Wild Blueberry Loaf Cake

Prep the Oven & Pan:

Preheat oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Mix Dry Ingredients:

In a bowl, combine 1 ½ cups flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugar:

In a large bowl, beat softened butter and sugar until light and fluffy.

Add Eggs & Flavor:

Beat in eggs one at a time. Stir in vanilla extract and lemon zest.

Combine Wet & Dry Ingredients:

Mix in yogurt or sour cream. Gradually fold in the dry ingredients until just combined. Avoid overmixing.

Prepare Blueberries:

Toss blueberries with 2 tbsp flour to prevent them from sinking. Gently fold into the batter.

Bake:

Pour batter into the prepared loaf pan. Smooth the top.

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Cool & Serve:

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Serving and Storage Tips