With the zingy flavor of lemon and blueberry, you’ll love Lemon Blueberry Loaf Cake. Topped with a glaze, this is perfect for dessert or brunch.
Lemon Blueberry Loaf Cake
Well, my friends, we made it! The calendar says yesterday was the first day of spring! I fully know we aren’t out of the woods quite yet, but at least we’re inching our way out of winter.This was a really intense winter, even for Michigan. I’m a life-long Michigander, so I “get” winter. But man oh man, this one came with Bomb Cyclone inducing Polar Vortexes and loads of canceled school days. It was definitely not a wimpy winter.
When blueberries and lemons start showing up more abundantly in the grocery stores, I get really happy about this. I adore the flavor combo and it just cries spring to me.
I’ve been making Lemon Blueberry Loaf Cake for awhile and my girls devour it. They asked me to make it again, and since it is the first day of spring, I thought why not.
It really isn’t a “cake” in the sense of layers and frosting, but it has a lovely cake-like texture, and it isn’t necessarily a quick-bread either. It falls somewhere in between, you won’t care what its called once you’ve tried it.
With a lovely lemon glaze topping this loaf, it makes a great dessert. Try to use fresh lemon, if you don’t have fresh you can certainly use bottled, no worries.
What do you need to make Lemon Blueberry Loaf Cake:
- Greek yogurt
- Baking powder
- Baking soda
Some tips for making Lemon Blueberry Loaf Cake:
- Spray your pan! If you want to get it out of the pan to fully get the glaze down the sides, you’ll need spray.
- If you don’t have real lemons, go ahead and use bottled lemon juice.
- Are your blueberries frozen? No worries, use them.
- I used plain Greek yogurt, you can substitute with sour cream or regular plain yogurt.
Love lemon? Give these recipes a try:
Naked Lemon Sour Cream Cake | Kylee Cooks
Easy Lemon Pull Apart Bread | Food Lovin Family
Creamiest No Churn Lemon Ice Cream | Baking Beauty
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Greek Yogurt
- 1 Tablespoon lemon juice
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup blueberries
- 2 Tablespoons flour
- 1 cup powdered sugar
- 2 teaspoons milk
- 1 teaspoon lemon juice
Heat oven to 350°F. Spray loaf pan with non stick cooking spray.
In mixing bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth.
Beat in eggs, vanilla, Greek yogurt, lemon juice.
Stir in flour, baking soda and baking powder.
Combine blueberries and 2 Tablespoons flour, stir to coat.
Fold in 3/4 cup of the blueberries.
Spoon batter into pan.
Top with remaining 1/4 cup blueberries.
Bake approximately 50-55 minutes until toothpick inserted into center comes out clean.
Cool on wire rack at least 30 minutes. Remove from pan prior to glazing.
FOR GLAZE: In small bowl, mix glaze ingredients until smooth.
Drizzle glaze over loaf. Allow glaze to set prior to slicing.
Add fresh lemon zest to the top after glazing for an additional touch of lemon.
Love blueberries, give these tasty recipes a try too: