Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup plain yogurt; 1/4 cup lemon juice; Zest of 1 lemon; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup fresh blueberries

Highlighted under: From the Oven

I simply love this Lemon Blueberry Loaf Cake! The bright lemon flavor combined with the juicy blueberries creates a refreshing and vibrant cake that is perfect for any occasion. It pairs wonderfully with a cup of tea or coffee, making it an ideal treat for afternoon gatherings. I find that the citrus zest adds an aromatic twist that takes the flavor to another level. Whether it's a sunny brunch or a cozy tea time, this loaf cake never fails to lift my spirits and bring smiles to those who try it.

Created by

Amber Walsh

Last updated on 2026-01-27T00:44:42.061Z

When I first decided to bake a Lemon Blueberry Loaf Cake, I wanted something that truly captures the essence of summer. I experimented with different amounts of lemon juice and zest, finally settling on a perfect balance that ensures every bite bursts with flavor. Incorporating fresh blueberries not only adds sweetness but also gives the loaf a beautiful color.

One key tip I learned is to mix the dry and wet ingredients separately before combining them, which helps to maintain the cake's texture. I also love using a bit of yogurt for moisture—it really makes a difference in keeping the loaf light and fluffy. I hope this cake brings you as much joy as it does to me!

Why You'll Love This Recipe
Bright and refreshing lemon flavor
Bursting with juicy blueberries
Perfectly moist yet light texture

Understanding the Ingredients

The key to a moist and flavorful Lemon Blueberry Loaf Cake lies in the balance of fat and liquid in your batter. The unsalted butter provides richness and a tender crumb, while the plain yogurt adds moisture and a slight tanginess that complements the lemon perfectly. For a dairy-free alternative, you can substitute the yogurt with a plant-based yogurt or applesauce, which will not only maintain moisture but also contribute a hint of sweetness.

Lemon juice and zest are the star ingredients in this recipe. The zest, in particular, contains essential oils that bring out a vibrant lemon flavor. Be sure to use a microplane or fine grater to achieve a fluffy consistency, allowing for better distribution throughout your batter. Fresh blueberries are essential for this loaf; they burst during baking, creating that sought-after juicy bite. If using frozen blueberries, do not thaw them beforehand, as it can lead to excess moisture in the cake.

Mastering the Mixing Technique

When creaming the butter and sugar, aim for a light, fluffy texture; this usually takes about 3-5 minutes of mixing. This step is critical, as it incorporates air into the batter, helping your loaf rise and achieve a light texture. Be sure to scrape down the sides of your bowl periodically to ensure all ingredients are well combined. Adding the eggs one at a time ensures they blend smoothly into the mixture and helps maintain that lightness.

Once you combine the wet and dry ingredients, remember to fold rather than stir. This gentle mixture keeps your batter airy, preventing it from becoming dense. A common mistake is overmixing, which can lead to a tougher loaf—look for a few flour streaks remaining before adding the blueberries. When folding in the blueberries, use a spatula to gently incorporate them, taking care not to break them apart or crush them, which can color your batter.

Ingredients

Cake Ingredients

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

Instructions

Steps

Prepare the batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the yogurt, lemon juice, and lemon zest.

Combine dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, being careful not to overmix. Fold in the blueberries gently.

Bake the loaf

Pour the batter into a greased and floured loaf pan. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy!

Pro Tips

For an extra zesty flavor, drizzle a lemon glaze over the cooled loaf, made from powdered sugar and lemon juice.

Storage 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 need to extend its lifespan, consider refrigerating it, but allow it to come back to room temperature before serving to enjoy its full flavor and texture. This loaf also freezes well; wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months, and you can thaw it overnight in the refrigerator before serving.

For a delightful serving suggestion, consider topping your slice of loaf cake with a dollop of whipped cream or a light lemon glaze made from powdered sugar and lemon juice. A sprinkle of additional lemon zest before serving can add color and an extra citrus kick. Pair with a hot cup of tea or coffee to complement the refreshing flavors beautifully.

Troubleshooting Tips

If your Lemon Blueberry Loaf Cake sinks in the middle after baking, it might be due to undermixing the batter or adding too many wet ingredients. Make sure your ingredients are measured accurately. An oven thermometer can also be helpful to ensure your oven is at the correct temperature since oven discrepancies can lead to improper baking times.

To avoid the top of your loaf from browning too quickly, especially in the case of darker pans, you can tent it loosely with aluminum foil after about 30 minutes in the oven. This helps create an even bake across the loaf, preventing the outside from cooking faster than the inside. Just remember to remove the foil during the final 10 minutes to allow the top to become golden.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to do not thaw them before adding.

→ How should I store the loaf cake?

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

→ Can I substitute yogurt in this recipe?

You can substitute yogurt with sour cream or buttermilk for similar moisture and taste.

→ Is this recipe suitable for vegan diets?

For a vegan version, you can substitute the eggs with flax eggs and use plant-based yogurt and butter.