Description
An easy, one-bowl weeknight dessert that is incredibly moist and flavorful. This lemon blueberry loaf cake uses simple ingredients like Greek yogurt and frozen blueberries for a tender crumb and bright citrus taste.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) plain full-fat Greek yogurt
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups (225g) fresh or frozen blueberries
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
- Extra lemon zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease lightly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
- Reduce mixer speed to low. Add dry ingredients in two additions, alternating with Greek yogurt and lemon juice. Start and end with dry ingredients. Mix until just combined.
- Gently fold in the blueberries using a spatula.
- Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, whisk powdered sugar with 2-3 tablespoons lemon juice until smooth. Drizzle over cake and sprinkle with extra zest.
Notes
Do not overmix the batter once flour is added to avoid a tough cake. Room temperature ingredients emulsify better. Frozen blueberries can be used without thawing; toss them in a teaspoon of flour first to prevent sinking. The cake tastes better the next day as flavors meld. For extra moisture, brush warm cake with simple syrup before glazing.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: lemon blueberry loaf, easy dessert, weeknight baking, one bowl cake, moist cake, gluten-free option, vegan option