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A freshly homemade blueberry loaf cake with lemon zest and poppy seeds.

Blueberry Loaf Cake

Fatimah
Indulge in the perfect blend of sweet and zesty with our Blueberry Lemon and Poppy Seed Loaf Cake. This delightful recipe combines blueberries, the bright essence of lemons, and the subtle crunch of poppy seeds to create a moist and aromatic loaf that will impress.
5 from 1 Rating
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 10
Calories 255 kcal

Ingredients
  

Loaf Cake

  • ¼ cup milk
  • ⅓ cup yogurt
  • ⅓ cup lemon juice
  • 2 large eggs room temperature
  • ¼ cup neutral oil
  • ¼ cup unsalted butter softened
  • 1 cup frozen blueberries
  • 1½ teaspoons vanilla
  • 3 tablespoons lemon zest
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon poppy seeds

Cream Cheese Frosting

  • 4 ounces cream cheese slightly warmed
  • ½ cup powdered sugar
  • 2 tablespoons heavy cream

Lemon Syrup (Optional)

  • 2 tablespoons powdered sugar
  • 2 tablespoons lemon juice

Instructions
 

For the Loaf Cake:

  • Add the sugar to a large bowl along with the lemon zest. Massage the zest between your fingers to extract the oils from the lemon zest.
  • Add in the eggs and whisk well.
  • Add the milk, oil, butter, and vanilla. Whisk again until smooth.
  • Add in the yogurt and lemon juice and give it a good mix until everything is well combined.
  • In another bowl, combine the all purpose flour, baking soda, baking powder, salt, and poppy seeds. Mix well.
  • Toss the blueberries in lightly, so they are coated in flour.
  • Pour in the liquids on top of the dry mix and fold until combined. Do not overmix.
  • Transfer the batter to a lined and sprayed 8.5 inch loaf pan and bake at 350℉ for 50-60 minutes or until a toothpick comes out clean.

Optional Syrup

  • Combine the powdered sugar and lemon juice.
  • Using a toothpick, poke a few small holes on top of your cake and pour the syrup over. This helps the cake retain moisture and enhances the lemon flavor.
  • Once the cake is completely cooled, warm up the cream cheese in the microwave for 20-30 seconds and mix it with the powdered sugar and cream until smooth.
  • Spread it on top of the cooled cake, along with fresh blueberries or defrosted frozen ones.

Notes

  • Room Temperature Ingredients: It is essential that your eggs, butter, and dairy ingredients come to room temperature before you begin. This ensures a smoother batter.
  • Properly Measure Flour: Small mistakes lead to big problems, so make sure to properly measure your flour. When measuring it, spoon it into the measuring cup and level it off with a flat edge. This prevents excess flour into the cup, which can result in a dense cake.
  • Extra Taste: When preparing the optional syrup, it is highly recommended to use a toothpick, poke a few small holes on the top of your cake, and pour the syrup over, This helps the cake retain moisture and enhances the lemon flavor.
  • Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a tougher texture.
  • Prevent Over-Browning: If you notice the top of your loaf cake is browning too quickly while baking, cover it loosely with aluminum foil to prevent over-browning while allowing it to continue baking.

Nutrition

Serving: 1sliceCalories: 255kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 171mgPotassium: 83mgFiber: 1gSugar: 22gVitamin A: 351IUVitamin C: 7mgCalcium: 71mgIron: 1mg
Keyword blueberry lemon and poppy seeds loaf cake, blueberry loaf cake, loaf cake with blueberries
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