Lemon Blueberry Bread
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
- salt
- vanilla yogurt
- sugar
- eggs
- 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?
- Starbucks Lemon Loaf
- Blueberry Muffin Cake
- Lemon Blueberry Tiramisu
- Lemon Blueberry Muffins
- Biscuit Blueberry Cake with Bisquick
- Blueberry Cobbler
- Biscuit Blueberry Cake
- Blueberry Butter Swim Biscuits
- Lemon Blueberry Coffee Cake
- Lemon Blueberry Poke Cake
- Blueberry Cheesecake Crescent Rolls
- Blueberry Dump Cake
- Blueberry Pie Filling
- Blueberry Cookies
Originally published: July 2011
Updated & republished: May 2019
Lemon Blueberry Bread
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- dash salt
- 1 ¼ cups vanilla yogurt
- 1 cup sugar
- 3 large eggs
- ⅓ 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:
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup sugar
For the Vanilla Glaze:
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- milk as needed
Instructions
- 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!
Video
Nutrition
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
I just found this recipe and was drawn into your site! I love it and cannot wait to try several of your recipes I am pinning.
This looks so good! especially with that lemon sugar glaze…mmmmm
This looks absolutely incredible!! Great recipe!
That bread looks moist and amazing!
Made it exactly to the recipe. Used a full fat plain yogurt and then the second time I made it, I used a full fat vanilla yogurt. Both tasted AMAZING!
What a great recipe!! Thanks Brandie!
This sounds fabulous! I had no idea it was blueberry month.. looks like I need to get on this 🙂 I have a few boxes in my freezer just dieing to be used!
I think I have room for one more blueberry recipe — this is it! (Although I love blueberries, after picking, baking, freezing and giving away for a few weeks, I think I'm OD-ing!)
I love blueberries! This recipe looks and sounds amazing. Thanks to both of you for an awesome post!
Thanks for all the sweet comments about my first guest post here at The Country Cook. Thanks again for having me over Brandie.
I could swim in that glaze and be very content. Looking forward to making this. Thanks Ladies!
This cake looks beautiful! I love the fresh blueberries as well. Perfect for summer!
What a pretty cake! All those blueberries just look fabulous!
That cake looks just wonderful…so moist and So full of blueberries. Thank you for introducing Rhondi to us!!
I had all the ingredients so I made it today. So, so good!
Look at all those blueberries!! This sounds so refreshing!!
What a fantastic guest post!! This blueberry yogurt cake looks absolutely delicious, perfect way to celebrate blueberry month 🙂
What a wonderful looking recipe. Just perfect for all the blueberries in my fridge!
This is delish!!
This looks so moist and heavenly delicious!!
Oh. My. Goodness. This looks so good!!!!! Even if the heat index is going to be 110* today, I think I've got to make this!!! 🙂 Thank you so much for posting this!
This looks like an amazing cake and so delicious with all of those blueberries. Yummy! Thanks Brandie for the introduction to Rhondi and her blog. Great guest post!
The blueberries are just about done here, but I'll find some in order to make this cake. With that lemon syrup poured into the cake it has to be so incredibly moist.
Brandi, thanks for sharing a new blogger with me (I'm heading over to look at those oatmeal cream pies now). Rhondi, thanks for being here and for this wonderful recipe!
I didn't know that! Makes sense though, seems like all my blueberry bushes are putting out fruit like craaaazy right now! This cake looks divine!
Looks so yummy Rhondi! What a lovely guest post!