Lemon Blueberry

Yogurt Loaf

Loaf cakes are wonderfully easy to make. The batter is straight forward to mix up and they make for great treats to serve guests. Oftentimes, you can even get away with serving loaf cake for dessert, snack time and even breakfast! Win!


1 cup blueberries fresh  1 cup + 1 tbsp flour  1 cup sugar 1 tbsp lemon zest  ¾ cup butter  3 large eggs  1 tbsp freshly squeezed lemon juice  1 tsp vanilla extract


½ cup cake flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup plain full-fat Greek yogurt


GLAZE 1 ¼ cups powdered sugar  – 2–4 tbsp freshly squeezed lemon juice from about 1

For this recipe, you can use either fresh or frozen blueberries. I used frozen blueberries because I made and posted this recipe in the middle of winter.

HOW TO MAKE A THICK LEMON GLAZE This part of the recipe is super simple and pays off big time! There are only two ingredients in this lemon glaze. The juice to sugar ratio is very small here, which helps create an extra thick glaze. If you prefer your glaze thinner, go ahead and add a tad more lemon juice to loosen and thin it out.

In a mixing bowl, combine the ingredients to prepare the batter. Combine using your hand mixer.

 With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible.

Spread batter into prepared pan and bake for 30 minutes then cover loosely with foil and bake another 30 minutes.

Prepare the glaze and after the cake is completely cooled, pour over the cooled cake, slice and serve.


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