Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 50 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; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; ½ cup sour cream; 1 cup fresh blueberries; For the glaze: 1 cup powdered sugar + 2 tablespoons lemon juice

Highlighted under: Cakes & Cravings

I’m thrilled to share my favorite recipe for Lemon Blueberry Loaf Cake, a delightful combination of zesty lemon and juicy blueberries that creates an absolute treat. Each bite balances the brightness of citrus with the sweetness of berries, resulting in a cake that’s perfect for any occasion. I love how simple it is to prepare, and the vibrant flavors make it a hit with family and friends. Whether paired with tea or served as a dessert at gatherings, this loaf truly stands out!

Created by

Lacey Montgomery

Last updated on 2026-01-26T22:53:34.633Z

When I first experimented with this Lemon Blueberry Loaf Cake, I wanted to create a dessert that felt bright and refreshing, especially for springtime gatherings. The combination of fresh lemon juice and zest with blueberries gives the cake a wonderful lightness and depth of flavor. I found that adding a touch of sour cream kept the texture moist and rich, which was a game changer!

One of my favorite steps in this recipe is drizzling a lemon glaze over the top after the cake cools. It adds an extra layer of sweetness while intensifying that citrus flavor. I've served this loaf at brunches and birthday parties, and it never fails to impress. Trust me; your taste buds are in for a delightful surprise!

        Why You'll Love This Recipe
        Zesty lemon flavor combined with sweet blueberries
Moist texture thanks to sour cream
Perfect for breakfast, brunch, or dessert

      

The Role of Sour Cream

In this Lemon Blueberry Loaf Cake, sour cream plays several critical roles that enhance the overall quality of the cake. First and foremost, it adds moisture, ensuring that every slice remains tender and flavorful long after baking. The acidity in sour cream also interacts with the baking soda to create a light and airy texture, allowing the cake to rise beautifully in the oven. Additionally, the tanginess of sour cream complements the sweetness of the blueberries and the brightness of the lemon, resulting in a harmonious balance of flavors.

If you happen to be out of sour cream, don’t worry! You can substitute it with Greek yogurt, which offers similar moisture and acidity. Alternatively, you could use buttermilk, adjusting the dry ingredients slightly to maintain the right batter consistency. However, be mindful that swapping ingredients might slightly alter the tanginess and richness of your loaf.

Mastering the Baking Process

It's crucial to keep an eye on your cake while it bakes to avoid any common pitfalls. Start checking for doneness around the 45-minute mark. The cake should be golden brown, and a toothpick inserted into the center should come out clean or with only a few moist crumbs attached. If your oven runs hot, you may need to adjust the baking time. I recommend rotating the loaf halfway through to ensure even baking, especially if your oven has hot spots.

After baking, let the cake cool in the pan for 10 minutes as recommended. This step allows the structure to set before transferring it to a wire rack. If you try to remove it too soon, the loaf may fall apart or stick to the pan. Once on the rack, allow it to cool completely before glazing; this way, the glaze will sit perfectly on the surface rather than sliding off.

Ingredients

Gather the following ingredients to create a delightful Lemon Blueberry Loaf Cake:

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
½ cup sour cream
1 cup fresh blueberries
For the glaze: 1 cup powdered sugar + 2 tablespoons lemon juice

With these ingredients on hand, you're ready to get baking!

Instructions

Follow these steps for a perfectly baked Lemon Blueberry Loaf Cake:

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Lemon

Beat in the eggs, lemon zest, and lemon juice until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, alternating with the sour cream, until just combined. Fold in the blueberries gently.

Bake the Cake

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

Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Mix the glaze ingredients and drizzle over the cooled loaf.

Your Lemon Blueberry Loaf Cake is ready to be enjoyed!

Pro Tips

To ensure the blueberries sink less, toss them in a bit of flour before folding them into the batter.

Serving Suggestions

This Lemon Blueberry Loaf Cake is incredibly versatile; you can enjoy it warm, at room temperature, or even chilled. For a delightful breakfast, serve it with a light dusting of powdered sugar and a side of fresh berries. Pairing it with a dollop of whipped cream or a scoop of vanilla ice cream can elevate it into a delightful dessert for larger gatherings or special occasions.

For a luxurious twist, consider adding a simple fruit compote made from simmering fresh blueberries with a splash of lemon juice. This not only adds a pop of color but also enhances the blueberry flavor, making for a beautiful presentation.

Storing and Freezing

To ensure your Lemon Blueberry Loaf Cake stays fresh, store it in an airtight container at room temperature for up to three days. If left exposed to air, the top may dry out, and the cake could lose its moist texture. For longer storage, wrapping the cooled cake in plastic wrap and placing it in the freezer can extend its lifespan to about three months.

When you're ready to enjoy a slice from the freezer, simply unwrap it and let it thaw in the refrigerator overnight or at room temperature for a few hours. This method helps maintain the flavor and texture of the cake, allowing you to enjoy your homemade treat whenever you desire.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! Just make sure to add them directly from the freezer without thawing to prevent them from bleeding into the batter.

→ How do I store the cake?

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

→ Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a plant-based yogurt instead of sour cream.

→ What can I substitute for sour cream?

You can use Greek yogurt as an alternative, or if you're looking for a non-dairy option, a plant-based yogurt can work too.