Ultra-Moist Lemon Blueberry Loaf (Tender Crumb!)

The Ultimate Lemon Blueberry Yogurt Loaf: A Moist & Easy Recipe

Estimated reading time: 7–9 minutes  |  Prep time: 20 minutes  |  Total time: 1 hour 40 minutes

Key Takeaways

• Unbelievably Moist Crumb: Greek yogurt is the secret ingredient that guarantees a tender, moist, and rich texture that stays fresh for days.
• Bright, Zesty Flavor: Packed with fresh lemon zest and juice, this loaf cake delivers a vibrant, tangy flavor that perfectly complements the sweet bursts of blueberry.
• Beginner-Friendly Recipe: With simple, straightforward steps, this is an easy dessert recipe perfect for bakers of all skill levels. No complicated techniques required!
• Make-Ahead & Freezer-Friendly: This loaf freezes beautifully, making it a perfect from-scratch dessert to prepare in advance for guests or busy weekdays.
• Versatile for Any Occasion: Delicious for breakfast with coffee, as an afternoon snack, or as a simple dessert served with a scoop of vanilla ice cream.

Why You’ll Love This Lemon Blueberry Yogurt Loaf Recipe

Welcome to what might just become your all-time favorite go-to treat: the perfect Lemon Blueberry Yogurt Loaf. This isn’t just another loaf cake; it’s a celebration of bright, sunny flavors and an incredibly moist, tender crumb that practically melts in your mouth. The secret lies in the full-fat Greek yogurt, which not only adds a subtle tang but also guarantees a rich texture that keeps the cake from ever being dry. Each slice is bursting with juicy blueberries and infused with the intense, fragrant essence of fresh lemon zest and juice, creating a harmonious balance of sweet and tart.

What makes this recipe truly special is its simplicity. It’s a family-friendly dessert that comes together with basic pantry staples and is wonderfully easy to make from scratch, even for novice bakers. Whether you’re looking for a delightful addition to a weekend brunch, a sweet afternoon pick-me-up with a cup of tea, or a simple yet elegant dessert for a family gathering, this homemade loaf cake fits the bill. The simple two-ingredient lemon glaze adds a final, perfect touch of sweetness and shine, making every bite an unforgettable experience. Prepare to fall in love with the perfect texture and vibrant taste of this easy dessert.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the first step to achieving the perfect Lemon Blueberry Yogurt Loaf. Here’s exactly what you’ll need.

For the Loaf Cake:

• All-Purpose Flour: 2 cups (250g) provide the structure for the cake.
• Baking Powder: 1 teaspoon helps the loaf rise and become fluffy.
• Baking Soda: 1/2 teaspoon reacts with the acidic yogurt and lemon juice for extra lift.
• Salt: 1/2 teaspoon enhances all the other flavors.
• Granulated Sugar: 1 cup (200g) for sweetness and moisture.
• Unsalted Butter: 1/2 cup (113g), softened to room temperature for a tender crumb.
• Large Eggs: 2 large, at room temperature to ensure a smooth, emulsified batter.
• Lemon Zest: 1 tablespoon finely grated (from about 2 lemons) for that intense lemon aroma.
• Plain Full-Fat Greek Yogurt: 1 cup (245g), at room temperature. This is the key to a super moist cake!
• Fresh Lemon Juice: 1/4 cup (60ml) for a bright, tangy flavor.
• Vanilla Extract: 1 teaspoon to add warmth and depth.
• Blueberries: 1 1/2 cups (220g), fresh or frozen. If frozen, do not thaw.
• Extra Flour for Tossing: 1 tablespoon of all-purpose flour, to coat the blueberries and prevent them from sinking.

For the Simple Lemon Glaze:

• Powdered Sugar: 1 cup (120g), sifted to avoid lumps.
• Fresh Lemon Juice: 2-3 tablespoons, to create a smooth, pourable glaze.

Step-by-Step Instructions

Follow these simple steps to create a flawless homemade loaf cake every time. Careful preparation and mixing are key to the perfect texture.

1. Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray. Then, line the pan with parchment paper, leaving a 2-inch overhang on the two long sides to act as handles. This will make it much easier to lift the cake out later without it breaking.
2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisking for about 30 seconds ensures these leavening agents are evenly distributed, which is crucial for a uniform rise. Subsequently, set this bowl aside for later use.

