Go Back
Soft and fluffy blueberry loaf on a white plate.
Deborah Rainford

Easy Lemon Blueberry Loaf with Olive Oil

4.25 from 12 votes
This moist lemon blueberry loaf is rich with olive oil and Greek yogurt, bursting with juicy berries, and topped with a zesty lemon drizzle.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 246
Ingredients Method Notes

Ingredients
  

For the Yogurt Loaf Cake:
  • ¼ cup olive oil
  • ⅔ cup Greek yogurt *You can use fat-free if you prefer
  • 2 large eggs room temperature
  • 1 Tbsp honey
  • ¼ cup demerara sugar
  • ½ cup granulated sugar
  • Juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ⅓ cups blueberries tossed in 1 tablespoon of flour *see notes
For the Yogurt Glaze:
  • ⅓ cup Greek yogurt
  • Zest and juice of 1 lemon
  • ¼ cup confectioners' sugar adjust to taste

Method
 

  1. Preheat the oven to 350°F (160°C) and line a 2-pound loaf tin with parchment paper.
Prepare the Cake Batter:
  1. In a bowl, combine the wet ingredients: Greek yogurt, olive oil, eggs, lemon juice and zest, and honey. Whisk until smooth.
  2. In a separate bowl, mix the demerara sugar, white sugar, vanilla extract, all-purpose flour, and baking powder.
  3. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. You can use a whisk or a spatula for this step.
  4. Gently fold in the blueberries.
Bake the Cake:
  1. Pour the batter into a 2-pound loaf tin (or divide between two smaller tins) lined with parchment paper.
  2. Bake on the middle rack of the oven. For smaller loaves, bake for 25-30 minutes. For a larger loaf, bake for about 45-50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  3. Allow to cool on a rack for about 30 minutes before removing from the tin. Leave to continue cooling on the rack for a further 30 minutes before glazing.
Prepare the Glaze:
  1. Combine Greek yogurt, lemon zest and juice, and confectioners' sugar in a bowl. Adjust the sugar to taste and to your desired consistency.
  2. Once the cake has cooled, drizzle the glaze over the top. Top with more blueberries for serving (optional)

Notes

  • Olive oil alternative: You can substitute the olive oil with another neutral oil for a different flavor profile.
  • Sugar substitutes: Demerara sugar adds a lovely crunch and flavor, but you can use all white sugar if that's what you have on hand.
  • Lemon freshness: For the best flavor, use fresh lemons for the juice and zest. Bottled lemon juice can be used in a pinch, but the zest is crucial for that fresh, citrus aroma.
  • Flour measurements: For best results, spoon the flour into the measuring cup and level it off with a knife. This prevents the flour from being overpacked and the cake from becoming too dense.
  • Blueberries: To prevent blueberries from sinking to the bottom, lightly dust them with flour before folding them into the batter. Frozen blueberries can also be used; do not thaw them before adding to the mix.
  • Checking for doneness: Ovens vary, so start checking your loaf for doneness a few minutes before the suggested baking time. A toothpick or cake tester should come out with just a few moist crumbs when inserted into the center.
  • Glaze thickness: Adjust the consistency of the glaze with more lemon juice or confectioners' sugar to achieve your desired thickness. If you prefer a thicker glaze, use less lemon juice or add more sugar.
  • Storing the cake: This cake keeps well at room temperature for up to 3 days when wrapped tightly in plastic wrap. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.