Lemon Blueberry Loaf Cake
Bright, zesty, and bursting with juicy blueberries, this Lemon Blueberry Loaf Cake is the perfect treat to welcome sunny days.
Servings 8 slices
Calories 260kcal
Cost $6–$8
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.