This cake is a delicious moist lemon loaf filled with blueberry jam and topped with a tart lemon icing. It’s the dream of warm summer days eating sweet blueberries and drinking tart lemonade. So, kick the winter blues and bring some summer into your day with this easy recipe.

Butter, room temperature for greasing the pan
1 ½ cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
¾  teaspoon kosher salt
1 cup sugar
2 tablespoons grated lemon zest
¾ cup 5% Greek yogurt
½ cup grapeseed oil
2 extra large eggs
½ teaspoon vanilla extract
½ teaspoon lemon extract
¾ cup blueberry jam
1 cup confectioners sugar
1 tablespoon lemon

Preheat oven to 350°F. Coat an 8” bread pan with softened butter. Line with parchment on the long side allowing the extra parchment to hang over the sides. Butter the parchment then dust the pan with flour tapping out any excess.

Whisk the flour, baking powder, and kosher salt together in a medium bowl.

In a large bowl, add the sugar then add the zest and rub the zest into the sugar with your fingers. Whisk in the yogurt, oil, eggs, vanilla and lemon extracts. Blend thoroughly. Whisk in the ½ the dry ingredients into the wet. When incorporated whisk in the remaining ingredients.

Pour half the batter into the prepared pan; smooth top. Add the blueberry jam and spread evenly. Top with the remaining batter and smooth. Bake until the top of the cake is golden brown and a tester inserted into the center comes out clean, 50–55 minutes. Remove from the oven.

Let cake cool in pan on a wire rack for 15 minutes. Using the parchment, remove the cake from the pan. Remove the parchment and cook the cake completely.


To make the lemon icing: whisk the lemon juice with the confectioners sugar until smooth. Pour over the cake. Allow to set. Make 16 slices.