Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 cup all-purpose flour; 1 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; 1/2 cup plain yogurt; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 cup fresh blueberries, tossed in flour; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sweet Creations Studio

I absolutely adore this Lemon Blueberry Loaf Cake! The combination of zesty lemon and juicy blueberries creates a delightful burst of flavor in every bite. I love how moist and tender the cake turns out, thanks to the yogurt I incorporate into the batter. Each slice is perfect for brunch or a cozy afternoon snack. Plus, it’s wonderfully simple to whip up, making it one of my go-to recipes when I need something sweet yet refreshing.

Created by

Heidi Lawson

Last updated on 2026-01-26T21:45:34.806Z

During one sunny afternoon, I found myself with a surplus of fresh blueberries and a craving for something citrusy. That's when I decided to experiment with a lemon loaf cake, and the result was astonishing! I learned that incorporating yogurt not only adds moisture but also enhances the cake's tangy flavor.

This cake tastes as good as it looks, and it’s incredibly versatile. One tip I found helpful is to toss the blueberries in a little flour before adding them to the batter; this prevents them from sinking and helps distribute them evenly throughout the cake. Give it a try!

Why You'll Love This Recipe
Bright, zesty flavor balanced with sweet blueberries
Moist and tender crumb thanks to yogurt
Perfect for any occasion, from brunch to dessert

The Role of Yogurt in Moistness

In this Lemon Blueberry Loaf Cake, yogurt plays a crucial role in achieving that wonderfully moist crumb. The acidity of yogurt interacts with the baking soda and baking powder, helping the cake rise beautifully while imparting a tender texture. If you find yourself without yogurt, you can substitute with sour cream or buttermilk, though yogurt is my preferred choice for its consistent results.

Keep in mind that using flavored yogurt can subtly alter the taste of your cake. Plain yogurt allows the bright flavors of the lemon and blueberries to shine through, so try to stick with unflavored varieties for the best outcome. When measuring yogurt, use a kitchen scale for precision—1/2 cup usually weighs around 120 grams.

Blueberry Handling Techniques

To prevent your blueberries from sinking to the bottom of the loaf while baking, toss them in a bit of flour before folding them into the batter. This simple step helps to coat the berries, creating a barrier that keeps them suspended in the cake. I recommend using fresh blueberries for the best flavor, though if you have frozen berries, ensure they are thawed and drained to avoid excess moisture.

When folding in the blueberries, be gentle to avoid crushing them. Using a spatula to fold them delicately ensures you keep the integrity of the berries intact, resulting in beautiful pops of berry flavor in each slice!

Storing and Serving Tips

Once baked, allow your Lemon Blueberry Loaf Cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps to set the structure and prevents breakage. If you want your cake to last longer, wrap it tightly in plastic wrap or foil and store it in the refrigerator. Properly wrapped, it can keep well for about a week.

For serving, this loaf cake can be enjoyed plain or with a light dusting of powdered sugar for added sweetness. I love pairing it with a cup of tea for afternoon snacks, but you can also serve it as a refreshing dessert after a meal. You could even add a dollop of whipped cream on top for an elevated touch!

Ingredients

Gather these ingredients to make the Lemon Blueberry Loaf Cake.

For the Cake

1 cup all-purpose flour
1 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
1/2 cup plain yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup fresh blueberries, tossed in flour

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to use fresh blueberries for the best flavor and texture!

Instructions

Follow these steps to create your delicious Lemon Blueberry Loaf Cake.

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Yogurt

Beat in the eggs one at a time, then add yogurt, lemon zest, and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

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

Prepare the Glaze

While the cake is baking, whisk together powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top.

Serve and Enjoy

Slice and serve the cake, enjoying the delightful combination of flavors!

Store any leftovers in an airtight container for up to 3 days.

Pro Tips

For extra flavor, try adding a teaspoon of vanilla extract to the batter. You can also use frozen blueberries
just be sure to thaw and drain them before use.

Variations on the Classic

Feel free to experiment with the flavors in this loaf cake! Adding a teaspoon of poppy seeds can give it a delightful crunch and a touch of elegance. You could also substitute the blueberries with raspberries or blackberries for a different berry experience, adjusting the sugar slightly based on the tartness of the chosen berry.

Another fun variation is to incorporate spices such as a pinch of cinnamon or nutmeg into the dry ingredients for a warm flavor twist. However, be careful not to overpower the zesty lemon; keep these additions subtle!

Scaling the Recipe

If you're in the mood to bake for a crowd, this recipe can easily be doubled. To make two loaves, simply multiply all the ingredient amounts by two, ensuring you still mix each component separately in their designated bowls before combining. Additionally, be mindful to adjust the baking time slightly; larger quantities may require an extra 5-10 minutes in the oven, so check doneness with a toothpick.

When scaling down the recipe to make a smaller loaf, you can halve the ingredient quantities. A smaller loaf typically bakes faster, so start checking for doneness around the 30-minute mark to prevent overbaking.

Troubleshooting Common Issues

If you find your loaf cake is too dense, it might be due to overmixing the batter after adding the dry ingredients. This can develop gluten, leading to a heavy texture. Always mix until just combined, gently folding in the blueberries to avoid this pitfall.

For a cake that seems too dry, ensure you are accurately measuring your flour to prevent adding too much. A good tip is to spoon the flour into the measuring cup and level it off with a knife instead of scooping directly from the bag, which can compact the flour and increase the amount used.

Questions About Recipes

→ Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Just make sure to thaw and drain them before adding to the batter.

→ How should I store the loaf cake?

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

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check for other gluten-containing ingredients.

→ What can I use instead of yogurt?

You can substitute yogurt with sour cream or buttermilk for a similar texture and flavor.