Lemon Blueberry Yogurt Loaf Cake
Easy to make lemon blueberry yogurt loaf cake made with no eggs. Start with a box mix and elevate this to a delicious and flavorful summer dessert made with fresh blueberries and lemon zest.
Equipment
- 1 loaf pan 9x5 inches
- 1 cooking spray
- 1 parchment paper
- 1 cooling rack
- 1 mixing bowls 1 large, 1 medium
Ingredients
Lemon Blueberry Yogurt Loaf Cake Ingredients
- 1 16.2oz lemon loaf pound cake mix I used WhiteLily brand
- 3/4 cup unsweetened vanilla almondmilk
- 1/2 cup plain dairy-free almondmilk yogurt alternative
- 1 pinch salt regular table salt
- 1 cup fresh blueberries
- 1 zest zest of large lemon
Lemon Vanilla Glaze Ingredients
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp unsweetened vanilla almondmilk
- 1/4 tsp pure vanilla extract
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
How to make loaf cake
- Preheat oven to 350℉ and spray a 9x5 loaf pan with baking spray (I used Chosen Foods 100% avocado oil spray) and line the bottom of pan with parchment paper, if desired, for easy removal and set aside.
- In a large bowl, add the lemon pound cake mix, almondmilk, dairy-free yogurt alternative, olive oil and salt then use an electric mixer to mix ingredients together until no flour remains and no large lumps, about 1 minute (do not overmix.) Next, fold in blueberries and lemon zest.
- Add batter to prepared loaf pan and spread gently or tap pan on counter to evenly distribute batter. (I like to use a silicone spatula to spread evenly.) Place pan in center of preheated oven and bake for 50-60 minutes or until when a wooden toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool in pan on a cooling rack for 25-30 minutes, then loosen edges with a butter knife and turn out from pan on cooling rack to cool completely before glazing.
How to make lemon vanilla glaze
- To a small bowl, add all glaze ingredients and mix briskly with a fork until well blended and smooth. Pour or spoon over cooled cake. Top with extra fresh blueberries and lemon zest, if desired. Slice and serve immediately or store covered at room temperature up to 3 days, in the fridge up to 1 week, or double wrap and freeze for up to 4 months.
Notes
How to store lemon blueberry yogurt loaf cake: Store covered at room temperature up to 3 days, in the fridge up to 1 week, or double wrap and freeze for up to 4 months.
Can you use frozen blueberries instead of fresh? Yes! You can use frozen blueberries in this recipe and you do not need to thaw them, they go in best straight from the freezer into the batter.
Note: I am lactose intolerant, that is why I chose to make this a dairy-free recipe. You can substitute with regular dairy yogurt and whole milk (or buttermilk) if you choose.
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