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Lemon blueberry loaf cake with fresh blueberries and lemon zest on a plate.

Lemon Blueberry Loaf Cake

A bright, moist loaf cake studded with fresh blueberries and topped with a tangy lemon glaze, perfect for breakfast or as a dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup yogurt For tenderness.
  • 1/4 cup vegetable oil For moisture.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon Use the yellow part only.
  • 1 tablespoon lemon juice
Add-Ins
  • 1 cup fresh blueberries Keep them fresh and dry.
Glaze
  • 1/2 cup powdered sugar For glaze.
  • 1 tablespoon lemon juice For glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
  1. In a large bowl, mix the yogurt, sugar, vegetable oil, eggs, vanilla, lemon zest, and 1 tablespoon of lemon juice until smooth.
  2. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  3. Gently fold in the blueberries.
Baking
  1. Pour the batter into the greased loaf pan and smooth the top.
  2. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
Glazing and Serving
  1. Let the loaf cool completely before glazing.
  2. Mix powdered sugar with 1 tablespoon lemon juice until smooth, then drizzle over the cooled cake.
  3. Slice into clean pieces and serve.

Notes

This loaf keeps well for a couple of days. Wrap properly to retain moisture. Avoid overmixing after adding flour to keep it tender.