Description

This lemon blueberry loaf cake is soft, moist, and filled with bright lemon flavor and juicy blueberries. Made with simple ingredients and baked with love, it’s perfect for breakfast, dessert, or afternoon coffee. The tender crumb stays fresh for days and feels like a warm homemade hug.

Ingredients

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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup plain yogurt or sour cream
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1 tablespoon flour (for blueberries)

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Instructions

Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, rub lemon zest into sugar until fragrant.
Add eggs and whisk until pale, then slowly whisk in oil.
Mix in yogurt, lemon juice, and vanilla.
Gently fold dry ingredients into wet batter.
Toss blueberries with flour and fold gently into batter.
Pour batter into pan and smooth the top.
Bake for 50–55 minutes until a toothpick comes out clean.
Cool completely before slicing.

Notes

Use fresh lemons for best flavor. Toss blueberries in flour to prevent sinking. Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices individually for easy serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg