This lemon blueberry loaf cake bakes fresh blueberries into a tender crumb brightened with lemon zest and juice, then finishes with a simple glaze in about an hour. Sweet blueberries and bright lemon are a classic pair, and this loaf is proof that sometimes the best desserts are the simplest ones. The yogurt keeps it moist and tender, and the glaze adds just enough tartness to make you feel like you’re being virtuous while eating cake. It’s a natural match for a glass of our honey-lemon iced tea at breakfast.
Quick answer: A tender loaf cake loaded with fresh blueberries and brightened with lemon zest and juice, finished with a simple glaze. Bakes in 50 minutes, keeps for 3 days, and is equally good for breakfast or dessert.
Preheat oven to 350°F (175°C). Grease and line a 9 by 5-inch loaf pan with parchment paper.
Whisk together flour, baking powder, and salt in a bowl.
In another bowl, cream butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add yogurt, lemon juice, and zest. Mix until just combined.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Toss blueberries lightly with a tablespoon of flour to coat. Gently fold them into the batter.
Pour batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, whisk together powdered sugar, lemon juice (start with 2 tablespoons), and zest until smooth. Drizzle over the cooled cake.
Yes, but don't thaw them first. Toss them frozen in flour and fold in just before baking. They'll bleed slightly into the batter, making the crumb look speckled, but it still tastes great.
Keep it wrapped tightly at room temperature for 2 days or in the fridge for up to 4 days. It also freezes well for up to 3 months when wrapped in plastic wrap and foil.
Yes, divide batter among a lined muffin tin and bake for 25-30 minutes instead of 50-55. They make perfect gifts or individual servings.
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