Lemon and blueberry is such a great flavor combo. The brightness of the lemon, the burst of fruitiness from the blueberries, and the slight tang of the Greek yogurt make this lemon blueberry yogurt loaf perfectly balanced.
Pour on a thick layer of that lemon glaze and you'll be singing this cake's praises!
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The perfect loaf cake
Loaf cakes are wonderfully easy to make. The batter is straightforward to mix up and they make for great treats to serve guests.
Oftentimes, you can even get away with serving loaf cake for dessert, snack time and even breakfast! Win!
This lemon blueberry yogurt cake is for sure a winner.
Not only does it come together quickly, but the yogurt gives it an almost healthy feel (think I can get away with that?!) while adding richness and a slight tang to the cake.
If you want to get all science-y, the yogurt's acidity actually helps activate the baking soda in this recipe, making this cake fluffy and light. There you go - there's your fun fact for the day!
Fresh or frozen blueberries, that is the question
For this recipe, you can use either fresh or frozen blueberries. I used frozen blueberries because I made and posted this recipe in the middle of winter.
You can use fresh if blueberries are in season and you easily find them. If not, buy yourself a bag of frozen blueberries and get baking!
Whether you use fresh or frozen, to avoid the blueberries sinking to the bottom of the cake, coat them in a bit of flour before mixing them into the batter.
The flour coating helps suspend the blueberries in the batter magically (that's not scientifically speaking, it's pure magic in my opinion).
Ingredients Needed to Make Lemon Blueberry Loaf Cake
To make this delicious lemon blueberry yogurt loaf cake, you'll need the following ingredients:
- Blueberries: fresh, if they're in season, or frozen if not - see above
- All-purpose flour: most of it will go into the batter itself. One tablespoon is used to coat the blueberries to prevent them from sinking to the bottom of your cake while baking
- Sugar
- Lemon zest: always zest before cutting into your lemons to juice them. It's just easier. I love this kitchen tool the best for zesting (and I've tried a number of them!
- Butter: I prefer unsalted, that way I can adjust the salt level based on my taste preferences. If you only have salted butter, go ahead and use it, but cut in half the amount of salt called for in the recipe. And make sure your butter has been brought to room temperature so that it mixes easily
- Eggs: US size large
- Lemon Juice: it should be freshly squeezed from fresh lemons to achieve the best tasting cake. Zest first, then juice
- Vanilla extract
- Cake flour: Cake flour makes a more tender loaf cake. If you do not have or cannot find cake flour, substitute in equal amounts for all-purpose flour
- Baking powder
- Baking soda
- Salt
How to Make a Thick Lemon Glaze
This part of the recipe is super simple and pays off big time! There are only two ingredients in this lemon glaze.
- Powdered Sugar: I recommend sifting the powered sugar to remove clumps. That way, your glaze will be silky smooth
- Lemon Juice: freshly squeezed works best here for the best lemon flavor
The juice to sugar ratio is very small here, which helps create an extra thick glaze.
If you prefer your glaze thinner, go ahead and add a tad more lemon juice to loosen and thin it out.
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Looking for more Quick Bread recipes like this one? Give these a try:
Watch how to make this Lemon Blueberry Yogurt Loaf Cake
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Ingredients
Cake
- 1 cup blueberries fresh or frozen (if frozen, do not thaw)
- 1 cup + 1 tablespoon all-purpose flour divided
- 1 cup granulated sugar
- 1 tablespoon lemon zest divided, (from about 2 medium lemons)
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 tablespoon freshly squeezed lemon juice from about ½ one medium lemon
- 1 teaspoon vanilla extract
- ½ cup cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plain full-fat Greek yogurt
Glaze
- 1 ¼ cups powdered sugar sifted to remove clumps
- 2–4 tablespoons freshly squeezed lemon juice from about 1 medium lemon
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a 9×5 inch loaf pan with nonstick spray then line with parchment paper, allowing some parchment overhang. Set aside
- In a medium bowl, add the blueberries and one tablespoon all-purpose flour, stir gently to coat the blueberries and set aside.
- In a separate bowl, place the granulated sugar and with your fingers, rub in 1 teaspoon of lemon zest to release the oils.
- In the bowl of a mixer, add the butter and lemon sugar, beating on medium speed until light and fluffy, scraping down the sides as needed.
- Add eggs one at a time, allowing each to incorporate fully before adding the next. Once all are incorporated, beat on medium speed for 1 minute until light in color.
- Mix in vanilla and lemon juice.
- With the mixer off, add in 1 cup all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Turn mixer on low and mix slowly while adding the greek yogurt, a little at a time, until fully incorporated. Do not over mix.
- With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible.
- Spread batter into prepared pan and bake for 30 minutes then cover loosely with foil to prevent the top from over browning and bake for another 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then gently lift out of the pan using the parchment overhang and allow to cool on a wire rack until completely cool.
- Make the lemon glaze by whisking together the powdered sugar and lemon juice.
- Pour over the cooled cake, slice and serve
Nutrition
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Atupele
Hey... May I substitute the blueberries with cheries?
Kim
Sure!
Fei
Thank you for the recipe! The loaf turned out light and moist, and the taste was refreshing. The tip to cover the loaf with foil (I used parchment) halfway through is spot on as it did brown quite a bit for the remaining half. For someone who prefers less sweet cakes, I did cut down the sugar slightly, but I think the recipe's recommendation is appropriate. I also think a bit more blueberries would've been ok too. I'd make it again. Thanks!
Kimberlee Ho
Such great feedback, Fei! Thanks for baking and sharing - it really helps other bakers so much 🙂