Description
This Blueberry Lemon Loaf Cake is a moist, tender, and flavorful treat packed with juicy blueberries and bright lemon zest, topped with a tangy lemon glaze. Made in one bowl, it’s easy to prepare and perfect for breakfast, dessert, or a sweet afternoon snack.
Ingredients
-
- For the Loaf:
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 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 (or olive, canola, or 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
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a small bowl, toss blueberries with 1 tablespoon flour and set aside.
- In another small bowl, rub lemon zest into granulated sugar until fragrant and slightly moist.
- In a large mixing bowl, whisk together the lemon sugar, eggs, and oil until smooth.
- Add Greek yogurt, lemon juice, and vanilla extract; whisk to combine.
- Sift flour, baking powder, and salt into the bowl. Gently whisk until just combined—do not overmix.
- Fold in floured blueberries using a spatula.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, whisk together powdered sugar, lemon juice, and milk or cream to make the glaze. Adjust consistency as needed.
- Drizzle glaze over cooled loaf and let set before slicing.
Notes
- Use frozen blueberries (unthawed) tossed in flour if fresh aren’t available.
- Swap blueberries for raspberries or chopped strawberries.
- Use plain yogurt or sour cream in place of Greek yogurt if needed.
- Try olive oil for a richer, slightly fruity flavor.
- Make gluten-free by using a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 280
- Sugar: 23g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
