Moist and delicious bursting with blueberries and subtle lemon flavour. Lemon Blueberry Loaf Cake is perfect for breakfast or to go with tea or coffee!
Treat yourself to a beautiful moist loaf cake filled with blueberries with hint of citrus and drizzled with lemon icing. This Lemon Blueberry Loaf cake is very simple recipe that takes only 15 minutes to whisk. It uses yoghurt and oil rather than butter. This makes this very light and fluffy.
I love baking with berries. When blueberries are in season, I make sure to make this cake and Ultimate Blueberry Muffins. Another favourite of mine are strawberries, they make amazing Strawberry Cake and Strawberry Muffins.
Ingredients For Lemon Blueberry Yogurt Loaf
Here’s what you’ll need for this recipe:
Flour – Plain/All-purpose is all you’ll need for this loaf.
Baking powder – helps this delicious cake rise in the oven.
Salt – just a pinch of it to bring out all the flavours
Plain Yogurt – Any unflavored and unsweetened will do just fine. Greek yoghurt or Pot set yogurt works the best.
Eggs – large eggs at room temperature.
Lemon Juice– Freshly squeezed lemon juice
Vanilla Extract – like in all baked goods, it adds beautiful flavour and aroma.
Vegetable oil – any neutral tasting vegetable oil like canola or rice barn oil works well. You can also use Olive oil.
Blueberries – Fresh or frozen both work well with this recipe. If you are using frozen blueberries, use them straight from the freezer without thawing them.
Lemon Icing
Lemon icing is made from 3 ingredients Icing sugar, lemon juice and milk.
The icing is completely optional, the cake tastes great itself but i think adding this icing really balances sweetness of cake.
How To Make Lemon Blueberry Yogurt Loaf
Making this lemon Blueberry Loaf Cake is very simple. No mixers required !
Combine Wet Ingredients – In a bowl combine eggs, sugar, yoghurt, vanilla and oil using a whisk.
Combine Dry Ingredients – In another bowl combine flour, baking powder and salt.
Prepare the blueberries: Add a tablespoon of flour to the blueberries in a bowl, this will prevent the blueberries from sinking to the bottom of the pan during baking.
Mix Wet and Dry Ingredients – Add flour mixture to wet ingredients and mix using a spatula. Fold in the blueberries and mix until combined.
Bake – Pour the mixture into a lined loaf pan and bake for an hour at 160 C.
Icing the cake – Allow cake to cool down at room temperature and then drizzle icing.
Watch How to Make Lemon Blueberry Loaf Cake
Tips For Making The Best Lemon Blueberry Loaf Cake
- Use eggs and yoghurt at room temperature. This prevents wet mixture from getting curdled which makes the mixture grainy.
- Oven temperatures vary, mine took around an hour to bake. Insert skewer to check if the cake is done. If the top is getting brown but its still not done inside, cover the pan with foil.
- If you are using frozen blueberries, don’t thaw them. Use straight from the freezer. For fresh strawberries ensure they are dry before tossing them in plain flour.
- Allow the cake to cool down completely before you pour icing over.
More Recipes with Berries
Strawberry Cake
Mixed Berry Galette
Strawberry Muffins
Ultimate Blueberry Muffins
Strawberry Crumble
Lemon Blueberry Loaf Cake
Ingredients
Blueberry Loaf Cake
- 2 cups Plain Flour
- 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 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.
