Blueberry Yogurt Loaf Cake
A simple loaf cake made with common pantry ingredients that you likely already have on hand! This delicious loaf is incredibly moist, thanks to the addition of Greek yogurt, which contributes a wonderful richness. As it bakes, the juicy blueberries create delightful pockets of flavor that burst with every bite throughout the cake. I’ve modified Carolina Gelen’s original recipe to better suit my personal preferences and taste. With that in mind, let’s get cookin’!
**Recipe adapted from Carolina Gelen’s recipe + revised in May 2025
INGREDIENTS
LOAF CAKE
1 stick (8 tbsp or 113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 tsp kosher salt
1/2 cup (125 g) Greek yogurt
2 large eggs
1 tbsp good vanilla extract or vanilla bean paste
1 tsp almond extract
1 & 1/2 cups (190 g) all-purposed flour + 3-4 tbsp, for coating blueberries
1 tsp baking powder
1/4 tsp baking soda
11oz (312 g)fresh blueberries, rinsed
Unsalted butter for greasing the pan
Turbinado sugar, for coating inside of baking pan + topping loaf cake prior to baking
Instructions
Preheat the oven to 350 F (175 C). Grease a 9 x 5 inch pan with butter + coat with turbinado sugar. Set aside 3 tablespoons of flour.
Whisk dry ingredients together and add in the yogurt, eggs, vanilla, and almond extract and mix until just incorporated.
To prevent the blueberries from sinking at the bottom of the cake, rinse the blueberries and toss with the 3 tablespoons of flour until evenly coated. Fold the floured blueberries into the batter.
Pour/scoop the batter into the prepared loaf pan and sprinkle a generous amount of turbinado sugar on top of the cake to achieve a crunchy topping. Bake for 75-90 minutes, until the top looks golden brown + crusty, and it’s sturdy to the touch. Set aside to cool slightly before transferring out of the pan and serving. Slice, serve, and enjoy!
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Crunchy on allllll sides - yum!
