Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup fresh blueberries; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup sugar; ¼ cup unsalted butter, softened; 2 large eggs; ½ cup Greek yogurt; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

Highlighted under: Heavenly Confections

I absolutely love baking this Lemon Blueberry Loaf Cake, especially during the summer months when blueberries are at their peak. The aromatic blend of fresh lemon zest and juicy blueberries brings a delightful tang to each bite. What I adore most about this recipe is how easy it is to whip up, yet it feels indulgent enough to impress my friends at any gathering. Pair it with a cup of tea, and you've got a perfect break treat that feels both refreshing and comforting.

Created by

Aubrey Whitman

Last updated on 2026-01-27T00:17:35.148Z

Baking this Lemon Blueberry Loaf Cake is always a joyful experience for me. The way citrus and berries complement each other is simply divine. One particular time, I decided to experiment by adding a splash of vanilla extract, which enhanced the flavors beautifully and made the loaf even more aromatic. It’s those little tweaks that can turn a good recipe into a great one, so don't hesitate to play around with the ingredients!

I've learned the importance of choosing fresh blueberries; they burst with flavor as they bake, lending their sweetness to the loaf. A tip I like to share is to toss the berries in a bit of flour before adding them to the batter. This prevents them from sinking to the bottom, ensuring an even distribution throughout the cake for that perfect slice every time.

Why You'll Love This Recipe
A delightful balance of tart and sweet flavors
Moist, tender crumb that stays fresh for days
An eye-catching loaf that’s perfect for sharing

Understanding the Ingredients

This Lemon Blueberry Loaf Cake beautifully balances its flavor profile through the use of fresh ingredients. The blueberries not only add natural sweetness but also impart moisture to the cake, making it delightfully soft. When choosing lemons, opt for the freshest ones available; their zest and juice will enhance the cake's brightness. Greek yogurt serves a dual purpose, adding tang and richness while also ensuring the loaf stays moist without being overly dense.

It's crucial to note the role of baking powder and baking soda in contributing to the loaf's rise. The duo works effectively—baking powder provides the initial lift, while baking soda reacts with the acidity of the lemon juice to give the cake an extra boost. If you run out of one, you can substitute 1 teaspoon of baking powder for every 1/4 teaspoon of baking soda, but be cautious as it might affect the final texture.

Baking Tips and Techniques

When preparing your loaf pan, using parchment paper ensures easy removal; if you grease and flour the pan instead, set aside an extra few minutes to get a thorough coating, especially around the corners. This is crucial since a well-prepared pan prevents sticking, which can ruin the cake's shape. Additionally, pay attention to the baking time; every oven varies slightly in temperature. Check for doneness around the 50-minute mark. Your cake is ready when it's golden brown on top and a toothpick comes out clean.

To enhance the flavor even further, consider adding a simple glaze made from powdered sugar and lemon juice. Drizzle this over the cooled loaf for an extra citrus punch. For those who prefer a slightly dense texture, you can use sour cream in place of Greek yogurt, which can also give a richer flavor. Remember, letting the loaf cool completely aids in slicing without crumbling; patience here is key.

Ingredients

For the Lemon Blueberry Loaf Cake

1 cup fresh blueberries
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
¼ cup unsalted butter, softened
2 large eggs
½ cup Greek yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract

Instructions

How to Make the Lemon Blueberry Loaf Cake

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In another bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Yogurt

Add the eggs one at a time, fully incorporating each one before adding the next. Mix in the Greek yogurt, lemon zest, lemon juice, and vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!

Fold in Blueberries

Gently fold the blueberries into the batter, ensuring they are evenly distributed.

Bake the Loaf Cake

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the loaf cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely before slicing.

Enjoy Your Cake!

Pro Tips

For a glaze, mix powdered sugar with lemon juice until desired consistency is achieved, and drizzle over the cooled cake.

Storage and Serving Suggestions

This Lemon Blueberry Loaf Cake stores exceptionally well. Once completely cooled, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days, or refrigerate it for up to a week. For longer storage, slice the loaf, wrap individual pieces, and freeze them. This way, you can enjoy a piece anytime you crave something sweet and refreshing. Thaw at room temperature or pop a slice in the microwave for a few seconds.

Serving suggestions can elevate this delightful cake even more. Pair slices with fresh whipped cream or a scoop of vanilla ice cream for a delectable dessert. If you're feeling fancy, a dusting of powdered sugar adds a beautiful presentation touch. Alternatively, top each piece with a dollop of yogurt and fresh berries for a delightful breakfast or brunch item.

Variations and Customizations

Feel free to experiment with this lemon blueberry loaf cake base by adding other fruits like raspberries or cranberries. Each fruit brings a different nuance; raspberries add a tart contrast, while cranberries can provide a seasonal touch, especially around the holidays. For a nutty flavor, consider folding in some chopped pecans or walnuts along with the blueberries—just be mindful to adjust the baking time if adding a large quantity, as they can affect moisture levels.

For a healthier twist, consider reducing the sugar slightly and replacing half the all-purpose flour with whole wheat flour. This slight change makes the loaf heartier while still maintaining its delightful textures and flavors. Adding a teaspoon of poppy seeds can create a beautiful, textured look, reminiscent of lemon-poppy muffins. These variations can transform your loaf cake into something completely new while keeping its essential charm.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before mixing; just add them directly to the batter.

→ What can I substitute for Greek yogurt?

You can substitute Greek yogurt with sour cream or buttermilk in equal amounts.

→ How should I store the loaf cake?

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

→ Can I make mini loaves instead?

Absolutely! Divide the batter among mini loaf pans and adjust the baking time to about 25-30 minutes.