Moist, soft, and bursting with juicy blueberries, this Lemon Blueberry Loaf Cake is the perfect balance of sweetness and refreshing citrus flavor. Whether you enjoy it for breakfast, with your afternoon tea, or as a light dessert, this cake always feels like a treat.
Made with yoghurt and oil instead of butter, it’s incredibly light and fluffy, yet still rich in flavor. The lemon glaze drizzled on top adds the perfect finishing touch—bright, tangy, and irresistible. Best of all, this recipe comes together in just 15 minutes of prep, making it a fuss-free bake you’ll want to make on repeat.
I love baking with berries, especially when blueberries are in season. Alongside this loaf cake, I often make my Ultimate Blueberry Muffins. Another favourite of mine are strawberries, they make amazing Strawberry Cake and Strawberry Muffins.
Ingredients You’ll Need For Lemon Blueberry Loaf Cake
Here’s everything you’ll need to make this soft and moist Lemon Blueberry Loaf Cake at home:
- Flour – Plain all-purpose flour is perfect for this recipe.
- Baking Powder – Helps the loaf rise and stay fluffy.
- Salt – Just a pinch to balance and enhance the flavors.
- Plain Yogurt – Use unsweetened yogurt; Greek or pot-set yogurt works best for a rich, tender crumb.
- Eggs – Large eggs at room temperature ensure a smooth batter.
- Lemon Juice – Freshly squeezed for that bright, citrusy flavor.
- Vanilla Extract – Adds subtle aroma and depth, complementing the lemon beautifully.
- Vegetable Oil – A neutral oil like canola, rice bran, or even light olive oil helps keep the loaf moist.
- Blueberries – Fresh or frozen both work well. If using frozen, add them straight from the freezer without thawing to avoid streaks in the batter.
Lemon Icing
A simple glaze made with icing sugar, fresh lemon juice, and a splash of milk.
The cake is delicious on its own, but this lemon icing adds a glossy finish and perfectly balances the sweetness with extra zesty flavor.
How to Make Lemon Blueberry Loaf Cake
This Lemon Blueberry Loaf Cake comes together in just a few easy steps — no mixer required!
1. Combine wet ingredients
In a large bowl, whisk together the eggs, sugar, yogurt, vanilla extract, and oil until smooth and creamy.
2. Mix dry ingredients
In a separate bowl, sift together the flour, baking powder, and salt.
3. Prepare the blueberries
Toss the blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf while baking.
4. Make the batter
Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Fold in the floured blueberries, being careful not to overmix.
5. Bake
Pour the batter into a lined loaf pan and bake at 160°C (320°F) for about 55–60 minutes, or until a skewer inserted in the center comes out clean.
6. Add the lemon glaze (optional)
Let the cake cool completely at room temperature. Drizzle with lemon icing for a glossy, tangy finish that enhances the citrus flavor.
Watch How to Make Lemon Blueberry Loaf Cake
Tips For Making The Best Lemon Blueberry Loaf Cake
- Use room temperature ingredients – Bring eggs and yogurt to room temperature before mixing. This prevents the batter from curdling and ensures a smooth, even texture.
- Check for doneness – Oven times can vary. Insert a skewer into the center of the loaf; if it comes out clean, the cake is ready. If the top is browning too quickly, cover loosely with foil and continue baking.
- Handle blueberries correctly – If using frozen blueberries, add them straight from the freezer without thawing to prevent excess moisture. For fresh berries, make sure they’re dry before tossing them in flour to stop them from sinking.
- Cool before glazing – Let the loaf cool completely before drizzling with lemon icing. Pouring icing on a warm cake will cause it to melt and run off.
Storage & Freezing
Lemon Blueberry Loaf Cake keeps really well, which makes it perfect for baking ahead. Store it in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. If refrigerating, bring the slices to room temperature before serving so the crumb stays soft and moist.
For longer storage, wrap the loaf (whole or sliced) tightly in cling wrap and place it in a freezer-safe bag. It will stay fresh for up to 2 months. To serve, thaw overnight in the fridge and drizzle with fresh lemon icing just before eating for that bakery-style finish.
More Recipes with Berries
Lemon Blueberry Loaf Cake
Ingredients
Blueberry Loaf Cake
- 2 cups Plain Flour + 1 Tbsp Extra
- 1 cup Caster Sugar
- ½ cup Vegetable Oil (See Notes)
- 1 cup Plain Yoghurt (See Notes)
- 2 Large Eggs
- 2 tsp Baking Powder
- 1½ cup Blueberries
- 2 tbsp Lemon Juice
- ¼ tsp Salt
- 1 tsp Vanilla Essence
Lemon Icing
- ½ cup Icing Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Milk
Instructions
- Preheat the oven to 160° C /320 ° F degrees. Spray some oil in it and Line a loaf pan with baking paper
- In a bowl, whisk together the yogurt, sugar, eggs, lemon juice, vanilla extract and vegetable oil.
- In a large bowl whisk together the flour, baking powder and salt.
- Add flour mixture into wet ingredients in 2 batches, mixing well with each addition.
- In a bowl toss blueberry with 1 tbsp of plain flour and fold them in the batter.
- Pour the mixture into prepared tin and bake until skewer comes out clean. It can take around an hour or slightly more. If the cake is turning brown on the top but not cooked inside, cover it with foil.
- While the cake is in the oven prepare lemon icing by combing icing sugar, lemon juice and milk. It should be pouring consistency. Add more milk to adjust the consistency.
- Once the cake is done, remove it from the oven and cool it on wire rack. Allow the cake to cool down to room temperature and then drizzle or pour the icing over the cake.
Notes
- Yogurt substitute: If you don’t have Greek yogurt, you can use plain natural yogurt .
- Oil substitute: Vegetable oil keeps the crumb light and moist. Olive oil works too, but choose a mild one to avoid overpowering taste
- Blueberries: Fresh or frozen both work. If using frozen, don’t thaw before adding — coat lightly in flour to prevent sinking.
- Lemon glaze: The glaze adds brightness and balances sweetness. Skip it for a less sweet loaf or replace with a simple dusting of icing sugar.
- Storage: The loaf stays moist at room temperature for 2 days. Refrigerate in an airtight container for 3–4 days, or freeze slices for up to 1 month.
