Lemon Blueberry Loaf Cake

It is time for a refreshing spring loaf cake. And what could be better than lemon and blueberry combination? Lemon Blueberry Loaf Cake is very moist cake that can be served at the spring picnic. The sponge is so aromatic because it contains lemon juice as well as lemon zest. But make sure to use bio lemons.

Beside the recipe I also offer you a tested way for preventing blueberries from colouring the dough or sinking to the bottom. That does not make the cake less tasty, but anyway it is nice if your delicious cake looks tempting as well, isn’t it?

Ingredients will do for one long baking tray with depth of 7 cm. You can cut about 12-14 thick pieces. Preparation time is a little more than 1 hour, 15 minutes from this is preparation of the dough and 50 minutes baking time.


  • 150 g unsalted butter
  • 160 g sugar
  • 10 g vanilla flavoured sugar or 1 tsp vanilla essence
  • 4 eggs
  • 100 ml milk
  • Lemon juice from half a lemon
  • 2 tsp lemon zest
  • 320 g flour
  • 10 g baking powder
  • 160 g fresh or frozen blueberries

Whip the room temperature butter with sugar and vanilla sugar. Add eggs, one by one.

Add lemon juice, lemon zest and milk. Mix.

In another bowl, mix flour with baking powder.

Gradually add it to the main mixture.

Grease the baking tray with butter and sprinkle it with flour so the cake doesn’t stick on it. Take approx. half of the mixture and arrange it on the bottom.

Cover the blueberries in some flour and sprinkle half of them on the dough. Cover with the remaining dough and sprinkle the rest of the blueberries on the top. Bake for 50 minutes on 190° C.

Lemon Blueberry Loaf Cake
Additional advice or how to prevent blueberries from sinking and colouring the dough

My first attempt on this blueberry cake was tasty, but not pleasant to look at. The lemon cake was slightly greenish, and the blueberries were in straight line on the bottom (no blueberry in the middle or on top). So, I offer you some advice on how to prevent this.

First unfortunate attempt of this loaf cake

Dust blueberries in flour, that makes them less sinkable. Same advice when baking blueberry muffins.

Take blueberries out of refrigerator exactly when you need them. If you let them melt, they will leave colour and make your dough unpleasantly green.

Do not stir the blueberries in the dough. It is better if you put some blueberryless dough on the bottom and add them only in upper half. Try to limit or avoid mixing of dough and blueberries.

If you liked this recipe, you may want to try Poppy Seed Loaf Cake with Apples and Banana.
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