Moist Lemon Blueberry Loaf Cake
A bright and moist Lemon Blueberry Loaf Cake made in one bowl with Greek yogurt for extra protein and a tender crumb. Topped with a tangy lemon glaze, this loaf is perfect for breakfast, snacks, or a light dessert. Quick, simple, and bursting with fresh citrus and berry flavor.
Equipment
- 9×5-inch loaf pan (1)
- Large mixing bowl (1)
- Small mixing bowl (1)
- Whisk (1)
- Spoon or spatula (1)
- Wire cooling rack (1)
Ingredients
For the Loaf:
- ¾ cup granulated sugar 150 g
- 2 tablespoons lemon zest from ~2 lemons
- ¼ cup fresh lemon juice 59 ml
- ½ cup neutral oil avocado or canola (118 ml)
- 2 large eggs
- ½ cup plain whole Greek yogurt 113 g
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour 218 g
- 1 tablespoon all-purpose flour for blueberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries 148 g
For the Lemon Glaze:
- ½ cup powdered sugar 65 g
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). While the oven heats, take a 9×5-inch loaf pan and either grease it generously with butter or oil, or line it with parchment paper for easy removal. Ensuring the pan is fully prepared prevents sticking and makes sure your loaf comes out clean and perfectly shaped.
- Infuse Sugar with Lemon Zest: In a large mixing bowl, combine ¾ cup granulated sugar with 2 tablespoons of freshly grated lemon zest. Using clean hands, rub the zest into the sugar until it’s evenly distributed and fragrant. This step releases essential oils from the lemon peel, infusing your cake with a bright, fresh citrus aroma and flavor right from the start.
- Mix Wet Ingredients Thoroughly: Add ¼ cup fresh lemon juice, ½ cup neutral oil (like avocado or canola), 2 large eggs, ½ cup whole Greek yogurt, and 1 teaspoon vanilla extract into the sugar and zest mixture. Whisk everything together until smooth, creamy, and well combined. Take your time to ensure the mixture is homogeneous; this helps create a tender and evenly textured loaf.
- Combine Dry Ingredients: In a separate small bowl, whisk together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Sifting is optional but recommended for a lighter, fluffier texture. Gradually fold these dry ingredients into your wet mixture using a spatula or large spoon. Stir gently and only until combined—small lumps are fine. Overmixing can create a dense loaf, so resist the temptation to overwork the batter.
- Prepare the Blueberries: Take 1 cup of fresh blueberries and toss them with the remaining 1 tablespoon of flour in a small bowl. Coating the berries in flour prevents them from sinking to the bottom of the loaf during baking. Be gentle to avoid breaking the berries; they should remain intact and evenly distributed throughout the batter.
- Layer Batter and Blueberries: Pour about one-third of the prepared batter into the greased or lined loaf pan, spreading it evenly to cover the bottom. Next, sprinkle half of the floured blueberries over this layer. Follow with another third of the batter, then the remaining blueberries, and finally, top with the last portion of batter. Smooth the top gently with a spatula for an even surface. This layering ensures that each slice gets a perfect balance of fluffy cake and juicy berries.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 45–55 minutes. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs. Avoid overbaking, which can dry out the loaf. The top should be lightly golden, and the aroma of lemon and blueberries will fill your kitchen.
- Cool in the Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. This brief cooling helps the loaf set and makes it easier to remove without breaking.
- Transfer to a Wire Rack: After the initial cooling, carefully lift the loaf from the pan (using the parchment paper if lined) and place it onto a wire cooling rack. Let it cool for an additional 10 minutes. This ensures even cooling on all sides and prevents the bottom from becoming soggy.
- Prepare the Lemon Glaze: While the loaf cools, make the glaze by combining ½ cup powdered sugar and 1 tablespoon fresh lemon juice in a small bowl. Whisk until the mixture is smooth, glossy, and free of lumps. Adjust consistency if needed add a tiny bit more lemon juice for a thinner glaze or more powdered sugar for a thicker drizzle.
- Glaze the Loaf: Once the loaf has cooled, drizzle the lemon glaze over the top, letting it cascade down the sides naturally. The glaze adds an extra layer of tangy sweetness and creates a beautiful, glossy finish. Allow the glaze to set for a few minutes before slicing.
- Serve and Enjoy: Slice the loaf into 10 even pieces using a sharp knife. Enjoy it as a bright and zesty breakfast, an afternoon snack, or a light dessert. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Each slice offers a perfect balance of moist cake, juicy blueberries, and fresh lemon flavor.
Notes
- Use fresh lemons for both zest and juice to ensure bright, vibrant citrus flavor.
- Greek yogurt adds moisture, a slight tang, and extra protein for a tender loaf.
- Toss blueberries with flour before adding to batter to prevent sinking.
- Avoid overmixing once flour is added to keep the loaf light and fluffy.
- Use a heavy-weight loaf pan for even baking and a nicely shaped cake.
- High-quality ingredients (fresh fruit, pure vanilla, and fresh eggs) enhance flavor and texture.
- Layering batter with berries instead of mixing all at once ensures even distribution.
