Lemon Blueberry Loaf Cake Recipe
This Lemon Blueberry Loaf Cake Recipe combines lemon zest, lemon juice, blueberries, butter, and yogurt for a tender crumb.
Equipment
- 1 loaf pan (9x5-inch works best)
- Mixing bowls (1 large, 1 medium)
- Whisk
- Rubber spatula
- Microplane or fine grater (for lemon zest)
- Measuring cups and spoons.
- Parchment paper (optional but helpful)
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- ⅓ cup fresh lemon juice
- ½ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ¼ cups fresh blueberries
- 1 tablespoon flour for coating blueberries
- Optional Lemon Glaze
- ½ cup powdered sugar
- 1 –2 tablespoons fresh lemon juice
Instructions
Step 1: Prep the Pan and Oven
- Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or lightly grease it with butter.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Build the Lemon Sugar
- In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the sugar feels slightly damp and smells amazing. This step makes a huge difference in flavor.
Step 4: Add Wet Ingredients
- Whisk the melted butter into the lemon sugar. Add eggs one at a time, then mix in lemon juice, yogurt, and vanilla until smooth.
Step 5: Combine
- Gently fold the dry ingredients into the wet mixture. Don’t overmix — stop as soon as the batter comes together.
Step 6: Add Blueberries
- Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Step 7: Bake
- Pour the batter into the pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out mostly clean.
Step 8: Cool
- Let the loaf cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Step 9: Glaze (Optional)
- Whisk powdered sugar and lemon juice. Drizzle over cooled cake.