A moist and tender loaf bursting with juicy blueberries and bright lemon flavor, finished with a tangy lemon glaze. This one-bowl recipe is simple to make and perfect for breakfast, an afternoon treat, or dessert. Thanks to the addition of Greek yogurt and oil, the texture stays incredibly soft and rich for days.

Why I’ll Love This Recipe

I love how this loaf brings together the zesty freshness of lemon and the sweet burst of blueberries. The Greek yogurt gives the cake a slight tang and unbeatable moisture, while the oil keeps it soft even after a few days. It’s easy to mix everything in one bowl without pulling out the mixer, which makes cleanup a breeze. I also enjoy how versatile this recipe is—I can change up the berries, tweak the glaze, or even make it gluten-free without much fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Loaf:

• 1 cup granulated sugar

• 1 tablespoon lemon zest (from about one medium lemon)

• 1½ cups all-purpose flour

• ½ teaspoon salt

• 2 teaspoons baking powder

• 1 cup Greek yogurt, at room temperature

• 1 teaspoon vanilla extract

• 3 large eggs, at room temperature

• 1 tablespoon fresh lemon juice

• ½ cup vegetable oil (can also use olive oil, canola, or another neutral oil)

• 1½ cups fresh blueberries, washed and patted dry

• 1 tablespoon all-purpose flour (for tossing the blueberries)

For The Lemon Glaze:

• 1 cup powdered sugar

• 1½ tablespoons fresh lemon juice

• 1 tablespoon milk or cream

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. Set aside.

3. In another small bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist.

4. In a large mixing bowl, whisk together the lemon sugar, eggs, and oil until smooth and well blended.

5. Add the Greek yogurt, lemon juice, and vanilla extract to the bowl and whisk again until combined.

6. Sift the flour, baking powder, and salt into the wet ingredients. Gently whisk until just combined. Do not overmix.

7. Fold in the floured blueberries using a spatula, being careful not to overwork the batter.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 50–55 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs.

10. Let the loaf cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack to cool completely.

11. Once the loaf is fully cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk or cream until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.

12. Drizzle the glaze evenly over the cooled loaf. Let it set for a few minutes before slicing.

Servings And Timing

• Servings: 8 to 10 slices

• Prep Time: 15 to 20 minutes

• Bake Time: 50 to 55 minutes

• Cooling Time: About 1 hour

Variations

• I sometimes use frozen blueberries instead of fresh—no need to thaw them first, just toss them in flour the same way.

• Raspberries or chopped strawberries can be used instead of blueberries for a different fruit flavor.

• To make it gluten-free, I substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.

• If I don’t have Greek yogurt, I use plain yogurt or sour cream in the same amount.

• For a richer flavor, I’ve made this with olive oil instead of vegetable oil—it adds a light fruity note.

Storage/Reheating

• I keep the cooled loaf covered at room temperature for up to 4 days. It stays moist thanks to the yogurt and oil.

• To freeze, I wrap the completely cooled loaf tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

• For reheating, I warm individual slices in the microwave for about 10 to 15 seconds or pop them in a low oven until just heated through.

FAQs

How Do I Keep The Blueberries From Sinking?

I coat the blueberries in a little flour before folding them into the batter. This helps suspend them more evenly throughout the loaf.

Can I Make This Without The Glaze?

Yes, the glaze is optional. I like the added lemony finish it gives, but the loaf is flavorful and moist enough to stand on its own.

Can I Use Regular Yogurt Instead Of Greek Yogurt?

Absolutely. I just make sure it’s plain and not too runny. Sour cream is also a great substitute for a slightly richer texture.

Can I Bake This As Muffins Instead?

Yes, I’ve made this recipe in a muffin tin. I reduce the baking time to about 18–22 minutes and check for doneness with a toothpick.

What’s The Best Way To Store Leftovers?

I store leftovers in an airtight container at room temperature. If I need it to last longer, I refrigerate it or freeze individual slices.

Conclusion

This Blueberry Lemon Loaf Cake is the kind of recipe I keep coming back to. It’s quick to whip up, full of fresh flavor, and stays moist for days. Whether I’m serving it for brunch, gifting it, or just keeping it on hand for afternoon tea, it never fails to impress. I like how easily I can customize it too, depending on what I have in the kitchen. Give it a try—I think you’ll enjoy it as much as I do.