This cake never lasts more than 12 hours in my house and once you try it you’ll know why. It's packed with tons of blueberries that burst into the cake while it's baking and then it’s finished with an easy lemon icing to create a delicious sweet and acidic balance! Perfect for an after dinner dessert or quick and delicious breakfast.
I've made this cake about 3 times and I'm planning on making it again later this week. Every time I make it, I always get so excited when it comes out. You can see the blueberry juice bubbling out from the sides and the crumb is so beyond tender and fluffy. Its soaks up the juice of berries and jam so when you cut into it you see streak of jam and blobs of berry juice throughout the cake.
Suggestions & Substitutions
Yogurt: I like using full fat yogurts and my favorite brand is Siggi’s! My go to flavor to eat and to bake with is the coconut one because I like the added coconut fat. Plus you can’t even tell that it has coconut in it. If the coconut one isn’t available then I would go for the plain, vanilla, or lemon.
Fruits: I used blueberries because I love blueberries in my baked goods. I’m not a crazy big fan of fresh blueberries but in a baked good… I’m on board. Feel free to use what you have. Strawberries, raspberry, stone fruit, frozen fruit, mixed berries, freeze dried fruit powders… the list is endless. You can even opt out of fruit and do a meyer lemon and poppy seed loaf! Get creative because this batter is very forgiving.
Jams/Jellies/Marmalade: Finding blueberry jelly is actually quite hard for me to find. I don't know why but I can find a peach jam easier than the classic blueberry. If you come across the same problem, you can opt out of it, increase the amount of blueberries you use, or use a jam/jelly/marmalade you have on hand. I would recommend grape jelly! I have used it before and it makes for an amazing flavor combo.
Serving more than 8 people? No problem! This cake is great for summer parties/bbqs/brunch/literally any gathering so I totally recommend using this recipe. All you have to do is double the recipe! Also this cake makes for a beautiful bundt cake so if you don't have a large tin to bake the cake in maybe try using a bundt pan!
Swirled Blueberry & Lemon Loaf Cake
Makes: 1 - 9 inch Pound Cake
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
1 stick of unsalted butter, softened to room temperature
½ cup of sugar
Zest of 1 lemon
1 teaspoon of vanilla extract
½ cup of full fat yogurt
3 eggs, room temperature
1 ½ cups of all purpose flour
3 teaspoons of baking powder
1 teaspoon baking soda
½ teaspoon of fine salt
1 cup of fresh blueberries, rinsed and drained
3 tablespoons of blueberry jam or jelly
Juice of ½ lemon (approx 1 tablespoon)
¼ cup of confectioner’s sugar
Preheat the oven to 375 degrees F. Line & grease a 9 inch loaf pan.
In a large mixing bowl or stand mixer, beat together the 1 stick of softened butter, 1/2 cup sugar, and the zest of a lemon until pale yellow in color and light in texture. Add in ½ cup of full fat yogurt and 1 teaspoon of vanilla, beat until incorporated. Beat in the eggs, one at a time, until combined. The mixture will look broken but don’t worry about it!
Add 1 ½ cups of flour, 3 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mix until just combined. Lastly, fold in 1 cup of fresh blueberries.
Spoon half the batter into the prepared pan. Swirl in 1 tablespoon of blueberry jam, making sure to create streaks of jam in the batter. Add the remaining batter on top and then swirl in the remaining tablespoon of jam on top.
Transfer to the oven and bake for 40 - 45 minutes, or until the center is just set and bouncy to the touch. Let cool before glazing.
Meanwhile, make the glaze in a small bowl by whisking together the ¼ cup of powdered sugar and the juice of 1 lemon until smooth. Drizzle the glaze over the cooled cake. Slice and enjoy!