Blueberry Lemon Loaf Cake sliced on a white cake plate

Blueberry Lemon Loaf Cake

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 Slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Blueberry Lemon Loaf Cake is filled with tart lemon and juicy blueberries make this loaf cake delicious, top it with a lemon glaze and good luck putting the fork down! 



Loaf Cake

  • 187 Grams (1 1/2 cup) All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 266 Grams (1 1/3 cup) Granulated Sugar
  • 6oz (1 1/2 sticks) Unsalted butter
  • 2 Large Eggs, at room temp.
  • 3 tbsp fresh lemon juice
  • 1 heaping tbsp lemon rind
  • 4oz (1/2 cup) Greek Yogurt
  • 6oz (1 cup) Blueberries, fresh or frozen (if using frozen do not let them thaw)

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 the 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.

Lemon Glaze

  1. While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and a splash of milk. Drizzle on top of the cake. Store cake in an airtight container in the fridge.

Keywords: loaf cake, lemon glaze, lemon blueberry cake, lemon recipe, blueberry recipe, quickbread

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