Blueberry Lemon Loaf Cake
Blueberry Lemon Loaf Cake! This loaf cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.
This loaf cake uses both lemon zest and fresh lemon juice to create an irresistible lemon flavor. Pair that with the juicy blueberries baked right in and this bread is loaded with fresh, fruity flavor. This recipe is so easy to change up and you can use any kind of fruit you feel like, so far I’ve made a Cranberry Orange bread, and a Strawberry Lemon Loaf.
How to Make Blueberry Lemon Loaf Cake:
- Make lemon zest sugar. This helps distribute the zesty lemon flavoring throughout the entire cake! It’s as simple as combining the lemon zest with the sugar using your fingers.
- Combine dry ingredients together.
- Mix in wet ingredients. To lighten this cake up a bit we are using a combination of greek yogurt with oil to create a tender, moist cake.
Tips for Baking with Blueberries:
This cake does use fresh blueberries but it can be made with frozen berries also.
- Coat with flour. This helps the berries stay in the batter, giving berries throughout the cake and keeps them from all sinking to the bottom.
- Frozen berries: if using frozen berries, rinse them in cold water. Continue to rinse until the water runs light instead of a darker purple/blue color. Then pat dry and coat in flour. Rinsing the berries helps reduce the color change to the batter from the frozen berries.
More Dessert Recipes:
Blueberry Lemon Loaf Cake
- zest of 1 lemon
- 1 cup powdered sugar
- 1½ tbsp lemon juice, can sub with some half and half or heavy cream
- Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) with baking spray and set aside.
- In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
- In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
- Pour the wet ingredients into the dry and stir gently to mix.
- Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.*
- Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
- Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
- While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
- Pour the glaze over the cooled bread.
- Serve immediately or store bread in sealed container. Store at room temperature for 3-4 days.
- Fresh blueberries. Rinse and pat dry, then coat in flour before adding to batter.
- Frozen blueberries. Rinse until water runs light red/purple, then pat dry and coat in flour.