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Lemon Blueberry Greek Yogurt Loaf Cake Recipe

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4 from 11 reviews

This Lemon Blueberry Loaf Cake is a moist, tangy treat made with fresh lemon zest and juice, bursting with juicy blueberries and enhanced by creamy Greek yogurt for extra tenderness. Finished with a light lemon glaze, it’s perfect for breakfast, brunch, or a delightful afternoon snack.

Ingredients

For the Cake:

  • ¾ cup granulated sugar (150 g)
  • 2 tablespoons lemon zest (from about two lemons)
  • ¼ cup fresh lemon juice (59 ml)
  • ½ cup neutral flavored oil, such as avocado or canola (118 ml)
  • 2 large eggs
  • ½ cup plain whole Greek yogurt (113 g)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (218 g), plus 1 tablespoon for coating blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup fresh blueberries (148 g)

For the Lemon Glaze:

  • ½ cup powdered sugar (65 g)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper to ensure the cake doesn’t stick.
  2. Create Lemon Sugar Base: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and evenly infused with lemon oils. Then add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract to the bowl. Whisk everything together until the batter is smooth and well combined.
  3. Add Dry Ingredients: To the wet mixture, gently stir in 1 ¾ cups of the all-purpose flour, baking powder, and salt. Mix carefully until just combined, leaving a few lumps to avoid overmixing which can cause a dense cake.
  4. Prepare Blueberries: In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This keeps the berries from sinking to the bottom during baking. Allow any excess flour to remain in the bowl.
  5. Layer Batter and Blueberries: Pour about one-third of the batter into the prepared loaf pan, then sprinkle half of the floured blueberries on top. Add another third of the batter, followed by the remaining blueberries, and finish with the remaining batter. Smooth the top gently for an even bake.
  6. Bake the Cake: Place the loaf pan in the oven and bake for 45-55 minutes. Test doneness by checking if a toothpick inserted in the center comes out with a few moist crumbs or when an internal temperature reads 205°F-210°F. Avoid overbaking to keep the loaf moist.
  7. Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely, about another 10 minutes, so it firms up and becomes easier to glaze.
  8. Make the Lemon Glaze: While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
  9. Glaze and Serve: Drizzle the lemon glaze generously over the top of the cooled loaf, letting some drip down the sides for a beautiful finish. Allow the glaze to set before slicing and serving.

Notes

  • Coating the blueberries with flour helps keep them evenly distributed in the batter and prevents sinking.
  • Use fresh lemon zest and juice for the brightest lemon flavor.
  • Be careful not to overmix the batter to ensure the loaf stays tender and light.
  • If you don’t have a thermometer, use the toothpick test to check doneness.
  • This loaf keeps well wrapped at room temperature for 2-3 days or refrigerated for up to a week.

Find it online: https://cookedbysarah.com/lemon-blueberry-greek-yogurt-loaf-cake-recipe/