Soft, fragrant, and delicately tangy, this Lemon & Blueberry Glazed Loaf Cake is a timeless favorite with a bright, elegant twist. The freshness of lemon pairs beautifully with juicy blueberries, while the simple lemon glaze adds a sweet-tart finish that gently crackles as it sets. Perfect for afternoon tea, brunch, or a light dessert, this loaf is as beautiful as it is delicious.
Thanks to the combination of yogurt and melted butter, the crumb stays exceptionally moist and tender—even days after baking. The blueberries are evenly distributed throughout the batter, bursting with flavor in every slice. Easy to make and approachable for all skill levels, this cake delivers bakery-style results with pantry-friendly ingredients.
👨👩👧 Serves 8
⏱ Prep Time: 20 minutes
🔥 Bake Time: 40–45 minutes
🧺 Ingredients
For the cake:
- 🥚 3 large eggs
- 🍬 150 g (¾ cup) granulated sugar
- 🧈 100 g (7 tbsp) unsalted butter, melted and cooled
- 🥛 100 g (⅓ cup) plain yogurt
- 🍋 Zest and juice of 1 lemon
- 🌾 200 g (1⅔ cups) all-purpose flour
- 🧁 1 packet baking powder (about 11 g / 2½ tsp)
- 🫐 120 g (1 cup) blueberries, fresh or frozen
- 🧂 A pinch of salt
For the lemon glaze:
- 🍋 1 tbsp lemon juice
- 🍬 60 g (½ cup) powdered sugar
👩🍳 Method
1️⃣ Prepare the base
In a large mixing bowl, beat the eggs with the sugar until the mixture becomes pale, fluffy, and slightly thickened. This step helps incorporate air, giving the loaf a lighter texture.
2️⃣ Add the wet ingredients
Stir in the melted butter, followed by the yogurt. Add the lemon zest and juice, mixing until smooth and evenly combined. The lemon infuses the batter with a fresh, citrusy aroma.
3️⃣ Incorporate the dry ingredients
Gently fold in the flour, baking powder, and salt. Mix just until no streaks of flour remain—avoid overmixing to keep the cake soft and tender.
4️⃣ Fold in the blueberries
Toss the blueberries with a tablespoon of flour (this helps prevent them from sinking). Carefully fold them into the batter so they stay intact and evenly distributed.
5️⃣ Bake
Preheat the oven to 180°C (350°F). Grease and flour a loaf pan, then pour in the batter and smooth the top. Bake for 40–45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool completely before removing from the pan.
6️⃣ Glaze and finish
Whisk the lemon juice with the powdered sugar until smooth and slightly thick. Drizzle the glaze over the cooled loaf and allow it to set for a few minutes before slicing.
💡 Tips & Variations
- If using frozen blueberries, add them straight from the freezer to avoid bleeding into the batter.
- Swap blueberries for raspberries, blackberries, or chopped strawberries for a different fruity note.
- For extra moisture, place a small oven-safe dish of water on the lower rack during baking.