If you’re looking for a bright, fresh, and utterly delicious treat to brighten your day, this Lemon Blueberry Yogurt Loaf Cake Recipe is the answer. It’s a perfect balance of tangy lemon zest and juicy blueberries wrapped in a tender, moist texture thanks to the creamy Greek yogurt. This loaf cake feels like sunshine in every bite, making it an irresistible choice whether for breakfast, afternoon tea, or a light dessert. Plus, it’s surprisingly simple to whip up, yet impressively flavorful every time.

Ingredients You'll Need

The image shows many baking ingredients arranged on a white marbled surface. There is a white bowl full of dry white flour in the bottom left, near two brown eggs. Above the eggs, there is a metal measuring cup with white flour, and next to it is another metal measuring cup with white sugar. To the right of the sugar cup, there are three yellow lemons, two whole and one cut in half showing the inside. Above the lemons, there is a white bowl filled with fresh dark blue blueberries. Nearby, a small white dish holds white powdered sugar, and next to it is a small glass bowl with a light brown liquid. Above that, a metal measuring cup contains white cream. In the top left corner, there is a glass measuring jug with a golden liquid, likely oil. All items are neatly placed with clear spacing on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to this Lemon Blueberry Yogurt Loaf Cake Recipe. Each one plays a vital role in creating the perfect combination of flavor, moisture, and structure that makes this cake so special.

Granulated sugar: Provides sweetness and helps balance the tartness of the lemon.
Lemon zest: Packs in fresh citrus aroma and bright lemon flavor.
Fresh lemon juice: Adds tang and a slight zing for that irresistible lemon punch.
Neutral flavored oil: Keeps the cake moist without overpowering the flavors.
Large eggs: Help bind ingredients and give structure to the loaf.
Plain whole Greek yogurt: Adds creaminess and tender crumb with a subtle tang.
Vanilla extract: Enhances overall flavor with a warm, sweet note.
All-purpose flour: Provides the base for the cake's structure.
Baking powder: Leavens the cake to make it light and fluffy.
Salt: Amplifies the flavors and balances sweetness.
Fresh blueberries: Bursting with juicy sweetness and color throughout the loaf.
Powdered sugar: Used for the smooth, sweet lemon glaze finishing touch.

How to Make Lemon Blueberry Yogurt Loaf Cake Recipe

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 350°F and prepare your loaf pan by greasing it well or lining it with parchment paper for an easy release. This simple first step ensures your cake bakes perfectly and doesn't stick, making cleanup a breeze.

Step 2: Infuse Sugar with Lemon Zest and Combine Wet Ingredients

In a large bowl, combine granulated sugar with lemon zest. Using your hands, rub the zest into the sugar until fragrant and well incorporated. This step releases the essential oils from the lemon, infusing the sugar with bright citrus notes that will flavor the whole loaf. Next, whisk in the fresh lemon juice, neutral oil, eggs, Greek yogurt, and vanilla extract until smooth and evenly blended.

Step 3: Blend the Dry Ingredients and Combine

Incorporate the flour, baking powder, and salt into your wet mixture gently. Stir just until the batter comes together; a few lumps here and there are perfectly fine and help maintain a tender crumb. Overmixing is the enemy of moist cakes, so keep the stirring gentle and minimal.

Step 4: Prepare Blueberries to Prevent Sinking

In a small separate bowl, toss fresh blueberries with the remaining tablespoon of flour. This coating prevents the berries from sinking to the bottom during baking, keeping them evenly distributed for that picture-perfect slice every time.

Step 5: Layer Batter and Blueberries in the Pan

Pour a third of the batter into your prepared pan, then gently add half of the flour-coated blueberries. Repeat by layering another third of the batter, the remaining blueberries, and then the final portion of batter. Smooth the top carefully to ensure even baking and a beautiful finish.

Step 6: Bake Until Golden and Cooked Through

Place your loaf in the oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted in the center comes out clean. Be cautious not to overbake, as this can dry out the loaf. The aroma at this point will practically summon everyone from their rooms, trust me!

Step 7: Cool Before Glazing

Allow your cake to cool in the pan for about 10 minutes to set up, then transfer it to a wire rack to cool completely. This step is essential so the glaze won't melt into the cake and you'll get that beautiful, just-set shine on top.

Step 8: Make and Drizzle the Lemon Glaze

Whisk powdered sugar with fresh lemon juice until silky smooth to create a perfectly tangy glaze. Drizzle generously over the cooled loaf, letting it drip down the sides for that irresistible finish. This final touch adds extra lemon zing and a festive look to your Lemon Blueberry Yogurt Loaf Cake Recipe.

How to Serve Lemon Blueberry Yogurt Loaf Cake Recipe

A rectangular baking pan lined with brown parchment paper holds one thick layer of smooth, pale yellow batter which fills most of the pan. A woman's hand holding a spoon drizzles dark blue blueberries, dusted with white flour, onto the center of the batter. Nearby, a clear glass bowl filled with more scattered blueberries sits on a white marbled surface alongside a halved lemon and a large clear mixing bowl with some more batter inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnish is a fun way to elevate your loaf cake’s presentation. Fresh blueberries scattered on top along with a sprinkle of lemon zest make it bright and inviting. You can even add a few mint leaves for a fresh herbal note that plays beautifully with the citrus flavors.

Side Dishes

This loaf cake pairs wonderfully with a dollop of Greek yogurt or a scoop of vanilla ice cream to enhance its creamy texture. A cup of hot tea or a lightly brewed coffee completes the experience, making it an ideal pairing for breakfast or afternoon treats with friends.

Creative Ways to Present

For a charming brunch or dessert table, slice the loaf and serve on a rustic wooden board alongside fresh fruit and edible flowers. Alternatively, layer slices with whipped cream and blueberries in parfait glasses for a whimsical take on the Lemon Blueberry Yogurt Loaf Cake Recipe that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigeration is fine, just be sure to bring the cake back to room temperature before serving to enjoy its soft texture fully.

Freezing

This Lemon Blueberry Yogurt Loaf Cake Recipe freezes wonderfully. Wrap the cooled loaf or individual slices tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Reheating

For freshly baked warmth, reheat slices in the microwave for about 15 seconds or pop them into a warm oven (about 300°F) for 5 to 10 minutes. This brings back the soft, moist texture that makes this loaf cake so comforting and delightful.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this recipe. Just be sure to toss them in flour while still frozen to prevent excess moisture and sinking during baking.

What kind of yogurt is best for this loaf cake?

Plain whole Greek yogurt is ideal because it adds richness and moisture without overpowering flavors. You could substitute with plain regular yogurt, but the texture might be a little less dense.

Is it possible to make this loaf cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free blend that measures one-to-one, but be sure it contains xanthan gum or another binding agent to keep the cake’s structure intact.

How can I store the Lemon Blueberry Yogurt Loaf Cake Recipe without the glaze?

If you prefer to glaze just before serving, store the cooled, unglazed loaf in an airtight container at room temperature or in the fridge for up to three days. Add the glaze fresh for the best appearance and flavor.

Can this recipe be doubled for a larger batch?

Yes, you can double all the ingredients and bake in two loaf pans. Keep an eye on the baking time as it may increase slightly depending on your oven and the pan size.

Final Thoughts

There is something truly special about baking and sharing a Lemon Blueberry Yogurt Loaf Cake Recipe with loved ones. Its tender crumb, bursting blueberries, and invigorating lemon flavor bring cheer to any occasion. I hope you give this recipe a try and find it as comforting and joy-inducing as I do—happy baking!

Lemon Blueberry Yogurt Loaf Cake Recipe