This Lemon Blueberry Loaf is a delightful combination of tangy lemon and sweet blueberries. It's perfect for breakfast, brunch, or as a light snack.
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Why you'll love this recipe
- This recipe is a great way to combine the flavors of lemon and blueberry into the ultimate sweet treat.
- Plus, the vanilla yogurt adds moisture which means that you won't have to worry about a dry cake.
- You also only need simple ingredients to help you make this recipe, so you don't have to worry about spending a lot of money at the grocery store.
Ingredient List
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- vanilla yogurt
- vegetable oil
- white granulated sugar
- large eggs
- lemon juice
- all-purpose flour
- baking powder
- salt
- lemon zest
- blueberries
- non-stick cooking spray
- confectioners' sugar
- lemon juice
- heavy cream
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350 degrees, then spray your loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl whisk together vanilla yogurt, vegetable oil, granulated sugar, eggs, and lemon juice until combined.
- Add all-purpose flour, baking powder, salt, and lemon zest and mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into a loaf pan and spread in an even layer.
- Bake in the preheated oven for 35-40 minutes. Allow the cake to cool.
- Once the cake is cooled make the glaze and spread it over the top of the cake.
Eileen's Tips for Success
- Once you add the dry ingredients to the cake batter, don't overmix. Overmixing will cause your cake to be dense and dry. Mix until just combined.
- If you want easy removal of your loaf cake use baking spray or line your loaf pan with parchment paper.
- Allow the lemon blueberry bread to cool in the pan for 10-15 minutes before you remove the loaf from the pan. This will prevent it from breaking.
Frequently Asked Questions
You can tell the cake is done, when the top is golden brown, and a toothpick inserted into the center comes out clean.
No, there is no need to thaw the frozen blueberries first. You can add them to the batter frozen.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- For a slightly different flavor try using lime or orange in place of the lemon.
- You can also top this cake with a cream cheese frosting instead of the vanilla glaze.
Make ahead, storage, and freezer tips
Storage - Store the glazed lemon blueberry loaf in an airtight container at room temperature for 3-4 days.
Freezing - You can also freeze slices of this bread, wrap them in plastic wrap, and then store them in a freezer-bag for up to three months. Thaw at room temperature for about an hour before enjoying.
Serving Suggestions
This delicious lemon blueberry loaf is great when paired with a cup of coffee or a glass of milk. However, you can also serve this cake with your favorite meal such as this French Onion Beef Casserole or Pork Chop Suey.
Similar recipes
If you are looking for more quick bread or cake recipes, you may want to give these recipes a try next time:
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Lemon Blueberry Loaf
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
Batter
- 1 cup vanilla yogurt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 Tablespoon lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 Tablespoons lemon zest
- 1 ½ cups blueberries fresh or frozen Note 1
- non-stick cooking spray
Glaze Ingredients
- 1 cup confectioners' sugar
- 1 ½ Tablespoons lemon juice
- 1 Tablespoon heavy cream
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl whisk together 1 cup vanilla yogurt, ½ cup vegetable oil, 1 cup white granulated sugar, 3 large eggs, and 1 Tablespoon lemon juice until smooth and combined.
- To the yogurt mixture, add dry ingredients; 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 Tablespoons lemon zest, mix until ingredients are just incorporated. Note 2
- Fold the 1½ cups frozen or fresh blueberries into the batter until just mixed.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 35-40 minutes or until a toothpick is stuck in and comes out clean.
- Let the cake cool slightly. Remove the lemon blueberry loaf from the pan and place it on the wired rack over a rimmed baking pan.
- While the cake cools, make the glaze.
How to make the glaze
- In a medium-sized mixing bowl, whisk together 1 cup confectioners' sugar, 1½ Tablespoons lemon juice, and 1 Tablespoons heavy cream until a thick glaze forms.
- Pour the glaze over the top of the cake while on the wired rack.
- Slice the cake. Enjoy.
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