There’s something magical about lemon and blueberry together, bright, sunny citrus with sweet bursts of juicy berries. This Lemon Blueberry Yogurt Loaf Cake bakes up incredibly moist and soft thanks to the Greek yogurt, and the fresh lemon glaze on top gives it the perfect tangy finish. Whether you serve it for brunch, with afternoon tea, or as a light dessert, it’s one of those recipes that disappears fast. Every slice tastes like spring.
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inch) or line it with parchment paper so it lifts out easily after baking.
Step 2:
In a mixing bowl, combine the sugar and lemon zest. Use your fingers to gently rub them together for 1–2 minutes. This releases the flavorful lemon oils and gives the cake a stronger lemon aroma.
Step 3:
Whisk in the lemon juice, oil, eggs, Greek yogurt, and vanilla until everything looks smooth and creamy.
Step 4:
Add the flour, baking powder, and salt directly into the same bowl. Stir gently just until combined — don’t overmix. A few small lumps are perfectly fine.
Step 5:
In a small bowl, toss the blueberries with a spoonful of flour to keep them from sinking to the bottom during baking.
Step 6:
Pour one-third of the batter into the loaf pan, scatter half of the blueberries over it, add another third of the batter, the remaining blueberries, and finish with the last layer of batter. Smooth the top lightly.
Step 7:
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Begin checking around the 45-minute mark to avoid overbaking. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack.
Step 8:
Whisk together powdered sugar and lemon juice until silky smooth. Drizzle over the warm loaf and let it set before slicing.
Tips for Success
- For bigger lemon flavor: Add a splash of lemon extract or an extra teaspoon of zest.
- Prevent soggy berries: Make sure the blueberries are dry before tossing in flour.
- Use what you have: Frozen blueberries work fine — don’t thaw them first.
- Avoid tough cake: Stir the batter gently and stop as soon as the flour disappears.
- For clean slices: Let the loaf cool fully before cutting.
FAQ
Can I use frozen blueberries?
Yes! they work just as well. Add them straight from the freezer and stir gently so they don’t bleed color.
Why did my blueberries sink to the bottom?
They may not have been coated with flour, or the batter might have been over-mixed and became too thin. A light flour coating helps suspend them evenly.
Can I make this gluten-free?
Yes, just swap the flour with a gluten-free all-purpose blend. Choose one with xanthan gum for the best texture.
How should I store the cake?
Keep it tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. It freezes beautifully, just slice and wrap well.
Can I skip the glaze?
Absolutely. The cake is delicious on its own, but the glaze adds extra brightness and moisture.
Preheat the oven to 350°F (175°C). Grease a 9x5-inch heavy-weight steel loaf pan or line it with parchment paper. Calories: Approximately 280
Protein: 4g
Carbs: 38g
Fat: 13g
Ingredients
Instructions
In a large bowl, add the sugar and lemon zest. Using clean hands, rub the lemon zest into the sugar until well incorporated. This releases the essential oils and enhances the lemon flavor.
Add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract to the sugar mixture. Whisk until smooth.
In the same bowl, add the 1 ¾ cups of flour, baking powder, and salt. Stir gently until just combined, being careful not to overmix. It’s okay if there are a few lumps.
In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour (to prevent sinking). Leave any excess flour in the bowl.
Pour ⅓ of the batter into the prepared loaf pan, then gently layer in ½ of the blueberries, followed by ⅓ batter, then the remaining blueberries, then the remaining batter, smoothing the top.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean, being careful not to over-bake. Check for doneness starting at 45 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.
While the loaf cools, in a small bowl, make the lemon glaze by whisking together the powdered sugar and lemon juice until it’s completely smooth.
Drizzle the glaze over the top of the loaf, allowing some to drip down the sides. Allow to cool completely before slicing.Nutrition