Lemon Blueberry Bread (+Video)
Lemon Blueberry Bread is a moist, made-from-scratch lemon loaf cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze!
A DELICIOUSLY MOIST CAKE-STYLE BREAD
Lemon Blueberry Yogurt Cake is a moist, made-from-scratch lemon cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze! This is the kind of cake that can be eaten for breakfast, snack, or dessert. The lemon sugar juice really makes this cake super moist (along with the yogurt!) If you enjoy my Lemon Blueberry Poke Cake, then this will become your new favorite!
CAN I SUBSTITUTE A CAKE MIX FOR THIS RECIPE?
The original cake base is an Ina Garten recipe that I adapted. My version for Lemon Blueberry Loaf Cake is a little lighter and has the addition of blueberries and a vanilla glaze. Need a short cut? Use a boxed lemon cake mix and split this up into two loaf pans. Make the cake according to the package directions and add the additional yogurt to the batter. You can add additional fresh blueberries since you are essentially doubling the recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- vanilla yogurt
- canola oil
- grated lemon zest
- vanilla extract
- fresh blueberries
HOW TO MAKE LEMON BLUEBERRY BREAD:
Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt.
In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
Add the dry ingredients into the wet ingredients and whisk until batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake.
Carefully fold blueberries into the cake batter.
Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean. DO NOT OVERFILL loaf pan. If only want it about 3/4 full. If you have batter leftover, you can use it to make some muffins or a mini loaf.
In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool. In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency.
Pour over the cooled cake and let it run down the sides.
Slice and enjoy!
CRAVING MORE RECIPES?
Originally published: July 2011
Updated & republished: May 2019
Lemon Blueberry Bread (+Video)
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- dash salt
- 1 1/4 cups vanilla yogurt
- 1 cup sugar
- 3 large eggs
- 1/3 cup canola oil
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries + 2 tsp flour
For the Lemon Simple Sugar:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
For the Vanilla Glaze:
- 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- milk as needed
- Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
- Add the dry ingredients into the wet ingredients and whisk until batter is smooth.
- Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter.
- Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean.
- In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside. When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes.
- Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.
- In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency.
- Pour over the cooled cake and let it run down the sides. Slice and enjoy!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
My cake came out perfectly and I will definitely be making this again! Thank you for your hard work in guiding us through these recipes.
Mine is currently going on 65 minutes in the oven, 5x 8 metal loaf pan. I used frozen blueberries, unthawed. The center of the cake is still very raw and jiggly in the pan. What is your elevation? We are at 4000 feet, but I wouldn’t think that would effect it. I’m just going to keep baking it until it’s done! I will try to keep track of how long for feedback for you!
2 hrs 10 for cook time. Maybe if I had used something like an 8×8 or something? I will make it again and experiment! Currently waiting to cool so I can glaze and enjoy!
Elevations can definitely affect baking time for sure. Especially with the added frozen blueberries. I am at sea level here. You did exactly what I tell most people to do. With different ovens also comes different hot spots, etc. so you just keep baking until done. Hope you loved it!
We only have canned blueberries here. I wonder if it would still work or if I have to do some adjustments. Any thoughts on this? Thank you!
Hi Emily, I think that should work. You will want to drain them first though or you’ll end up with a purple cake (not that it matters really…LOL)
Made this last night for dinner with some friends and it was super good!!! I did not have time to make the glaze and just served with a little whipped cream. Will make this again and I liked using the yogurt too. I bought some new low sugar Greek yogurt and added that to the mix.
Woo hoo! So, so happy to hear everyone loved it!!
I was wondering if anyone has tried frozen (thawed) blueberries? I have some on my freezer and was wondering if they would work.
Hi Kelli, I haven’t tried it but they should definitely work!
I’ve been trying to leave a comment. Mine didnt turn out and I could use some help figuring it out.
Does it matter if the bread pan is metal or glass? I also baked mine for 65 minutes and I did the toothpick test and thought it was finally done. After putting the syrup on it then letting it cool before putting on the glaze I cut it up and the bottom half was completely raw and doughy and majority of the blueberries sunk to the bottom despite being coated in flour.
