Classic Blueberry Lemon Loaf

Create a fresh flavour mix by adding blueberries to your lemon cake

Credit: BC Blueberry Council

Blueberries and lemon go so well together in this gorgeous loaf

For a fruity, comforting tea-time treat, try adding blueberries to your lemon loaf

Makes 1 loaf


  • 1.5 cups, 200 g, all-purpose unbleached flour
  • 1.5 tsp, 7.5 ml, baking powder
  • 1.5 tsp, 7.5 ml, baking soda
  • ¼  tsp pinch salt
  • 1.75 cups, 275 g, BC blueberries – fresh or frozen, divided in half (mix 1 tbsp of the flour mixture in with the blueberries)
  • 3/4 cup, 150 g, white sugar
  • ½ cup, 120 g, unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • ½ cup, 120 ml, 14% sour cream
  • 1 tbsp, 15 ml, lemon zest
  • 2 tbsp, 30 ml, lemon juice – fresh

*approximately the zest and juice of 1 large lemon or 2 small lemons


  1. Pre-heat oven to 350°F/ 160°C.
  2. Butter a 9″ x 5″ x 2.5″ non-stick loaf pan.
  3. Combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside.
  4. Mix 1 tbsp of the flour mixture in with the blueberries until coated, set aside. (If the blueberries are too dry to coat, then add ½ tsp. of lemon juice so the flour adheres to them.) *This is to stop the blueberries from sinking to bottom of loaf.
  5. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute.
  6. Beat the eggs in one at a time.
  7. On low speed, alternately mix in the flour mixture, sour cream, lemon zest and juice in three intervals.
  8. Gently fold in half the amount of blueberries.
  9. Pour into the greased loaf pan.
  10. Top with the remaining blueberries.
  11. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
  12. Cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack.

Courtesy of the BC Blueberry Council