Lemon Blueberry Loaf Cake
Easy Lemon Blueberry Loaf Cake recipe made with yoghurt, oil, and fresh blueberries. Light, moist, and drizzled with lemon glaze – the perfect treat!
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.
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