Moist Lemon Blueberry Loaf Cake

This lemon blueberry loaf cake is soft, bursting with berries, and brightened by fresh lemon in every bite. It comes together in one bowl without a mixer and fills the kitchen with a scent that pulls everyone in.

It’s the cake I keep in my back pocket for days I want something that tastes special without a long ingredient list. A quick lemon glaze over the top adds just the right tang to balance the sweet crumb.

Why This Loaf Cake Always Works

The crumb stays tender and moist thanks to full-fat sour cream, and rubbing the lemon zest directly into the sugar releases way more lemon oil than just stirring it in. The blueberries create jammy pockets that never turn the batter grey.

It’s the version I come back to, and the one that disappears fastest from the counter. Leftovers somehow taste even better the next day because the lemon flavor deepens, and the loaf never dries out.

Ingredients

• 1 ½ cups plus 1 tbsp all-purpose flour: the extra tablespoon dusts the blueberries
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 1 cup granulated sugar
• Zest of 2 large lemons: about 2 packed tablespoons
• ½ cup unsalted butter, melted and cooled slightly
• 2 large eggs, at room temperature
• ½ cup full-fat sour cream
• ¼ cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries: see notes for frozen
• 1 cup powdered sugar
• 2 to 3 tbsp fresh lemon juice

Variations / Substitutions

• Gluten-free: use a 1:1 gluten-free flour blend in place of the all-purpose flour.
• Dairy-free: swap the butter for a plant-based stick, the sour cream for a thick dairy-free yogurt, and the milk for oat or almond milk.
• Frozen blueberries: do not thaw; fold them in frozen and add about 5 minutes to the bake time.
• Extra lemon punch: add ¼ tsp pure lemon extract along with the vanilla.

If you love this cake, try my Classic Blueberry Muffins.

How to Make Lemon Blueberry Loaf Cake

Step 1: Rub the Lemon Sugar

Move an oven rack to the middle position and preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. In a large bowl, rub the lemon zest into the 1 cup sugar with your fingertips for about 1 minute, until the sugar is damp and smells intensely of lemon.

The sugar will turn pale yellow and feel like wet sand. This small step is what makes the cake taste like actual lemon, not just a faint whisper.

Step 2: Whisk in the Wet Ingredients

Pour the melted butter into the lemon sugar and whisk until combined. Add the 2 eggs, one at a time, whisking well after each. Whisk in the ½ cup sour cream, ¼ cup milk, and 1 tsp vanilla until the mixture is smooth and slightly thickened, about 30 seconds.

The batter will look glossy and pale. It might separate for a moment after the eggs, but the sour cream pulls everything back together within a few seconds of whisking.

Step 3: Whisk the Dry Ingredients and Fold in Blueberries

In a medium bowl, whisk together the 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt. Pour the wet mixture over the dry ingredients and stir with a rubber spatula until almost combined, about 10 seconds. A few flour streaks are fine. In a small bowl, toss the blueberries with the remaining 1 tbsp flour, then fold them into the batter gently, about 10 strokes, just until the berries are scattered.

The batter will be thick and studded with purple streaks. Stop folding the moment no dry flour pockets remain; overmixing will make the cake tough and turn the batter grey.

Step 4: Bake the Loaf

Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes; if the top is browning too quickly, tent loosely with foil after 40 minutes.

The cake will rise with a craggy, golden-brown crack down the middle. Let it cool in the pan on a wire rack for 10 minutes, then use the parchment to lift the loaf out and cool completely on the rack.

Step 5: Drizzle the Lemon Glaze

Once the cake is completely cool, whisk the 1 cup powdered sugar with 2 tablespoons of lemon juice in a small bowl until thick but pourable. Add the remaining tablespoon of juice a teaspoon at a time if needed, until the glaze runs slowly off the whisk. Drizzle the glaze back and forth over the loaf with a spoon.

The glaze will set in about 15 minutes and form a glossy, crackly crust. Slice into thick pieces and serve while the glaze is still slightly soft. Each bite has bright lemon, sweet berries, and a tender crumb.

Tips for the Best Loaf Cake

• Use room temperature eggs and sour cream; cold ingredients can make the batter seize and lead to dense spots.
• Place the loaf pan on a baking sheet to catch any bubbling blueberry juice that drips over the side.
• If your blueberries are particularly large, cut them in half before folding them in; they distribute more evenly and are less likely to sink.
• Let the cake cool fully before glazing; a warm cake will melt the glaze into a transparent puddle.

Bake times by pan:

Storing Leftover Cake

• Room temperature: Wrap tightly in plastic or store under a cake dome for up to 3 days. The glaze softens a little but the cake stays moist.
• Refrigerator: Store wrapped for up to 5 days; bring to room temperature before serving for the best texture.
• Freezer: Wrap the unglazed loaf tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then glaze once fully thawed.

Frequently Asked Questions

Can I make this cake without a glaze?

Yes, the cake is delicious on its own. Dust it with powdered sugar or brush a simple lemon syrup over the warm loaf instead.

Why did my glaze turn out too thin?

Add more powdered sugar, a spoonful at a time, until it thickens. Different lemon juices vary in moisture content.

How do I get a stronger lemon flavor?

Increase the zest to 3 lemons or add ¼ tsp pure lemon extract along with the vanilla. The lemon sugar step already extracts a lot of oil, so start there.

Can I turn this into a layer cake?

This batter is too tender for layers; it would collapse without a loaf structure. For an 8-inch layer cake, double the recipe and bake at 325°F for about 25 to 30 minutes.

Lemon Blueberry Loaf Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1 ½ cups plus 1 tbsp all-purpose flour
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 1 cup granulated sugar
• Zest of 2 large lemons
• ½ cup unsalted butter, melted and cooled slightly
• 2 large eggs, at room temperature
• ½ cup full-fat sour cream
• ¼ cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 to 3 tbsp fresh lemon juice

Method

 

1. Heat oven to 350°F, grease and line a 9×5-inch loaf pan. Rub lemon zest into sugar for 1 minute.
2. Whisk in melted butter, eggs one at a time, sour cream, milk, and vanilla until smooth.
3. Whisk flour, baking powder, salt. Stir wet into dry until almost combined. Toss blueberries with 1 tbsp flour, fold in gently.
4. Scrape into pan, bake 50 to 55 minutes until toothpick clean. Cool in pan 10 minutes, then on rack.
5. Whisk powdered sugar and lemon juice, drizzle over cooled cake. Let set 15 minutes before slicing.

Notes

If using frozen blueberries, fold them in straight from the freezer (do not thaw) and add 5 minutes to the bake time.