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Lemon Blueberry Yogurt Loaf Cake

lemon blueberry loaf cake sliced with glaze dripping down the front

Lemon, blueberries and Greek yogurt give this cake brightness, tang and richness that’s unmatched. Use fresh or frozen blueberries so you don’t have to wait until peak season to enjoy this treat.

Ingredients

Scale

Lemon Blueberry Yogurt Cake

  • 1 cup (166 grams) blueberries, fresh or frozen (if frozen, do not thaw)
  • 1 cup (120 grams) + 1 tablespoon (7 grams) all-purpose flour, divided
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon (6 grams) lemon zest (from about 2 medium lemons), divided
  • 1 ½ sticks (12 tablespoons / 168 grams) butter, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon (15 ml) (freshly squeezed lemon juice (from about ½ one medium lemon)
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (57 grams) cake flour
  • 1 ½ (8 grams) teaspoons baking powder
  • ½  teaspoon (2 grams) baking soda
  • ½ teaspoon (2 grams) kosher salt
  • 1 cup (227 grams) plain full-fat Greek yogurt

Lemon Glaze

  • 1 ¼ cups (150 grams) powdered sugar, sifted to remove clumps
  • 24 tablespoons (30-60ml) freshly squeezed lemon juice (from about 1 medium lemon)

Instructions

  1. Preheat the oven to 350ºF (177ºC). Spray a 9×5 inch loaf pan with nonstick spray then line with parchment paper, allowing some parchment overhang. Set aside
  2. In a medium bowl, add the blueberries and one tablespoon all-purpose flour, stir gently to coat the blueberries and set aside. In a separate bowl, place the granulated sugar and with your fingers, rub in 1 teaspoon of lemon zest to release the oils
  3. In the bowl of a mixer, add the butter and lemon sugar, beating on medium speed until light and fluffy, scraping down the sides as needed. Add eggs one at a time, allowing each to incorporate fully before adding the next. Once all are incorporated, beat on medium speed for 1 minute until light in color. Mix in vanilla and lemon juice
  4. With the mixer off, add in 1 cup all-purpose flour, cake flour, baking powder, baking soda, and salt. Turn mixer on low and mix slowly while adding the greek yogurt, a little at a time, until fully incorporated. Do not overmix. With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible
  5. Spread batter into prepared pan and bake for 30 minutes then cover loosely with foil to prevent the top from overbrowning and bake for another 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then gently lift out of the pan using the parchment overhang and allow to cool on a wire rack until completely cool
  6. Make the lemon glaze by whisking together the powdered sugar and lemon juice. Pour over the cooled cake, slice and serve

Equipment

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