Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup plain yogurt; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; Lemon glaze (optional): 1 cup powdered sugar, 2 tablespoons lemon juice

Highlighted under: Dessert Bliss

When I first set out to bake a lemon blueberry loaf cake, I wanted to create a delightful balance of tart and sweet flavors. The aroma of fresh lemon zest and the burst of juicy blueberries not only filled my kitchen but also reminded me of sunny days. This loaf is incredibly moist, thanks to the yogurt I added, and it's the perfect companion to my afternoon tea. Each slice is a comforting treat that brings happiness to any gatherings or simply when I need a little indulgence during the week.

Created by

Eden Clarke

Last updated on 2026-01-27T01:09:35.592Z

As I baked this loaf, I learned that the key to the perfect texture is not to overmix the batter once I add the blueberries. Overmixing can cause the loaf to become dense, and I really want it to be light and airy. I gently folded the blueberries into the batter, which allowed them to maintain their shape and provide delightful pockets of flavor.

Additionally, I topped the loaf with a simple lemon glaze that adds an extra zing. The combination of the sweet glaze with the tartness of the blueberries is something I can’t resist. This cake becomes the highlight of my dessert table, and I can't wait to serve it to my friends!

Why You'll Love This Recipe
Zesty lemon flavor combined with plump blueberries
Incredibly moist texture that lasts for days
Perfect for brunch or as a refreshing dessert

The Role of Yogurt in Moisture

In this lemon blueberry loaf cake, yogurt plays a crucial role in maintaining moisture. The acidity in yogurt not only adds a subtle tang but also helps to create a tender crumb. When you incorporate yogurt into the batter, it interacts with baking soda to produce a light and fluffy texture. If you don’t have plain yogurt, you can substitute it with sour cream, which will have a similar effect on the final loaf.

To ensure your loaf retains its moisture, perform the toothpick test before removing it from the oven. Insert a toothpick into the center of the cake; if it comes out with a few moist crumbs, your loaf is perfectly baked. Overbaking will result in dryness, which no one wants in a luscious dessert like this.

Enhancing Flavor with Fresh Ingredients

Using fresh blueberries rather than frozen is highly recommended for this recipe, as they add a burst of flavor and beautiful color to the loaf. Fresh blueberries also release their juices when baked, infusing the cake with a delightful, fruity sweetness. Additionally, when you mix the blueberries into the batter, do so gently to prevent them from breaking apart and staining the batter too much, which could affect the loaf's appearance.

The lemon zest is another ingredient that elevates this cake’s flavor profile. Make sure to use a microplane to finely grate the outer yellow skin of the lemon, avoiding the bitter white pith. This will capture bright, aromatic oils that enhance the overall lemon flavor in the cake.

Ingredients

Lemon Blueberry Loaf Cake Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup plain yogurt
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
Lemon glaze (optional): 1 cup powdered sugar, 2 tablespoons lemon juice

Mix all the ingredients well to ensure even distribution of flavors before baking.

Instructions

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 the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Yogurt

Add the eggs one at a time, followed by the yogurt, lemon juice, and lemon zest. Mix until well combined.

Combine Mixtures

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

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze (optional)

If using, mix the powdered sugar with lemon juice to create a smooth glaze once the loaf has cooled.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Enjoy each slice with a cup of tea or coffee for the perfect afternoon treat!

Pro Tips

For an extra touch, consider adding a handful of chopped walnuts for a crunchy texture. Make sure to adjust the baking time if you use a larger loaf pan.

Serving Suggestions

This lemon blueberry loaf cake is incredibly versatile, serving well as a breakfast treat, snack, or dessert. For an elegant brunch presentation, I like to slice the loaf and serve each piece with a dollop of whipped cream and a sprinkle of lemon zest. Pairing it with herbal teas or a refreshing iced beverage can also complement the cake's bright flavors beautifully.

You can also enjoy the loaf warm, straight out of the oven, or toasted the next day for a deliciously crunchy texture. A light spread of butter or cream cheese can add a lovely richness that balances the zesty flavors.

Storage and Freezing Tips

To store your lemon blueberry loaf cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days. If you want to keep it longer, consider freezing it: slice the loaf first, then wrap individual pieces in plastic wrap and place them in an airtight container or resealable freezer bag. It will last in the freezer for up to three months.

When you're ready to enjoy a slice, simply pull it out of the freezer and let it thaw at room temperature. For an extra touch, you can warm individual slices in the microwave for about 15-20 seconds to restore its fresh-baked flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in straight from the freezer to avoid them getting too mushy.

→ How do I store leftover cake?

Store the loaf in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. The texture may be slightly different but still delicious.

→ Can I add more lemon flavor?

Absolutely! You can increase the lemon zest or add a bit more lemon juice to the batter for a stronger flavor.