Blueberry Loaf Cake with Lemon Glaze

It’s that time of year, fresh blueberries are among us! This recipe can be made with fresh or frozen berries. And even better, it’s made with just two bowls, a whisk and a spatula.  Grab some local berries, pick up two lemons and this is your pantry staple recipe.

If you wait until this cake is completely cool, the glaze will stay thicker, But it is equally delicious served slightly warm with a drippy glaze.

Side note..  Is it just me, or is there something about cake when it’s in a loaf.. it seems more acceptable to eat it as a snack. If it’s in a cake pan, you feel like it has to be dessert. Make this cake, and enjoy it any time, any day of the week… because you know, it’s in a loaf.

 

Blueberry Lemon Loaf Cake
Print Recipe
Blueberry Lemon Loaf Cake
Print Recipe
Ingredients
  • 3 Eggs
  • 1/2 Cup Natural or Vanilla Grassfed Heritage Yogurt
  • 1 1/2 Tsp Vanilla
  • Zest of 1 Large Lemon (2 small)
  • 3/4 Cup White Sugar
  • 1 Tbsp Baking Powder
  • 1 1/2 Cups Flour Plus 2 tbsp, divided.
  • 1/4 Tsp Salt
  • 1/2 Cup Sea Salted Butter Melted
  • 2 Cups Frozen Blueberries
Servings:
Instructions
  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set it aside.
  2. In a large bowl, whisk together eggs, yogurt, vanilla, lemon zest and sugar until well combined. In another medium bowl, toss the blueberries with 2 tbsp of flour and set aside.
  3. Add the 1 1/2 cups flour, baking powder, and salt to the wet ingredients and stir until well combined. Add the melted butter and stir again until smooth. Fold in the blueberries.
  4. Pour into prepared loaf pan and bake at 350 for 70 minutes, or until a toothpick inserted comes out clean.
  5. While the loaf is cooling, make the glaze. Whisk together all ingredients until smooth. Pour over the cooled (slightly warm is okay) loaf and enjoy!

 

 

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