Description
This Lemon Blueberry Loaf Cake is a moist and flavorful treat perfect for any time of day. Made with fresh lemon zest, lemon juice, Greek yogurt, and bursting with juicy blueberries, it offers a delightful balance of tangy and sweet. The cake is tender and soft thanks to the yogurt and oil, while the lemon glaze adds a sweet citrusy finish.
Ingredients
Cake Batter
- ¾ cup granulated sugar (150 g)
- 2 Tablespoons lemon zest (from about two lemons)
- ¼ cup fresh lemon juice (59 ml)
- ½ cup neutral flavored oil, such as avocado or canola (118 ml)
- 2 large eggs
- ½ cup plain whole Greek yogurt (113 g)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (218 g), plus 1 Tablespoon for coating blueberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries (148 g)
Lemon Glaze
- ½ cup powdered sugar (65 g)
- 1 Tablespoon fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9x5-inch heavy-weight steel loaf pan or line it with parchment paper to prevent sticking.
- Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Using clean hands, rub the zest into the sugar until well incorporated, releasing the oils and aroma.
- Add Wet Ingredients: To the sugar mixture, add the lemon juice, neutral oil, eggs, Greek yogurt, and vanilla extract. Whisk everything together until the batter is smooth and well combined.
- Combine Dry Ingredients: In the same bowl, add 1 ¾ cups of all-purpose flour, baking powder, and salt. Stir gently until just combined; a few lumps are fine and help keep the cake tender. Avoid overmixing.
- Prepare Blueberries: In a small separate bowl, toss the fresh blueberries with the remaining 1 tablespoon of flour. This prevents the berries from sinking to the bottom of the cake during baking.
- Layer Batter and Blueberries: Pour one-third of the batter into the prepared loaf pan. Gently layer half of the floured blueberries over the batter. Add the next third of the batter, then the remaining blueberries, and finally the remaining batter. Smooth the top with a spatula.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to over-bake to keep the cake moist.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool for an additional 10 minutes to reach room temperature.
- Prepare Lemon Glaze: While the cake is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and free of lumps.
- Glaze the Cake: Once the loaf is completely cool, drizzle or brush the lemon glaze over the top to add a sweet and tangy finish.
Notes
- Using Greek yogurt in the batter adds moisture and a subtle tang that complements the lemon flavor.
- Tossing blueberries with flour prevents them from sinking to the bottom of the loaf.
- You can store this loaf cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For extra lemon flavor, add a bit more lemon zest to the glaze or sprinkle some zest on top after glazing.
- This loaf also freezes well; wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
