Blueberry Lemon Loaf Cake

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The Best Moist Blueberry Lemon Loaf Cake Recipe

There is something deeply nostalgic about a loaf cake cooling on a wire rack while the scent of citrus lingers in the air. This Blueberry Lemon Loaf Cake Recipe is a staple in my kitchen because it captures the essence of a sunny morning. The crumb is incredibly tender, thanks to the Greek yogurt, and every bite offers a bright burst of fruit that balances the sweetness. Whether it is raining outside or the sun is streaming through the windows, slicing into this golden loaf feels like a small celebration. It is simple enough for a weekday treat but elegant enough to serve to guests with a fresh pot of coffee.

Why You’ll Love This

The texture is remarkably moist and stays soft for days, avoiding the dryness often found in standard pound cakes.
It strikes a perfect balance between the tartness of fresh lemon and the jammy sweetness of baked blueberries.
The recipe uses everyday pantry staples and requires no heavy machinery or complicated techniques.
A vibrant lemon glaze adds a professional, bakery-style finish that makes every slice feel special.

One of my favorite memories of making this dish involves a close friend who adamantly claimed they did not like fruit in their desserts. They usually reached for the heaviest chocolate option available. I left a few slices of this loaf on the counter during a weekend visit, and by that evening, half the loaf was gone. They admitted that the way the blueberries softened into the batter, combined with the zingy lemon sugar, changed their mind entirely. It has since become the only fruit-based cake they actually request.

What Makes It Special

Greek Yogurt: This is the secret to a rich, velvety crumb without needing excessive amounts of butter. It adds a subtle tang that complements the lemon beautifully.
Lemon Zest Rub: By massaging the zest into the sugar with your fingers, you release the essential oils, ensuring the lemon flavor is infused throughout the entire cake, not just the surface.
Flour-Coated Berries: A quick toss in flour prevents the blueberries from sinking to the bottom, ensuring you get fruit in every single bite.
Fresh Lemon Juice: Using real juice in both the batter and the glaze provides a clean, sharp acidity that bottled versions simply cannot match.

Making It Happen

Your journey to the perfect loaf begins with the oven preheated and your pan ready. The first real step is all about the aromatics. You will take your granulated sugar and lemon zest, rubbing them together until the sugar looks damp and smells intensely like a citrus grove. In a large bowl, whisk this fragrant sugar with your flour, baking powder, and salt to create a uniform base.

In a separate bowl, you will bring together the wet ingredients. Beat the eggs and stir in the Greek yogurt, vanilla, lemon juice, and oil. The mixture should look creamy and smooth. When you pour the wet ingredients into the dry, use a gentle hand. Stirring just until combined ensures the gluten doesn’t overwork, keeping the cake light. Before the final fold, toss your blueberries in a dusting of flour—this is your insurance policy against “sunken berry syndrome.” Fold them in gently, pour the batter into your prepared pan, and let the oven transform it into a golden, fragrant masterpiece. Once it has cooled slightly, you will whisk together the powdered sugar, zest, and juice to create a thick, opaque glaze that drapes beautifully over the top.

You Must Know

Always use room temperature eggs and yogurt to ensure the batter emulsifies properly for a smooth texture.
Avoid over-mixing once you add the flour; stop as soon as you see no more white streaks to keep the loaf tender.
Measure your flour using the “spoon and level” method rather than scooping directly with the cup to prevent a dense, heavy cake.

Serving Ideas

This loaf is a natural partner for a cup of Earl Grey tea or a crisp cold brew coffee. If you want to turn it into a more formal dessert, serve a thick slice with a dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream. For a brunch spread, it pairs wonderfully with a side of fresh seasonal berries and a sprig of mint.

Make It Different

If you want to shake things up, you can easily swap the blueberries for raspberries or blackberries for a different berry profile. For those who prefer a dairy-free version, a thick dairy-free almond or coconut yogurt works as a great substitute for the Greek yogurt. You can also add a tablespoon of poppy seeds to the dry ingredients if you enjoy a bit of crunch and a classic “lemon poppy seed” aesthetic.

