Blueberry Loaf Cake

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Made with Greek yogurt and olive oil and bursting with juicy blueberries in every bite, this moist and delicious blueberry loaf cake is the perfect breakfast, snack or dessert!

overhead view of a blueberry loaf cake with two thick slices cut out and a bowl of blueberries on the side.

If you haven’t figured it out by now, I’ve got a thing for loaf cakes. this orange loaf cake is something I’ve made almost every weekend throughout the winter, by popular demand from my family.

I love loaf cakes because they’re so quick to whip up, don’t require any tools, and I can easily make them with somewhat healthier ingredients. This chocolate loaf cake turned out so rich, moist, and decadent that it has become my go-to chocolate dessert!

But now as we have finally welcomed spring here in Canada, I wanted to do something with berries! We love desserts and snacks with berries in this house – these healthy raspberry muffins and blueberry muffins are a breakfast staple, and this peach blueberry crisp is my go-to summer dessert.

I’ve made plenty of desserts with raspberries and strawberries so I wanted to do something with fresh blueberries this time. And something about a blueberry loaf cake just sounded like the perfect tea time treat to me!

Why You’ll Love this Blueberry Loaf Cake Recipe

  • It’s a little healthier than your usual cakes. This blueberry loaf cake is full of antioxidant-rich fresh blueberries, has heart-healthy olive oil, and protein-packed Greek yogurt. It’s lightly sweetened, and whether you’re looking for a comforting snack, a casual dessert for a family dinner, or a sweet addition to your brunch table, this blueberry loaf cake fits the bill.
  • Thanks to the Greek yogurt, this blueberry loaf cake has a wonderfully moist texture. It’s the kind of moistness that keeps the cake deliciously tender for days—not that it will last that long!
A slice of blueberry loaf with a bite taken out.
  • It’s simple enough for an everyday treat, but can also be dressed up with some lemon glaze or a dollop of whipped cream.
  • The basic recipe for the blueberry loaf cake is wonderful on its own, but it’s also incredibly adaptable. Add lemon zest and lemon juice to turn it into a blueberry lemon loaf cake or mix in some nuts for an added crunch. You can even swap the blueberries for other berries like blackberries or raspberries depending on what’s in season.
overhead view of a pan of blueberry loaf cake placed on a wire rack

Ingredient Notes

ingredients pictured and labelled for blueberry loaf cake

All-purpose Flour

Flour is the foundation of your cake and provides the necessary structure. Make sure you use the spoon and level method to measure your flour for the perfect texture! I prefer all-purpose to cake flour for loaf cakes since I like a sturdier crumb in a loaf cake, and cake flour will yield a more delicate crumb.


Sugar doesn’t just sweeten your blueberry loaf cake; it also adds moisture and help you get that golden-brown color. You can also experiment with light brown sugar for a deeper flavor or stick with granulated for a light and classic sweetness.

This cake is lightly sweetened, so feel free to increase the sugar to 3/4 cup if you like it a little sweeter.

Baking Powder

Baking powder is crucial for helping the cake rise and make it light and fluffy. Always use fresh baking powder in your baked goods (and it is not the same as baking soda!).


Salt is a flavor enhancer that balances the sweetness of the blueberry loaf cake and brings out the natural flavors of the other ingredients, particularly the blueberries.

Greek Yogurt

Greek yogurt adds a rich creaminess to the batter, contributing to the moistness and slight tanginess of the cake. Its thickness also helps in maintaining a dense yet soft texture. Full-fat yogurt is preferred for its flavor and texture, but you can use low-fat if you’re looking for a lighter option.

Regular plain yogurt will work too, and if you don’t have yogurt, sour cream would also work well.


The batter for this cake is very thick, almost dough-like so don’t let that throw you off. I do add a little milk to thin it out slightly, but the thick batter allows the blueberries to stay suspended and be evenly distributed in the cake, without sinking to the bottom. It is not necessary to add flour to the blueberries to prevent sinking in this cake.


Use a large egg and make sure it is at room temperature.

Vanilla Extract

Vanilla adds a warm, aromatic flavor that complements both the sweetness of the sugar and the tanginess of the blueberries.

A little almond or lemon extract can be added too, if you like.

Olive oil

I do the majority of my baking with light-tasting extra-virgin olive oil these days, as its health benefits are well-documented and I love the flavor. Olive oil is a great fat source for cakes, it adds moisture and helps keep the cake soft even when stored. It also contributes a subtle fruity flavor which pairs well with blueberries.

You can substitute it with vegetable oil or canola oil if you prefer a more neutral flavor. You can also use melted butter instead of oil. It will be delicious, but the cake may be slightly drier.


Fresh blueberries are ideal for their bright, juicy bursts of flavor, but you can use frozen blueberries if fresh aren’t available. If using frozen, do not thaw them before adding to the batter as the thawed berries will turn your batter purple.

Turbinado Sugar

Sprinkling turbinado sugar on top before baking gives the loaf a delightful crunch and a professional bakery-like finish. If you don’t have turbinado, you can use granulated or brown sugar as an alternative for a similar effect.

