Enjoy the ultimate lemon blueberry loaf cake recipe – a moist, citrusy treat bursting with tangy lemon and juicy sweet blueberries. Easy to make with yogurt for an incredibly tender crumb. The perfect balance of lemon and blueberry flavors makes this a great treat for breakfast, brunch or snack time! Great use of fresh summer berries or use frozen ones when out of season!
Are you a fan of citrusy desserts bursting with fresh, tangy flavors? Look no further than this delectable lemon blueberry loaf cake recipe! Combining the zesty punch of lemon with juicy blueberries, this moist and delightful treat is sure to become a new favorite. Get ready to impress your family and friends with this easy-to-follow recipe that delivers a perfect balance of sweet and tart in every bite.
Last weekend my daughter baked this easy and perfectly moist blueberry lemon dessert for our coffee time at church. Right away, I knew that it was a big hit because it was gone in no time.
I had to cut this loaf cake into thin slices to ensure everyone could taste this citrusy delight. One of the ladies even thanked me for bringing this yummy cake! We were happy to oblige!
Why You’ll Love This Lemon Blueberry Loaf Cake
Before we dive into the recipe, let’s explore what makes this lemon blueberry loaf cake truly special!
- Burst of Citrus Flavor: The combination of fresh lemon juice and zest infuses the cake with a vibrant, refreshing lemon flavor that will awaken your senses.
- Juicy Blueberry Pockets: Plump, juicy blueberries are folded into the batter, creating pockets of fruity goodness in every slice.
- Moist and Tender Crumb: Thanks to the addition of yogurt, this cake boasts an incredibly moist and tender crumb that melts in your mouth. So good!!!
- Easy to Make: Despite its impressive flavor profile, this lemon blueberry loaf cake is surprisingly easy to whip up, making it a perfect choice for novice bakers or those short on time.
Ingredients for Lemon and Blueberry Loaf Cake
For the Cake Batter
- 1 cup vanilla-flavored yogurt
- 1/4 cup oil
- 1 cup white granulated sugar
- 3 eggs
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 1/2 cups fresh or frozen blueberries
For the Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon heavy cream or half-and-half
Instructions for Lemon and Blueberry Loaf Cake
Preheat your oven to 350°F (175°C) and grease a loaf pan with non-stick cooking spray.
In a large bowl, whisk together the yogurt, oil, sugar, eggs, and lemon juice until well combined and smooth. Add the flour, baking powder, salt, and lemon zest to the wet ingredients and mix until just incorporated, being careful not to overmix.
Gently fold in the fresh or frozen blueberries until evenly distributed throughout the batter. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil.
While the cake is baking, prepare the icing by whisking together the powdered sugar, lemon juice, and heavy cream (or half-and-half) until a thick, pourable glaze forms.
Once the cake is done, remove it from the oven and let it cool completely on a wire rack. Once cooled, remove the cake from the pan and drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve this lemon blueberry loaf cake at room temperature or slightly chilled for a refreshing treat.
Tips and Tricks for the Perfect Lemon Blueberry Cake
- Coating Fresh Blueberries: If using fresh blueberries, toss them in a bit of flour before folding them into the batter. This will help prevent them from sinking to the bottom of the loaf during baking.
- Frozen Blueberries: No need to thaw frozen blueberries before adding them to the batter. Simply fold them in while still frozen.
- Lemon Glaze: For an extra burst of lemon flavor, you can add a teaspoon of lemon zest to the glaze.
- Bundt Pan: This recipe can also be baked in a Bundt pan for a beautiful presentation. Adjust the baking time as needed.
- Loaf Pan Size: Use a standard 9×5-inch loaf pan for best results. If using a smaller pan, you may need to adjust the baking time and temperature.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. No need to thaw them before adding them to the batter.
Can I substitute the yogurt with something else?
Yes, you can use sour cream or buttermilk as a substitute for the yogurt. The acidity in these ingredients will help create a tender crumb.
Q: How should I store this lemon blueberry loaf cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes, you can freeze the lemon blueberry loaf cake. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Can I use a different type of berry instead of blueberries?
A: Certainly! This recipe is versatile and can be adapted to use other berries like raspberries, blackberries, or even mixed berries.
With its perfect balance of tangy lemon and sweet blueberries, this lemon blueberry loaf cake is sure to become a staple in your baking repertoire. Whip up this delightful treat for your next brunch, afternoon tea, or anytime you’re craving a burst of fresh, fruity flavors. Enjoy!
Lemon Blueberry Loaf Cake
Ingredients
For the Cake
- 1 cup vanilla-flavored yogurt
- 1/4 cup oil
- 1 cup white granulated sugar
- 3 eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest, (zest from about 2 lemons)
- 1 1/2 cups fresh or frozen blueberries
For the Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon heavy cream or half-and-half
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with non-stick cooking spray.
- In a large bowl, whisk together the yogurt, oil, sugar, eggs, and lemon juice until well combined and smooth.
- Add the flour, baking powder, salt, and lemon zest to the wet ingredients and mix until just incorporated, being careful not to overmix.
- Gently fold in the fresh or frozen blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil.
- While the cake is baking, prepare the icing by whisking together the powdered sugar, lemon juice, and heavy cream (or half-and-half) until a thick, pourable glaze forms.
- Once the cake is done, remove it from the oven and let it cool completely on a wire rack.
- Once cooled, remove the cake from the pan and drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Slice and serve this lemon blueberry loaf cake at room temperature or slightly chilled for a refreshing treat.
Notes
TIPS & TRICKSIf using fresh blueberries, coat in flour first to help ensure the blueberries don’t sink to the bottom of the batter when baking.
wowwwww 🙂