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    Home » Recipes » Cakes & Cupcakes

    Lemon Blueberry Loaf Cake

    Published on January 4, 2020 - Updated on December 4, 2022 by Chef Rodney - 1 Comment - This post may contain affiliate links.

    219 shares
    Jump to Recipe
    This Lemon Blueberry Loaf Cake recipe is probably my favorite to make. If you love the taste of fresh blueberries, this one is for you!
     
    lemon blueberry loaf cake

    I absolutely love making this Lemon Blueberry Loaf Cake. And so do my family and friends for that matter. Now you can make it for your family and friends.

    lemon blueberry loaf cake

    This time around I did a couple of things differently. The first is instead of using your typical loaf pan, I decided to use disposable and recyclable mini loaf pans. I wanted to give a couple of loaves as a gift and these cool pans make it so easy.

    lemon blueberry loaf cake

    Another way to use this delicious cake batter is to use a bundt pan. Obviously it doesn't change the flavor of this delicious lemon blueberry cake but if you were to top with a nice lemon glaze. When I think about it, this blueberry loaf cake is similar to my Buttermilk Blueberry Breakfast Cake.

    Danish Dough Whisk

    The second thing I did differently this time was instead of using my stand-mixer or electric beaters, I decided to use my new (to me) Danish Dough Whisks. If you've never used a Danish Dough Whisk, you have no idea what you are missing.

    lemon blueberry loaf cake

    The whisk did a great job with this thick batter. I got quite the workout though because of how thick it was. Next time I might have to go back to my stand-mixer. But these whisks make it easy to fold in blueberries without crushing them!

    If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

    lemon blueberry loaf cake

    A frequently asked question is if you can use frozen blueberries instead of fresh blueberries. The short answer is yes. BUT, you must unthaw them first and let them sit on a paper towel or something similar to get as much of the water out otherwise they will "bleed" inside the cake.

    sous chefs checking out this lemon blueberry loaf cake
    Sous-Chefs Max and Ginger checking out the final product.

    For more great recipes with Fresh Blueberries, I suggest you check these recipes out:

    • Apple Cinnamon Oatmeal Muffins
    • Blueberry Banana Bread
    • Blueberry Sour Cream Coffee Cake
    • Blueberry Pie Cookies

    📋 What Ingredients do I need

    You will need the following ingredients to make this Lemon Blueberry Loaf Cake recipe (see recipe card for quantities): All Purpose Flour, White Sugar, Baking Powder, Baking Soda, Ground Cinnamon, Salt, Ground Nutmeg, Buttermilk, Eggs, Canola Oil, Lemon Zest, Vanilla Extract and Fresh Blueberries.

    🥣 How do I make this Lemon Blueberry Loaf Cake

    Preheat oven to 350°F.
    Spray a loaf pan with nonstick spray and dust with flour.
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
    In a medium bowl, whisk together the buttermilk, eggs, oil, lemon zest, and vanilla extract. Add the buttermilk mixture to the flour mixture. Stir just until blended. Gently fold in the fresh blueberries.
    Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
    Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack.

    lemon blueberry loaf cake

    Lemon Blueberry Loaf Cake

    This Lemon Blueberry Loaf Cake recipe is probably my favorite to make. If you love the taste of fresh blueberries, this one is for you!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 mins
    Cook Time 1 hr 10 mins
    Cooling Time 5 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 373 kcal

    Equipment

    • Loaf Pan

    Ingredients
     

    • 3 Cups All Purpose Flour
    • 2 Cups White Sugar
    • 1 teaspoon Baking Powder
    • ¾ teaspoon Baking Soda
    • ½ teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • ¼ teaspoon Ground Nutmeg
    • 1 Cup Buttermilk
    • 3 Large Eggs
    • ½ Cup Canola Oil
    • 1 tablespoon Lemon Zest
    • ½ teaspoon Vanilla Extract
    • 2 Cups Fresh Blueberries
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    Instructions
     

    • Preheat oven to 350F.
    • Spray a loaf pan with nonstick spray and dust with flour.
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
    • In a medium bowl, whisk together the buttermilk, eggs, oil, lemon zest, and vanilla extract. Add the buttermilk mixture to the flour mixture. Stir just until blended. Gently fold in the fresh blueberries.
    • Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
    • Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack.

    Notes

    If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

    Nutrition

    Calories: 373kcalCarbohydrates: 62gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 208mgPotassium: 133mgFiber: 2gSugar: 37gVitamin A: 123IUVitamin C: 3mgCalcium: 52mgIron: 2mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    1 Comment

    1. Abby

      January 12, 2023 at 5:25 pm

      This lemon blueberry cake is to die for. Very easy to make and so moist. I used a regular loaf pan and it turned out perfectly.

      Reply

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