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: 1 1/2 cups 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; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 2 tablespoons lemon juice

Highlighted under: Oven Fresh Creations

Whenever I bake this Lemon Blueberry Loaf Cake, the kitchen fills with a delightful aroma that brightens my day. I love how the tangy lemon zest balances perfectly with the sweet, juicy blueberries, creating a cake that is wonderfully refreshing. This loaf is incredibly moist, thanks to the combination of yogurt and butter, making each slice a treat. Whether enjoyed for breakfast or as a sweet afternoon snack, this cake is sure to bring smiles to everyone around the table.

Created by

Gwendolyn Reed

Last updated on 2026-01-26T23:13:34.510Z

I remember the first time I tried my hand at making a lemon blueberry loaf cake. I was nervous but excited as I combined the ingredients, eager to see how the flavors would meld. To my delight, the cake turned out beautifully, with a tender crumb and exquisite flavor. The addition of yogurt made it moist, while the fresh blueberries burst with sweetness in every bite.

From that moment, this recipe became a favorite in my home. I learned that using room temperature ingredients helps the batter come together smoothly, leading to a better rise in the oven. Trust me, this simple tip will elevate your baking and ensure a perfect loaf every time.

Why You Will Love This Recipe
Bright lemon flavor complemented by juicy blueberries.
Moist and tender texture that's simply irresistible.
Perfect for brunch, afternoon tea, or as a light dessert.

Understanding the Ingredients

The foundation of this Lemon Blueberry Loaf Cake relies heavily on the balance of wet and dry ingredients. The combination of yogurt and butter not only contributes moisture but also aids in achieving a tender crumb. Yogurt adds a slight tang and helps activate the baking soda, thus providing a fluffy texture. If you don’t have plain yogurt on hand, sour cream works as an excellent substitute, giving a rich taste without compromising the moisture of the cake.

When it comes to the blueberries, always choose fresh if possible. They burst with flavor and add natural sweetness. If you opt for frozen blueberries, rinse and dry them before folding them into the batter; this helps prevent them from sinking to the bottom of the loaf. Additionally, dusting the blueberries with a little flour before mixing can help ensure they're evenly distributed throughout the cake, preventing clumping.

Baking Tips for Success

Proper mixing techniques are critical when making this loaf cake. Once the dry ingredients are combined with the wet mixture, aim to mix just until no flour streaks remain. Overmixing can lead to a dense texture due to gluten development, which we want to avoid for this light and moist loaf. Pay attention to the visual cues; the batter should appear slightly lumpy, but well incorporated.

Baking times can vary based on your oven’s calibration and pan size. The cake is done when it has risen and a toothpick inserted in the center comes out clean or with a few moist crumbs. If you find the top is browning too quickly while baking, consider covering it loosely with a piece of aluminum foil for the last 15-20 minutes to prevent burning while ensuring the center cooks through.

Ingredients

For the Cake

1 1/2 cups 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
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter and dust with flour, or line it with parchment paper for easier removal.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Yogurt

Add the eggs one at a time, mixing well after each addition. Then, mix in the yogurt, lemon zest, and vanilla extract until well combined.

Combine Wet and Dry Ingredients

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

Fold in Blueberries

Gently fold in the fresh blueberries and lemon juice, ensuring they are evenly distributed throughout the batter.

Bake the Cake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For a burst of flavor, consider drizzling a simple lemon glaze over the cooled loaf made from powdered sugar and lemon juice.

Storing and Serving Suggestions

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, consider wrapping it tightly in plastic wrap and then in aluminum foil before freezing. It can last in the freezer for up to three months. Thaw in the fridge or at room temperature before serving, and if desired, reheat individual slices in the microwave for a few seconds to enjoy a warm treat.

This loaf cake is versatile in terms of serving. It pairs beautifully with a light dusting of powdered sugar or a drizzle of lemon glaze made from powdered sugar and fresh lemon juice. For a more decadent option, serve it alongside whipped cream or a scoop of vanilla ice cream. You could also enhance the flavor by adding a sprinkle of poppy seeds for a delightful crunch and visual appeal.

Variations to Try

For a twist on the classic flavor, consider adding a teaspoon of almond extract along with the vanilla; this adds a subtle nuttiness that complements the lemon and blueberries wonderfully. You could also experiment by incorporating other fruits like raspberries or blackberries, keeping in mind that these berries have different moisture levels, which may affect the baking time.

Another fun variation is to create a lemon blueberry marble loaf cake. To do this, reserve a portion of the batter before folding in the blueberries, and mix a tablespoon of cocoa powder or a few swirls of lemon curd into the reserved batter. This not only adds visual interest but also invites a new flavor profile that still embraces the core lemon-blueberry theme.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to fold them in gently while the batter is still partially frozen to prevent them from bleeding into the cake.

→ How should I store the leftover cake?

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

→ Can I substitute yogurt with sour cream?

Absolutely! Sour cream can be used in place of yogurt for a similar texture and flavor.

→ What can I serve with this loaf cake?

This loaf cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you're looking for an extra treat.