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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!
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Makes: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 45 to 60 minutes
Printable recipe here:
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
1 cup (130 g) powdered sugar
1 to 2 tablespoons lemon juice
Heat the oven to 350°F (175°C). Grease a 9 x 5 inch pan with butter or oil.
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.
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.
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.
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.
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.
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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MORE GOOD STUFF TO COOK UP
CHOCOLATE SALAMI- Chocolate salami, lazy cake, salam de biscuiti, you can call it what you want, I’ll call it nostalgia. There are several variations of this throughout the world but mine is similar to what I grew up with in Romania, a no-bake fudgy, decadent chocolate dessert packed with crunchy biscuits and nuts that comes together in only 15 minutes.
MEDITERRANEAN SALMON TACOS- These salmon tacos with a Mediterranean twist are so easy to make, they come together in a 30 minutes, and they’re packed with flavor: lemony, garlicky oregano salmon, tangy feta cheese crema, salty olives and bright fresh veggies on top.
Gochujang Beef Stew with Roasted Tomatoes on Creamy Coconut Polenta- The perfect balance of sweet, savory, and spicy, my ideal meal. The stew uses a handful of ingredients served over creamy coconut polenta, but can also be paired with a crunchy, garlic-rubbed sourdough toast, boiled or roasted potatoes, or fluffy rice.
COCONUT CHICKEN CURRY- A comforting, easy to make, Thai-inspired coconut chicken curry: we’ve got creamy coconut milk, chicken, lots of spices and crispy, sticky rice. If you want to keep this vegetarian or vegan, use butter beans, chickpeas, potatoes or cubed tofu, it’s going to be just as flavorful and comforting.
SPICY PEPPER PASTA- this 30-minute dinner is a staple in my home and the pasta dish comes together so easily . We’re turning sweet and savory roasted peppers into a silky, glossy pasta sauce spiced with chile flakes and herbs. If you’re a fan of pasta alla vodka and a little spice in your life, I think you’ll love this.