Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons lemon zest; 2 tablespoons lemon juice; 1/2 cup plain yogurt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Baking & Desserts

I absolutely love baking this Lemon Blueberry Loaf Cake. It’s become a staple in my home, especially during the warmer months when blueberries are at their peak. The tartness of the lemon perfectly complements the sweet blueberries, creating a delightful balance in every bite. This loaf is not only easy to make but also makes a stunning centerpiece for any gathering. I find that the simple glaze on top adds just the right amount of sweetness, making it a hit with family and friends alike!

Created by

Penelope Dawson

Last updated on 2026-01-27T01:09:35.183Z

When I first tried my hand at this Lemon Blueberry Loaf Cake, I was amazed at how quickly the flavors melded together. The combination of fresh lemon juice and zest adds a zing that makes the sweetness of the blueberries pop. To enhance the moisture, I learned to incorporate yogurt, which results in a perfectly tender crumb. This is a great tip for anyone wanting to achieve that bakery-style loaf at home!

Each time I've made this cake, I experimented with the glazing on top. I discovered that mixing powdered sugar with a little lemon juice creates a tangy glaze that not only looks beautiful, but also elevates the cake's overall flavor. Presenting it this way always leaves a lasting impression on my guests!

        Why You Will Love This Recipe
        Zesty lemon flavor combined with juicy blueberries
Moist and tender crumb thanks to the secret ingredient
Visually stunning, perfect for any occasion

      

The Role of Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a vital role in achieving its signature flavor and texture. The all-purpose flour provides structure, while the baking powder and baking soda help the cake rise, creating a light and airy crumb. Yogurt is the secret ingredient that adds moisture and tenderness, ensuring that every slice is soft and delicious. If you don’t have plain yogurt, you can substitute it with sour cream or even a dairy-free yogurt alternative for a similar effect.

Blueberries are the stars of this loaf, not only contributing sweetness but also a burst of freshness. Always opt for fresh, plump blueberries, as frozen ones can make the batter too watery. If you have to use frozen blueberries, toss them in a bit of flour before folding them in to prevent them from sinking to the bottom.

Baking Techniques for Success

Achieving a perfectly baked lemon blueberry loaf requires attention to detail. Start with room temperature ingredients; this helps the butter cream properly and ensures a uniform batter. When creaming the butter and sugar, aim for a light and fluffy texture, which typically takes about 3-5 minutes. This aeration is crucial for a light cake. Also, avoid overmixing when combining the dry ingredients with the wet; mix just until you no longer see dry flour to avoid a dense loaf.

Monitoring your baking time is essential. While the cake should bake for 55-60 minutes, every oven can vary slightly. Begin checking at the 50-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached, but not wet batter. Once out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack, ensuring it holds its shape.

Ingredients

For the Loaf Cake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
1/2 cup plain yogurt
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Combine Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Mix in Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.

Add Dry Ingredients and Yogurt

Gradually mix in the dry ingredients, alternating with the yogurt until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice for the glaze.

Glaze the Cake

Once the cake has cooled for about 10 minutes, remove it from the pan and drizzle the glaze over the top. Allow it to set before slicing.

Pro Tips

To prevent the blueberries from sinking to the bottom of the cake, toss them in a bit of flour before adding them to the batter.

Storage and Serving Suggestions

Once you've baked your Lemon Blueberry Loaf Cake, it's essential to store it properly to maintain its freshness. Wrap the cooled cake in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, you can freeze it; just slice it before wrapping to make it easy to grab single pieces. It can be stored in a freezer-safe bag or container for up to three months.

This lemon blueberry loaf is delightful on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added twist, serve it with fresh lemon curd or a sprinkle of powdered sugar for an elegant presentation. It’s perfect for brunches, picnics, or casual get-togethers.

Variations to Try

If you're feeling adventurous, consider adding a handful of chopped nuts, like walnuts or pecans, for an added crunch. Alternatively, you can experiment with different fruits, such as raspberries or strawberries, for a seasonal twist. Just ensure that the total amount of fruit is roughly the same (1 cup) to maintain the balance of ingredients.

For a more indulgent experience, you can replace half of the granulated sugar with brown sugar for a deeper flavor. This tweak not only adds a subtle caramel undertone to the cake but also enhances its moistness, making every bite richer and more satisfying.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries; just be sure to do not thaw them before adding to the batter.

→ How should I store the Lemon Blueberry Loaf Cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this as muffins instead of a loaf?

Absolutely! You can divide the batter into a muffin tin and adjust the baking time to about 20-25 minutes.

→ What can I use instead of yogurt?

You can substitute yogurt with sour cream or buttermilk for similar moisture.