Lemon Blueberry Loaf

Here’s a great Lemon Blueberry Loaf recipe (with tips) that gives you a moist, flavorful cake with bursts of juicy blueberries and bright lemon. You can tweak it to your taste (more or less lemon, glaze or no glaze, etc.).

🍋 Lemon Blueberry Loaf

Ingredients

For the loaf / cake batter:

• 1 ½ cups (≈ 190 g) all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup Greek yogurt (or plain yogurt / sour cream) Jo Cooks+1

• 1 cup granulated sugar Jo Cooks+1

• 3 large eggs Jo Cooks+1

• 2 Tbsp lemon zest (from ~2 lemons) PastrybySaloni+2Jo Cooks+2

• 1 tsp vanilla extract Jo Cooks+1

• ½ cup vegetable oil (or a neutral oil) Real Food Whole Life

• 1 Tbsp (or more) lemon juice (fresh) Jo Cooks+1

• 1 ½ cups blueberries (fresh or frozen) — toss them with a little flour so they don’t sink Jo Cooks+2PastrybySaloni+2

For the lemon glaze (optional):

• 1 cup powdered sugar

• ¼ cup fresh lemon juice

• A little milk (if needed) or vanilla extract to adjust consistency Jo Cooks

Instructions

1. Preheat oven & prepare pan
   Preheat your oven to 350°F (≈ 175°C). Grease and line a 9×5‑inch loaf pan (or similar) with parchment paper or lightly butter it.

2. Combine dry ingredients
   In a bowl, whisk together the flour, baking powder, and salt.

3. Mix wet ingredients
   In another large bowl, mix yogurt, sugar, eggs, lemon zest, vanilla extract, oil, and lemon juice until well combined.

4. Combine wet + dry
   Gradually fold the dry mixture into the wet mixture, stirring just until there are no big lumps. (Don’t overmix.)

5. Fold in blueberries
   Toss blueberries with a small amount of flour (to coat), then gently fold into the batter. This helps them from sinking to the bottom.

6. Bake
   Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, you can loosely cover with foil for the last 10–15 minutes.

7. Cool & glaze
   Let the loaf cool in the pan for ~10 minutes, then turn out onto a wire rack to cool further.
   If using the glaze: whisk together powdered sugar and lemon juice (plus milk or vanilla if needed) until smooth. Drizzle over the cooled loaf.

8. Slice & serve
   Once the glaze is set (if using), slice and enjoy!

Tips & Variations

• Yogurt vs sour cream: Both work; yogurt gives a slightly lighter texture.

• Frozen blueberries: Use them without thawing for best results. Toss with flour to reduce “bleeding” of color.

• Extra lemon punch: You can brush the top lightly with lemon syrup (lemon juice + a bit of sugar) before glazing to intensify flavor.

• Glaze thickness: If the glaze is too thick, thin with a bit of milk or lemon juice; if too thin, add more powdered sugar.

• Pan size: If your loaf pan is smaller or larger, bake time will vary — watch for doneness.

• Storage: Store in an airtight container. This loaf stays moist for a couple of days; you can also freeze slices (unglazed) and thaw before serving.