March 23, 2023

Lemon Blueberry Loaf

This is a great cake to welcome a new family or a new baby to the neighborhood. Its also a great loaf for an Easter brunch

Lemon Blueberry Loaf

Lemon Blueberry Loaf

Yield: 12

Lemon cake but in loaf form always makes for a welcome gift for a new baby or housewarming


  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup plain whole-milk yogurt
  • 1/2 cup buttermilk
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 1.5 Tablespooons grated lemon zest (2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice
  • 1 pint bluberries

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice


    • Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Spray the parchment paper with cooking oil.
    • Sift together the flour, baking powder, and salt in one bowl. Whisk together the yogurt, buttermilk, 1 cup sugar, eggs, lemon zest, and vanilla in another bowl. Slowly whisk the dry ingredients into the wet ingredients. Fold the vegetable oil into the batter with a rubber spatula, ensuring it’s all incorporated. Add 3/4 of the blueberries. Pour the batter into the prepared pan, dot with the remaining blueberries, and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
    • When the cake is finished, allow it to cool in the pan for 20 minutes, then lift it out of the pan and let it cool for 20 minutes more. Carefully place on a baking rack over a sheet pan and remove the parchment paper.
    • Combine the confectioners’ sugar and lemon juice for the glaze and drizzle over the cake with a spoon. Let set before serving
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