Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup plain yogurt; ½ cup blueberries (fresh or frozen); 2 tablespoons lemon juice

Highlighted under: Golden Sweets

I recently discovered the joy of combining tangy lemons and sweet blueberries in a loaf cake that has quickly become a favorite in my kitchen. The bright flavors dance on your palate, making each slice feel like a celebration. With a simple mix of ingredients and minimal fuss, this Lemon Blueberry Loaf Cake is perfect for breakfast, an afternoon snack, or even a sweet finish to dinner. It's a versatile treat that always delivers delicious results and brings smiles to the table.

Created by

Lydia Spencer

Last updated on 2026-01-26T23:17:35.056Z

When I first baked this Lemon Blueberry Loaf Cake, I was amazed by how the vibrant flavors melded together. I tested various ratios of lemon to blueberry, and I found that the tartness of the lemon beautifully complemented the sweetness of the berries, creating the perfect balance. The simple method requires just one bowl, making cleanup a breeze!

This cake’s texture is moist yet light, thanks to the yogurt that I included in the recipe. I recommend letting the cake cool fully before slicing, as this allows the flavors to develop even further and ensures perfect slices every time.

Why You'll Love This Recipe
A perfect balance of tangy lemon and sweet blueberries
Moist and fluffy texture that everyone will adore
Easy to make with simple, everyday ingredients

Understanding Ingredient Roles

In this Lemon Blueberry Loaf Cake, each ingredient plays a vital role in building flavor and texture. The all-purpose flour provides structure, while the baking powder and baking soda serve as leavening agents, ensuring a light and fluffy cake. The combination of unsalted butter and granulated sugar not only adds richness and sweetness but also contributes to the moist texture that everyone loves. Don't skip the yogurt; it adds a subtle tang that complements the lemon perfectly and enhances moisture.

Lemon zest and lemon juice are critical components that infuse the cake with a bright and refreshing flavor. Fresh lemons will give you the best results, so choose ones that feel heavy for their size and have a vibrant yellow skin. If you're in a pinch, bottled lemon juice can work, but the fresh zest really elevates the overall flavor profile. Using fresh blueberries not only adds sweetness but also bursts of juiciness that contrast beautifully with the lemon.

When mixing in your blueberries, consider dusting them lightly with flour before incorporating them into the batter. This prevents them from sinking to the bottom during baking. Fresh blueberries are ideal, but if you're using frozen, there's no need to thaw them; just fold them in directly for a delightful cold burst in every slice. For a twist, you could even experiment with other fruits like raspberries or blackberries.

Baking and Cooling Tips

Baking time can vary slightly based on the accuracy of your oven, so check for doneness a few minutes before the recommended time. When the cake is done, it should be golden on the edges, and a toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. If you notice the top is browning too quickly, you can tent it with aluminum foil partway through the baking process to prevent burning while allowing the inside to cook through.

Cooling the cake properly is crucial for the best texture and flavor. After removing it from the oven, let it cool in the pan for about 10 minutes; this makes it easier to transfer without breaking. Once on the wire rack, allow it to cool completely before slicing. This waiting period allows the cake to set up and makes for cleaner cuts. If you can resist the temptation, waiting a day before serving will enhance the flavors even more, as they have time to meld.

Once cooled, this loaf cake can be stored at room temperature in an airtight container for up to three days. If you want to preserve it for longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil or a freezer bag—this can keep it fresh for up to three months. When ready to serve, simply thaw it at room temperature, and you'll have a delicious treat on hand without any extra effort.

Ingredients for Lemon Blueberry Loaf Cake

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup plain yogurt
½ cup blueberries (fresh or frozen)
2 tablespoons lemon juice

Instructions

How to Make Lemon Blueberry Loaf Cake

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavors

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with yogurt. Mix until just combined, then gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 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 to cool completely. Slice and enjoy!

Enjoy Your Cake!

Pro Tips

For extra flavor, drizzle a lemon glaze over the cooled loaf. Simply mix powdered sugar with lemon juice until you achieve your desired consistency.

Serving Suggestions

This Lemon Blueberry Loaf Cake is incredibly versatile and can be served in numerous ways. For breakfast, consider slicing it thick and toasting it lightly, then spreading a bit of cream cheese or butter for an indulgent start to the day. If you're enjoying it as a dessert, a scoop of vanilla ice cream or a dollop of whipped cream complements the refreshing flavors perfectly, creating a delightful contrast to the cake's tangy and sweet notes.

When entertaining, you can dress up your loaf cake with a simple glaze made from powdered sugar and lemon juice for an elegant finish. Drizzle it over the cooled cake for a glossy look and an extra burst of lemon flavor. Fresh blueberries and lemon slices on top serve as beautiful garnishes, enhancing both the appearance and taste. This simple touch can elevate the cake, making it a stunning centerpiece for any gathering.

For those who love exploring flavors, consider adding chopped nuts like walnuts or almonds for a bit of crunch. You might also mix in some spices, like a pinch of cinnamon or nutmeg, to add warmth. If you're feeling adventurous, try layering the batter with a swirl of homemade lemon curd. This will create a delightful surprise in every slice!

Common Troubleshooting

If your cake doesn't rise as expected, it might be due to expired or ineffective leavening agents. Always check the freshness of your baking powder and baking soda before starting, and store them in a cool, dry place to maximize their shelf life. Over-mixing the batter can also lead to dense cakes, so mix just until combined to ensure a light result.

Another common issue is a sunken center after baking. This might happen if your oven temperature is too low or if you've added too much liquid. To avoid this, always measure your ingredients accurately. An oven thermometer can help you ensure that your oven is always at the right temperature. If your cake sinks, it might still be edible, so don’t fret; simply enjoy it as a trifle or parfait, layered with yogurt and extra blueberries!

Lastly, if you notice the edges of the cake browning too much while the center remains uncooked, you may need to adjust your oven's temperature. Sometimes oven hotspots can cause uneven baking, so rotating the pan halfway through might help achieve a more even bake. Remember, practice makes perfect, and each attempt will bring you closer to baking perfection with this delightful loaf cake!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them into the batter straight from the freezer without thawing.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that measures 1:1.

→ What can I substitute for yogurt?

You can use sour cream or buttermilk as a substitute for yogurt in this recipe.