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–+ servings
Lemon Blueberry Loaf Cake

Moist Lemon Blueberry Loaf Cake That Brightens Your Day

This Lemon Blueberry Loaf Cake is a delightful blend of lemon zest and fresh blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Substitution: Coconut sugar can be used for a lower glycemic option.
  • 2 tablespoons Lemon Zest Always use fresh zest for the best flavor.
  • 1/4 cup Fresh Lemon Juice Fresh is critical; bottled lemon juice is not recommended.
  • 1/2 cup Neutral Flavored Oil e.g., avocado or canola. Substitution: Melted coconut oil may also be used.
  • 2 large Eggs Ensure eggs are at room temperature for best blending.
  • 1 cup Plain Whole Greek Yogurt Substitution: Sour cream can work as a substitute.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best results.
  • 1 1/2 cups All-Purpose Flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
  • 2 teaspoons Baking Powder Ensure it's fresh for proper rise.
  • 1/2 teaspoon Salt
  • 1 cup Fresh Blueberries Fresh is preferred; if using frozen, thaw and pat dry.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
  2. Combine granulated sugar with lemon zest in a large mixing bowl and rub together until fragrant.
  3. Add fresh lemon juice, neutral oil, large eggs, Greek yogurt, and vanilla extract to the sugar mixture. Whisk until smooth.
  4. Stir in all-purpose flour, baking powder, and salt until just combined. Avoid overmixing.
  5. Coat blueberries with a tablespoon of flour and mix into the batter.
  6. Layer one-third of the batter in the pan, sprinkle half of the blueberries, add another third of batter, remaining blueberries, and finish with the last third of batter.
  7. Bake for 45-55 minutes, checking doneness with a toothpick.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare glaze by whisking powdered sugar and fresh lemon juice together, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 26mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Use fresh ingredients for the best flavor and adjust for gluten-free if necessary.

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