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Lemon Blueberry Loaf Cake with Greek Yogurt and Lemon Glaze Recipe

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4.3 from 12 reviews

This Lemon Blueberry Loaf Cake made with Greek yogurt is a moist, tangy, and sweet treat perfect for breakfast, brunch, or dessert. The cake is infused with fresh lemon zest and juice, studded with plump blueberries, and topped with a smooth lemon glaze for an extra burst of citrus flavor. The use of Greek yogurt adds richness and texture while keeping the crumb tender and moist.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

Cake Ingredients

  • 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 bean paste
  • 1 ¾ cups all-purpose flour (218 g) plus 1 Tablespoon (for coating the blueberries)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup fresh blueberries (148 g)

Glaze Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper to ensure easy removal of the cake after baking.
  2. Combine Sugar and Lemon Zest: In a large bowl, add the granulated sugar and lemon zest. Using clean hands, rub the zest into the sugar until well incorporated and fragrant, which enhances the lemon flavor throughout the cake.
  3. Mix Wet Ingredients: Add the fresh lemon juice, neutral oil, eggs, Greek yogurt, and vanilla bean paste to the sugar mixture. Whisk everything together until the batter is smooth and uniform.
  4. Add Dry Ingredients: Stir in the 1 ¾ cups of all-purpose flour, baking powder, and salt gently until just combined. It’s okay if there are a few lumps; avoid overmixing to keep the loaf tender.
  5. Coat Blueberries: Toss the fresh blueberries with the remaining 1 tablespoon of flour in a small bowl. This step prevents the blueberries from sinking to the bottom of the loaf during baking.
  6. Layer Batter and Blueberries: Pour one-third of the batter into the prepared loaf pan. Layer half of the coated blueberries on top, then add another third of the batter, followed by the remaining blueberries, and finally the remaining batter. Smooth the top with a spatula to create an even surface.
  7. Bake: Place the loaf pan in the oven and bake for 45-55 minutes. The cake is done when an internal temperature between 205°F-210°F is reached or a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain moisture.
  8. Cool: Let the loaf cool in the pan for 10 minutes to settle, then transfer it to a wire rack to cool for an additional 10 minutes completely.
  9. Prepare Lemon Glaze: While the cake is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and free of lumps.
  10. Glaze the Cake: Drizzle the lemon glaze evenly over the top of the cooled loaf, allowing some glaze to drip down the sides for a pretty, tangy finish. Let the glaze set before slicing and serving.

Notes

  • For best flavor, use fresh lemons for zest and juice.
  • You can substitute neutral oil with melted butter for a richer taste.
  • Make sure not to overmix the batter to keep the cake tender.
  • Coating the blueberries with flour helps keep them suspended evenly throughout the loaf.
  • The loaf is best enjoyed the day it’s made but can be stored in an airtight container for up to 3 days at room temperature.
  • Use whole Greek yogurt for the creamiest texture; low-fat yogurts may change the moistness.
  • Test doneness with a toothpick to avoid overbaking, which can dry out the loaf.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/lemon-blueberry-loaf-cake-with-greek-yogurt-and-lemon-glaze-recipe/