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 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 lemon juice; 1 tbsp lemon zest; 1/2 tsp vanilla extract; 1/2 cup plain yogurt; 1 cup fresh blueberries

Highlighted under: Sweet Baking Essentials

I absolutely love making this Lemon Blueberry Loaf Cake. The bright flavors of zesty lemon combined with juicy blueberries create an irresistible treat that is perfect for any occasion. I enjoy baking this cake because it fills my kitchen with a delightful aroma and is such a pleasure to share with friends and family. This moist loaf, with its tender crumb, really showcases the freshness of the ingredients, making each slice a celebration of summer flavors any time of year.

Created by

Skylar Jennings

Last updated on 2026-01-27T00:27:35.307Z

When I first baked this Lemon Blueberry Loaf Cake, I was surprised at how simple the process was. Preparing the batter takes just a few minutes, and the flavors meld beautifully as it bakes in the oven. Adding lemon zest along with freshly squeezed lemon juice really amplifies the citrusy brightness and pairs wonderfully with plump blueberries.

One of my favorite tips is to toss the blueberries in a little flour before adding them to the batter. This helps to prevent them from sinking to the bottom during baking, ensuring a delightful burst of fruity flavor in each slice. Trust me, this makes all the difference!

Why You'll Love This Recipe
Zesty lemon flavor that brightens your day
Juicy blueberries that add a delightful sweetness
Perfectly moist texture that keeps you coming back for more

The Role of Fresh Ingredients

Using fresh blueberries in this Lemon Blueberry Loaf Cake is essential for achieving that burst of juicy flavor in each bite. Look for plump, firm berries that are free of mold or excessive moisture. If fresh blueberries are unavailable, you can substitute with frozen blueberries; however, they should be added directly to the batter without thawing to prevent excess juice from altering the texture of your cake.

The brightness of lemon zest cannot be overemphasized in this recipe. It infuses the cake with an aromatic depth that balances the sweetness of the sugar and blueberries. When zesting lemons, make sure to only scrape the yellow outer layer of the skin, avoiding the bitter white pith underneath, to ensure a vibrant flavor profile.

Perfecting the Texture

Achieving a perfectly moist loaf starts with properly creaming butter and sugar until light and fluffy. This process incorporates air, resulting in a tender crumb. If your butter is too soft or melted, the batter may not rise appropriately, leading to a denser loaf. Make sure your butter is at room temperature—just firm enough to hold its shape while still soft enough to leave an imprint when pressed.

When combining the wet and dry ingredients, be mindful not to overmix. Mixing just until combined will prevent the development of gluten, which can lead to a tough cake. You want to aim for a batter that is slightly lumpy but cohesive. This will help maintain a softer texture with pockets of blueberries throughout.

Ingredients

Lemon Blueberry Loaf Cake 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 lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 cup plain yogurt
1 cup fresh blueberries

Mix together and prepare for baking!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

Add the eggs, lemon juice, lemon zest, and vanilla extract to the butter and sugar mixture, mixing until well combined.

Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, alternating with the yogurt and mixing until just combined.

Fold in Blueberries

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

Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted in 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 to cool completely.

Slice and enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

To enhance the lemon flavor, serve the loaf with a light lemon glaze made from powdered sugar and lemon juice.

Storage and Make-Ahead Tips

Once baked, allow the Lemon Blueberry Loaf Cake to cool completely before storing. This helps maintain its moisture. You can wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider slicing the loaf and freezing individual pieces; this way, you can enjoy a piece whenever the craving strikes.

If you plan to make the loaf ahead of time, consider preparing the batter the night before and storing it in the refrigerator. This can enhance the flavors, but allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking. For best results, I recommend baking the cake on the day you plan to serve it.

Serving Ideas and Variations

This Lemon Blueberry Loaf Cake is delightful on its own, but for an extra special treat, consider serving it with a dollop of whipped cream or a light lemon glaze. To make a glaze, simply whisk together powdered sugar and lemon juice until it reaches your desired consistency and drizzle it over the cooled cake for a touch of sweetness and an eye-catching finish.

For a twist on the original recipe, you can substitute raspberries for blueberries or even experiment with adding nuts like walnuts or pecans for some crunch. If you're feeling adventurous, try infusing the yogurt with a hint of vanilla or almond extract to create depth in flavor. Each variation brings its own charm to this already fantastic loaf cake.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just toss them in a little flour before adding them to the batter.

→ How should I store the loaf cake?

Store the cake 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 yogurt?

Plain yogurt can be substituted with sour cream or a dairy-free yogurt if needed.

→ Can I make this recipe in advance?

Absolutely! This loaf cake actually tastes even better the next day as the flavors continue to develop.