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Lemon Blueberry Loaf Cake (w/ Yogurt!)

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 350
A moist and tangy loaf cake bursting with fresh blueberries and lemon flavor, topped with a sweet glaze.

Ingredients

Dough

  • 0.75 cup granulated sugar
  • 2 tablespoons lemon zest (from about two lemons)
  • 0.25 cup fresh lemon juice (59 ml)
  • 0.5 cup neutral flavored oil (such as avocado or canola)
  • 2 large eggs
  • 0.5 cup plain whole Greek yogurt (113 g)
  • 1 teaspoon vanilla extract
  • 1.75 cups all-purpose flour (plus one tablespoon for coating blueberries)
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup fresh blueberries (148 g)
  • 0.5 cup powdered sugar (65 g)
  • 1 tablespoon fresh lemon juice

Instructions 

  • Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
  • Rub lemon zest into sugar, then whisk in lemon juice, oil, eggs, yogurt, and vanilla until smooth.
  • Gently mix in flour, baking powder, and salt. Toss blueberries with remaining flour, then layer batter and blueberries in the pan.
  • Bake for 45-55 minutes until a toothpick comes out clean. Cool in pan, then transfer to wire rack.
  • Whisk powdered sugar and lemon juice to make glaze, then drizzle over cooled loaf.

Notes

For best results, do not overmix the batter to keep the loaf tender.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry, cake, Lemon