Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
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; 1/4 cup fresh lemon juice; 1 cup fresh blueberries; 1 tablespoon flour (for blueberries); 1 cup powdered sugar; 2-3 tablespoons lemon juice

Highlighted under: Oven-Fresh Wonders

I have always been a fan of the bright and cheerful flavors of lemon and blueberry, and this loaf cake embodies that deliciousness perfectly. With a tender crumb and a burst of juicy blueberries in every slice, it has quickly become a favorite at our family gatherings. The zesty lemon glaze on top takes it to another level of freshness, making it the perfect sweet treat for any occasion. Whether you enjoy it for breakfast or as a dessert, this cake is an easy and delightful way to celebrate the sunny flavors of the season.

Created by

Hayley Morton

Last updated on 2026-01-26T23:16:04.642Z

When I first created this lemon blueberry loaf cake, I wanted to capture the essence of summer in every bite. The moment you zest the lemons, the aroma fills the kitchen and instantly lifts your spirits. Knowing that fresh blueberries not only add vibrancy but also a wonderful juiciness to the cake was a game changer for me. I experimented with the amount of sugar to perfectly balance the tartness of the lemons and the sweetness of the berries.

One tip I discovered while baking is to coat the blueberries in a bit of flour before mixing them in. This prevents them from sinking to the bottom of the loaf and ensures a burst of blueberry flavor in every slice. Keeping it simple yet flavorful is the key to making this cake a household favorite!

        Why You Will Love This Recipe
        Perfectly balanced flavors of tart lemon and sweet blueberries
Moist and tender crumb that melts in your mouth
Easy to make and ideal for any occasion

      

The Role of Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a crucial role in achieving the perfect texture and flavor. The soft, unsalted butter serves as a base that, when creamed with sugar, helps incorporate air for a light cake. Yogurt not only adds moisture but also contributes to the cake’s tender crumb due to its acidity, which reacts beautifully with the baking soda. If you’re out of yogurt, you can substitute with sour cream or buttermilk, but be mindful of the consistency—your batter should be thick yet pourable.

The combination of fresh blueberries and lemon zest brings out a vibrant taste that defines this loaf cake. Coating the blueberries in flour before folding them into the batter is particularly important; this technique prevents the berries from sinking during baking. Instead of fresh blueberries, you can use frozen ones—just make sure to add them straight from the freezer to the batter without thawing, or they may bleed into the cake and affect its color.

Troubleshooting Common Issues

One common issue when baking loaf cakes is having a dense center. To avoid this, ensure you measure your flour correctly; spoon the flour into the measuring cup and level it off instead of scooping directly. Overmixed batter can also lead to a dense texture due to gluten development. Mix until just combined for a light and airy loaf.

If your cake has a dome shape and cracks on top, it may be overbaked or the oven temperature may be too high. Keep an eye on it during the last 10 minutes of baking. If it is browning too quickly, cover it loosely with aluminum foil to allow the inside to cook without burning the top.

Ingredients

For the Loaf 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
1/4 cup fresh lemon juice
1 cup fresh blueberries
1 tablespoon flour (for blueberries)

For the Lemon Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice

Instructions

Method

Prepare the Oven and Pan

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 flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Yogurt

Add eggs one at a time, mixing well. Then stir in the yogurt, lemon zest, and lemon juice.

Combine Mixtures

Gradually mix the dry ingredients into the wet ingredients until just combined.

Prepare Blueberries

Toss the blueberries with 1 tablespoon of flour to coat them. This will help prevent them from sinking in the batter.

Fold in Blueberries

Gently fold the blueberries into the batter.

Bake

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserts clean.

Cool and Glaze

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

Enjoy!

Pro Tips

For an added twist, feel free to substitute the blueberries with raspberries or even chopped strawberries for a different flavor profile. Additionally, this loaf cake freezes well, so you can prepare it ahead of time and enjoy it later!

Serving Suggestions

This Lemon Blueberry Loaf Cake is delightful on its own, but serving it with a dollop of whipped cream or a scoop of vanilla ice cream elevates it into a more indulgent dessert. For a touch of elegance, garnish with additional lemon zest or blueberries on top of the glaze. You can also slice it and serve it alongside afternoon tea for a refreshing treat.

If you want to switch things up, try toasting slices of this loaf and spreading a thin layer of cream cheese over them. The cream cheese adds a tangy richness that perfectly balances the sweetness of the blueberries and tartness of the lemon.

Storage and Make-Ahead Tips

This loaf cake can be stored at room temperature for up to three days in an airtight container. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight. To maintain its moist texture, warm slices slightly in the microwave before serving.

For those who like to plan ahead, you can prepare the batter a day in advance. Store it in the refrigerator overnight and bake it the next day. This can intensify the flavors, especially the citrus notes, making for an even tastier cake.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to toss them in flour before adding to the batter, and do not thaw them.

→ How do I store leftover loaf cake?

Store your loaf cake 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?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done.