Description
This Lemon Blueberry Loaf Cake is a moist, flavorful treat featuring fresh lemon zest, tangy Greek yogurt, and juicy blueberries. The cake is tender from the yogurt and oil, with a bright lemon glaze topping that adds a perfect balance of sweetness and citrus. Ideal as a breakfast pastry or an afternoon snack, this loaf is simple to prepare and bakes into a beautiful centerpiece.
Ingredients
For the Cake
- 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)
- 1 Tablespoon all-purpose flour (for coating blueberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries (148 g)
For the Lemon Glaze
- ½ cup powdered sugar (65 g)
- 1 Tablespoon fresh lemon juice
Instructions
- Preheat 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. Use clean hands to rub the zest into the sugar until it is well incorporated and fragrant.
- Add Wet Ingredients: Add lemon juice, oil, eggs, Greek yogurt, and vanilla extract to the sugar mixture. Whisk everything together until the batter is smooth and well combined.
- Combine Dry Ingredients: In the same bowl, add 1 ¾ cups of flour, baking powder, and salt. Stir gently until just combined, leaving some lumps to avoid overmixing which could toughen the cake.
- Prepare Blueberries: In a small separate bowl, toss the fresh blueberries with the remaining 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Leave any excess flour in the bowl.
- 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. Pour the next third of the batter over the blueberries, followed by the remaining blueberries, then top with the remaining batter. Smooth the top evenly.
- Bake: Bake in the preheated oven for 45-55 minutes. Check doneness by inserting a toothpick in the center—when it comes out clean, the cake is done. Avoid overbaking to keep the cake moist.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool for an additional 10 minutes.
- Prepare Glaze: While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the loaf, allowing some glaze to drip down the sides. Let the glaze set and the cake cool completely before slicing and serving.
Notes
- Using Greek yogurt keeps the loaf moist and adds a subtle tang.
- Tossing blueberries in flour prevents them from sinking in the batter.
- Do not overmix the batter to ensure a tender crumb.
- Test doneness with a toothpick to avoid drying out the loaf.
- The lemon glaze adds a bright, sweet finish but can be omitted if desired.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
