Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Blueberry Yogurt Loaf Cake

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It’s June and I’m back from Renee’s Kitchen Adventures to share another great recipe with you! Blueberry Yogurt Loaf Cake is a wonderfully moist cake bursting with blueberry flavor.  The addition of yogurt to the cake makes it so light and delicious!

Have you ever made a yogurt cake before?  If not, you must give this recipe a try!  I made my first yogurt cake several years ago when I made this Vanilla Bean Yogurt Cake and fell in love with the taste and texture.  I took what was an Ina Garten recipe for Lemon Yogurt Cake and changed up flavors to suite my tastes.  I was so happy with the results of that cake that since then, I’ve experimented with all sorts of flavor combinations, including this one I am sharing with you today!

 I have to tell you, I have never been disappointed in an Ina Garten baking recipe.  I love her simple style and use of good, quality simple ingredients to create masterpieces.  This Blueberry Yogurt Loaf cake does not disappoint.  The fresh local blueberries in my area are just coming to market and are so sweet right now.  They were just perfect in this cake.

I use cake flour in this recipe, because I have found it gives the cake a more tender crumb.  If you don’t have cake flour, you can definitely substitute all purpose flour.  After making several yogurt cakes over the years, I just have a preference for cake flour.

 I hope that you give this easy recipe a try and see what I am talking about!  I love to serve my cake with a dollop of fresh plain fat free Greek yogurt on top.  You can sweeten the yogurt with a little brown sugar if you like, but I prefer the tang of plain unsweetened yogurt on top of my slice!
Blueberry Yogurt Loaf Cake
 
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A moist and delicious easy loaf cake with a tender crumb and great blueberry flavor.
Author:
: Dessert
Serves: 12
Ingredients
  • 1½ cups cake flour
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 cup non-fat plain Greek yogurt
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • ½ cup canola oil
  • 1½ cups fresh blueberries
  • 1 TBS all purpose flour
  • ½ cup powdered sugar
  • 1-2 TBS milk
Directions
  1. Preheat oven to 350 degrees F. Spray an 8 inch loaf pan or a 9 inch loaf pan with cooking spray. Set aside.
  2. Sift together the cake flour, baking powder and salt into a small bowl. Set aside.
  3. In a large bowl, with a whisk, combine the yogurt, granulated sugar, eggs, and vanilla extract. Slowly whisk the dry ingredients into the wet ingredients. With a rubber or silicon spatula, fold in the canola oil.
  4. Combine the blueberries with 1 TBS all purpose flour. Fold into the batter. Pour batter into prepared loaf pan and smooth the top.
  5. Bake for 50 -70 minutes (time will depend on your oven and the size pan you used) or until a toothpick inserted into the center comes out clean.
  6. When cake is done, allow to cool in pan for 15 minutes, then invert onto a wire rack and allow it to cool completely.
  7. Whisk together the powdered sugar and the milk in a small bowl. Place the cooled cake on a serving platter and drizzle with glaze.

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Comments

  8. Your blueberry loaf looks so delicious I would love to make it! I don’t have cake flour though & don’t buy it usually…what can I replace it with? Thanks!

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