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–+ servings
A cup of tea, a slice of lemon blueberry loaf on a plate, and the sliced loaf.
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Lemon Blueberry Loaf

A soft and sweet lemon blueberry loaf that's studded with juicy fruit and topped with a lusciously thick, lemon-spiked glaze.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 277kcal
Author: Nicole Spiridakis

Ingredients

For the cake:

  • 1 cup granulated sugar
  • 1 lemon , zested
  • ½ cup plain full-fat yogurt
  • 3 large eggs
  • 1 ¼ cups whole wheat flour or all-purpose (180 grams)
  • ¼ cup almond flour (30 grams)
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup oil , coconut, vegetable, canola
  • 1 ½ cups blueberries , fresh or frozen is fine

For the glaze:

  • 1-2 tablespoons lemon juice
  • 1 cup powdered sugar
US Customary - Metric

Instructions

  • Preheat the oven to 350℉. Grease a loaf pan and line the bottom with parchment paper.
  • In a large bowl, rub the zest of 1 lemon into the 1 cup granulated sugar, then whisk in the the ½ cup plain full-fat yogurt and 3 large eggs, stirring and whisking until well blended. Add the 1 ¼ cups whole wheat flour or all-purpose, ¼ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup oil and stir well to incorporate. Fold in the 1 ½ cups blueberries. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
  • Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
  • Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
  • When the cake is thoroughly cooled, whisk 1-2 tablespoons lemon juice into the 1 cup powdered sugar until a thick glaze forms. Spread it over the top of the cooled cake.

Notes

  • What type of yogurt? I use either whole-fat plain yogurt or plain low-fat yogurt. Either works fine! You can also use vanilla yogurt for a little extra flavor.
  • Another oil. Use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
  • Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
  • Make it a cake. I love baking this recipe as a layer cake! Double the recipe and bake it in two 2 9-inch cake rounds. You can fill and frost the cake with a simple, lightly sweetened whipped cream, or do a cream cheese or vanilla buttercream frosting.
  • Try another fruit. Use this base and add raspberries, chopped strawberries, or even pitted cherries in season!

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 152mg | Potassium: 59mg | Fiber: 1g | Sugar: 35g | Vitamin A: 104IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 0.5mg