Description

A simple, one-bowl lemon blueberry loaf cake that is incredibly moist and tender. Perfect for weekend baking, this recipe uses pantry staples and fresh ingredients for a bright, citrusy treat.

Ingredients

Scale

1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup plain yogurt
1/4 cup vegetable oil
2 tablespoons lemon juice, freshly squeezed
2 lemons’ worth of lemon zest (about 2 tablespoons)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
1/2 cup confectioners’ sugar (for glaze)
1–2 tablespoons lemon juice (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper if desired.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes with a mixer or 5 minutes by hand).
Add the eggs one at a time, beating well after each addition. Mix in the yogurt, vegetable oil, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir by hand just until the flour disappears. Do not overmix.
Gently fold in the blueberries using a spatula. For better suspension, you can toss them in a teaspoon of flour first.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, mix confectioners’ sugar with 1-2 tablespoons of lemon juice to create a glaze. Drizzle over the completely cooled cake before serving.

Notes

Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a dense texture. If using frozen blueberries, do not thaw them and add 5 minutes to bake time. Cool completely before glazing to prevent the glaze from melting into the cake.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 220
Sugar: 18
Fat: 9
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: lemon blueberry loaf, moist cake recipe, weekend baking, easy loaf cake, one bowl cake, gluten-free option, dairy-free option