Baking & Desserts Lemon Blueberry Loaf Cake
Highlighted under: Sweet Creations
When I first decided to bake a loaf cake, I wanted something that combined fresh flavors with a touch of sweetness. That’s when I stumbled upon the idea of a lemon blueberry loaf cake. The bright acidity of lemon pairs beautifully with the natural sweetness of blueberries, creating a delightful balance. I love how this cake is perfect for any occasion—whether it’s a brunch spread or a cozy afternoon treat with tea. This recipe has become a staple in my kitchen, and I can’t wait to share it with you!
Baking this lemon blueberry loaf cake turned into a delightful adventure. I had some ripe blueberries and fresh lemons, so I thought, why not combine them? The result was not only visually stunning but also infused with vibrant flavors. I mixed the blueberries gently into the batter to avoid breaking them, and it worked perfectly!
Through trial and error, I’ve learned that the secret to a moist loaf cake is not over-mixing the batter. Once the flour is added, I stir just enough to combine the ingredients. The cake came out wonderfully light and fluffy—every slice is bursting with flavor and texture!
Why You Will Love This Recipe
- The zesty lemon flavor perfectly complements the sweetness of fresh blueberries.
- A moist and fluffy texture that makes each slice irresistible.
- Ideal for breakfast, snacks, or dessert—truly versatile!
Understanding the Ingredients
Each ingredient in this Lemon Blueberry Loaf Cake plays a specific role in achieving the final texture and flavor. For instance, the combination of unsalted butter and granulated sugar not only imparts sweetness but also contributes to a tender crumb. The creaminess of sour cream adds moisture to the batter, producing a fluffy texture that balances beautifully with the burst of juicy blueberries.
Lemon juice and zest are essential for providing the signature zesty kick in this recipe. The zest contains aromatic oils that enhance the lemon flavor without adding extra liquid, while the juice helps to activate the baking soda, which gives the cake its lift. If you're looking for a substitution, Greek yogurt can work in place of sour cream for a similar moisture content and tang.
Baking Tips for Success
When preparing to bake, it’s crucial to measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can lead to dense cake. Additionally, ensure that your butter is softened to room temperature for easier creaming with sugar. The creaming process introduces air into the batter, promoting a light loaf.
Don’t skip the step of folding in the blueberries gently; over-mixing can cause them to break and color the batter, resulting in a less appealing loaf. To prevent the blueberries from sinking to the bottom during baking, dust them with a bit of flour before incorporating them into the batter. This little trick creates an even distribution throughout the cake.
Ingredients for Lemon Blueberry Loaf Cake
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
Instructions
Instructions to Prepare the Cake
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest until well combined.
Combine Ingredients
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and lemon juice. Mix just until combined. Gently fold in the blueberries.
Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy Your Cake!
Pro Tips
- For added flavor, drizzle a lemon glaze over the cooled cake made from powdered sugar and lemon juice.
Storage and Make-Ahead Tips
This Lemon Blueberry Loaf Cake is perfect for make-ahead meals! You can bake it a day in advance; let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. If you wish to extend its shelf life, freeze slices individually wrapped in plastic wrap followed by aluminum foil. The cake can be frozen for up to three months, making it a convenient option for unexpected guests or a sweet breakfast on busy mornings.
When you're ready to enjoy the cake again, thaw it overnight in the refrigerator or at room temperature for a few hours. Since the flavors meld beautifully over time, you might even find that the cake tastes better the next day. If it’s been frozen, consider warming it slightly in the microwave for 10-15 seconds for a fresh-baked feel.
Serving Suggestions
This loaf cake is versatile enough to be served on its own, but you can elevate it with a simple dusting of powdered sugar or a light lemon glaze made from powdered sugar and lemon juice. For a delightful breakfast treat, serve it with a dollop of Greek yogurt and a few extra blueberries on the side. This combination adds a refreshing touch and some protein to your meal.
Pair your slices with a cup of tea or a cold lemonade to enhance the citrus notes in the cake. For an indulgent dessert option, try adding a scoop of vanilla ice cream or whipped cream atop a warm slice; the creaminess complements the tartness of the cake beautifully. Feel free to get creative with toppings based on your taste!
Questions About Recipes
→ Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them to prevent the batter from turning blue.
→ How do I store the loaf cake?
Store the loaf cake in an airtight container at room temperature for up to 3 days.
→ Can I make this cake ahead of time?
Absolutely! You can prepare the batter a day ahead, and it stores well in the refrigerator.
→ What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute for sour cream.
Baking & Desserts Lemon Blueberry Loaf Cake
When I first decided to bake a loaf cake, I wanted something that combined fresh flavors with a touch of sweetness. That’s when I stumbled upon the idea of a lemon blueberry loaf cake. The bright acidity of lemon pairs beautifully with the natural sweetness of blueberries, creating a delightful balance. I love how this cake is perfect for any occasion—whether it’s a brunch spread or a cozy afternoon treat with tea. This recipe has become a staple in my kitchen, and I can’t wait to share it with you!
What You'll Need
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
How-To Steps
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest until well combined.
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and lemon juice. Mix just until combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Extra Tips
- For added flavor, drizzle a lemon glaze over the cooled cake made from powdered sugar and lemon juice.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g