Go Back
+ servings
Close up of lemon loaf cake
Print Recipe
5 from 6 votes

Tangy and moist blueberry lemon loaf

This blueberry lemon loaf is easy to make and yields a perfectly lemony and moist loaf cake for everyone to enjoy!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 211Calories

Equipment

  • 9'x5 loaf pan

Ingredients

  • 1 & ½ cup all purpose flour
  • 1 &½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup blueberries
  • 1 tablespoon all purpose flour
  • ¼ cup vegetable oil
  • ¼ cup butter softened
  • ¾ cup granulated sugar
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 3 large eggs at room temperature
  • ¼ cup greek yogurt at room temperature
  • 1 tablespoon lemon zest
  • 3 tablespoon lemon juice

For the glaze

  • 1 cup confectioner's sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Instructions

  • First start by preheating the oven to 350F then line a 9"x5" baking pan with parchment paper.
  • In a medium bowl sift in the flour, baking powder, baking soda, and salt and set aside. In a small bowl, add in the dry blueberries with the 1 tablespoon of flour and mix until they're fully coated.
  • In a stand mixer bowl, cream the butter, oil, and granulated sugar until light and creamy. Add in the vanilla and lemon extract and mix. Add in one egg at a time while continuing to mix everything together. Lastly add in the yogurt, lemon zest, and lemon juice, and mix one last time.
  • Add in the dry mixture to the wet mixture and fold just until the flour disappears. Add in the flour coated blueberries and fold one last time. Pour the mixture in the prepared loaf pan and bake for 50-55 minutes or until a wooden skewer inserted in the center comes out clean. Cool the bread in the pan for about 30 minutes then more it to a cooling rack. Let it cool down completely.

Make the lemon glaze

  • Make the glaze by whisking together the powdered sugar, lemon juice, lemon zest, and milk, then pour the glaze over the completely cooled lemon blueberry loaf. Allow the glaze to set before slicing into the loaf cake!

Notes

If the loaf starts to brown too quickly, wrap the loaf pan with aluminum foil.
You can store this cake in an airtight container in the fridge for up to 4 days. 
 
 

Nutrition

Calories: 211Calories | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 275mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg