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; ¼ cup lemon juice; 1 cup fresh blueberries; Powdered sugar for dusting (optional)

Highlighted under: Sweet Homemade Goodness

I love the bright, refreshing taste of lemons combined with juicy blueberries. This Lemon Blueberry Loaf Cake is a delightful treat that perfectly captures the essence of spring. When I first experimented with this recipe, I was amazed at how the lemon zest brings out the sweetness of the berries, creating a beautiful balance of flavors. The moist texture and fragrant aroma make it a favorite for brunch or an afternoon snack. Plus, it’s easy to whip up and always impresses guests with its vibrant colors and delicious taste!

Created by

Amelia Grant

Last updated on 2026-01-27T00:11:35.201Z

When I made this Lemon Blueberry Loaf Cake for the first time, I wanted to create a dessert that was as enjoyable to look at as it is to eat. The burst of blueberries against the bright yellow of the lemon cake creates a beautiful visual presentation. I discovered that using fresh blueberries instead of frozen makes a notable difference in both taste and texture, ensuring that the cake remains light and fluffy.

After countless attempts, I found that the secret to moistness lies in incorporating yogurt into the batter. It not only keeps the cake fluffy but adds a subtle tang that beautifully complements the citrus flavor. Now, this recipe is a staple in my home!

Why You'll Love This Recipe
Zesty lemon flavor balanced with sweet blueberries
Perfectly moist loaf that stays fresh for days
A beautiful centerpiece for any gathering

Secrets to Moisture and Flavor

To achieve that perfect moist texture, it’s crucial to not overmix the batter once you combine the wet and dry ingredients. Mix just until you see the flour disappear, as overmixing can lead to a dense loaf. The inclusion of yogurt adds tanginess and richness, helping to keep the cake deliciously moist. If you do not have plain yogurt on hand, sour cream works wonderfully as a substitute and imparts a similar tangy flavor.

Another key to maximizing flavor in this Lemon Blueberry Loaf Cake is the lemon zest. It is more aromatic than the juice and adds vibrant citrus notes that pair beautifully with the sweet blueberries. Be sure to use a microplane or a zester to finely grate the lemon peel, as larger pieces will not infuse the batter as effectively. This small detail elevates the cake, ensuring that every bite is bursting with lemony goodness.

Blueberry Handling Tips

When it comes to adding blueberries, handling them gently is paramount. Toss the fresh blueberries in a teaspoon of flour before folding them into the batter. This simple technique helps prevent the berries from sinking to the bottom of the loaf during baking and ensures they are evenly distributed throughout the cake. It also reduces the risk of bleeding color into the batter, preserving the beautiful aesthetics of your loaf.

If you only have frozen blueberries, you can certainly use them, but it’s best to keep them frozen until right before use. There’s no need to thaw them, as this will lead to excess moisture in the batter. Simply fold them in while they’re still firm. Frozen berries tend to release juices during baking, which adds a delightful burst of flavor but can also create a marbled effect, making each slice unique.

Ingredients

Here's what you'll need to make this delicious Lemon Blueberry Loaf Cake:

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
¼ cup lemon juice
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Your delightful Lemon Blueberry Loaf Cake is just a few steps away!

Instructions

Let's get started on bringing this delicious cake to life:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

Beat in the eggs one at a time, then add the vanilla extract and lemon zest. Mix until well incorporated.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the yogurt and lemon juice. Mix until just combined.

Fold in Blueberries

Gently fold in the blueberries to prevent them from breaking apart.

Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Once cooled, slice and enjoy this delightful treat!

Pro Tips

For the best results, be sure to use fresh blueberries and don't overmix the batter to keep the loaf light and airy.

Storage and Make-Ahead Options

This Lemon Blueberry Loaf Cake keeps well at room temperature for up to three days. To maintain its freshness, wrap it tightly in plastic wrap or store it in an airtight container. If you plan to make the loaf ahead of time, you can also freeze it. Just ensure it is completely cooled before wrapping it tightly in aluminum foil or freezer-safe plastic wrap. Properly stored, it can last for up to three months in the freezer.

When you’re ready to enjoy your frozen cake, transfer it to the refrigerator overnight to thaw. For a warm dessert treat, slice individual pieces and microwave them for 15-20 seconds until just heated. This moist and fragrant loaf is also delightful when served with a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence.

Serving Suggestions

This loaf cake stands beautifully on its own but can be dressed up in various ways. Consider serving it with a citrus glaze made from powdered sugar and lemon juice for an extra level of sweetness and a glossy finish. For a brunch setting, pair slices with fresh berries or a light citrus salad to keep the flavors bright and refreshing.

If you’re looking to create a themed dessert table for gatherings, consider making mini versions in a muffin tin. Simply adjust the baking time to about 20-25 minutes, or until a toothpick comes out clean. This allows your guests to easily enjoy this delightful cake while mingling, making it a perfect addition to parties or afternoon teas.

Questions About Recipes

→ Can I use frozen blueberries?

While fresh blueberries are recommended, you can use frozen. Just remember to toss them in a bit of flour to help prevent them from sinking.

→ How do I store the loaf cake?

Store the lemon blueberry loaf cake in an airtight container at room temperature for up to 3 days.

→ Can I make this gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ How can I make this cake more lemony?

You can increase the lemon juice and zest for a more pronounced lemon flavor.