Blueberry Lemon Loaf Cake Recipe
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.
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.