Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup Greek yogurt; 1/4 cup milk; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Classic Cakes & Desserts

I absolutely love making this Lemon Blueberry Loaf Cake, especially when I'm in the mood for something light and refreshing. The combination of zesty lemon and juicy blueberries comes together in a way that's perfect for any occasion. I find that the tanginess from the lemon perfectly balances the sweetness of the blueberries, making each bite a delightful experience. It’s become a staple in my home, whether for breakfast or as a delightful afternoon snack. I know you’ll love it just as much as I do!

Created by

Charity Bowen

Last updated on 2026-01-27T00:27:34.805Z

When I first decided to experiment with a lemon blueberry cake, I wasn't sure how it would turn out. But after several tries, I found that adding Greek yogurt keeps the loaf moist while still allowing the lemon flavor to shine. The blueberries burst in the oven, creating pockets of sweetness that elevate each slice. Every bite reminds me of summer, making it a perfect treat year-round.

The trick I discovered is not to overmix the batter; this helps to keep the loaf fluffy and light. I sprinkle a bit of lemon zest on top before baking for an extra pop of flavor. Trust me, once you take that first bite, you’ll be as hooked as I am!

Why You'll Love This Recipe
Bright and refreshing citrus flavor with sweet blueberries
Moist and tender crumb that melts in your mouth
Perfect for brunch or an afternoon treat

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the perfect texture and flavor. The softened unsalted butter adds richness, while the Greek yogurt contributes moisture and a slight tanginess that complements the lemon. The balance of granulated sugar ensures the cake has a sweetness that enhances the blueberries without overwhelming the citrus notes. If you prefer a dairy-free option, consider substituting the Greek yogurt with a dairy-free yogurt or applesauce for a similar texture.

For the flour, using all-purpose flour gives the cake structure, but you can swap half of it with whole wheat flour for added nutrients and a nuttier flavor. Just keep an eye on the bake time, as whole wheat can absorb moisture differently. Additionally, if fresh blueberries are unavailable, frozen blueberries can be used; just toss them in a little flour before folding them in to prevent them from sinking to the bottom during baking.

Baking Tips for Success

When preparing the loaf, ensure your baking powder and baking soda are fresh, as expired leavening agents can lead to a dense cake instead of the desired fluffy texture. As for mixing, avoid overmixing when combining wet and dry ingredients. Overmixing can lead to gluten development, resulting in a chewy texture rather than a tender loaf. It’s best to mix until just combined, with a few streaks of flour remaining before gently folding in the blueberries.

Monitoring the baking time is essential. Ovens can vary, so check for doneness a few minutes before the suggested time. The loaf should be golden brown and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely cover it with foil to prevent burning while the interior finishes baking.

Ingredients

For the Lemon Blueberry Loaf Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup Greek yogurt
1/4 cup milk
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

For the Lemon Glaze (optional)

1 cup powdered sugar
2 tablespoons fresh lemon juice

Steps

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.

Mix dry ingredients

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

Cream butter and sugar

In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs and yogurt

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

Combine wet and dry ingredients

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

Bake the loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and glaze

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. If desired, make the glaze by whisking together powdered sugar and lemon juice, then drizzle over the cooled cake.

Pro Tips

For added flavor, consider using frozen blueberries, but do not thaw them before mixing into the batter. This helps prevent them from sinking to the bottom of the loaf.

Serving and Storage

This Lemon Blueberry Loaf Cake is best served slightly warm or at room temperature. For a delightful presentation, consider slicing and serving it with a spread of cream cheese or whipped butter. Garnishing each slice with a sprinkle of lemon zest or a few whole blueberries can add an inviting touch that enhances its fresh flavors. It makes a lovely addition to brunch tables or afternoon tea.

To store leftovers, wrap the cooled loaf in plastic wrap and keep it at room temperature for up to three days. For longer storage, freeze slices in an airtight container or freezer bag for up to three months. Thaw in the refrigerator overnight, and if desired, warm slightly in the toaster oven to revive its just-baked taste.

Variations to Try

Feel free to experiment with flavors! You can add poppy seeds for a delightful crunch or incorporate a teaspoon of vanilla extract for added depth. If you want to enhance the lemon flavor further, try adding more lemon zest or a few drops of lemon extract to the batter. Alternatively, substitute the blueberries with other berries like raspberries or strawberries for a different fruity twist while keeping the same basic proportions.

For a more decadent treat, you can add a cream cheese frosting on top instead of the lemon glaze. Whip together cream cheese, softened butter, powdered sugar, and a splash of lemon juice to create a creamy topping that pairs beautifully with the loaf's tangy flavors. Simply spread it on once the cake has completely cooled for a rich finish.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent them from sinking.

→ How do I store the Lemon Blueberry Loaf Cake?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the loaf cake?

Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

→ What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream or buttermilk if you prefer.