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Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake – Moist, One-Bowl Delight

Lemon Blueberry Loaf Cake is a deliciously moist dessert featuring fresh lemons and blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Consider using coconut sugar for a healthier option.
  • 1 tablespoon Lemon Zest Use fresh lemons for the best taste.
  • 1/4 cup Fresh Lemon Juice Do not substitute bottled lemon juice.
  • 1/2 cup Neutral Flavored Oil Can substitute with melted coconut oil or melted unsalted butter.
  • 2 large Eggs For egg-free option, use flax eggs (1 egg = 1 tbsp flaxseed meal + 2.5 tbsp water).
  • 1 cup Plain Whole Greek Yogurt Substitute with sour cream if needed.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for better quality.
  • 2 cups All-Purpose Flour Whole wheat flour can be used but may alter the texture.
  • 2 teaspoons Baking Powder Ensure it's fresh for rise.
  • 1/2 teaspoon Salt Essential for the overall taste.
For the Berries
  • 1 cup Fresh Blueberries Frozen blueberries can be used; ensure they are thawed and dried before use.
For the Glaze
  • 1 cup Powdered Sugar Can omit for a less sweet finish; adjust lemon juice for consistency.

Equipment

  • Loaf pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and fresh lemon zest. Rub them together until fragrant.
  3. Add fresh lemon juice, neutral oil, eggs, Greek yogurt, and vanilla extract. Whisk until smooth.
  4. Gradually add flour, baking powder, and salt. Stir gently until just combined.
  5. Toss blueberries in a tablespoon of flour, then fold them into the batter gently.
  6. Spoon the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-55 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  9. Prepare the glaze by mixing powdered sugar with lemon juice until smooth.
  10. Drizzle the glaze over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Notes

Use fresh ingredients for the best flavor. Avoid over-mixing to keep the loaf tender. Check for doneness with a toothpick or kitchen thermometer.

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