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Soft and fluffy blueberry loaf on a white plate.

Easy Lemon Blueberry Loaf with Olive Oil

This moist lemon blueberry loaf is rich with olive oil and Greek yogurt, bursting with juicy berries, and topped with a zesty lemon drizzle.
4.25 from 12 votes
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 10 slices
Calories: 246kcal

Ingredients

For the Yogurt Loaf Cake:

  • ¼ cup olive oil
  • cup Greek yogurt, *You can use fat-free if you prefer
  • 2 large eggs, room temperature
  • 1 tablespoon honey
  • ¼ cup demerara sugar
  • ½ cup granulated sugar
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 ⅓ cups blueberries, tossed in 1 tablespoon of flour *see notes

For the Yogurt Glaze:

  • cup Greek yogurt
  • Zest and juice of 1 lemon
  • ¼ cup confectioners' sugar, adjust to taste

Instructions

  • Preheat the oven to 350°F (160°C) and line a 2-pound loaf tin with parchment paper.

Prepare the Cake Batter:

  • In a bowl, combine the wet ingredients: Greek yogurt, olive oil, eggs, lemon juice and zest, and honey. Whisk until smooth.
  • In a separate bowl, mix the demerara sugar, white sugar, vanilla extract, all-purpose flour, and baking powder.
  • 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.
  • Gently fold in the blueberries.

Bake the Cake:

  • Pour the batter into a 2-pound loaf tin (or divide between two smaller tins) lined with parchment paper.
  • 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.
  • 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:

  • Combine Greek yogurt, lemon zest and juice, and confectioners' sugar in a bowl. Adjust the sugar to taste and to your desired consistency.
  • 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.

Nutrition

Calories: 246kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 157mg | Fiber: 1g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1.3mg
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