Blueberry Lemon Loaf Cake

Tart lemon and juicy blueberries make this loaf cake delicious, top it with a lemon glaze and good luck putting the fork down! 

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Do you have a lemon tree? If you don’t go plant one now! Seriously one of the best investments. Especially here in So Cal when we have sunny weather pretty much year round.


Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf



I love being able to go pick a fresh lemon for my morning hot tea or when I feel like whipping up some lemon loaf.

Like I did here in this Blueberry Lemon Loaf.


Blueberry Lemon Loaf

Guys, I think this is one of my all time top 10 recipes.  The lemon glaze is just drinkable and then the lemon cake. Ugh yes, I am all about it.

So were my sisters. Katherine “Literally I could have eaten the whole cake in one sitting” Lydia “Where is the rest of that cake, why would you take it away from me?!”

Blueberry Lemon Loaf Cake

The loaf cake is moist, soft and the juicy blueberries add to every bite. I prefer to keep this cake in the fridge and eat it chilled. Trust me do it. So darn tasty.


Blueberry Lemon Loaf

My mom even found the loaf cake in the fridge and clearly there were fork marks all over it so she decided to eat some to clean it up so you couldn’t see anymore fork marks.


When someone leaves a fork inside the container you know its good because clearly every time you walk past the fridge you need a bite.

Blueberry Lemon Loaf


Blueberry Lemon Loaf Cake


    Loaf Cake
  • 1 1/2 cup ap flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cup sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 2 eggs
  • 3 tbsp fresh lemon juice
  • 1 heaping tbsp lemon rind
  • 1/2 cup Chobani Plain Greek Yogurt
  • 1 cup blueberries, fresh or frozen
  • Lemon Glaze
  • 1 1/2 cup powdered sugar, sifted
  • 3 tbsp lemon juice
  • 1 tsp lemon rind


    Loaf Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. In a medium bowl combine flour, baking powder and salt. Set aside.
  3. In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in blueberries. I like to reserve a few blueberries and press them into the top of the cake.
  4. Bake for 55-60 minutes or until toothpick comes out clean.
  5. Lemon Glaze
  6. While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake. Store cake in an air tight container in fridge.




Lemon Lover? 

Lemon Cheesecake 

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Tart Lemon Bars


Lemon Creme Brulee 

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Raspberry Lemon Loaf Cake 

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Chewy Lemon Cookies 

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