Blueberry Loaf Cake!

Lemon Blueberry Loaf Cake: A Burst of Freshness and Flavor


  • 1.5 cups of all-purpose flour + 2 tablespoons
  • 1 1/2 cups blueberries, fresh or thawed if frozen
  • 1 cup sugar
  • Unsalted softened butter
  • 1/2 cup Greek yogurt
  • 3 eggs
  • 1/2 teaspoon vanilla powder
  • 1 teaspoon lemon peel
  • 1 level teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting
  • Optional: Fresh cherry for garnish

Blueberry Loaf


  1. Preheat and Prepare:
    • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray.
  2. Combine Dry Ingredients:
    • In a medium-sized bowl, mix 1.5 cups of flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • Using a mixer or large bowl, beat softened butter and sugar until fluffy and lighter (4-5 minutes).
  4. Incorporate Wet Ingredients:
    • Add eggs one at a time, allowing each to mix in before adding the next. Mix in lemon peel and vanilla.
  5. Alternate Dry and Wet Ingredients:
    • Gradually add Greek yogurt and the flour mixture, alternating between wet and dry ingredients. Mix until just combined.
  6. Coat Blueberries:
    • Toss blueberries in the remaining flour to coat them, preventing them from sinking. Gently fold them into the batter.
  7. Bake:
    • Pour the batter into the prepared pan and bake. When a toothpick inserted in the center comes out clean, the cake is done.
  8. Cool and Dust:
    • Allow the cake to cool in the pan for 20-30 minutes. Dust the top generously with powdered sugar.
  9. Serve:
    • Serve the Lemon Blueberry Loaf Cake either hot or at room temperature. Optionally, garnish with a fresh cherry for an extra touch.

Indulge in the delightful freshness of the Lemon Blueberry Loaf Cake, where the vibrant flavors of blueberries, lemon, and vanilla create a perfect harmony. Enjoy it as a treat any time of day—breakfast, lunch, or dinner!

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