Name: Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 2 pieces eggs (room temp); 0.33 cup canola or coconut oil; 0.5 cup plain Greek yogurt (not flavored); 0.33 cup sugar (only a third!); 2 tablespoons fresh lemon zest (about 2 lemons); 0.25 cup fresh lemon juice; 1 teaspoon vanilla extract (important for flavor); 1 cup fresh blueberries (tossed with a spoonful of flour)

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You know those weekends when you just crave something a little sweet but don’t want to blow your sugar quota for the week? That’s where lemon blueberry loaf cake slides in like a five-star breakfast—except with less guilt. Sometimes regular blueberry bread is just too packed with sugar, honestly. I like cake, but not the energy spike (or crash). Plus, isn’t it kinda wild how the blueberries always end up at the bottom? If you’re anything like me, you probably want a recipe that actually keeps the berries floating, tastes bright and zesty, and turns out right every time. By the way, if you want a wild twist, check out this blueberry lemon cake with cream cheese frosting.

What makes a great lemon blueberry loaf?

Now, everybody’s granny probably has a lemon blueberry loaf cake story—but not all loaves are created equal. For me, the best ones have a punchy lemon flavor. Like, you should taste the sunshine. No kidding. And then there’s the actual loaf… it has to be soft, a little dense, but not brick-like (nobody wants a jaw workout).

Honestly, most loaf cake disasters are dry, crumbly, or the flavor is just underwhelming. I learned the hard way. The key is really good, fresh lemons and not being shy with the zest. The blueberries shouldn’t get mushy and disappear. Too many times my cake looked like a sad, purple swirly mess. I found that dusting blueberries with a little flour helps keep them from sinking. If you stick with a low sugar recipe, fresh berries shine even more.

A little tip—never skip the vanilla extract. That tiny bit just kind of ties the fruity and tart together. And if you want a next level tip, try this lemon blueberry cake a perfect balance of sweet and tart.

“This loaf is so lemony and moist! I couldn’t believe it was low in sugar. And the blueberries were everywhere, not just at the bottom!” — Emma M.

Tips for baking a moist lemon blueberry loaf

Ok, here’s the stuff I wish someone had told me before my kitchen looked like a flour bomb went off. First, let your eggs and yogurt (if the recipe calls for it) come to room temp. Cold ingredients just don’t mix as well and can make the batter all lumpy or weird. If the recipe uses oil, that’s actually your moist-maker. Don’t skip it or swap with butter if you want the softest texture.

Mixing’s another big deal. Stir everything together just until you don’t see flour. Over-mixing yanks the “fluff” right out, you end up with a rubbery loaf. Also, treat blueberries gently! Fold them in at the end, after tossing with a spoon of flour, lifting them into the batter.

When baking, keep an eye out. Ovens can be little liars on temp. I check mine with a toothpick at the 40-minute mark and keep watching like a hawk. One last sneaky move: if your berries start breaking the surface and juice is bubbling up, tent a bit of foil on top. Prevents over-browning.

Nothing fancy—but these practical tricks can keep your lemon blueberry loaf cake from becoming a kitchen tragedy.

How to make lemon blueberry bread

Alright, here comes the real deal (don’t let the word “bread” fool you—it’s basically cake pretending to be breakfast). You’ll need:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs (room temp)
1/3 cup oil (canola or coconut are both great, believe it or not)
1/2 cup Greek yogurt (plain, not that flavored stuff)
1/3 cup sugar (yes, only a third! Trust me, it works)
2 tablespoons fresh lemon zest (about 2 lemons, or more if you’re wild like me)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries, tossed with a spoonful of flour

What to do? Mix the dry stuff in one bowl. In another, whisk your eggs, yogurt, oil, sugar, lemon juice, zest, and vanilla. Pour the wet into the dry (not dry into wet… I always mess this up) and swirl together until just combined. Fold in the blueberries real gentle. Pour it all into a loaf pan (9×5-inch works), which you’ve already lined and greased.

Bake at 350 F for about 45 to 50 minutes (but start peeking at 40). Toothpick should come out clean-ish. Let it cool in the pan for 10 whole minutes before you touch it (hardest part!). This step matters—don’t rush or you’ll have a crumbled loaf.

That’s seriously it. Easier than pie.

Got extra blueberries? Check out these recipes using blueberries!

So, you scored a giant box of blueberries and maybe got a little greedy in the produce aisle. No judgment—I do it every year. Here’s what you can do with the extras:

If you like coffee in the morning, this blueberry-lemon-cream-cheese-coffee-cake is pretty much a game changer. Or maybe try something a bit different, like blueberry flax muffins with oat bran and lemon zest. I even freeze a handful for smoothies, but honestly, baking them into muffins and cakes is a treat, especially on rainy days when you want the kitchen to smell like a bakery.

And okay, if you want just one more reason to bake, this blueberry jam coffee cake will make you want to host brunch every weekend—or at least pretend you’re more put-together than you feel.

Let’s wrap this up. If you’re looking for more tips, inspiration, or even a classic spin, I highly recommend visiting recipes like Lemon Blueberry Bread – Glorious Treats, Lemon Blueberry Loaf – Butternut Bakery, and Classic Lemon Blueberry Loaf Cake – Yay! For Food. You’ll get a bunch of fun takes and clever tips for every lemon blueberry loaf cake lover out there. Trust me, once you bake your own, that store-bought stuff just won’t do. And don’t forget—a good slice with your morning coffee? It’s happiness in loaf form.