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 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup plain yogurt; 2 tbsp lemon juice; 1 tsp lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tbsp lemon juice

Highlighted under: Homemade Dessert Favorites

I absolutely love making this Lemon Blueberry Loaf Cake! The combination of bright lemon and juicy blueberries creates a delightful balance that brightens my day. This recipe has become a staple in my kitchen, especially during blueberry season. I find that the zesty lemon adds a refreshing twist, making it perfect for brunch or as a sweet afternoon treat. Plus, it’s so simple to prepare that I can whip it up on a whim and impress my friends and family with minimal effort.

Created by

Morgan Reeves

Last updated on 2026-01-26T23:03:35.601Z

When I first experimented with this Lemon Blueberry Loaf Cake, I didn't expect it to become a favorite! The interplay of flavors is just magical, and the texture is incredibly moist. I learned that adding a bit of yogurt enhances the cake's richness, while the lemon juice keeps it fresh and vibrant. It’s a recipe that evolves with every batch I make, and I love including freshly picked blueberries whenever I can.

One tip that I find essential is to toss the blueberries in a little flour before adding them to the batter. This keeps the berries from sinking to the bottom during baking and ensures even distribution throughout the cake. I can always count on my loved ones to ask for seconds when I serve this!

Why You'll Love This Recipe
Bright, refreshing flavors that uplift your mood
Moist and tender crumb with bursts of juicy blueberries
Perfectly balanced sweetness for any occasion

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a vital role in achieving the perfect texture and flavor. The choice of fresh blueberries is crucial; they should be plump and ripe, as frozen berries may introduce excess moisture, leading to a dense loaf. Yogurt is another key player, contributing moisture and a slight tanginess that complements the lemon and blueberries beautifully. If you’re out of yogurt, buttermilk can be a great substitute, enhancing tenderness. Remember, the balance of wet and dry ingredients is key for a fluffy loaf.

The acidity from the lemon juice and zest not only brightens the flavor but also helps activate the baking soda. This dual action creates a light and airy crumb structure. When mixing the batter, be cautious not to overmix when you combine the dry and wet ingredients; overmixing can develop the gluten in the flour, resulting in a dense loaf instead of a tender one. Aim for just combined—small lumps are fine, and that’s part of what keeps the cake light.

Baking and Storing Tips

Baking times can vary slightly depending on your oven, so it’s a good idea to start checking the loaf at around the 50-minute mark. When the loaf is done, it should have a golden-brown top and a toothpick inserted into the center should come out clean or with a few moist crumbs. If you notice the top browning too quickly, you can tent the loaf with aluminum foil for the last 10-15 minutes of baking to avoid burning.

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step is essential to avoid soggy bottoms, as it allows moisture to escape. If you're not planning to enjoy the loaf immediately, store it in an airtight container at room temperature for up to three days or refrigerate it for up to a week. For longer storage, it's freezer-friendly; wrap it tightly in plastic wrap followed by aluminum foil, and it will last up to three months.

Serving Suggestions and Variations

This Lemon Blueberry Loaf Cake is delightful on its own, but it also pairs beautifully with various accompaniments. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a refined touch, add a sprinkle of lemon zest on top just before serving or garnish with fresh blueberries for visual appeal. It also makes for a charming brunch item when sliced and served alongside fresh fruit and coffee.

If you're feeling adventurous, consider adding nuts like chopped walnuts or almonds for added texture and flavor. You could also experiment with different berry varieties; raspberries or blackberries could work wonderfully here. Another fun variation is to substitute in a flavored yogurt, such as vanilla or lemon, which would enhance the overall flavor profile while maintaining the cake's moisture.

Ingredients

Gather the following ingredients to start making your Lemon Blueberry Loaf Cake:

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup plain yogurt
2 tbsp lemon juice
1 tsp lemon zest
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2-3 tbsp lemon juice

Make sure you have everything ready before getting started on this delicious cake!

Instructions

Follow these steps to create your Lemon Blueberry Loaf Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs and Yogurt

Beat in the eggs, yogurt, lemon juice, and lemon zest until well combined.

Combine Mixtures

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

Fold in Blueberries

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

Bake

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

Make the Glaze

While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze.

Glaze the Cake

Once the cake is cool, drizzle the lemon glaze over the top and allow it to set before slicing.

Enjoy your delicious Lemon Blueberry Loaf Cake fresh or store in an airtight container for later!

Pro Tips

For extra flavor, consider adding a pinch of cinnamon to the batter. Also, serve with a dollop of whipped cream for an indulgent touch.

Troubleshooting Common Issues

If your loaf sinks in the middle after baking, it could be due to several factors. Overmixing can lead to excess air bubbles that might burst, causing the center to collapse. Alternatively, if the oven temperature is too low, the outside could set while the inside remains undercooked. Always make sure to preheat your oven adequately, and consider using an oven thermometer for accuracy.

Another common issue is a dry loaf, which might happen if the baking time is too long or if the flour measurement is off. Using the spoon-and-level method for measuring flour can prevent packing it too tightly into the cup. Additionally, make sure to keep an eye on the cake towards the end of the baking time to avoid overbaking.

Customizing for Dietary Needs

This recipe can be easily adapted to cater to different dietary preferences. For a gluten-free version, try substituting the all-purpose flour with a gluten-free baking blend. Ensure it contains a binding agent like xanthan gum to help maintain the loaf's structure. For a dairy-free option, replace the butter with coconut oil and use a dairy-free yogurt alternative; just be mindful of flavor compatibility.

To reduce sugar content, you can try halving the sugar or using a natural sweetener like honey or maple syrup. Keep in mind this might alter the texture, so you may have to experiment with the liquid ratios in the recipe. Always taste the batter before baking to ensure it meets your sweetness preference!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just make sure to toss them in flour before adding them to the batter to prevent them from sinking.

→ How should I store the leftover loaf cake?

Store 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?

Absolutely! Substitute the all-purpose flour with a gluten-free blend and the result will be just as delicious.

→ Is it necessary to use lemon zest?

Using lemon zest enhances the flavor of the cake. However, if you don't have it, you can still make the cake without it.