There’s just something cozy and satisfying about a slice of homemade blueberry loaf—especially when it’s soft, moist, and packed with juicy berries. This easy Blueberry Loaf Cake is a great go-to for breakfast, brunch, or a quiet afternoon snack.
It comes together with everyday ingredients and doesn’t take much effort, but the result is full of flavour. The batter is rich and buttery, with a bit of Greek yogurt mixed in to keep it extra moist and give it a nice, subtle tang. A splash of vanilla and some lemon zest (if you like) add a light, fresh touch that pairs perfectly with the berries.
You can use fresh or frozen blueberries for this recipe—whatever you’ve got on hand. What really makes it special is the contrast between the golden, slightly crisp crust and the soft, tender middle that’s dotted with sweet, juicy berries.
If you’re in the mood, a quick glaze made from powdered sugar and a little lemon juice or milk adds a bit of sweetness and makes it look extra nice.
Whether you’re sharing it with friends over coffee or enjoying a quiet slice with tea, this blueberry loaf is one of those simple, dependable recipes you’ll want to make again and again. It keeps well, travels easily, and stays moist for days.
How To Make Blueberry Loaf
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt
- 1 tbsp lemon zest (optional but recommended)
- 1 cup (150g) fresh or frozen blueberries
- Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp lemon juice or milk
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs and flavour: Beat in the eggs one at a time, then mix in vanilla extract and lemon zest if using.
Add Greek yogurt: Mix in the Greek yogurt until smooth.
Combine wet and dry: Gradually stir in the dry ingredients until just combined—do not overmix.
Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional glaze: Mix powdered sugar and lemon juice or milk, then drizzle over the cooled loaf.
Why You’ll Love This Blueberry Loaf Recipe
- Moist & Tender Crumb – Thanks to Greek yogurt and real butter, this loaf stays soft and flavorful for days.
- Bursting with Blueberries – Every bite is filled with juicy berries for a fresh, fruity pop.
- Bright Flavour – A touch of lemon zest adds a refreshing citrus note that pairs perfectly with the blueberries.
- Simple Ingredients – Made with common pantry staples—no special equipment or fancy ingredients required.
- Perfect Anytime Treat – Serve it for breakfast, brunch, dessert, or an afternoon snack. It’s a crowd-pleaser!
- Freezer-Friendly – Wrap and freeze slices or the whole loaf for a make-ahead treat that thaws beautifully.
Tips For Perfect Blueberry Loaf
Don’t Overmix – After adding the dry ingredients, mix only until just combined. Overmixing can lead to a dense or tough loaf.
Coat Blueberries in Flour – Toss blueberries with a teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Use Room-Temperature Ingredients – Let your butter, eggs, and yogurt sit out at room temperature for a bit before baking. This ensures a smoother batter and more even baking.
Fresh or Frozen Blueberries? – Either works well! If using frozen, don’t thaw them—add directly to the batter to prevent discoloration.
Test for Doneness – Start checking at the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let It Cool Completely Before Glazing – If adding the glaze, wait until the loaf is fully cooled so that it sets properly, rather than melting into the cake.
Customize the Flavour – Add a splash of almond extract, a handful of chopped nuts, or swap lemon zest for orange for a twist.
Blueberry Loaf
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt
- 1 tbsp lemon zest (optional but recommended)
- 1 cup (150g) fresh or frozen blueberries
- Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp lemon juice or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs and flavor: Beat in the eggs one at a time, then mix in vanilla extract and lemon zest if using.
- Add greek yogurt: Mix in the greek yogurt until smooth.
- Combine wet and dry: Gradually stir in the dry ingredients until just combined—do not overmix.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: Mix powdered sugar and lemon juice/milk, then drizzle over the cooled loaf.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 175Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 52mgSodium 258mgCarbohydrates 30gFiber 1gSugar 11gProtein 7g
