Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 large eggs; ½ cup plain yogurt; ¼ cup vegetable oil; 2 tbsp lemon juice; 1 tbsp lemon zest; 1 cup fresh blueberries; Powdered sugar for dusting (optional)

Highlighted under: Sweet Oven Magic

I absolutely loved making this Lemon Blueberry Loaf Cake! The fresh blueberries paired with the zesty lemon create a refreshing flavor that’s simply irresistible. It’s become my go-to dessert for gatherings and family dinners. The best part is how easy it is to whip up this cake; with just a few quick steps and simple ingredients, I can enjoy a slice of this delightful treat in under an hour. Trust me, it’s a delightful blend of tangy and sweet that everyone will adore!

Created by

Lila Morgan

Last updated on 2026-01-26T23:53:34.322Z

When I first baked this Lemon Blueberry Loaf Cake, I was surprised at how beautifully it turned out! The vibrant colors of the blueberries nestled in a soft, lemon-infused loaf made it almost too pretty to slice. I learned that using fresh, ripe blueberries not only enhances the flavor but also gives the cake an amazing texture.

The key to keeping this loaf moist is the addition of yogurt; it’s a trick I picked up that really elevates the cake’s richness. Each bite fills your mouth with that wonderfully tart lemon taste, complemented by the sweetness of the berries.

Why You'll Love This Recipe
Zesty lemon flavor paired with fresh blueberries
Moist and tender crumb that's hard to resist
Perfectly sweet for any celebration or casual snack

The Importance of Fresh Ingredients

Using fresh blueberries is crucial for this Lemon Blueberry Loaf Cake. They not only provide a beautiful burst of color but also a natural sweetness and juiciness that dried blueberries simply can't match. When selecting blueberries, look for plump, firm berries with a deep blue hue. Avoid any that are shriveled or have a greenish tint. You can also use frozen blueberries in a pinch, but be sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom during baking.

Similarly, the quality of your lemons will significantly impact the flavor of the cake. Choose lemons that are heavy for their size and firm to the touch. The zest and juice are key to achieving that zesty brightness, so look for organic lemons if possible to avoid pesticide residues. When zesting, make sure to only remove the bright yellow layer, as the white pith underneath can impart a bitter taste.

Baking Tips for Success

To ensure your Lemon Blueberry Loaf Cake rises properly, it's essential to use room temperature ingredients. This allows for even mixing and a better final texture. Take your eggs and yogurt out of the refrigerator at least 30 minutes before you start mixing. Additionally, don't skip the step of whisking your dry ingredients well. This helps distribute the baking powder and soda evenly throughout the flour, promoting a uniform rise in the oven.

When folding in the blueberries, do so gently to avoid breaking them apart, which could lead to discoloration in the batter. If you're worried about overmixing, I recommend using a spatula or a wooden spoon, as they provide more control than a whisk. The batter should be just combined with a few lumps remaining for the best texture. Keep an eye on the baking time, as ovens can vary; check for doneness a few minutes early to prevent overbaking.

Ingredients

Gather these ingredients to bake your Lemon Blueberry Loaf Cake:

For the Cake

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

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these simple steps to create your Lemon Blueberry Loaf Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly or lining it with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the eggs, yogurt, vegetable oil, lemon juice, and lemon zest until smooth.

Combine Mixtures

Pour the wet mixture into the dry mixture and stir gently until just combined. Avoid overmixing.

Fold in Blueberries

Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired before slicing.

Enjoy this delightful loaf cake warm or at room temperature!

Pro Tips

For an extra burst of citrus, feel free to add more lemon zest into the batter or drizzle a lemon glaze over the top once it’s cooled!

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake stores beautifully, making it a perfect make-ahead option for gatherings. Once the cake has cooled completely, simply wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days. If you'd like to store it for a longer period, it can be frozen for up to 2 months. Just be sure to slice the cake before freezing to make thawing individual portions easier.

To serve after freezing, allow the cake to thaw in the refrigerator overnight. For a touch of warmth, you can pop it in the microwave for about 10-15 seconds or slice and toast it lightly in a toaster oven. This enhances the flavors and provides a fresh-baked feel, as if it was just made.

Variations to Experiment With

While the classic combination of lemon and blueberry is delightful, feel free to mix in other flavors to create variations. For instance, adding a teaspoon of vanilla extract to the wet ingredients adds a rich, sweet depth that complements the citrus beautifully. Alternatively, try incorporating a half-cup of chopped pecans or walnuts for added texture and flavor. You can also swap the blueberries for raspberries or blackberries, adjusting the sugar slightly if needed since some berries are tarter than others.

For a unique twist, consider creating a lemon glaze to drizzle over the cooled loaf. Simply mix powdered sugar with freshly squeezed lemon juice until smooth, and pour it over the top of the cake. This adds an extra layer of sweetness and a beautiful finish. Adjust the thickness by adding more sugar or juice as desired.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This will help prevent the batter from turning blue.

→ How do I store leftovers?

Store the leftover cake in an airtight container at room temperature for up to three days. You can refrigerate it for longer freshness.

→ Can this recipe be doubled?

Absolutely! Just double all the ingredients and use two loaf pans or a larger baking dish.

→ What can I substitute for yogurt?

You can substitute yogurt with sour cream or buttermilk for a similar effect.