Lemon Blueberry Loaf Cake

If you are looking for a simple cake that feels a little special, this lemon blueberry loaf is a great place to start.

It has a soft, tender crumb with fresh blueberries in every slice. The lemon adds a bright flavor that keeps it from feeling too heavy.

I love that it comes together in one pan and doesn’t need any fancy equipment. Just a bowl, a mixer, and a loaf pan.

The lemon glaze on top is the finishing touch. It’s sweet, a little tangy, and makes the whole loaf look really nice.

This is the kind of cake I like to have around for breakfast, an afternoon snack, or a small treat with tea.

Why You’ll Love It

Bright Lemon Flavor – Fresh lemon juice and zest give every bite a lively flavor that keeps this loaf from tasting overly sweet.

Moist, Tender Crumb – Sour cream and softened butter create a soft, rich texture that stays enjoyable from the first slice to the last.

Juicy Blueberry Bursts – Fresh blueberries add sweet, juicy pockets throughout the buttery cake for a delicious contrast in every slice.

Beautiful Bakery Look – The golden loaf, colorful berries, and glossy lemon glaze make this cake look special without complicated decorating.

Recipe Ingredients

For the Cake

• 1 1/2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 2 Large Eggs
• 1/2 cup Sour Cream
• 2 tbsp Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 cup Fresh Blueberries

For the Lemon Glaze

• 1 cup Powdered Sugar
• 2 tbsp Fresh Lemon Juice
• 1 tsp Lemon Zest

Directions

Step 1

Preheat your oven to 350F (175C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Toss the blueberries with 1 tablespoon of the flour mixture in a separate small bowl. This helps prevent them from sinking to the bottom during baking.

Step 3

In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.

Step 4

Add the flour mixture to the wet ingredients and stir with a spatula until just combined. Gently fold in the coated blueberries. Pour the batter into the prepared loaf pan and smooth the top.

Step 5

Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil for the last 15 minutes.

Step 6

Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

Step 7

Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze generously over the cooled loaf. Let the glaze set for 10 minutes before slicing.

My Tips

Use Room Temperature Ingredients

Let the butter, eggs, and sour cream sit at room temperature before mixing. They will blend more evenly and create a smooth batter with a soft, even texture.

The butter should feel soft but still hold its shape. If it looks shiny or melted, place it in the refrigerator for a few minutes before using it.

Zest the Lemon First

Remove the zest before squeezing the lemon because a whole lemon is much easier to hold. Use only the bright yellow outer layer since the white layer underneath can taste bitter.

Rub the zest into the granulated sugar with your fingertips before mixing it with the butter. This releases the lemon oils and gives the loaf a stronger, fresher lemon flavor.

Keep the Blueberries Dry

Rinse the blueberries early and dry them completely before adding the flour coating. Extra water can make the coating slide off and create wet spots around the berries.

Use the tablespoon of flour taken from the measured dry mixture rather than adding extra flour. Fold the coated berries into the finished batter gently so they stay whole and spread evenly.

More Recipes

• Blueberry Crumble Cookies
• Classic Lemon Bars
• Italian Lemon Cookies
• Lemon Meringue Cheesecake
• Lemon Ricotta Cake

Frequently Asked Questions

Why did my blueberries settle near the bottom of the loaf?

Coating the blueberries with 1 tablespoon of the flour mixture helps them stay more evenly spread through the batter. Be sure the batter is not overmixed after you add the dry ingredients.

Very large or extra juicy blueberries can still settle a little. Using smaller berries and folding them in gently gives the best result.