A Recipe for a Blueberry Lemon Loaf Cake

This Blueberry Bread Loaf is an easy blueberry cake recipe that takes 10 minutes to prepare. The batter is made with yogurt which makes this loaf lovely and moist, and all you need is a wooden spoon and one bowl. With a simple lemon glaze, it’s not just breakfast anymore; serve it for dessert!

What you will need

-3 cups flour

-2 cups sugar

-1/2 cup butter, softened

-1 tsp baking powder

-1 tsp salt

-2 eggs, beaten

-1 tsp vanilla extract or lemon zest (optional)

-8 oz of yogurt (or sour cream)

Baking Time

Set oven to 350°F and prepare an 8×8 inch square pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, yogurt, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Whisk together powdered sugar with lemon juice or water until desired consistency is reached; drizzle over cooled cake just before serving if desired.

Making the Glaze

There are four basic ingredients needed to make the lemon glaze, which is what gives this loaf cake the zesty, tart flavor you are looking for. First, you will need some sugar, lemon juice, and water, then bring these three ingredients to boil over medium-high heat in a saucepan on the stove. Then stir in some cornstarch until it thickens into a liquid that’s now called the glue. You can add food coloring if you want your cake to be brighter in color. Next up is adding some heavy cream or milk, then stirring it all together until everything is well combined. Pour the lemon glaze over your blueberry loaf cake and let it drip down onto all of those yummy little blueberries!

After Baking

The cake will take about 40 minutes to bake, and then you can let it cool. You should be able to see the blueberries and lemon curd through the middle of the cake when it is done. Let the loaf cool before slicing, then drizzle with glaze. The loaf will store in an airtight container in the fridge for up to five days or in the freezer for up to three months.

Servings And Storage Instructions

This recipe makes one loaf. For the bread to stay moist, it should be cooled and not be sliced until it has been out of the oven for at least 15 minutes. If you need to make this recipe into two loaves, double all of the ingredients except the yogurt and butter which should only be doubled if you want one loaf with yogurt as opposed to two with butter. The cake is best when eaten within 2-3 days of being baked. It can also be stored in an airtight container in a cool dry place for up to 3 days or frozen for up to 2 weeks.

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