The last question is kinda stupid but for the pan I used spray, flour dusting and then parchment papers would that effect the end result?
Thank you to anyone that can give me advice on where I’m going wrong.
Hey Lilly! I am so sorry to hear that. So, to answer your questions. Metal and glass do tend to bake up very differently. I used to always bake with glass but I am now starting to appreciate that metal seems to bake up far better (and more evenly) than glass or stoneware (just my personal opinion.) What did you use? I always like to know these things because it may be helpful to other users too! 🙂 Also, the spray, flour dusting and parchment paper was probably a bit much. I love to use Baker’s Joy baking spray. It already has flour in it and it always releases beautifully! Hope that helps!
I did use a metal bread pan, can I ask what your thoughts are with baking with silicone bakeware?
Hi Lilly, that is a really good question. I honestly have not had a lot of experience with silicone. I know some people that swear by it but I just haven’t jumped into yet. If you try it, I’d love to hear your feedback!
Well this is my third cake can not get enough of this gorgeous wonderful cake your recipe by far is the best! Thank you so much for sharing.
You are super sweet! Thanks and I am so glad you enjoy this cake!
I bought plain yogurt yesterday and when I came home to make this wonderful dish, I realized I need to use vanilla yogurt, is there any alternative or do I need to scratch the plain and go buy vanilla?
To RVnut: I would HIGHLY recommend Oikos new "Triple Zero" vanilla yogurt in a container with a black background. It has no fat and is low in sugar. VERY creamy and SUPER good….my FAVORITE yogurt ever. I was wondering how coconut oil would do instead of the canola oil (?) Anyone know? Thanks.
This looks amazing….and can't wait to make it……
I know you said "Vanilla Yogurt", but fat free? Artificially sweetened? Greek? Many different kinds available. Which is best?
This cake looks delicious! I'm planning on making it this week for Bible Study.
Thank you Brandie!
I made this today and it was so delish! If you like sweet/tart stuff, you will love this too! I don't like extremely sweet stuff, this is more on the tart side. Tickled and thank you to Rhondi for sharing your recipe/recipes ladies!
Absolutely delicious! What a great combination of flavors!!! I can't wait to make it again. And already people are asking for the recipe!!
I am always pinning and making your recipes! Love it! Can't wait to try this now!
I made this cake this last weekend and it was to die for. It was absolutely perfect, easy to make and even better the next day!!
Hi Brandie can I please use baker joy it had flour it instead i use the grease and flour please reply thank you so much .Danielle
Hi Danielle! You sure can! 🙂
What is the amount of blueberries?
I just made 3 loaves of this delectable creation and my entire house smells AMAZING! I'm giving away 2 loaves as Easter gifts. Even my Labradors are going nuts from the tantalizing aroma. Sorry guys, this is PEOPLE food! Can't wait for my loaf to cool enough to enjoy a slice. Thanks so much for sharing this delicious recipe! 🙂
My only complaint is it took me a little more than an hour to bake. I understand that all ovens are different but it’s rare to see a baking recipe that off or any of your recipes to be off or I’m just way off in my making it.
Anyway this is the only recipe or yours that I’ve tries that had this issue. All the other recipes of yours I used turn out delicious!
Hey W! I am so sorry to hear that! What kind of loaf pan did you use? Metal or Glass and what size? Also, with what you used, how long did it take so I can make notes for others. Sometimes loaf pans can be different depths and it can affect the timing. Also, glass/stoneware tends to bake much differently.
I ended up making this and it was OUTSTANDING! Next I'm trying the french dip sandwiches recipe. Thanks for sharing.
I am making this receipe as we speak!!! Smells amazing. I substatuted the sugar bc Im diabetic, so I hope it taste as good as it looks!!!!
I just "pinned"this to my Pinterest account…thanks for this recipe!
Hi! My name is Kimba and I found you through "Tempt me Tuesdays" This Recipe looks delicious! I loooove lemon! I am officially following your page!