Lemon Blueberry Yogurt Loaf Cake

I make this lemon blueberry yogurt loaf cake when I want a soft, moist cake with bright citrus flavor and juicy bursts of blueberries. I enjoy how the yogurt keeps the crumb tender while the lemon adds freshness and the blueberries bring natural sweetness.

Why You’ll Love This Recipe

I like this recipe because it is simple, reliable, and uses basic ingredients to create a bakery-style loaf at home. I enjoy how the yogurt makes the cake extra moist without being heavy. I also appreciate how the lemon and blueberries balance each other, making every slice feel fresh and comforting at the same time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Plain yogurt (or Greek yogurt)
• Vegetable oil or melted butter
• Lemon zest
• Lemon juice
• Vanilla extract
• Blueberries (fresh or frozen)
• Optional: powdered sugar for glaze or topping

Directions

I start by preheating the oven to 350°F (175°C) and lining a loaf pan with parchment paper.

I whisk together flour, baking powder, baking soda, and salt in one bowl.

In another bowl, I mix sugar and eggs until slightly fluffy, then I add yogurt, oil, lemon zest, lemon juice, and vanilla.

I combine the wet and dry ingredients gently until just mixed.

I toss the blueberries lightly in flour to prevent sinking, then fold them into the batter.

I pour the batter into the prepared loaf pan and smooth the top.

I bake for about 50–60 minutes until a toothpick comes out clean.

I let the loaf cool before slicing.

Servings and timing

I usually get about 8–10 slices from this recipe.

Preparation time: 15–20 minutes
Cooking time: 50–60 minutes
Cooling time: 20–30 minutes
Total time: about 1 hour 30 minutes

Variations

I sometimes add a simple lemon glaze made with powdered sugar and lemon juice.
I also use Greek yogurt for a richer texture.
I occasionally mix in poppy seeds for extra crunch.
I like swapping blueberries for raspberries or blackberries.
I sometimes add a little almond extract for a different flavor profile.

storage/reheating

I store the loaf in an airtight container at room temperature for up to 2 days.
I refrigerate it for up to 5 days to keep it fresh longer.
I warm slices slightly in the microwave for 10–15 seconds if I want them softer.
I can freeze the loaf for up to 2 months, wrapped tightly.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries, but I add them straight to the batter without thawing.

Why did my blueberries sink?

I usually toss them in a little flour before adding them to the batter.

Can I use Greek yogurt instead of regular yogurt?

Yes, I often use Greek yogurt for a thicker, richer loaf.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend with good results.

How do I know when the loaf is done?

I check that a toothpick inserted in the center comes out clean or with a few crumbs.

Conclusion

I like this lemon blueberry yogurt loaf cake because it is moist, fresh, and easy to make. I enjoy baking it when I want a simple homemade treat that feels bright, soft, and satisfying with every slice.

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