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lemon blueberry yogurt loaf cake recipe

Lemon Blueberry Yogurt Loaf Cake with Citrus Glaze

Giulia, a passionate food enthusiast at Eat Every Slice, smiling in a bright kitchen filled with fresh ingredients and Italian-American inspiration.Giulia M.
A moist and flavorful lemon blueberry yogurt loaf cake, topped with a zesty citrus glaze, perfect for spring brunches and gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9x5-inch loaf pan greased
  • 1 Electric Mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest

Fruits

  • 1 cup fresh blueberries

Citrus Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Instructions
 

Preparation

  • Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with butter or non-stick spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the yogurt, vanilla extract, and lemon zest until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  • Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
  • In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust consistency with more powdered sugar or milk as needed.
  • Once the cake is cooled, drizzle the citrus glaze over the top, letting it cascade down the sides. Allow the glaze to set for at least 10 minutes before slicing.

Notes

Pro Tips: Use room temperature ingredients for a smoother batter. Gently fold in blueberries to prevent them from bursting. Avoid overmixing to keep the cake light.
Ingredient Substitutions: Substitute Greek yogurt for a richer texture. Use lime zest and juice for a different citrus profile.
How to Serve: Serve slices with a dollop of whipped cream or a side of fresh berries.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer shelf life.
Make-Ahead Tips: Bake the loaf a day in advance and glaze before serving for optimal freshness.
Keyword citrus glaze, lemon blueberry yogurt loaf cake, spring brunch desserts