?

Yes, you can use flax eggs or applesauce as an egg substitute for a vegan option.

→ What if I don’t have sour cream?

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