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 teaspoon vanilla extract; 1/2 cup plain yogurt; 1 tablespoon lemon zest; 1 cup fresh blueberries; 2 tablespoons lemon juice; 1/2 cup powdered sugar (for glaze)

Highlighted under: Home-Baked Happiness

I can't get enough of this Lemon Blueberry Loaf Cake! The bright citrus flavor combined with plump blueberries creates a delightful balance of sweetness and tang that’s perfect for any occasion. I love making this cake when I need a little pick-me-up or when friends come over for coffee. It's surprisingly easy to make, and the aroma that wafts through the kitchen while it bakes is just heavenly. Trust me, it's a mouthwatering treat that never fails to impress!

Created by

Erin Wallace

Last updated on 2026-01-27T00:15:35.199Z

Baking this Lemon Blueberry Loaf Cake was a delightful experience filled with zesty inspiration. I remember experimenting with the amount of lemon zest until I found the perfect balance that brings out the fruitiness of the blueberries. The use of yogurt in the batter also keeps the cake moist and adds a slight tang, complementing the sweetness beautifully.

This recipe is one of my go-tos for brunch gatherings. The vibrant color of the blueberries against the bright yellow cake is visually stunning, and when it comes out of the oven, I love drizzling a lemon glaze on top for that extra touch of sweetness. It’s truly a crowd-pleaser!

Why You'll Love This Cake
Lemon zest adds a fresh, vibrant flavor
Juicy blueberries complement the tangy cake perfectly
Easy to make, ideal for beginners and experienced bakers alike

The Role of Lemon and Blueberries

The combination of lemon and blueberries in this loaf cake is more than just flavor; it's a dynamic duo that elevates the texture and aroma of the cake. The acidity from the lemon juice interacts beautifully with the sweetness of the blueberries, balancing each bite. This interplay creates a moist loaf that’s both refreshing and indulgent. When selecting blueberries, opt for fresh ones that are plump and firm for optimal juiciness, as frozen berries can sometimes release excess moisture into the batter.

Lemon zest is another crucial ingredient here. It not only adds a bright, citrusy note but also enhances the overall flavor profile of the cake. Be sure to use a microplane to finely zest the lemons, which helps release essential oils that make the cake fragrant. If you find yourself out of fresh lemons, dried lemon peel can serve as a substitute, but it might not impart the same vibrant taste or aroma.

Technique for the Perfect Loaf

When mixing your batter, it's essential to avoid overmixing after adding the dry ingredients. This can lead to a dense texture instead of the light, airy quality we desire in a loaf cake. Fold the ingredients gently until just combined, leaving some fluffy pockets of air. To ensure an evenly baked loaf, you can also rotate the pan halfway through baking, especially if your oven has hot spots. Aim for a golden-brown top and sides that spring back when lightly pressed.

Cooling is just as important as baking. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This step prevents it from becoming soggy, as it allows steam to escape. The glaze can be applied once the loaf is completely cool; otherwise, it may melt into the cake, losing its texture and appearance. This cake pairs wonderfully with a cup of tea or coffee, making it perfect for a cozy afternoon treat.

Ingredients

Gather these ingredients to create your Lemon Blueberry Loaf Cake:

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 teaspoon vanilla extract
1/2 cup plain yogurt
1 tablespoon lemon zest
1 cup fresh blueberries
2 tablespoons lemon juice
1/2 cup powdered sugar (for glaze)

Make sure to measure all the ingredients accurately for the best results.

Instructions

Follow these steps to achieve a perfect Lemon Blueberry Loaf Cake:

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 another bowl, beat the softened butter and granulated sugar until light and fluffy. This will help incorporate air for a lighter cake.

Add Eggs and Flavor

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, yogurt, and lemon zest.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in Blueberries

Gently fold in the blueberries to avoid breaking them.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted comes out clean.

Glaze and Cool

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar with lemon juice to make the glaze, and drizzle it over the cooled cake.

Enjoy your delicious Lemon Blueberry Loaf Cake with a cup of tea or coffee!

Pro Tips

For an extra burst of lemon flavor, add more lemon zest to the batter or sprinkle a little on top of the glaze.

Storage Tips

This Lemon Blueberry Loaf Cake can be stored at room temperature in an airtight container for up to three days, allowing the flavors to meld even more. If you want to keep it longer, consider refrigerating it, where it can last up to a week. Make sure to wrap it well in plastic wrap to prevent it from drying out.

For longer storage, you can freeze the loaf. Wrap it tightly with plastic wrap and foil, or place it in a freezer-safe bag. When ready to enjoy, thaw in the refrigerator overnight for the best results, then bring it to room temperature before serving to help regain its moist texture.

Serving Suggestions

For a delightful serving option, try topping slices of this loaf with a dollop of whipped cream or a scoop of vanilla ice cream. This addition not only enhances the flavor but also adds a creamy texture that complements the tangy lemon and sweet blueberries. A sprinkle of extra lemon zest on top before serving can elevate both the presentation and flavor.

You can also serve the loaf with a drizzle of the glaze for a beautiful finish. If you're in the mood for an extra tang, consider adding a hint of lemon extract to the glaze. This provides a more intense lemon flavor that pairs perfectly with the berries, enhancing the cake’s refreshing profile even further!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in while still frozen and bake as usual.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Use a gluten-free flour blend in place of regular all-purpose flour.

→ How can I make the glaze thicker?

Add more powdered sugar to your lemon juice until you reach your desired thickness.