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

Highlighted under: Whisk & Wonder

I absolutely love baking, and there's something irresistibly delightful about the contrast of tangy lemon and sweet blueberries in this loaf cake. It’s become a favorite in our household, especially during brunches or as a sweet treat with afternoon tea. The cake retains a moist texture thanks to the yogurt, while the lemon zest adds a refreshing brightness. I'm excited to share this recipe with you; it's easy to make and yields a lovely, golden-brown loaf that’s sure to impress family and friends alike.

Created by

Mia Jefferson

Last updated on 2026-01-27T01:02:37.142Z

While experimenting with flavors, I stumbled upon the perfect pairing of lemon zest and fresh blueberries. The tartness of the lemon beautifully counters the sweetness of the berries, creating a balanced flavor profile that we can't resist. I remember making this loaf cake for the first time, and the whole house was filled with a lovely citrus aroma that had everyone asking for a slice!

One tip I’d love to share is to use fresh blueberries instead of frozen, as they provide better texture and flavor. Also, be careful not to overmix the batter; this will help maintain that soft, moist crumb that makes this loaf so delightful. I can guarantee your taste buds will dance with joy!

        Why You'll Love This Recipe:
        The refreshing zest of lemon perfectly complements the sweetness of blueberries.
Each slice is loaded with juicy berries, creating bursts of flavor.
This cake is incredibly versatile—it’s great for breakfast, dessert, or an afternoon snack.

      

Understanding the Ingredients

The key to achieving a moist and flavorful loaf lies in the balance of ingredients. The yogurt in this recipe not only enhances moisture but also reacts with the baking soda, adding a subtle tang that complements the other flavors beautifully. I often recommend using full-fat yogurt for the richest texture, but a non-dairy yogurt can easily be used for a vegan alternative. Just ensure it has a similar consistency to maintain the cake's structure.

Fresh blueberries are another crucial component; they burst with juice when baked, adding both moisture and sweetness. For the best results, choose plump, ripe blueberries. If you’re short on fresh berries, frozen blueberries can be substituted—just fold them in still frozen to prevent them from breaking up too much in the batter.

Perfecting the Baking Technique

When mixing the batter, be careful not to overmix once you incorporate the dry ingredients. Overmixing can lead to a denser cake due to the development of gluten, which you want to avoid for this light and fluffy loaf. Stir until you see a few streaks of flour and then fold in the blueberries with a gentle hand to keep them intact.

Baking times can vary by oven and pan material. If your loaf appears brown on the edges but isn't fully baked in the center after 50 minutes, cover it loosely with aluminum foil and continue baking in 5-minute increments. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

Ingredients

For the Lemon Blueberry Loaf Cake

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

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan. You can also line it with parchment paper for easy removal.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar

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

Add Eggs and Flavor

Add the eggs one at a time, mixing well after each. Then stir in the lemon zest and vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the yogurt and lemon juice, until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, cut into slices and enjoy!

Pro Tips

For an extra touch, drizzle a simple lemon glaze over the cooled cake. Just combine powdered sugar with a little lemon juice until you reach your desired consistency.

Storage and Make-Ahead Tips

This lemon blueberry loaf cake stores wonderfully. Once cooled, wrap it tightly in plastic wrap or foil, and it’ll stay fresh at room temperature for up to three days. For longer storage, you can freeze it by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. It will keep for about three months. To enjoy, simply thaw overnight in the refrigerator or at room temperature.

For those looking to prepare in advance, you can mix the dry ingredients and store them in an airtight container for up to a week. You can also zest the lemons and Greek yogurt ahead of time. This pre-measurement can make the baking process smoother and quicker on the day of serving.

Serving Suggestions and Variations

Serve this loaf warm or at room temperature, possibly with a light dusting of powdered sugar for a lovely presentation. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully and adds an indulgent touch for dessert. For brunch, slice it into thicker pieces and serve alongside fresh fruit and yogurt for a delightful spread.

If you like experimenting, consider adding a cinnamon swirl or a streusel topping made from butter, sugar, and flour mixed with a sprinkle of cinnamon for extra texture and flavor. Alternatively, you can replace some of the blueberries with cranberries for a tart twist that works wonderfully with the lemon.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries are recommended for the best flavor and texture.

→ How should I store the leftover cake?

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

→ Can I make this cake gluten-free?

Yes, try substituting all-purpose flour with a gluten-free flour blend.

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans would add a nice crunch.