Storage and Reheating

This cake stores beautifully at room temperature for 3 to 4 days if kept in an airtight container or wrapped tightly in plastic wrap. If you prefer to keep it longer, you can refrigerate it, though it is best served at room temperature to maintain the softness of the crumb. If you find a slice has firmed up, a quick 10-second zap in the microwave will revive that “just-baked” warmth and make the glaze slightly gooey again.

Success Tips

The most important factor for success is the cooling process. Resist the urge to glaze the cake while it is still hot. If the loaf is too warm, the glaze will simply melt and run off into a puddle rather than sitting thick and beautiful on top. Wait until the loaf is barely warm to the touch or completely cool. Also, keep an eye on the oven around the 45-minute mark; every oven is different, and you want to pull it out the moment a toothpick comes out clean to avoid drying out the edges.

Frequently Asked Questions

Can I use frozen blueberries for this recipe?

Yes, you certainly can. Rinse them under cold water until the water runs mostly clear, pat them very dry with paper towels, and toss them in flour just like you would with fresh berries. This prevents them from streaking the batter with too much purple juice.

Why did my blueberries sink to the bottom?

Usually, this happens because the berries were too wet or they weren’t tossed in flour. The flour coating helps them “grip” the batter so they stay suspended during the bake.

Can I use sour cream instead of Greek yogurt?

Absolutely. Sour cream has a similar fat content and acidity, making it an excellent 1:1 substitute that will yield a very similar moist result.

My glaze is too thin, how do I fix it?

Glaze can be finicky. If it is too runny, simply whisk in more powdered sugar one tablespoon at a time. If it is too thick, add a tiny drop of lemon juice or cream until it reaches a pourable consistency.

How do I know when the loaf is perfectly cooked?

Look for a golden-brown top and a distinct crack down the center. When you insert a wooden skewer or toothpick into that center crack, it should come out clean or with just a few moist crumbs attached.

Recipe Card

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour 5 minutes

Servings: 8-10 slices

Category: Dessert / Breakfast

Difficulty: Easy

Cuisine: American

Yield: 1 loaf

Equipment: 9×5 inch loaf pan, mixing bowls, whisk, spatula, wire cooling rack.

Ingredients

1 cup white granulated sugar

1 tbsp lemon zest (1 medium size lemon)

1½ cup all purpose flour

¼ tsp salt

2 tsp baking powder

1 cup vanilla greek yogurt

½ tsp vanilla extract

3 large eggs

1 tbsp lemon juice

½ cup vegetable oil

1 cup blueberries (cleaned and dried)

¼ tsp all purpose flour (for dusting berries)

Glaze

zest of 1 lemon

1 cup powdered sugar

1½ tbsp lemon juice (can sub with half and half or heavy cream for a creamier finish)

Instructions

Preheat your oven to 350 degrees F. Spray a 9×5 loaf pan with baking spray and set it aside.

In a small bowl, combine the lemon zest and granulated sugar. Use your fingers to rub the zest into the sugar until it is fragrant and the sugar is tinted slightly yellow.

In a large bowl, whisk together the flour, salt, baking powder, and the lemon-infused sugar mixture.

In another medium bowl, beat the eggs. Whisk in the Greek yogurt, vanilla extract, lemon juice, and vegetable oil until the mixture is smooth and combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.

Toss the blueberries with the extra 1/4 teaspoon of flour to coat them. Gently fold the blueberries into the batter.

Pour the batter into the prepared loaf pan. Use the back of a spoon to spread it evenly into the corners.

Bake for approximately 50 minutes. The top should be golden brown, and a toothpick inserted into the middle should come out clean.

Allow the loaf to cool in the pan for 10 minutes. Carefully turn the pan upside down to remove the bread and move it to a wire rack to finish cooling completely.

Prepare the glaze while the bread cools. In a small bowl, whisk together the powdered sugar and lemon zest. Gradually stir in the lemon juice. Start with 1 tablespoon and add more as needed until the glaze is smooth and thick.

Once the bread is cool, pour the glaze over the top, letting it drip down the sides.

Serve immediately or store in a sealed container at room temperature for 3-4 days.

Notes

Fresh blueberries: Rinse and pat thoroughly dry, then coat in flour before adding to the batter.

Frozen blueberries: Rinse in cold water until the water runs light red/purple, pat very dry, and coat in flour before folding in.

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