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: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup plain yogurt; 2 tablespoons lemon juice; Zest of 2 lemons; 1 cup fresh blueberries; Optional: 1/4 cup powdered sugar for glaze

Highlighted under: Sugar Bliss

I’ve always been drawn to the combination of lemon and blueberry in baking, and this loaf cake is my absolute favorite. The zesty lemon pairs perfectly with the blueberries, creating a burst of flavor in every slice. It’s moist, tender, and has just the right amount of sweetness. Whether I’m serving it at brunch or enjoying it as an afternoon treat, this lemon blueberry loaf never fails to impress. You’ll love how simple it is to make and how delightful your kitchen will smell while it's baking.

Created by

Quinn Harper

Last updated on 2026-01-26T23:53:34.595Z

When I first experimented with this lemon blueberry loaf, I was amazed by how easily the flavors blended together. The key is to use fresh blueberries and a good quality lemon zest which really brings out the citrus notes. I've found that adding a little yogurt to the batter keeps it incredibly moist, while also giving it a lovely tang that complements the sweetness of the blueberries perfectly.

Over the years, I’ve tweaked my method to ensure the cake rises beautifully and stays fluffy. One tip I always recommend is to make sure the butter is at room temperature before mixing—this helps incorporate air, leading to a lighter texture. Trust me, each slice will melt in your mouth!

Why You Will Love This Recipe
Zesty lemon flavor with juicy blueberries in every bite
Moist and tender texture, perfect for any occasion
Easy to make and perfect for sharing with friends and family

The Science of Flavor Pairing

The combination of lemon and blueberry isn't just a delicious pairing; it’s also a balance of acidity and sweetness that works beautifully in baking. The acidity of lemon brightens and enhances the natural sweetness of blueberries, making each bite incredibly refreshing. When mixed into the batter, the lemon zest releases essential oils that further amplify the citrus aroma, filling your kitchen with a delightful scent just as the loaf begins to rise in the oven.

Using fresh blueberries is key for achieving that juicy burst of flavor. Frozen blueberries can sometimes release too much moisture into the batter, affecting the texture. If you do opt for frozen berries, consider adding a tablespoon of flour to coat them before folding them in; this will help minimize excess liquid and keep your loaf cake tender.

Texture Tips for a Perfect Loaf

Achieving the right texture in your lemon blueberry loaf is all about the mixing technique. Overmixing can lead to a denser crumb, which is not what you want. I recommend mixing until the dry and wet ingredients are just combined. When adding the blueberries, use a gentle folding motion rather than stirring vigorously; this technique will help maintain the light and airy texture that makes this loaf so enjoyable.

The yogurt in this recipe plays a crucial role in keeping the cake moist. If you need a dairy-free option, you can substitute yogurt with a plant-based alternative or use applesauce, which will also add moisture without impacting flavor significantly. The humidity from these ingredients empowers the loaf to remain soft and delicious even after a couple of days stored at room temperature.

Ingredients

Gather these ingredients for a delightful lemon blueberry loaf cake:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
2 large eggs
1 cup plain yogurt
2 tablespoons lemon juice
Zest of 2 lemons

Add-ins

1 cup fresh blueberries
Optional: 1/4 cup powdered sugar for glaze

Make sure everything is ready and perfectly measured out for the best results!

Instructions

Follow these simple steps to bake your 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 large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Cream Butter and Eggs

In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.

Combine Wet Ingredients

Stir in the yogurt, lemon juice, and lemon zest into the butter and egg mixture until smooth.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.

Fold in Blueberries

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

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If desired, drizzle with powdered sugar glaze before serving.

Enjoy this delicious loaf cake with your favorite tea or coffee.

Pro Tips

For a unique twist, try adding a teaspoon of vanilla extract into the batter. It complements the lemon beautifully!

Make-Ahead and Storage

This lemon blueberry loaf cake can be made ahead of time, making it perfect for gatherings or meal prep. Once baked, allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to three days. If you’d like to keep it longer, consider freezing it; wrap it securely and store it in an airtight container for up to three months.

When ready to enjoy, simply thaw the loaf at room temperature. For an extra touch, you can warm individual slices in the microwave for about 10-15 seconds, which brings back the fresh-baked aroma and enhances the flavor. If you chose to make a glaze, wait until just before serving to drizzle it over the top; this allows for the loaf to retain its lovely, moist texture.

Serving Suggestions

This lemon blueberry loaf cake is delightful on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a side of lemon curd for a zesty dip. I find it pairs beautifully with a cup of tea or coffee, making it an excellent choice for brunch or a cozy afternoon snack.

For a fun twist, consider turning your loaf into a dessert. Slice it and layer it with vanilla ice cream and fresh blueberries for a delicious sundae. You can also toast slices lightly and spread with a cream cheese mixture for a brunch treat that impresses guests without much extra effort.

Questions About Recipes

→ Can I use frozen blueberries for this recipe?

Yes, but do not thaw them before adding; just fold them straight into the batter.

→ How should I store the leftover cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, and it should work just fine!

→ What can I serve with this loaf cake?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.