Lemon Blueberry Yogurt Loaf Cake

There’s just something about lemon and blueberry together. The lemon brings tang, the blueberries bring sweet pops, and yogurt keeps the loaf soft.

Every slice feels moist and fresh. Blueberries balance the lemon’s brightness.

I started making this loaf when I wanted a quick bake. No fancy steps or tools needed.

You just need a bowl, a whisk, and simple ingredients. Greek yogurt makes the texture rich but not heavy.

A lemon glaze on top adds a sweet finish.

Enjoy a slice with coffee in the morning. Serve it as dessert or pack it for a snack.

Some call it a blueberry yogurt cake. Others call it a lemon blueberry loaf.

Either way, it’s a recipe you’ll want to keep.

Why You Will Love Lemon Blueberry Yogurt Loaf Cake

This loaf comes together easily with everyday ingredients. Lemon and blueberry bring a bright, fresh flavor.

It feels light, not too sweet. Yogurt keeps each slice moist and soft.

You don’t need special equipment. Just a bowl, a whisk, and your oven.

I first baked it for afternoon coffee. It was a treat, but not heavy like frosted cake.

It stores well for a few days.

Here’s why you might love baking it:

• Balanced flavor: Tart lemon and juicy blueberries keep it refreshing.
• Moist texture: Yogurt adds softness and flavor.
• Quick prep: Get it in the oven in 15 minutes.
• Everyday treat: Works for breakfast, snack, or dessert.
• Simple glaze: Lemon glaze gives a nice finish.

You can use fresh or frozen blueberries. Adjust the sweetness by skipping or adding glaze.

This loaf feels homemade and easy to share. It pairs well with coffee or tea.

How To Make Lemon Blueberry Yogurt Loaf Cake

You only need pantry staples and a few fresh items. The right tools help, but nothing fancy.

You’ll get a moist, flavorful cake if you follow a few steps.

Ingredients

You want ingredients that balance brightness and richness. Lemon zest and juice add citrus. Blueberries bring sweetness.

Greek yogurt keeps the loaf moist. Oil and eggs bind it all together.

You’ll need:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup Greek yogurt (plain, whole milk works best)
• ⅓ cup coconut oil (melted)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries (tossed lightly in flour)

Optional glaze:

• ½ cup powdered sugar
• 1–2 tablespoons lemon juice

Instruments

You don’t need fancy tools. A 9×5-inch loaf pan works best.

Grease and line it with parchment for easy removal.

Here’s what you’ll want:

• Mixing bowls (large and medium)
• Whisk
• Spatula
• Measuring cups and spoons
• Zester
• Loaf pan with parchment
• Cooling rack

Having these ready helps things go smoothly.

Step-By-Step Instruction

Preheat your oven to 350°F (175°C). Grease and line the loaf pan.

In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, beat sugar, eggs, yogurt, melted coconut oil, vanilla, lemon zest, and lemon juice.

Slowly add the dry mix to the wet. Stir gently with a spatula.

Don’t overmix or the loaf turns dense. Toss blueberries in flour, then fold them in.

Pour the batter into the pan and smooth the top. Bake for 50–55 minutes.

Check with a toothpick for doneness. Cool in the pan for 10 minutes, then move to a rack.

For the glaze, whisk powdered sugar and lemon juice. Drizzle over the cooled loaf.

Tips & Tricks

A few small steps make a big difference. You don’t need special tools, just a little care.

• Coat blueberries in flour before folding them in. It keeps them from sinking.
• Mix gently when adding dry to wet. Stir only until no flour streaks remain.
• Cool before glazing. If you glaze a warm loaf, it soaks in and loses shine.
• For more moisture, brush with lemon syrup while warm.
• Line your pan with parchment for easy removal.
• Check early for doneness. Start checking at 45 minutes.

These habits keep your loaf soft and easy to slice.

Ingredient Substitute

Sometimes you run out of something. You can still bake a great loaf with simple swaps.

Here are some options:

• Flour – Use a gluten-free blend or whole wheat pastry flour. Whole wheat makes it denser.
• Yogurt – Greek yogurt or sour cream works. Sour cream makes it richer.
• Butter – Use melted coconut oil or margarine. Coconut oil adds flavor.
• Sugar – Try honey or maple syrup. Reduce other liquids a little.
• Lemon juice – Lime juice works if you’re out of lemons.
• Blueberries – Frozen blueberries work too. Don’t thaw them first.

These swaps help you bake without a trip to the store.

What To Serve With Lemon Blueberry Yogurt Loaf Cake

When you slice this loaf, it’s light and moist. The flavors are bright and easy to pair.

I like it in the morning with something creamy or a hot drink. The citrus and berries make it flexible.

Here are some serving ideas:

• Hot drinks: Coffee or black tea for a strong contrast. Herbal teas like chamomile or mint for lighter pairing.
• Fresh fruit: Raspberries, strawberries, or peaches add freshness.
• Yogurt or cream: A spoonful of Greek yogurt or whipped cream adds creamy texture.
• Nut butters: Almond or cashew butter makes it more filling.
• Ice cream: Vanilla or lemon ice cream turns it into dessert.

You can also serve it plain with just the glaze. Sometimes that’s all you need.

How To Store Lemon Blueberry Yogurt Loaf Cake

Let your loaf cool on a rack after baking. Air circulates and keeps the bottom from getting soggy.

Wait until it’s cool before wrapping or storing.

For short-term storage, keep it at room temperature. Wrap it tightly or use an airtight container.

It stays fresh for 2–3 days.

For longer storage, move it to the fridge. Wrapped well, it keeps for up to a week.

I like to slice it first so grabbing a piece is easy.

You can freeze the loaf too. Wrap the whole loaf or wrap slices separately.

It keeps in the freezer for 3–4 months. Thaw slices at room temp or warm them in the microwave.

Freezing slices makes it easy to enjoy with coffee or tea.

Nutritional Value

When you bake this lemon blueberry yogurt loaf cake, you get a treat that feels light but still has some richness. The yogurt creates a tender crumb and adds a bit of protein and calcium.

A typical store-bought slice (about 102g) has around 350 calories. Most of those calories come from carbs and fats.

There’s only a little protein in each slice. Here’s a simple breakdown:

• Calories: about 350
• Carbohydrates: 45g
• Sugars: 22g
• Fiber: 1g
• Fat: 18g (about 3g saturated)
• Protein: 4g
• Cholesterol: 70mg
• Sodium: 270mg

If you make it at home, the nutrition can change. Using Greek yogurt instead of sour cream or butter drops the saturated fat.

Greek yogurt also adds a little more protein. Swapping in whole wheat flour adds some fiber too.

Blueberries bring natural sweetness and a bit of vitamin C. They also add antioxidants, which is a nice bonus.

Fresh lemon juice and zest don’t really add calories. They give the loaf a bright flavor that cuts through the richness.

If you add a glaze, the sugar and calorie count will go up. You can leave it plain or use just a light drizzle if you want less sweetness.