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

Step by Step Instructions

  1. Preheat your oven to 350°F. Lightly grease and flour a 4.5 x 8.5-inch loaf pan.
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
dry ingredients for loaf cake in a boql
  1. In a large mixing bowl, whisk the Greek yogurt, milk, egg, and vanilla extract until thoroughly mixed. Slowly whisk in the olive oil until it’s well combined.
wet ingredients whisked together for the cake batter
whisking olive oil into the cake batter
  1. Mix the dry ingredients into the wet ingredients bowl, stirring just enough to combine them. Note that the batter will be very thick, almost dough-like and this is normal!
wet and dry ingredients for the cake batter mixed together
  1. Gently fold the blueberries into the batter, ensuring not to over-mix, especially if using frozen blueberries, to avoid coloring the batter purple.
blueberries folded in the cake batter
  1. Pour the batter into your prepared loaf pan, smoothing the top evenly. Sprinkle turbinado sugar over the top if desired.
blueberry cake batter in a loaf pan
sugar sprinkled on top of the cake batter
  1. Place the loaf pan in the oven and bake for 50-65 minutes, or until a toothpick inserted into the center of your blueberry loaf cake comes out clean.
  1. After baking, place the pan on a cooling rack for 10-15 minutes. Then, carefully turn the loaf out of the pan onto the rack to let it cool completely before slicing.
baked blueberry loaf cake in the pan

Storage Instructions

Keep your blueberry loaf cake in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper or wax paper under the cake to help absorb any excess moisture. If your environment is very warm or humid, it’s better to store the cake in the refrigerator to prevent spoilage. If you’ve cut into the cake, press a piece of plastic wrap directly onto the cut side. This helps to keep it moist.

overhead view of a blueberry loaf cake with two thick slices cut out and a bowl of blueberries on the side.

For longer storage, you can freeze the cake for up to 2 months. Wrap the entire loaf or individual slices tightly in plastic wrap, then again with aluminum foil to prevent freezer burn. Place the wrapped cake in an airtight container.

What’s the difference between regular cake and loaf cake?

Regular cakes and loaf cakes differ primarily in shape and texture. Regular cakes are often softer and lighter, baked in round or square pans and commonly layered with frostings. Loaf cakes are denser, with a sturdier crumb, similar to quick breads, and typically baked in rectangular loaf pans.

How do you adjust baking time for loaf pans?

When adjusting baking time for loaf pans, generally increase the time compared to standard round cake pans because loaf cakes are thicker and denser. Start by adding 10-15 minutes to the original baking time, then check for doneness. Always insert a toothpick into the center; if it comes out clean, the cake is done.

How can I keep blueberries from sinking to the bottom of my cake or muffins?

The batter for this particular cake is very thick, which keeps the blueberries suspended in the batter as it bakes, and they do not sink.
If you’d like to make extra sure, a common trick is to toss the blueberries in a tablespoon of flour before adding them to the batter. Just be sure to remove any excess flour before adding them so as not to throw off the wet-dry ingredient ratio.

How do you know when a loaf cake is done?

To test a loaf cake for doneness, insert a cake tester or toothpick into the center. It should come out clean or with moist crumbs – not raw batter. Since ovens vary and some run significantly hotter than others, the baking time may vary quite a bit, especially in the case of loaf cakes, because they are so thick. As well, opening the oven door repeatedly to check will lower the oven temperature and increase the baking time. If you remove a loaf cake from the oven before it tests as done, the center will likely be gummy.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

A slice of blueberry loaf with a bite taken out.

Blueberry Loaf Cake

Made with Greek yogurt and olive oil and bursting with juicy blueberries in every bite, this moist and delicious blueberry loaf cake is the perfect breakfast, snack or dessert!
5 from 1 vote
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Course: Breakfast/Brunch, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 198kcal
Author: Ann Otis

Tools for This Recipe


  • 1 ½ cup all purpose flour
  • cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup full fat Greek yogurt
  • 2 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup olive oil
  • 1 ½ cups blueberries fresh or frozen*
  • 1 tablespoon turbinado sugar or granulated sugar or brown sugar


  • Preheat the the oven to 350F. Grease and flour a 4.5 x 8.5 inch loaf pan.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a large bowl, whisk together the Greek yogurt, milk, egg, and vanilla until well combined. Slowly whisk in the olive oil until well combined.
  • Add the dry ingredients to the bowl with the wet ingredients and stir until just combined.
  • Carefully fold in the blueberries (if frozen, do not thaw first and stir only enough to distribute them evenly or they will make the batter purple). The batter will be thick!
  • Spread the batter in the prepared loaf pan and sprinkle the top with turbinado sugar.
  • Transfer to the oven and bake 50-60 minutes until a toothpick inserted in the center comes out clean.
  • Transfer pan to a wire rack. After 10-15 minutes, turn the loaf out onto the rack to cool completely.



*If using frozen berries, do no thaw them first. Stir the frozen berries in quickly and carefully so they don’t make the batter purple.


Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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