Blueberry Loaf Cake with White Chocolate

This blueberry loaf cake is moist, tender, and bursting with juicy blueberries, creamy white chocolate chips, and nutty poppy seeds. For an extra bright finish, add lemon zest and a drizzle of lemon glaze. Perfect for breakfast, dessert, or afternoon tea.

Table of Contents

• Why I Love This Recipe
• Ingredient Breakdown
• Substitutions & Variations
• Directions
• Expert Tips
• How to Store & Make Ahead
• Other Loaf Cake Recipes You’ll Love
• Final Thoughts
• Connect with Me

There are many blueberry loaf cake recipes out there, but I wanted to create one that felt special—something beyond the standard blueberry bread recipe. After a few rounds of testing, I landed on this unique twist: a blueberry loaf cake made with white chocolate chips and poppy seeds. Poppy seeds in a loaf cake? Yes—and they add the most delightful crunch and nutty depth that balance the sweetness of the berries and chocolate.

And because I can never resist lemon with blueberries, I tested it with lemon zest (and even a light lemon glaze), which takes it from delicious to bakery-worthy. This is the recipe I’ll be baking on repeat all summer—and I think it’s about to become your new favorite blueberry loaf too.

Why I Love This Recipe

I love loaf cakes for their simplicity: no layering, no fuss, just mix, bake, and enjoy. This blueberry loaf is:

• Moist & tender thanks to Greek yogurt.
• Unique with the addition of white chocolate chips and poppy seeds.
• Adaptable—use fresh or frozen blueberries, with or without lemon.
• Perfect for any time of day—breakfast, snack, or dessert.

When I picked up a big pint of blueberries at the farmers’ market, I knew this loaf cake had to happen. My partner devoured the first test batch before it even cooled completely. That’s always a good sign.

Ingredient Breakdown

Here’s what makes this blueberry loaf cake recipe stand out:

• All-Purpose Flour (1 ½ cups): The base structure. A gluten-free 1:1 blend also works.
• Baking Powder (2 tsp) & Baking Soda (1 ½ tsp): The duo that ensures a tall rise.
• Salt (¼ tsp): Just enough to balance sweetness.
• Vegetable Oil (½ cup): Keeps the loaf extra moist without the heaviness of butter.
• Sugar (1 cup): Sweetens and helps with texture.
• Eggs (3, room temperature): Bind and add richness.
• Greek Yogurt (1 cup): My secret to a tender crumb.
• Vanilla Extract (1 tbsp): Warm, sweet depth of flavor.
• Blueberries (1 cup): Fresh is best, but frozen blueberries work—just don’t thaw.
• White Chocolate Chips (½ cup): Creamy pockets of sweetness.
• Poppy Seeds (2 tbsp): Nutty crunch for an unexpected twist.
• Lemon Zest (optional): A burst of brightness that pairs beautifully with blueberries.

For the Simple Lemon Glaze (Optional)

Powdered sugar + fresh lemon juice for a glossy finish.

Substitutions & Variations

• Swap white chocolate chips for dark or milk chocolate.
• Replace poppy seeds with chia seeds or omit entirely.
• Make it a lemon blueberry loaf by leaning into lemon zest and glaze.
• Use sour cream in place of Greek yogurt.
• For a dairy-free version, use plant-based yogurt and dairy-free chocolate chips.

Directions

1. Preheat & Prep: Heat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In a large mixing bowl, beat oil and sugar until combined. Add eggs one at a time, then mix in yogurt and vanilla extract.
4. Combine: Slowly add dry ingredients into wet, mixing until just combined.
5. Add Flavors: Gently fold in blueberries, white chocolate chips, poppy seeds, and lemon zest (if using).
6. Bake: Pour batter into loaf pan and bake 50–60 minutes, until a toothpick inserted comes out clean.
7. Cool: Rest loaf in the pan for 10 minutes, then transfer to a wire rack.
8. Optional Glaze: Mix powdered sugar with lemon juice and drizzle over cooled cake.

Expert Tips

• Toss blueberries in flour before folding in—this prevents them from sinking.
• Don’t overmix the batter—that’s the secret to a tender loaf.
• If using frozen blueberries, add them straight from the freezer to avoid extra liquid.
• Check early: Ovens vary, so test at 50 minutes.

How to Store & Make Ahead

• Room temperature: Wrap tightly; lasts up to 3 days.
• Fridge: Store up to 5 days.
• Freezer: Wrap slices individually and freeze up to 3 months. Thaw overnight or warm gently in the oven.

Final Thoughts

This blueberry loaf cake with poppy seeds and white chocolate is a fresh twist on a classic that feels both comforting and exciting. It’s a versatile recipe—equally at home on a brunch table, in a lunchbox, or served with tea and coffee. Whether you stick with the base recipe or add lemon zest and glaze for extra brightness, I’m confident this loaf will become one of your new go-to bakes.

If you try this recipe, please leave a comment below and let me know how it turned out. Your feedback is invaluable and helps me create even better recipes for you.