Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup Greek yogurt; ¼ cup fresh lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Sweet Baking Studio

I absolutely love baking, and this Lemon Blueberry Loaf Cake has become a staple in my kitchen. With its perfect balance of tangy lemon and sweet blueberries, each slice offers a burst of flavor that brightens my day. The loaf is incredibly moist and tender, thanks to the addition of Greek yogurt, and it showcases not only the vibrant colors of the blueberries but also that citrusy zing we all crave. Whether enjoyed with a cup of tea or as a light dessert, this cake is sure to impress anyone who takes a bite.

Created by

Ainsley Harper

Last updated on 2026-01-26T23:13:34.922Z

I've experimented with many loaf cakes, but this one stands out with its combination of lemon zest and juicy blueberries. The simplicity of mixing wet and dry ingredients separately truly enhances the texture, ensuring that every bite is as delightful as the last. I like to use fresh blueberries when they're in season, as they provide a burst of juiciness that elevates the cake to another level.

Another tip I've learned is to incorporate a bit of lemon juice into the batter to enhance that citrus flavor. This little trick makes a significant difference, and I often find myself making a double batch to share with friends. Trust me when I say this Lemon Blueberry Loaf Cake will be a hit at your next gathering!

Why You'll Love This Cake
A delightful harmony of tart lemon and sweet blueberries
Incredibly moist due to the addition of Greek yogurt
Perfect for any occasion, from breakfast to dessert

The Importance of Greek Yogurt

Greek yogurt is a star ingredient in this Lemon Blueberry Loaf Cake, contributing to its incredibly moist texture. Unlike regular yogurt, Greek yogurt has a thicker consistency and higher protein content, which results in a tender crumb and helps to keep the cake fresh longer. If you're looking for a lighter alternative, you can substitute it with unsweetened applesauce, though it may change the flavor profile slightly.

In addition to moisture, Greek yogurt balances the acidity of the lemon juice, enhancing the overall flavor without overwhelming the sweetness of the cake. This harmony between tangy and sweet is what makes each slice so delightful. Never skip the yogurt; it's essential for that lush texture!

Blueberry Handling Tips

When adding blueberries to your batter, handling them gently is crucial to avoid breaking the berries and turning your batter an attractive shade of blue. To further minimize this risk, toss the blueberries in a tablespoon of flour before folding them into the mixture. This not only helps prevent them from sinking to the bottom but also keeps their vibrant color intact throughout baking.

If fresh blueberries aren't available, you can substitute with frozen ones. However, keep in mind that they should be added directly to the batter without thawing to prevent excess moisture from affecting the cake's texture. Frozen blueberries can function well and still deliver that burst of flavor you're aiming for.

Serving and Storage Considerations

This Lemon Blueberry Loaf Cake is versatile for serving anytime of the day. For a breakfast treat, slice it thick and pair it with yogurt and a sprinkle of fresh berries. If serving as dessert, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to elevate it further. It's that perfect balance of flavors that makes it delightful for any occasion.

For storage, wrap the cooled loaf in plastic wrap or keep it in an airtight container, which will maintain its moisture for up to three days at room temperature. You can also freeze the loaf for up to three months. Just slice it first, then wrap each piece tightly, allowing you to enjoy a piece whenever you like. Thaw individual slices at room temperature for the best results.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup Greek yogurt
¼ cup fresh lemon juice
1 cup fresh blueberries

For the Glaze (Optional)

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

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

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with Greek yogurt and lemon juice, beginning and ending with the dry ingredients.

Fold in Blueberries

Gently fold the fresh blueberries into the batter, being careful not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.

Prepare the Glaze (Optional)

If desired, mix powdered sugar and lemon juice to create a glaze while the loaf cools.

Cool and Serve

Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack. Drizzle the glaze on top, if using, and serve.

Pro Tips

For extra flavor, consider adding a handful of chopped nuts or using lemon extract in addition to the zest. Make sure not to overmix the batter once you add the blueberries
otherwise, they can break apart and turn the batter purple.

Troubleshooting Common Issues

If your loaf sinks in the middle during baking, this might be due to overmixing the batter or adding too much leavening agent. Always mix until just combined after adding flour, and ensure you measure your baking powder and soda accurately. Avoid opening the oven door too early as this can impact the rise.

Another common issue is a dry cake, which can happen if it’s baked too long or at too high a temperature. Always check for doneness a few minutes ahead of the suggested baking time. A toothpick should come out clean but not dry; you want a little moisture clinging to it, indicating a moist texture.

Scaling the Recipe

If you need to make a larger batch of the Lemon Blueberry Loaf Cake, it's straightforward to double the ingredients. Just keep in mind that you may need to bake in two separate pans to ensure even cooking, especially if you’re using a standard oven. Monitor the baking time closely, as larger quantities might change the cooking dynamics slightly, requiring a few extra minutes.

Conversely, if you want to make a smaller batch, you can easily halve the recipe. Be sure to use a smaller loaf pan, like a 7x3-inch one, and adjust the baking time accordingly. Check for doneness gradually as smaller cakes tend to bake faster, and you don’t want to risk overbaking.

Variations to Try

For those looking to add a twist, consider incorporating different zest such as orange or lime, either alone or in conjunction with the lemon. This will diversify the flavor yet still maintain that bright freshness that pairs beautifully with the blueberries.

You might also enjoy making a lemon cream cheese frosting for a rich topping instead of the glaze. Beat together cream cheese, butter, powdered sugar, and a little lemon juice for a decadent twist. This will add a luscious layer that complements the existing flavors brilliantly.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but do not thaw them before adding, as this may cause the batter to turn blue.

→ How should I store the loaf cake?

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

→ Can I make this into cupcakes?

Absolutely! This recipe can be adapted to make approximately 12 cupcakes. Adjust the baking time to about 20-25 minutes.

→ Is it necessary to add yogurt?

While yogurt adds to the moisture and flavor, you can substitute it with sour cream or buttermilk if you prefer.