Have you ever wondered why blueberry lemon loaf cake has become a favorite among home bakers? The perfect balance of tart lemons and juicy blueberries makes it an irresistible treat for any occasion. According to a recent baking trends report, citrus-infused desserts have seen a 35% rise in popularity due to their refreshing flavors and natural health benefits.
Lemon desserts are known for their ability to stimulate the appetite, while blueberries add natural sweetness and moisture to baked goods. This loaf cake is perfect for breakfast, afternoon tea, or dessert. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and delivers bakery-quality results every time.
If you’re looking for a moist, fluffy, and tangy cake, this recipe is exactly what you need!
Table of Contents
Table of Contents
Why You’ll Love This Blueberry Lemon Loaf Cake
- Perfectly Balanced Flavors – The combination of zesty lemon and sweet blueberries creates a refreshing and indulgent cake.
- Moist & Tender Texture – The addition of Greek yogurt and butter ensures that every bite is soft and rich.
- Easy to Make – With just a few simple steps, you can create this cake even if you’re a beginner baker.
- Great for Any Occasion – Serve it as a brunch centerpiece, afternoon treat, or dessert after dinner.
- Customizable Recipe – Swap out ingredients to fit different dietary needs without compromising taste.
Ingredients List
For the Loaf Cake:
- 1 ½ cups all-purpose flour (or substitute with whole wheat flour for a fiber boost)
- 1 cup fresh blueberries (frozen can also work, but don’t thaw them)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar (swap for coconut sugar for a natural touch)
- 2 large eggs
- ½ cup Greek yogurt (adds moisture and a protein boost)
- ½ cup unsalted butter, melted
- ¼ cup fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup milk (dairy or non-dairy)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
Timing
- Prep Time: 15 minutes
- Bake Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries in 1 tablespoon of flour to prevent them from sinking.
3. Combine Wet Ingredients
In a separate large bowl, beat sugar, eggs, and melted butter until light and fluffy. Add Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk, mixing until smooth.
4. Incorporate the Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Avoid overmixing to maintain a light and fluffy texture.
5. Add the Blueberries
Gently fold in the floured blueberries to distribute them evenly.
6. Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Prepare the Lemon Glaze
While the cake cools, whisk together powdered sugar and lemon juice to create a smooth glaze.
8. Drizzle and Serve
Once the cake is completely cool, drizzle the glaze over the top, slice, and enjoy.
Personal Anecdotes from Chef Tommy
I first made this blueberry lemon loaf cake on a lazy Sunday morning, hoping to surprise my wife with something special. The house filled with the warm, citrusy aroma, and before I knew it, my kids were hovering around the kitchen, impatiently waiting for a slice.
Since then, it has become a family favorite, perfect for weekend brunches or as a quick grab-and-go breakfast. I love pairing it with a fresh cup of tea in the afternoon, and my kids enjoy it as an after-school snack. There’s something truly comforting about a homemade lemony, berry-filled loaf cake that brings everyone together.
Nutritional Information (Per Slice)
- Calories: 280
- Protein: 5g
- Carbohydrates: 38g
- Fats: 12g
- Fiber: 2g
- Sugar: 21g
Healthier Alternatives for the Recipe
- For a lower-calorie version: Use applesauce instead of butter and stevia instead of sugar.
- For a high-protein variation: Add one extra egg and replace half the flour with almond flour.
- For a dairy-free option: Use coconut yogurt instead of Greek yogurt and almond milk instead of dairy milk.
- For a gluten-free version: Swap all-purpose flour for gluten-free baking mix.
Serving Suggestions
This blueberry lemon loaf cake pairs beautifully with:
- A hot cup of coffee or green tea.
- A scoop of vanilla ice cream for a decadent dessert.
- A drizzle of honey for an extra touch of sweetness.
- A dollop of whipped cream or Greek yogurt for extra creaminess.
Common Mistakes to Avoid
- Overmixing the batter – This can lead to a dense and tough loaf. Mix just until the ingredients are combined.
- Not coating the blueberries in flour – This simple trick prevents them from sinking to the bottom.
- Skipping the lemon zest – It adds a deeper citrusy punch that makes the flavor pop.
- Not allowing the cake to cool – Slicing too early can cause the loaf to crumble.
- Overbaking – Check the cake around the 50-minute mark to prevent dryness.
Storing Tips for the Recipe
- At Room Temperature: Store in an airtight container for up to three days.
- Refrigeration: Keeps fresh for up to a week in a sealed container.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to three months. Thaw at room temperature before serving.
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Conclusion
This blueberry lemon loaf cake is the perfect blend of tangy and sweet, making it a versatile treat for any time of the day. Whether you enjoy it fresh out of the oven or as a make-ahead breakfast, this easy recipe is sure to become a staple in your kitchen.
Give it a try and let us know how it turns out! Don’t forget to leave a comment below and subscribe for more delicious recipes.
FAQs
1. Can I use frozen blueberries?
Yes! Just be sure not to thaw them beforehand to prevent excess moisture.
2. How do I make the glaze thicker?
Add more powdered sugar until you reach your desired consistency.
3. What’s the best way to prevent a dry loaf cake?
Using Greek yogurt helps retain moisture, and make sure not to overbake.
4. Can I make this cake dairy-free?
Absolutely! Swap Greek yogurt for coconut yogurt and use almond milk instead of regular milk.
5. Can I add nuts for extra crunch?
Yes! Chopped walnuts or almonds make a great addition to this cake.