Lemon Blueberry Loaf Cake
Bright, zesty, and bursting with juicy blueberries, this Lemon Blueberry Loaf Cake is the perfect treat to welcome sunny days.
There’s something special about the combination of lemon and blueberry—fresh, vibrant, and naturally sweet.
This recipe brings me back to the summer mornings spent in my grandmother’s kitchen.
She’d handpick blueberries from her garden and zest fresh lemons straight from the backyard tree.
Baking this loaf was her way of making ordinary days feel like a celebration.
I’ve added a modern twist to her classic recipe, giving it a soft, moist crumb and just the right amount of citrusy glaze on top.
Now, it’s a recipe I love to share with family and friends—and I know you will too.
Why You’ll Love This
- Super Moist Texture – Thanks to yogurt and fresh lemon juice, every slice is tender and melt-in-your-mouth soft.
- Packed with Fresh Blueberries – Each bite is loaded with plump, juicy blueberries for bursts of fruity flavor.
- Easy to Make – No fancy equipment or complicated steps—just a simple mix, pour, and bake recipe.
- Perfectly Balanced Flavor – The zing of lemon beautifully complements the sweetness of blueberries and sugar.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Cuisines: American, Summer Baking
Servings: 8 slices
Estimated Cost: $6 – $8
Equipment:
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Zester or microplane
- Toothpick (for doneness testing)
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk sugar and eggs until light and fluffy. Add yogurt, oil, lemon juice, lemon zest, and vanilla extract. Mix well.
- Add Dry to Wet: Slowly stir in the dry ingredients until just combined—don’t overmix.
- Fold in Blueberries: Gently fold in the blueberries tossed in flour. This helps prevent them from sinking to the bottom.
- Pour and Bake: Pour batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a toothpick comes out clean from the center.
- Cool Down: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
- Add Glaze (Optional): Mix powdered sugar with lemon juice and drizzle over the cooled loaf. Let the glaze set before slicing.
Nutrition Facts
(Per Slice – Approximate)
- Calories: 260
- Carbohydrates: 35g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 2g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
- Vitamin C: 6% DV
- Calcium: 5% DV
Tips for Success
- Use Room Temperature Ingredients – They blend more easily and create a smoother batter.
- Don’t Overmix – Stir just until the flour disappears to keep the loaf soft and fluffy.
- Coat Blueberries with Flour – This prevents them from sinking during baking.
- Let It Cool Fully Before Glazing – A hot loaf will melt the glaze and make it runny instead of pretty.
Lemon Blueberry Loaf Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries tossed in 1 tsp flour
For the Glaze (optional)
- ½ cup powdered sugar
- 1 –2 tbsp fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk sugar and eggs until light and fluffy. Add yogurt, oil, lemon juice, lemon zest, and vanilla extract. Mix well.
- Add Dry to Wet: Slowly stir in the dry ingredients until just combined—don’t overmix.
- Fold in Blueberries: Gently fold in the blueberries tossed in flour. This helps prevent them from sinking to the bottom.
- Pour and Bake: Pour batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a toothpick comes out clean from the center.
- Cool Down: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
- Add Glaze (Optional): Mix powdered sugar with lemon juice and drizzle over the cooled loaf. Let the glaze set before slicing.
Notes
- Use Room Temperature Ingredients – They blend more easily and create a smoother batter.
- Don’t Overmix – Stir just until the flour disappears to keep the loaf soft and fluffy.
- Coat Blueberries with Flour – This prevents them from sinking during baking.
- Let It Cool Fully Before Glazing – A hot loaf will melt the glaze and make it runny instead of pretty.
Common Questions
Can I use frozen blueberries?
Yes! Just don’t thaw them before adding to the batter—this prevents the color from bleeding too much.
Can I make it ahead of time?
Absolutely. It stays moist for up to 3 days at room temperature or 5 days refrigerated. Freeze for longer storage.
How can I make this loaf dairy-free?
Swap Greek yogurt with dairy-free yogurt and use a plant-based milk for the glaze, if using.
What if I don’t have a loaf pan?
You can use a muffin tin instead—just reduce baking time to 18–22 minutes and check doneness with a toothpick.
Thank you for stopping by and baking with me today.
I hope this Lemon Blueberry Loaf Cake brings a bit of sunshine into your kitchen.
Wishing you sweet moments and happy baking!