Mixing the Batter

3. Step 3: Cream Butter, Sugar, and Zest. In a large mixing bowl using an electric stand mixer with a paddle attachment or a hand mixer, beat the softened butter, granulated sugar, and fresh lemon zest together on medium-high speed. Continue beating for about 3-4 minutes. The mixture should become very light, pale, and fluffy. This step incorporates air into the batter, which creates a lighter cake.
4. Step 4: Add Eggs and Wet Ingredients. Add the room temperature eggs one at a time, beating well for about 30 seconds after each addition until fully incorporated. It is important to scrape down the sides and bottom of the bowl with a spatula to ensure everything is mixed evenly. Next, add the Greek yogurt, fresh lemon juice, and vanilla extract. Mix on low speed until just combined; the batter may look slightly curdled, which is perfectly normal at this stage.
5. Step 5: Combine Wet and Dry Mixtures. Now, add the dry flour mixture to the wet ingredients in two separate additions. Mix on the lowest possible speed until just combined after each addition. Be very careful not to overmix the batter. You should stop mixing as soon as you no longer see streaks of flour. Overmixing develops gluten and can lead to a tough cake.
6. Step 6: Fold in the Blueberries. In a small, separate bowl, gently toss the fresh or frozen blueberries with the 1 tablespoon of flour. This light coating absorbs some of the fruit’s moisture and helps prevent them from sinking to the bottom of the cake during baking. Finally, gently fold the floured blueberries into the finished batter using a rubber spatula until they are evenly distributed.

Baking and Glazing

7. Step 7: Bake the Loaf. Carefully pour the batter into your prepared loaf pan. Then, use the spatula to spread it into an even layer, making sure it reaches all the corners. Bake on the center rack for 50–60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached. If it comes out with wet batter, it needs more time.
8. Step 8: Cool the Cake. Once baked, remove the loaf from the oven. Allow it to cool in the pan on a wire rack for about 15-20 minutes. After this initial cooling, use the parchment paper handles to carefully lift the loaf out of the pan. Let it cool completely on the wire rack before you add the glaze. This step is crucial, as a warm cake will melt the glaze right off.
9. Step 9: Prepare the Lemon Glaze. While the cake is cooling, you can prepare the simple glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. If the glaze is too thick, add more lemon juice, a half teaspoon at a time, until you reach your desired pourable consistency.
10. Step 10: Glaze and Serve. Once the loaf cake is completely cool to the touch, drizzle the lemon glaze over the top. You can let it drip artfully down the sides for a beautiful, rustic look. Let the glaze set for about 20-30 minutes before slicing and serving. Enjoy your delicious homemade loaf!

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Yogurt Loaf

• Room Temperature is Key: This is a critical step for a smooth, emulsified batter. Cold ingredients don’t combine well. Let your butter, eggs, and yogurt sit out on the counter for at least 30-60 minutes before you begin.
• Do Not Overmix: When you combine the wet and dry ingredients, mix only until the flour disappears. Overmixing develops gluten, which can result in a tough, dense, and gummy cake instead of a light and fluffy one. A few lumps are okay!
• Prevent Blueberries from Sinking: The trick of tossing blueberries in a tablespoon of flour is a game-changer. The flour coating helps them grip the batter, suspending them within the cake and ensuring a burst of fruit in every single bite.
• Zest Before Juicing: Always zest your lemons before you juice them. It is much easier and safer to grate a whole, firm lemon. The zest contains essential oils that provide the most intense, aromatic lemon flavor.
• Cool Completely Before Glazing: Be patient! Applying glaze to even a slightly warm cake will cause it to melt and slide right off instead of setting into a beautiful, opaque layer. The cake must be at full room temperature.

Easy Variations You Can Try

• Different Berries: Feel free to substitute blueberries with raspberries, chopped strawberries, or blackberries. A mix of berries also works beautifully.
• Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (made from flour, sugar, butter, and a pinch of cinnamon) over the batter for a delightful crunchy texture.
• Make it Gluten-Free: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but it will still be delicious.
• Orange Cranberry Loaf: For a festive twist, swap the lemon zest and juice for orange zest and juice, and use dried cranberries instead of blueberries.

How to Serve & Store Your Lemon Blueberry Yogurt Loaf

This Lemon Blueberry Yogurt Loaf is absolutely wonderful on its own, perhaps with a hot cup of tea or coffee for a perfect breakfast or afternoon treat. For a more decadent dessert experience, serve a slice slightly warmed with a dollop of fresh whipped cream, a dusting of powdered sugar, or a scoop of creamy vanilla bean ice cream. The warmth will make the blueberries extra juicy and fragrant.

To store, keep the loaf in an airtight container at room temperature for up to 3 days. The yogurt helps it stay remarkably moist. If you need to store it longer, you can refrigerate it for up to one week. Note that refrigeration can dry out the cake slightly, so it’s best to bring it back to room temperature or warm a slice gently in the microwave for 10-15 seconds before serving. The loaf also freezes beautifully, making it an excellent make-ahead option. If you enjoyed this recipe, you might also want to try our classic moist banana bread next!

Watch: How to Make It

Frequently Asked Questions