This Blueberry Lemon Loaf Cake is soft, moist and full of fresh flavor. The sweet blueberries and bright lemon taste work perfectly together. This Blueberry Lemon Loaf Cake Recipe is easy and beginner friendly. You do not need special skills to bake it. The loaf is perfect for breakfast, dessert or tea time.
If you are looking for a simple and reliable recipe, this one is ideal. In this guide, you will learn How to make Blueberry Lemon Loaf Cake using simple steps and common ingredients.
The Secret Behind This Delicious
The secret behind this loaf cake is balance and technique. Fresh lemon juice adds brightness without making the cake sour. Lemon zest gives strong aroma and flavor. Blueberries add natural sweetness and moisture. Tossing blueberries in flour helps prevent sinking.
Oil and yogurt keep the loaf soft and tender. Gentle mixing keeps the crumb light and fluffy. Baking at the right temperature ensures even cooking. Letting the cake cool fully helps flavors develop and texture set properly.
Recipe Card Info
- Recipe Name: Blueberry Lemon Loaf Cake
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Course: Dessert or Snack
- Cuisine: American
- Calories: 260 kcal per serving
Equipment List
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Zester or grater
- Loaf pan
- Parchment paper
- Rubber spatula
- Cooling rack
Ingredients You Need for Blueberry Lemon Loaf Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour for blueberries
Instructions
1. Prepare the Oven
Preheat your oven to 350°F or 180°C. Line a loaf pan with parchment paper and set aside.
2. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt until everything is well combined.
3. Prepare Blueberries
Toss blueberries with one tablespoon flour. This prevents them from sinking during baking.
4. Mix Wet Ingredients
In another bowl, whisk sugar and eggs until light. Add oil, yogurt, lemon juice, zest, and vanilla.
5. Combine Batter
Slowly add dry ingredients to wet mixture. Stir gently until just combined and smooth.
6. Add Blueberries
Fold blueberries into the batter gently using a spatula. Avoid overmixing the batter.
7. Fill the Pan
Pour batter into the prepared loaf pan. Spread evenly using a spatula.
8. Bake the Cake
Bake for 45 to 55 minutes. Check with a toothpick until it comes out clean.
9. Cool the Cake
Let the cake cool in the pan for ten minutes. Transfer to a wire rack to cool completely.
Expert Tips & Variations
- Use fresh lemon juice for best flavor and aroma.
- Greek yogurt can be used for a richer texture.
- Add lemon glaze for extra sweetness and shine.
- Use frozen blueberries without thawing to avoid color bleeding.
- Replace blueberries with raspberries for a different taste.
- Add poppy seeds for a classic lemon loaf variation.
Nutrition Information
| Nutrient | Amount per Slice |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 18 g |
Serving Suggestions
Blueberry Lemon Loaf Cake tastes best when fully cooled. Serve slices with tea, coffee, or milk. It works well for brunch tables and afternoon snacks. Add whipped cream or vanilla yogurt on the side. A light lemon glaze can make it more dessert-like. Fresh berries on the plate add color and freshness. This loaf is also great for gifting during holidays.
Storage & Reheating Tips
Store the loaf cake in an airtight container at room temperature for two days. Refrigerate for up to five days for longer freshness. Wrap slices tightly before freezing for up to three months. Thaw overnight in the refrigerator before serving. Warm slices in the microwave for ten seconds if desired. Avoid overheating to keep the cake moist.
Blueberry Lemon Loaf Cake Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour for blueberries
Instructions
Prepare the Oven
- Preheat your oven to 350°F or 180°C. Line a loaf pan with parchment paper and set aside.
Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt until everything is well combined.
Prepare Blueberries
- Toss blueberries with one tablespoon flour. This prevents them from sinking during baking.
Mix Wet Ingredients
- In another bowl, whisk sugar and eggs until light. Add oil, yogurt, lemon juice, zest, and vanilla.
Combine Batter
- Slowly add dry ingredients to wet mixture. Stir gently until just combined and smooth.
Add Blueberries
- Fold blueberries into the batter gently using a spatula. Avoid overmixing the batter.
Fill the Pan
- Pour batter into the prepared loaf pan. Spread evenly using a spatula.
Bake the Cake
- Bake for 45 to 55 minutes. Check with a toothpick until it comes out clean.
Cool the Cake
- Let the cake cool in the pan for ten minutes. Transfer to a wire rack to cool completely.
Notes
- Use fresh lemon juice for best flavor and aroma.
- Greek yogurt can be used for a richer texture.
- Add lemon glaze for extra sweetness and shine.
- Use frozen blueberries without thawing to avoid color bleeding.
- Replace blueberries with raspberries for a different taste.
- Add poppy seeds for a classic lemon loaf variation.
FAQs About Blueberry Lemon Loaf Cake
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work very well in this recipe. Use them straight from the freezer and do not thaw before mixing.
Why did my loaf cake sink in the center?
Sinking usually happens due to underbaking or too much liquid. Always check doneness with a toothpick before removing.
How do I make Blueberry Lemon Loaf Cake more moist?
Using yogurt and oil already helps. Avoid overbaking and measure flour correctly for best moisture.
Can I make this Blueberry Lemon Loaf Cake Recipe gluten free?
Yes, use a good quality gluten free flour blend. Make sure it contains xanthan gum for structure.
What makes this loaf cake taste strongly of lemon?
Lemon zest is the key. It provides strong lemon flavor without extra acidity.
Conclusion
This Blueberry Lemon Loaf Cake Recipe is simple, fresh, and full of flavor. The soft texture and bright taste make it perfect for any occasion. With easy steps and basic ingredients, anyone can learn How to make Blueberry Lemon Loaf Cake at home.
The combination of blueberries and lemon never fails. Try this recipe once, and it will become a favorite in your kitchen.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.