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: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup plain yogurt; 1 tbsp lemon zest; 1/4 cup fresh lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

Highlighted under: Bakeshop Favorites

I love baking, and this Lemon Blueberry Loaf Cake has become a favorite in my kitchen. The bright, citrusy flavor of lemon perfectly complements the sweetness of the blueberries, creating a delightful dessert that’s both light and satisfying. Each slice is moist, fluffy, and bursting with fresh fruit, making it a perfect treat for any occasion. I can’t resist serving it warm with a drizzle of lemon glaze on top, which takes it to the next level. You’ll want to add this recipe to your collection!

Created by

Georgia Lane

Last updated on 2026-01-27T00:39:35.721Z

Baking this Lemon Blueberry Loaf Cake was such a rewarding experience for me. I remember the first time I baked it; the smell of lemon filled my kitchen, and it was hard to wait while it baked. I found that using fresh blueberries gives a burst of flavor and color, making each bite a treat. Plus, the addition of yogurt ensures that the cake stays moist and has a tender crumb.

One tip I’d share is to toss the blueberries in a bit of flour before adding them to the batter. This helps to prevent them from sinking to the bottom of the cake. I was thrilled when I saw how beautifully the blueberries dotted the loaf after it baked. Each slice is a delightful surprise of flavor!

Why You Will Love This Cake
Bright lemon flavor combined with sweet blueberries
Perfectly moist texture with a tender crumb
Ideal for brunches, afternoon tea or dessert

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a vital role in achieving the perfect texture and flavor. The all-purpose flour provides structure, while the yogurt ensures moistness without overwhelming the cake with richness. For the best results, use full-fat plain yogurt; it contributes to a tender crumb and balances the tartness of the lemon without making the batter too heavy. Additionally, fresh blueberries not only add sweetness but also create beautiful pockets of flavor throughout the loaf.

The lemon zest and juice serve as the stars of this recipe, elevating each bite with a bright, refreshing taste. Make sure to use fresh lemons rather than bottled juice for the best flavor. The zest releases essential oils that enhance the cake's aroma, while the juice contributes acidity, which helps balance the sweetness of the sugar and blueberries. If you prefer a stronger lemon flavor, feel free to increase the amount of zest slightly.

Baking Tips for Success

When creaming the butter and sugar, aim for a light and fluffy texture, which typically takes about 3-5 minutes of mixing. This step is crucial as it incorporates air, contributing to the cake's rise and overall fluffiness. If your mixture isn’t light enough, the loaf may turn out denser than desired. Keep an eye on the mixing; you’ll know it’s ready when the color is pale and the mixture has increased in volume significantly.

As you fold in the blueberries, be gentle to avoid breaking the fruit. Tossing them with a little flour before adding helps to prevent them from sinking to the bottom during baking. This simple trick can make a significant difference, ensuring an even distribution of blueberries throughout the loaf. Additionally, try not to overmix the batter after adding the dry ingredients; mix just until combined for the lightest cake possible.

Ingredients

For the Cake

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

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Instructions

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper for easy removal.

Mix 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.

Add Eggs and Wet Ingredients

Beat in the eggs one at a time, then mix in the yogurt, lemon zest, and lemon juice until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries, tossing them in a bit of flour first.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth and drizzle-able.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Drizzle the lemon glaze over the top once cooled.

Pro Tips

Make sure to use fresh blueberries for the best flavor and texture. You can also substitute with frozen blueberries, but do not thaw them before adding to the batter to avoid color bleeding.

Make-Ahead and Storage

This Lemon Blueberry Loaf Cake is perfect for making ahead of time. Bake it a day or two in advance, allowing the flavors to meld. Once cooled completely, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. For longer storage, you can freeze the loaf. Just slice it before freezing for easy thawing. It can last in the freezer for up to three months; to enjoy, thaw overnight in the refrigerator and warm gently before serving.

If you’re preparing this cake for a gathering, consider doubling the recipe. The batter can easily be scaled up, allowing you to bake two loaves simultaneously. If you choose to do this, be mindful of your oven space and bake in batches if necessary to maintain even baking conditions. Just ensure to adjust baking times if using different-sized pans to avoid undercooked centers.

Serving Suggestions

Serving this cake warm with a drizzle of freshly made lemon glaze really takes it to the next level. The glaze adds a delightful sweetness that perfectly complements the tartness of the lemon and blueberries. For an extra touch, consider garnishing with a sprinkle of finely chopped mint or a dusting of powdered sugar right before serving for an inviting presentation.

Another serving idea is to enjoy the loaf with a dollop of whipped cream or a scoop of vanilla ice cream. These additions make for a truly indulgent dessert experience, with sweet and tart flavors balanced by creamy textures. If you’re hosting a brunch, slice the loaf thickly and pair it with a refreshing fruit salad for a light and enjoyable meal.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before adding to the batter to prevent color bleeding.

→ How should I store the loaf cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I substitute yogurt with sour cream?

Yes, you can use sour cream as a substitute for yogurt in this recipe.

→ Is there a gluten-free option for this recipe?

You can use a gluten-free all-purpose flour blend for a gluten-free version of the loaf cake.