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If you’re a blueberry fan, this blueberry lemon loaf cake is perfection. Fresh blueberries play the starring role in this anytime cake and plenty of lemon zest adds brightness. Whole milk and sour cream give this cake a fine, velvety crumb, similar to a classic pound cake. Each slice is moist, tender, and bursting with blueberries!

Blueberry Lemon Loaf Cake
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Blueberry and lemon is one of my all-time favorite flavor pairings for spring and summer desserts. Baked until golden and brushed with lemon syrup, this homemade loaf cake is one of the best ways to highlight juicy blueberries and bright lemon.

I bake with fresh blueberries for optimal flavor. Out of season, you’re welcome to make this cake with frozen blueberries instead. No need to thaw first, just add to the batter straight from the freezer and fold in very gently to minimize discoloration. Keep in mind that frozen blueberries will extend the bake time by about 5 minutes.

Love baking with blueberries? You might also like this blueberry lemon bundt cake or these blueberry lemon cream scones!

Blueberry Lemon Loaf Cake

Tips for Success

  • Use a light-colored loaf pan –  Light pans conduct heat evenly, ensuring consistent browning and baking. Spray the pan lightly with nonstick spray (or use a pastry brush to coat the pan evenly with softened butter). Line the pan with a sheet of parchment paper, leaving a 1-inch overhang along the edges. You’ll use the parchment overhang to lift the baked cake from the pan and transfer to a cooling rack.
  • Start with room temperature ingredients – Bring butter, eggs, whole milk, and sour cream to room temperature before beginning. Room temperature ingredients blend together much more easily, resulting in a smooth cake batter.
  • Use aluminum-free baking powder – This is my top tip for whenever I’m baking with berries. It prevents the batter from discoloring and turning blue (especially crucial if you’re using frozen blueberries).
Blueberry Lemon Loaf Cake

How to Make Blueberry Loaf Cake

Whisk together flour, baking powder, baking soda, and salt until combined. Set aside 1 tablespoon of the flour mixture to toss with the blueberries.

Beat room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.

Beat in fresh lemon zest and vanilla extract until combined.

Add eggs one at a time, mixing until combined. Scrape down the sides of the mixer bowl with a spatula as needed.

With mixer on low speed, add dry ingredients in 3 additions, alternating with milk mixture (begin and end with flour mixture).

Toss blueberries with reserved flour mixture and gently fold in to the batter with a spatula.

Spoon batter into prepared loaf pan and smooth the top. Tap the pan sharply to reduce air bubbles, and bake for 56 to 62 minutes, until a tester emerges with a few moist crumbs.

Remove cake from the oven and immediately brush the top with lemon syrup (this helps lock in the moisture and adds another layer of lemon flavor). Let cake cool for 10 minutes, then transfer to a wire rack to cool completely.

Once cool, drizzle the cake with lemon glaze. I also love this cake topped with a scoop of vanilla ice cream or dollop of homemade whipped cream!

Blueberry Lemon Loaf Cake

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Blueberry Lemon Loaf Cake

Moist Blueberry Lemon Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf cake
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

If you’re a blueberry fan, this blueberry lemon loaf cake is perfection. Fresh blueberries play the starring role in this anytime cake and plenty of lemon zest adds brightness. Each slice is moist, tender, and bursting with blueberries!


Ingredients

Cake

  • 2 cups (280 g) all-purpose flour
  • 1 tsp (5 g) aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp (3 g) salt
  • 1/2 cup (112 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 2 Tbsp (6 g) fresh lemon zest
  • 1 1/2 tsp (6 g) vanilla extract
  • 2 large eggs (100 g), at room temperature
  • 1 cup (240 g) whole milk, at room temperature
  • 1/4 cup (60 g) sour cream, at room temperature
  • 1 cup (170 g) fresh blueberries

Lemon Syrup

  • 2 Tbsp (30 g) fresh lemon juice
  • 2 Tbsp (25 g) granulated sugar

Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • pinch of salt
  • 1/2 tsp lemon zest
  • 1 cup (120 g) powdered sugar
  • 2 Tbsp (30 g) whole milk

Instructions

  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
  2. Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with blueberries.
  3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy, about 3 minutes. Beat in lemon zest and vanilla extract. Reduce speed to low and add eggs one at a time. Combine milk and sour cream in a small bowl. Beat in flour mixture in three additions, alternating with milk mixture (begin and end with flour mixture), just until incorporated.
  4. Toss blueberries with reserved flour mixture and gently fold into the batter. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
  5. Bake loaf cake for 56 to 62 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
  6. Make lemon syrup: In the last five minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
  7. Make glaze: Whisk together melted butter, salt, lemon zest, powdered sugar, and milk in a small bowl until smooth. Drizzle glaze over cake and let set before serving.
  8. Store leftover cake tightly covered in the refrigerator for up to 3 days; bring to room temperature before serving.


Notes

Baking powder: To keep the cake batter from turning blue, use an aluminum-free baking powder.

Whole milk: If you don’t have whole milk on hand, stir together 1/2 cup heavy cream and 1/2 cup water as a substitute for 1 cup whole milk.

Mini loaf cakes: Divide the batter evenly between three mini (5 3/4″ x 3 1/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for about 30 minutes, or until cakes spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

Freezing instructions: Use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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6 Comments

  1. Hello:
    Any chance that you can give me some temp and baking-time recommendations if I’d like to morph this recipe into mini loaves baked in a single silpat that has been formed with 9 mini-loaf indentions???

    I often give my baking to neighbors so I like to make mini loaves.






    1. Hi Gary, baking temp will remain the same (350°F). I also recommend placing the silpat pan on a flat baking sheet for extra stability. Baking time is a bit harder since I haven’t personally tested baking in that style pan. My best guess is somewhere around 25-30 minutes – I’d start testing for doneness at 25 minutes, and then every 5 minutes from there.

      1. Excellent and thank you for the rapid response. Your “guess” is consistent with other resources.
        Will give it a try!