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Sliced blueberry yogurt loaf cake with lemon glaze on a wooden board, fresh blueberries scattered around the loaf

Moist Blueberry Yogurt Loaf Cake with a Lemon Glaze

A moist yogurt-based loaf cake studded with fresh blueberries and finished with a simple lemon glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Baking
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 250 g all-purpose flour plus 1 tbsp extra for tossing berries
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet ingredients
  • 200 g granulated sugar
  • 3 large eggs room temperature
  • 180 g plain Greek yogurt full-fat
  • 120 ml neutral oil vegetable or sunflower
  • 1 tsp vanilla extract
  • 1 lemon zest lemon
Add-in and glaze
  • 200 g fresh blueberries or frozen, unthawed
  • 100 g powdered sugar for the glaze
  • 2 fresh lemon juice -3 tbsp; for the glaze

Method
 

Make the batter
  1. Heat the oven to 175 C / 350 F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
  3. In a separate bowl, whisk the sugar and eggs together for 1 to 2 minutes until pale.
  4. Add the yogurt, oil, vanilla, and lemon zest to the egg mixture and whisk until smooth.
  5. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
  6. Toss the blueberries in 1 tablespoon of flour, then fold them gently into the batter.
Bake and glaze
  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
  3. Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Whisk the powdered sugar and lemon juice into a smooth glaze and drizzle it over the cooled loaf before slicing.

Notes

  • Toss berries in flour right before folding in, not earlier, or the coating gets soggy.
  • Don't overmix once the flour goes in, stop as soon as the streaks disappear.
  • Glaze only once the loaf is fully cool, warm cake melts the icing right off.
  • A toothpick from the center is the real test, not just the edges of the loaf.