Name: Blueberry Lemon Loaf Cake Recipe
Prep time: 10 min
Cook time: 53 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 1.5 cups flour; 1/2 tsp salt; 1.5 tsp baking powder; 1/3 cup butter; 2 eggs; 1 cup sugar; 1/2 cup Greek yogurt; 1 tsp vanilla extract; 2 tbsp fresh lemon juice; 2 tbsp lemon zest; 1/2 cup milk; 1 cup blueberries; 1.5 tbsp melted butter; 1/2 cup icing sugar; 2 tbsp fresh lemon juice; 1 tsp vanilla extract

Jump to Recipe·5 from 4 reviews

If you’re craving something that tastes like a burst of sunshine wrapped in a comforting hug, this Blueberry Lemon Loaf Cake Recipe is exactly what you need. It’s a delightful blend of tangy lemon and sweet blueberries that’s moist, tender, and just perfect for any time of the day. I promise, once you try this, it’ll become your go-to for breakfast, snack, or even a simple dessert. Stick around—I’m going to walk you through it so you nail this cake every time!

💙

Why This Recipe Works

Balanced Flavors: The fresh lemon zest and juice brighten the sweet blueberries without overpowering, creating a perfect harmony.
Moist Texture: Greek yogurt adds richness and moisture, giving the loaf a tender crumb that stays fresh longer.
Simple Preparation: This recipe uses easy-to-find ingredients and straightforward steps, perfect even if you’re new to baking.
Versatile Glaze: The lemon glaze adds a glossy, tangy finish that you can adjust for thickness and sweetness to your liking.

Blueberry Lemon Loaf Cake, blueberry lemon dessert, lemon blueberry bread, easy blueberry cake, moist lemon loaf - A close-up of light yellow batter with a creamy, soft texture fills the frame, mixed with small dark-colored blueberries scattered unevenly throughout. The batter appears thick and smooth, with visible folds and swirls, showing it has been gently stirred. The mixture is in a clear glass bowl, sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a special role in this Blueberry Lemon Loaf Cake Recipe to create that perfect balance of flavor and texture. Picking the right components is key, and I’ll share tips to make your shopping trip easier as well.

Blueberry Lemon Loaf Cake, blueberry lemon dessert, lemon blueberry bread, easy blueberry cake, moist lemon loaf - Flat lay of a small mound of white all-purpose flour, a small heap of fine white salt crystals, a small pile of light beige baking powder powder, a few neat pats of pale yellow butter, two whole uncracked brown eggs, a small mound of white granulated sugar, a dollop of thick creamy white Greek yogurt, a small white bowl with translucent pale yellow fresh lemon juice, a few fresh bright yellow lemon zest strands, a small white bowl of white milk, a small cluster of plump fresh blue blueberries, a small white bowl of melted golden butter, a small white bowl of fine white icing sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flour: All-purpose flour is the base, providing structure without making the cake too dense.
Salt: Just a pinch to enhance all the flavors—you’ll be surprised how important this little guy is.
Baking powder: Helps the cake rise nicely and achieve that perfect fluffy texture.
Butter: Adds richness and beautiful flavor; using unsalted butter lets you control the saltiness.
Eggs: Bind everything together and add moisture.
Sugar: Sweetens the loaf and balances the lemon’s tartness—don’t skip it!
Greek yogurt: This is my secret weapon for moistness and a slight tang that complements the lemon.
Vanilla extract: Rounds out the flavors with a subtle sweetness.
Fresh lemon juice & lemon zest: Freshness here is everything; these give the cake its bright, lively lemon flavor.
Milk: Keeps the batter smooth and adds just enough liquid.
Blueberries: Fresh or frozen works—fresh is best if you can find it, but I’ve used frozen with great success!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Blueberry Lemon Loaf Cake Recipe my own depending on the season or what I have on hand. Feel free to mix in your favorite extras or swap ingredients to fit your taste or dietary needs.

Variation: Sometimes I swap fresh blueberries for raspberries for a different berry twist. It’s just as delicious and bright!
Dietary Modification: Using dairy-free yogurt and plant-based milk can make this cake friendly for dairy-free diets without losing moisture.
Extra Zest: If you adore lemon like me, adding a bit more lemon zest to the batter amps up the citrus flavor really nicely.

Step-by-Step: How I Make Blueberry Lemon Loaf Cake Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 370°F (that’s about 188°C). I usually grease my loaf pan with butter for that nice golden crust, but lining it with parchment paper works wonder too—it makes cleanup so much easier! Either way, make sure your pan is fully prepped before making the batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking powder. This ensures everything is evenly distributed so your cake rises perfectly. I always take a moment here because skipping this step can cause uneven texture.

Step 3: Beat the Wet Ingredients

Using an electric mixer, cream together the butter, eggs, sugar, Greek yogurt, vanilla extract, lemon juice, and lemon zest. This is where the magic begins—the batter should look creamy and smooth, with that fresh lemon aroma filling your kitchen. If you don’t have a mixer, a sturdy whisk will work; just be patient and keep stirring to get it well combined.

