Blueberry yogurt loaf cake

Blueberry yogurt loaf cake is a classic dessert that marries the goodness of blueberries with the creamy richness of yogurt. It’s a treat that’s both comforting and sophisticated, making it a versatile addition to any occasion. Whether you’re baking it for a cozy family gathering or a fancy brunch with friends, this cake never fails to impress.

One thing that makes styling a dessert like blueberry yogurt loaf cake so effortless is the presence of fruit. 

The deep blue hue of blueberry adds a burst of color to the cake, making it instantly more inviting. The contrast between the cake’s golden-brown exterior and the plump, juicy berries is a feast for the eyes. Beyond aesthetics, blueberries also contribute to the cake’s texture and flavor profile. Their juiciness adds a burst of freshness, and the slight tartness balances the sweetness of the cake, creating a harmonious blend of tastes and textures. Blueberries can be used not only as an ingredient but also as a garnish. Scatter a handful of fresh blueberries on the cake before serving for an extra touch of elegance.

Preparation time: 15-20 minutes
Cooking Time: 50-55 minutes
Serves: 6-7

Method

Preheat your oven to 180°C. Grease and flour a 9×5-inch (23×13 cm) loaf pan.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.

In another larger mixing bowl, combine the plain Greek yogurt, granulated sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.

Gradually add the dry mixture (flour, baking powder, and salt) to the wet mixture (yogurt mixture). Mix until just combined, being careful not to overmix. The batter will be thick and smooth.

Gently fold in the fresh or frozen blueberries. If using frozen blueberries, there’s no need to thaw them. Fold them into the batter directly from the freezer.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Whisk together sugar and Greek yogurt. Place it in a layer over the cake. Pile up the blueberries over the yogurt layer and serve.