Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ cup Greek yogurt; 2 tbsp lemon juice; 1 tbsp lemon zest; 1 ½ cups fresh blueberries; Powdered sugar for dusting (optional)

Highlighted under: Pastry Pleasures

I absolutely adore this Lemon Blueberry Loaf Cake, a delightful treat that bursts with fresh flavors. The combination of zesty lemon and sweet blueberries creates a harmonious balance, making it a perfect companion to my afternoon tea or a sweet breakfast option. Every bite is a celebration of summer, reminding me of sunny days and cherished moments. The best part? It's simple to prepare, and the aroma while it bakes is utterly irresistible. I can hardly wait for it to cool down before slicing into it!

Created by

Eliza Thornton

Last updated on 2026-01-27T01:06:37.044Z

When I first tried making a Lemon Blueberry Loaf Cake, I was amazed by how these two ingredients complemented each other so well. The zing of the lemon really enhances the sweetness of the blueberries, creating a delightful flavor profile that keeps me coming back for more. I remember my first batch turned out drier than expected, which led me to experiment with yogurt for moisture. That little tweak made a world of difference!

As I continued to perfect this recipe, I realized the importance of using fresh blueberries instead of frozen ones. They hold their shape beautifully while baking, and the little bursts of fruitiness in the cake are simply delightful. I promise, when you slice into this loaf, you'll be greeted with a stunning array of blue jewels nestled in the bright, zesty cake. It’s pure happiness on a plate!

Why You'll Love This Recipe
A burst of citrus that dances on your taste buds
Moist and fluffy texture that keeps well
Perfect for brunch or as a sweet treat anytime

Understanding the Ingredients

The role of Greek yogurt in this Lemon Blueberry Loaf Cake cannot be underestimated. It not only adds a subtle tang but also enhances the moisture level, ensuring a tender crumb. If you don't have Greek yogurt on hand, you can substitute it with sour cream in equal amounts, which will yield similar results. However, aim for full-fat versions to maintain the richness of the cake.

Lemon juice and lemon zest deliver the bright, citrusy flavor that makes this cake shine. The zest contains essential oils that heighten the lemon aroma and flavor, so do not skip this step! For a more potent lemon flavor, consider using fresh Meyer lemons, which are sweeter and less acidic than regular lemons. This can take your cake from delightful to extraordinary.

Baking Tips for Perfectly Moist Cake

When you mix the wet and dry ingredients, it's essential to mix gently until just combined. Overmixing can lead to a denser loaf, taking away from the light and fluffy texture that we aim for. The batter should have a few lumps, and some dry flour bits are perfectly normal. This subtle technique is one of the keys to achieving that ideal moist crumb.

For consistent baking, ensure your oven is properly calibrated. Baking at a higher temperature may cause the top to brown quickly while leaving the inside undercooked. If you notice that the top browns too fast, tent the loaf with aluminum foil halfway through the baking process. This will allow the cake to continue cooking without burning the crust.

Ingredients

Gather these fresh ingredients to make your Lemon Blueberry Loaf Cake:

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup Greek yogurt
2 tbsp lemon juice
1 tbsp lemon zest
1 ½ cups fresh blueberries
Powdered sugar for dusting (optional)

Ensure to mix well and fold gently to keep those blueberries intact!

Instructions

Follow these steps to create your Lemon Blueberry Loaf Cake:

Preheat the Oven

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

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 with the granulated sugar until light and fluffy.

Add Eggs and Yogurt

Add the eggs one at a time, mixing well after each. Then, incorporate the Greek yogurt, lemon juice, and lemon zest.

Combine Dry and Wet Ingredients

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

Fold in Blueberries

Carefully fold in the fresh blueberries, ensuring not to break them.

Bake

Pour the batter into the prepared loaf pan and bake 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. Dust with powdered sugar if desired.

Slice and enjoy your delicious homemade Lemon Blueberry Loaf Cake!

Pro Tips

For an extra burst of flavor, add a tablespoon of poppy seeds to the batter.

Storage and Freshness Tips

Once baked, allow the Lemon Blueberry Loaf to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and it can be kept at room temperature for up to three days. If you want to extend its life, refrigerate it for up to a week. Be cautious with storing in the fridge, as the cold can sometimes dry out the loaf; however, it can help keep it fresh longer.

For longer storage, consider freezing the loaf. Slice the cooled cake and wrap each slice in plastic wrap, then place them in a freezer-safe bag. The cake can last up to three months in the freezer. When you're ready to enjoy a slice, simply thaw it at room temperature or warm it in the microwave for a few seconds for a delightful treat.

Serving Suggestions

This Lemon Blueberry Loaf Cake is incredibly versatile and pairs wonderfully with various toppings. A dollop of whipped cream or a scoop of vanilla ice cream can transform it into a luxurious dessert. Additionally, serving it with a side of fresh berries enhances the summer flavors, creating a delightful and visually appealing plate.

For an afternoon tea, consider slicing the loaf thinly and serving it with lemon curd or a light glaze made from powdered sugar and lemon juice. This not only adds sweetness but also amplifies the citrus profile of the cake. Personalizing your serving method can elevate the overall experience and make it feel more special for gatherings or brunch.

Questions About Recipes

→ Can I use frozen blueberries?

While fresh blueberries are preferred, you can use frozen ones. Just make sure to toss them in a bit of flour to prevent them from sinking.

→ How should I store the loaf cake?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute the Greek yogurt?

Yes, you can substitute with sour cream or a non-dairy yogurt if needed.

→ Is this recipe suitable for freezing?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.