Amazing Blueberry Loaf Cake Recipe | Super Easy | One Bowl

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This Blueberry Loaf Cake is super easy to whip up and it tastes like a blueberry muffin in cake form. It’s perfectly moist and tender, not too sweet, flavored generously with lemon zest and vanilla, and packed full of blueberries. In fact, there’s a whopping 320g blueberries in the cake, so that it’ll come out perfectly moist and delicious, which also guarantees that you get plenty of blueberry goodness in every single bite. The active prep time is only about 20 minutes, you just whisk together the wet and the dry ingredients, and then combine them along with the blueberries into a cake batter. so it’s not just a weekend bake… but really an “anytime bake”. Enjoy~!! ^^

*Ingredients

Granulated Sugar 150g
Lemon Zest 6g
Unsalted Butter(melted) 113g
Plain Whole Milk Greek Yoghurt 90g
Eggs 2 large
Vanilla Bean Paste (or Vanilla Extract) 1tsp
All-purpose Flour 260g
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Fresh Blueberries 320g


Loaf Tin Size: 9x5 inch


*Instructions
1. Pre-heat the oven to 375ºF and line a 9x5-inch loaf tin with parchment paper.
2. Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
3. Add the unsalted butter(melted and cooled until warm), yoghurt, eggs and vanilla, and mix well until combined.
4. Sift in AP flour, baking powder, baking soda, salt, and add fresh blueberries, use a rubber spatula to mix everything together into a thick batter. Make sure that there are no dry flour clumps. (Be very gentle when folding the batter with a spatula to avoid breaking the blueberries.)
5. Transfer the batter into the prepared loaf tin and smooth out the top.
6. Cut cold butter (straight from the fridge) into very thin strips and arrange them in a line on top of the batter, along the middle. (It controls where the cake will crack during baking, and it guarantees a perfect split along the center every single time.)
7. Bake at 375ºF for about 50 minutes or until the cake is well risen, golden brown on top and an inserted toothpick or cake tester comes out clean. The loaf should have a large crack running along the center.
8. If the cake starts browning too quickly or too much, cover it with a sheet of aluminum foil and continue baking until done.
9. Allow to cool in the loaf tin for about 10-15 minutes, then transfer the cake out of the tin to cool completely. Slice and serve.

*Storage:
This cake will last up to 4 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.

*Freezing:
To freeze individual slices, wrap each piece tightly in plastic wrap, place the wrapped slices in a freezer-safe container or bag. When stored properly, your chocolate cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight or put it in the room temperature 20 mins before serving.

*Tips:
1.Use unwaxed (ideally organic) lemons. Because you’ll be using lemon zest in the batter.
2.Rub the lemon zest into the sugar. This helps to release the maximum amount of essential oils from the lemon zest, which will make your cake extra fragrant.
3. Make sure Plain Whole Milk Greek Yoghurt and Eggs are at room temperature.
3. Use fresh blueberries – not frozen ones.
4. Using yoghurt instead of milk as a source of moisture results in a thicker cake batter that prevents the blueberries from sinking to the bottom during baking.