Blueberry Lemon Loaf Cake

A tender and quick loaf bread bursting with lemon flavor and loaded with plump and juicy blueberries. It's quick and easy to make & the perfect pairing with your tea or coffee.

Course Breakfast
Cuisine American
Keyword blueberry bread recipe, breakfast bread, brunch recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
Calories 248 kcal


  • 1-3/4 cups plus 1 Tablespoon all-purpose flour divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup oil I used melted coconut but you can use canola or vegetable
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt room temperature
  • 1-1/2 teaspoons pure vanilla extract
  • juice from 1 lemon around 3 Tablespoons
  • zest from 1 lemon
  • 1 cup blueberries fresh tossed in 1 tablespoon all-purpose flour (can substitute with frozen but leave them frozen and do not thaw)

Glaze (optional):

  • 1-1/2 Tablespoons lemon juice
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.

  2. Toss fresh blueberries together with one tablespoon of flour. Set aside. (If using frozen blueberries, do not thaw and add at the end)
  3. In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In another bowl, beat together the eggs and sugar. Slowly beat in vanilla extract, Greek yogurt, oil, lemon zest, and lemon juice.
  5. Combine the wet and dry ingredients using a spatula just until smooth. Be careful not to over-mix or the loaf will bake up tough.
  6. Gently fold in blueberries.
  7. Pour batter into prepared loaf pan and bake in preheated oven for 50-55 minutes or until a wooden toothpick inserted into the center comes out clean.
  8. Remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool. Can serve alone warm or make the glaze.

Make the Glaze:

  1. Meanwhile, whisk together the powdered sugar and lemon juice. Add more or less juice depending on how thick you want the glaze.
  2. Drizzle the glaze on top of cooled bread.

Recipe Notes

Slightly Adapted from Taste of Home

Nutrition Facts
Blueberry Lemon Loaf Cake
Amount Per Serving (1 serving (1/9 loaf with glaze))
Calories 248 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 42mg14%
Sodium 89mg4%
Potassium 88mg3%
Carbohydrates 37g12%
Sugar 31g34%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 1.9mg2%
Calcium 40mg4%
Iron 0.5mg3%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.