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Lemon Blueberry Loaf Cake

  • Author: Sandie



For the bread:

11/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt or sour cream
1 cup granulated sugar
3 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup oil (vegetable or canola oil)
1 heaping cup blueberries , fresh or frozen
1 Tbsp all purpose flour

For the glaze (optional):

1 cup powdered sugar
1/2 Tablespoons fresh lemon juice
1/2 tsp lemon extract
2 Tbsp milk (more if needed)


Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt or sour cream, sugar, eggs, lemon zest, vanilla, and oil.

Slowly fold the dry ingredients into the wet, just until incorporated.

In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake for 1 hour or more until a wooden skewer or knife inserted in the center comes out clean.

Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.


Whisk together all ingredients and drizzle over the top of cooled loaf.