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Lemon Blueberry Loaf Cake

Manila Spoon
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!
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 285 kcal

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 & TRICKS
If using fresh blueberries, coat in flour first to help ensure the blueberries don’t sink to the bottom of the batter when baking.

Nutrition

Calories: 285kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 42mgSodium: 195mgPotassium: 87mgFiber: 1gSugar: 31gVitamin A: 81IUVitamin C: 4mgCalcium: 78mgIron: 1mg
Keyword lemon blueberry dessert
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