Blueberry Loaf Cake

SCRAPS #41: a tender, fruity yogurt cake perfect for spring

This tender blueberry loaf cake is the perfect spring baking project: it’s light, bright and so fruity, it all comes together in one bowl, and it’s so easy to make. One of my biggest pet peeves when it comes to blueberry cakes is when they have about 2 blueberries per slice — not this recipe.

My recipe was born to solve this problem and offer you cake slices with evenly distributed jammy, tart and juicy berries. In the instructions I walk you through how to prevent the berries from sinking to the bottom of your cake for a beautifully even fruit distribution in each slice.

Oh and don’t skip the yogurt in this! It makes the cake extra soft, moist and tender. I hope your week is off to a great start and you take the time to enjoy life a little! I’m so grateful to have you here!

Best,

Carolina

xx

RECIPE

Makes: 8 to 10 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Chill Time: 45 to 60 minutes

Printable recipe here:

Blueberry Loaf Cake

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INGREDIENTS

CAKE

• 1 stick (113 g) butter, softened 

• 3/4 cup (150 g) granulated sugar

• 1/4 teaspoon salt

• 1/2 cup (125 g) Greek yogurt

• 2 large eggs

• 1 tablespoon vanilla extract

• 1 1/2 cups (190 g) all-purpose flour

• 1/2 teaspoon baking powder 

• 1/4 teaspoon baking soda

• 170 g (one small container) blueberries 

• Oil or butter for greasing the paN

GLAZE, optional

• 1 cup (130 g) powdered sugar

• 1 to 2 tablespoons lemon juice

INSTRUCTIONS

Step 1

Heat the oven to 350°F (175°C). Grease a 9 x 5 inch pan with butter or oil. 

Step 2

If you’re starting with cold butter, slice the stick of butter into 12 to 16 pieces. Melt 6 of those pieces until sizzling hot and add the remaining cold butter to a mixing bowl. Pour the melted butter in the bowl, and mix with cold butter until you reach that softened butter consistency. 

Step 3

Add the sugar and mix for 2 to 3 minutes using a silicone spatula. Add the salt, yogurt and mix until light and fluffy. Add the eggs, vanilla, and mix until incorporated. 

Step 4

Set aside 2 tablespoons of flour. Sift the remaining flour in the cake batter alongside the baking powder and baking soda. Mix until there are no more dry flour spots. 

Step 5

To prevent the blueberries from sinking at the bottom of the cake

Wash the blueberries using a sieve or bowl, you want them to be wet so the flour sticks to them. Toss the reserved 2 tablespoons of flour with the wet blueberries, until evenly coated. Add the floured blueberries to the cake batter and fold them in. The flour coating will help them adhere to the batter and not sink to the bottom.

Step 6

Add the cake batter to the loaf pan and level the top. Bake for 40 to 45 minutes, until the top looks golden brown and crusty, and it’s sturdy to the touch (not wobbly). Set aside to cool. 

Step 7

For the glaze, combine the sugar and lemon juice in a bowl. Mix until smooth. Add more lemon juice or sugar as needed, to reach a thick, yet pourable consistency. Pour the glaze all over the cooled cake and allow it to set. Slice and serve.

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