Lemon Blueberry Swirl Loaf Cake with Homemade Blueberry Compote
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This moist lemon blueberry swirl loaf cake with homemade blueberry compote is the perfect summer baking recipe! It is not too sweet, has bright lemon flavors, and a homemade blueberry compote swirled into the lemon batter. You get a bakery style loaf cake but made at home with simple ingredients. Serve this easy lemon blueberry loaf cake for breakfast, snack or dessert!
Why You’ll Love This Recipe
Lightly Sweetened: This lemon blueberry quick bread recipe is not too sweet. If you wish to make this bread a little sweeter, serve with a whipped cream or vanilla ice cream.
Flavorful: The bright lemon flavor with the fresh homemade blueberry compote goes so AMAZING together! The bright citrus is the perfect balance to the sweet blueberries, creating a flavorful loaf cake.
Moist: The crumb on the loaf cake is so moist. It is not a dense loaf cake, with a texture similar to a traditional cake recipe.
What I Love:
- The blueberry compote swirled into the lemon vanilla batter creates makes the bread not only beautiful, but packs more blueberry flavor into each bite.
Ingredients
All-Purpose Flour: A simple all purpose-flour is all you need for this blueberry lemon bread.
Baking powder and Soda: The leavening agents used to give the loaf rise.
Salt: Enhances the flavors.
Milk: Adds moisture to the blueberry loaf.
Eggs: Provides structure to the bread.
Sugar: Granulated sugar adds the perfect touch of sweetness.
Greek Yogurt: Greek yogurt creates a moist loaf cake. You can swap for regular yogurt or a dairy free yogurt. Just be sure to use unsweetened plain yogurt.
Neutral Oil: A neutral oil adds moisture and keeps the loaf moist for days after baking. Avocado, canola, vegetable or sunflower oil are good options.
Vanilla Extract: Adds to the flavor of the batter.
Lemon Zest and Juice: Both lemon juice and zest are used to provide a pop of citrus flavor.
Homemade Blueberry Compote: The blueberry compote is made with blueberries, water and sugar. You can use fresh or frozen blueberries.
How to make lemon blueberry swirl loaf cake
- Preheat the oven to 350 degrees F. Grease or line with parchment paper a 9×5 inch bread pan (or a 8.5×4.5 inch).
- To make the blueberry compote, add the blueberries, water and sugar to a a medium saucepan. Turn on to medium-high heat and bring to a gentle boil. Reduce heat to medium-low and let the compote simmer for 10 minutes, stirring frequently. Remove from heat and let the compote fully cool.
- To make the lemon batter, combine the flour, salt, baking powder, and baking soda together in a medium bowl. Whisk together and set aside.
- In a separate mixing bowl, add the sugar and lemon zest. Using your hands, rub the lemon zest into the sugar to release the oils in the zest for about 1 minute. This will help create a bolder and more intense lemon flavor. Add the eggs to the lemon sugar and beat together with an electric hand mixer for about 45 seconds. Add the vanilla extract, Greek yogurt, milk, oil and lemon juice. Mix together until fully combined.
- Pour the flour mixture into the wet mixture. Stir until just combined. Be careful not to overmix.
- Add half of the lemon batter into the bread pan. Using a spoon, dollop half of the blueberry compote over the batter in the pan. Add the remaining lemon batter and then the remaining blueberry compote. Using a knife or toothpick, gently swirl the blueberry compote into the lemon batter.
- Bake the lemon blueberry loaf for 45-55 minutes, or until the batter has fully set. Remove from the oven and let cool before enjoying.
Sara’s Tip
Be sure the blueberry compote has cooled completely before mixing it into the loaf pan with the batter. Allowing the compote to fully cool makes for a thicker compote and will also ensure the heat from the compote does not interfere with the baking process of the loaf cake.
Recipe FAQs
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a 1:1 ratio gluten-free flour, such as Bob Red Mills Gluten-Free Flour.
Can I use frozen blueberries for the compote?
Absolutely! Both frozen and fresh blueberries work well in the compote. And no need to defrost frozen blueberries, just add them frozen into into the pan.
How to store leftovers
This blueberry swirl lemon loaf cake is best stored in an air tight container the fridge for up to 4 days, however it will OK left out at room temperature for day.
You can also freeze the loaf cake up to 3 months. To freeze, let the blueberry bread cool completely. You can slice it or keep the loaf whole. Wrap tightly with plastic wrap followed by foil. Label the date on the foil and freeze. When ready to eat, you can defrost in the refrigerator or microwave.
What to serve with lemon blueberry loaf cake
This loaf cake is amazing on its own or you can switch it up!
To make the lemon loaf cake part of breakfast, you can add a savory side, such as Potato Crust Quiche with Feta and Kale or Savory Greek Yogurt Bowls with Fried Eggs.
Or top a slice of the loaf with some whipped cream or ice cream to turn this recipe into a dessert.
If you give this lemon blueberry loaf cake with homemade blueberry compote a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking!
Lemon Blueberry Swirl Loaf Cake with Homemade Blueberry Compote
Ingredients
- 1/2 C. (100 g) Greek Yogurt (plain )
- 1/2 C. (112 g) Neutral oil (such as avocado, canola or vegetable oil)
- 2 (2) eggs
- 1/2 C. (118.29 ml) Milk
- 2/3 C. (133 g) Sugar
- 1 tsp. (4.2 g) Vanilla Extract
- 1/4 C. (60 ml) Lemon Juice
- 2 Tbsp. (12 g) Lemon zest
- 2 C. (250 g) All-purpose Flour
- 1/2 tsp. (3 g) Salt
- 1 (5 g) tsp.Baking powder
- 1/2 tsp. (2 g) Baking soda
Blueberry Compote:
- 1 1/2 C. (222 g) Blueberries (Fresh or Frozen )
- 1 tsp. (5 g) Water
- 1 Tbsp. (12 g) Sugar
Instructions
- Preheat the oven to 350 degrees F. Grease or line with parchment paper a 9×5 inch bread pan (or a 8.5×4.5 inch).
- To make the blueberry compote, add the blueberries, water and sugar to a medium saucepan. Turn heat to medium heat and bring to gentle boil. Reduce heat to medium low and let the compote simmer for 10 minutes, stirring frequently. Remove from heat and let the compote fully cool.
- To make the lemon batter, combine the flour, salt, baking powder, and baking soda together in a medium bowl. Whisk together and set aside.
- In a separate mixing bowl, add the sugar and lemon zest. Using your hands, rub the lemon zest into the sugar to release the oils in the zest for about 1 minute. This will help create a bolder and more intense lemon flavor. Add the eggs to the lemon sugar and beat together with an electric hand mixer for about 45 seconds. Add in the vanilla extract, Greek yogurt, milk, oil and lemon juice. Mix together until fully combined.
- Pour the flour mixture into the wet mixture. Stir until just combined. Be careful not to overmix.
- Add half of the lemon batter into the bread pan. Using a spoon, dollop half of the cooled blueberry compote over the batter in the pan. Add the remaining lemon batter and then the remaining blueberry compote. Using a knife or toothpick, gently swirl the blueberry compote into the lemon batter.
- Bake the lemon blueberry loaf for 45-55 minutes, or until the batter has fully set. Remove from the oven and let cool before enjoying.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
