Lemon Blueberry Loaf Cake is a delisious dessert. It’s like a soft, spongy bread but sweet and bursting with lemon and blueberry flavors. The cake is made with lemon zest and juice, which give it a tangy taste.

Last month, I shared a recipe for the Costco Fruit Cake, which many of you seemed to enjoy. Now, I’ve got another tasty treat to share: Lemon Blueberry Loaf Cake. It’s my favorite way to use blueberries! This cake is bursting with flavor – it’s tangy from the lemon and sweet from the juicy blueberries.

Whether you want a yummy dessert or a tasty snack with your morning coffee, this loaf cake is perfect. It’s really easy to make, and your kitchen will smell amazing while it’s baking. So, let’s get started and make this delicious Lemon Blueberry Loaf Cake together!

How to make Lemon Blueberry Loaf Cake

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup Greek yogurt
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the sugar glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Equipment you’ll need:

• Loaf Pan: A 9×5-inch loaf pan for baking the cake.
• Mixing Bowls: Medium and large mixing bowls for preparing the batter and sugar glaze.
• Whisk or Electric Mixer: For mixing the batter until smooth.
• Measuring Cups and Spoons: For accurately measuring the ingredients.

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2:

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Step 3:

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Step 4:

Beat in the eggs, one at a time, until well combined. Add the Greek yogurt, lemon zest, lemon juice, and vanilla extract, and mix until smooth.

Step 5:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6:

Gently fold in the fresh blueberries until evenly distributed throughout the batter. then Pour the batter into the prepared loaf pan and spread it out evenly.

Step 7:

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8:

While the cake is baking, prepare the sugar glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

Step 9:

Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Step 10:

Once the cake has cooled, drizzle the sugar glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.

Enjoy:

Enjoy slices of this delicious Lemon Blueberry Loaf Cake with a cup of tea or coffee for a delightful treat!

Tips

• Overmixing the batter can result in a dense and tough cake. Mix the ingredients until just combined to ensure a tender and moist loaf.
• Zesting the lemon before juicing allows you to extract maximum flavor from the lemon without wasting any zest. The lemon zest adds brightness to the cake and complements the sweet blueberries.
• Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with a few moist crumbs clinging to it, the cake is ready. Avoid overbaking to prevent dryness.
• Allow the cake to cool completely before drizzling it with the sugar glaze. This will ensure that the glaze sets properly and doesn’t run off the cake. Patience is key for a beautifully glazed loaf!

What to serve with Lemon Blueberry Loaf Cake

I love to serve Lemon Blueberry Loaf Cake with an array of delightful accompaniments, but you can also enjoy it in various other ways. Enhance each slice with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for a luxurious treat. Additionally, garnish with additional fresh blueberries and seasonal berries to add a pop of color and freshness.

For a tangy twist, spread a spoonful of lemon curd on top of each slice to elevate the citrusy flavor. Pair the cake with a hot cup of tea or coffee for a comforting balance of sweetness and warmth. Alternatively, serve a dollop of protein-rich Greek yogurt on the side for a creamy and tangy contrast.

For an extra burst of flavor, drizzle slices of the cake with a homemade citrus syrup made from lemon juice, sugar, and water. With these accompaniments, your Lemon Blueberry Loaf Cake becomes a delectable indulgence perfect for any occasion.

How to store

To store Lemon Blueberry Loaf Cake, first allow it to cool completely to room temperature. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, place the cake in an airtight container. Store the wrapped or containerized cake at room temperature for up to two days for optimal freshness and flavor.

Conclusion

Lemon Blueberry Loaf Cake with Sugar Glaze is not just a dessert, it’s a delightful indulgence that brings joy with every bite. The zesty lemon, bursting blueberries, and sugary glaze create a symphony of flavors that dance on your taste buds. It’s a treat that’s perfect for any occasion, whether it’s a cozy morning breakfast or a special dessert after dinner.

FAQ

Can I substitute the Greek yogurt with something else?

Yes, you can substitute Greek yogurt with sour cream or buttermilk for similar results. These ingredients add moisture and richness to the cake.

Can I omit the sugar glaze?

Yes, you can omit the sugar glaze if you prefer a less sweet cake. The cake will still be delicious without it, or you can dust the top with powdered sugar for a simple finishing touch.

Can I use lemon extract instead of lemon juice and zest?

Yes, you can use lemon extract as a substitute for lemon juice and zest. However, adjust the amount to taste, as lemon extract is more concentrated in flavor.

How can I prevent the blueberries from sinking to the bottom of the cake?

To prevent the blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This will help them stay suspended throughout the cake as it bakes.