Step 4: Combine Wet and Dry

Now alternate adding half the dry ingredients and half the milk to the wet mix, starting and ending with the dry. Mix gently each time until just combined—don’t overmix or your loaf could turn dense. Watch for a smooth batter with no big lumps—it’s the perfect consistency!

Step 5: Fold in Blueberries

Gently fold in the blueberries by hand so you don’t crush them and turn your batter purple. I love how the berries burst when baked, leaving juicy pockets in each slice. If you use frozen blueberries, toss them briefly in a bit of flour to prevent sinking at the bottom.

Step 6: Bake and Cool

Pour the batter into your loaf pan and bake for around 48 to 53 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs. If your oven runs hot, start checking at 45 minutes to avoid overbaking. When done, cool it on a wire rack so air can circulate all around for even cooling.

Step 7: Glaze It Up

While the loaf cools but is still just warm to the touch, whisk together melted butter, icing sugar, fresh lemon juice, and vanilla extract for the glaze. If you want a thicker glaze, sprinkle in an extra teaspoon of icing sugar. Pour it generously over the loaf and watch it soak into the cracks—delicious!

💡

Pro Tips for Making Blueberry Lemon Loaf Cake Recipe

Even Mixing: Always fold in blueberries gently at the end to keep them intact and avoid streaks in your batter.
Fresh Over Frozen: Use fresh lemon juice and zest for a bright flavor; bottled juice just doesn’t compare.
Parchment Paper Hack: Line your pan for fuss-free removal and a cleaner look when slicing your cake.
Check Early for Doneness: Every oven bakes differently; checking a little early prevents a dry cake.

How to Serve Blueberry Lemon Loaf Cake Recipe

Blueberry Lemon Loaf Cake, blueberry lemon dessert, lemon blueberry bread, easy blueberry cake, moist lemon loaf - A slice of golden yellow blueberry cake with a slightly crispy brown edge sits on a white plate. The cake has dark purple blueberries baked inside, creating spots of color throughout the slice. Two fresh blueberries rest on top of the slice, and a small cluster of blueberries sits beside it on the plate. In the background, a larger portion of the same cake is partially sliced on a white plate, showing its soft texture and scattered blueberries. The setting is on a white marbled surface, and two silver forks lie near the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the garnishes simple—extra lemon zest sprinkled on top of the glaze adds a fresh aroma and a pop of color. Sometimes, I dust a little powdered sugar or add fresh blueberries for a pretty, inviting look. If you want to be fancy, a dollop of whipped cream or a light cream cheese frosting pairs beautifully.

Side Dishes

This loaf cake is wonderful on its own, but it also pairs fantastically with a cup of your morning coffee or afternoon tea. If serving brunch, fresh fruit salad or a yogurt parfait on the side balances the sweetness nicely. It’s simple but feels special!

Creative Ways to Present

For parties or gifts, I like slicing the loaf into thick pieces, wrapping them in parchment with a sprig of mint and a few fresh blueberries tucked in. It’s charming and effortless. You can also serve warm slices topped with a scoop of lemon sorbet or vanilla ice cream for a refreshing dessert twist.

Make Ahead and Storage

Storing Leftovers

I usually store my leftover Blueberry Lemon Loaf Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The Greek yogurt helps it stay moist, but keeping it covered is key to preventing it from drying out.

Freezing

Freezing works fantastic! I slice the loaf before freezing, then wrap each piece in plastic wrap and place them in a freezer bag. When you want a quick treat, just pull out a slice and thaw it on the counter or pop it in the microwave for 20-30 seconds. It’s almost as good as fresh!

Reheating

To reheat, I like warming individual slices in the microwave for about 20 seconds or placing the whole loaf wrapped in foil in a 300°F oven for 10-15 minutes. This keeps it soft and brings out that lovely fresh-baked aroma again.

FAQs

Can I use frozen blueberries in this Blueberry Lemon Loaf Cake Recipe?

Absolutely! Frozen blueberries work well, just toss them in a little flour before folding into the batter to prevent them from sinking to the bottom. This little trick keeps them evenly distributed in the cake.
What’s the best way to zest lemons for this recipe?

Use a microplane grater for fine zest that disperses beautifully throughout the cake batter, giving that intense lemon flavor without any bitter white pith.
Can I substitute Greek yogurt with sour cream or regular yogurt?

Yes! Sour cream is a great substitute that also adds moisture and tang. Plain regular yogurt works too, but try to use full-fat for better texture.
How do I know when the loaf cake is done baking?

Insert a toothpick or a clean butter knife into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I make this cake gluten-free?

You can! Substitute the flour with a gluten-free blend designed for baking. Just make sure it contains xanthan gum or another binder for the best texture.

Final Thoughts

This Blueberry Lemon Loaf Cake Recipe has become one of my all-time favorites because it’s simple, reliable, and always impresses with bright, refreshing flavors. I remember bringing it to a friend’s brunch and everyone kept asking for the recipe—it’s that good! I hope you love baking and sharing it just as much as I do. You’re going to enjoy every slice—promise!