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Lemon Blueberry Bread Cake

A delightful cake blending tart lemon and sweet blueberries, perfect for gatherings any time of the year.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Using King Arthur flour helps achieve the perfect texture.
  • 1 cup Granulated sugar Don't reduce this amount for best results.
  • 1 tbsp Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 3 large Eggs Use room temperature eggs for best results.
  • 1/2 cup Melted butter
  • 1/4 cup Oil
  • 1/2 cup Greek yogurt Can substitute with sour cream.
  • 1 tbsp Lemon zest Always use fresh lemons for the best flavor.
  • 1/4 cup Lemon juice Always use fresh lemons for the best flavor.
  • 1 tsp Vanilla extract
Fruits
  • 1 cup Blueberries Fresh or frozen, tossed in flour to prevent sinking.
For the Glaze
  • 1 cup Powdered sugar For drizzling over cooled loaf.
  • 1 tbsp Lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, lightly greasing the sides.
  2. If using fresh blueberries, gently pat them dry; if frozen, keep them frozen and dust with a teaspoon of flour.
  3. In a large bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, vanilla extract, melted butter, and oil until smooth and well blended.
  4. Stir in the Greek yogurt until creamy, ensuring no lumps remain.
  5. Sprinkle the flour, baking powder, and salt over your wet mixture, folding gently until just combined.
  6. Fold in most of the blueberries, saving a handful to sprinkle on top.
Baking
  1. Pour the batter into the prepared loaf pan and top with reserved blueberries.
  2. Bake for 50 to 60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cooling & Glazing
  1. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  2. For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.

Notes

Don't overmix the batter to avoid tough bread. Keep the blueberries from sinking by tossing them in flour before adding to the batter.