Lemon Blueberry Loaf Cake

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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. 

 

 

Lemon Blueberry Loaf Cake makes a lovely addition to casual weekend brunches or holiday mornings. Whipping one up takes just a few minutes and while it is baking, go ahead and enjoy a cup of coffee. 

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:

  • Blueberries
  • Lemon
  • Greek yogurt
  • Butter
  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Eggs

blueberry lemon loaf cake on white plate on placemat

 

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.

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Yield: 1 loaf

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake
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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

Batter

  • 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

Glaze

  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon lemon juice

Instructions

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.

Notes

Add fresh lemon zest to the top after glazing for an additional touch of lemon.

Love blueberries, give these tasty recipes a try too:

Blueberry Cheesecake Tarts

Blueberry Lemon Buttermilk Cake

Blueberry Crumble Pie

Find this recipe and more at the Weekend Potluck!

white platter on multi colored placemat with lemon blueberry loaf cake and bowl of blueberries and lemons

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