I used to live dangerously close to a grocery store with an in-store bakery and they made the best yogurt cakes.
Dense, rich, sweet, moist, and everything I could wish for in a cake.
For better or worse depending on how you look at it, I live about 2763 miles from that grocery store and it’s been nearly a decade since I’ve had a slice of their yogurt cake, but I still think of it fondly. When I saw blueberries in my freezer and blueberry Greek yogurt in the refrigerator, I knew homemade yogurt cake had to happen.
Like the other cakes I’ve been making recently, this is a one-bowl, mix-by-hand special that comes together in about 73 seconds flat with just a whisk. Beat two eggs, sugar, yogurt, oil, and vanilla. Add the flour and baking powder, fold in the blueberries, and bake. Fast and easy cakes are what I live for.
I prefer modest-sized ones, too, and this one is just a 9-by-9-inch cake but you may double the recipe and bake it in a 9-by-13-inch pan if you’re feeding a bigger brood than I am or have a longer attention span for larger sized cakes.
The cake turned out perfectly moist from both the yogurt and the oil. I was tempted to use melted butter in this cake for added flavor because I love the flavor of butter. However, oil makes cakes softer and moister than using butter and oil won. A moist cake trumps all.
To give the yogurt cake lift and enable it to rise properly and not be too dense and weighed down from the cup of Greek yogurt, I used baking powder as the leavener. I generally avoid using baking powder and instead try to use baking soda whenever possible. Baking powder is comprised of baking soda, cornstarch, and acid salts, such as sodium aluminum sulfate or cream of tartar. I am very sensitive to the bitter taste of the acid salts and can usually taste mere traces of baking powder when it’s present. Plus, baking powder can cause the crumb to turn dry and coarse if used in excess.
However, through the magical moistening properties of oil, yogurt, and the juices from the blueberries that are released while baking, the cake rose perfectly, while remaining moist and some of the density I desire in a yogurt cake was retained.
Sometimes the simplest things taste the best and I made a simple glaze with the juice of half of a fresh lemon, confectioners’ sugar, vanilla, and whisked them together. The glaze made my mouth pucker from the intense pop of lemon but it wasn’t too tart because the confectioners’ sugar balanced the lemon juice. Plus lemon and blueberries pair together splendidly and incorporating a teaspoon or two of lemon zest into the cake batter is a way to bolster the lemon flavor even more if you like to pucker up.
I wasn’t sure if Scott and Skylar were going to like the lemon glaze and lemon is a flavor, like peppermint, that once it’s added, it’s unmistakeable and can’t be undone. But I had forgotten that Scott really loves lemon in things and Skylar kept smacking her little lips, too.
The cake reminded me so much of the storebought yogurt cakes I used to purchase, but the major difference between my cake and those is that I used a drizzle approach for the glaze whereas bakeries pour cup-fulls of glaze over the cake, let it dry; and repeat. However, feel free to send your cake into a lemon-vanilla submersion bath rather than just a drizzle. I’d love to drink the bathwater.
I couldn’t resist picking out the blueberries that were baked into the cake’s firm yet springy interior.
Blueberries are such nice little surprises bursting with sweet juice and definitely worth having a blue thumb and index finger from for a few days after all that blueberry picking.
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Blueberry Yogurt Cake with Lemon Vanilla Glaze
This yogurt cake is an easy and moist homemade version of bakery-style yogurt cakes. It's bursting with blueberries, but try other seasonal berries or fruit you love. The cake batter comes together in just minutes with only a whisk and bowl for a fast little snack cake.
Ingredients
For the Cake
- 2 large eggs
- 1 cup (8 ounces, I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted)
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1 teaspoon+ lemon zest, optional
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 cups frozen blueberries, divided (fresh may be substituted)
For the Lemon Vanilla Glaze
- 3 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 3/4 cup+ confectioners' sugar, sifted
Instructions
- For the Cake - Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Fold in 1 cup blueberries and gently stir to incorporate (frozen blueberries bleed and run less than fresh and if using frozen do not thaw them first; add them directly into the batter frozen; alternate berries or other seasonal fruit such as strawberries, peaches, pears, or plums may be substituted)
- Pour batter into prepared pan. Lightly sprinkle 1/4 cup remaining blueberries over the top. Bake for 37 to 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan for at least 15 minutes before turning out to finish cooling on a rack. While cake cools, make the glaze.
- For the Lemon Vanilla Glaze - Combine lemon juice, 1 1/2 teaspoons vanilla, and confectioners' sugar in a small bowl and whisk until smooth, playing with lemon juice and sugar ratios until desired glaze consistency and flavor has been reached. Drizzle glaze over cake and serve immediately. Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 95mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 3g
Related Recipes:
Blueberry Muffins with Raspberry Jam Swirls – My favorite blueberry muffin recipe to date and with raspberry jam swirled throughout, there’s lots of beautiful berry flavors
Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – Last week I made this pudding cake, this week it’s a yogurt cake. Both are rich, moist, fast, and easy
Spiced Apple and Banana Bundt Cake with Vanilla Carmela Glaze – Between the yogurt, apples, and banana in this fruit-oriented cake, it’s wonderfully moist and soft. It’s a fast cake to whisk together and bakes up tall and beautifully
Banana Bread Brownies with Vanilla Caramel Glaze – Made with bananas and yogurt, they’re incredibly moist and tender. Very rich and fudgy and chocolate is used three ways. More fudgy brownie than banana bread, but it’s a marriage for times you can’t decide between using the ripe bananas on your counter or your honoring your chocolate cravings
Microwave Blueberry Banana Oat Cakes (vegan, GF) – Ready in 3 minutes and although the recipe is older, I get so many reader emails about this being a go-to breakfast and portable snack, especially for anyone in a dorm room or who has limited kitchen access. All you need is a microwave for this little single-serving cake
Creamy Mixed Berry White Chocolate Crumble Bars – If you like berries and easy desserts, this layered cake-bar is for you with a cake base, topped with coconut, sweet milk, and berries
Have you ever made a yogurt cake?
Do you bake with yogurt or sour cream?
Baking with yogurt or sour cream, and cream cheese is in it’s own league, keeps baked goods soft, tender, and moist. Nothing is worse than dried out desserts and I’d rather have none than have a piece of dry cake, which is why I always add at least a dollop, and usually much more, yogurt or sour cream to any muffins, cake, cupcakes, or bread I make.
Feel free to share your recipes for soft, moist, tender cakes, muffins, cupcakes and breads and what you do to get them that way.
Have a great weekend and stay tuned for a couple great giveaways this weekend!
Hey Averie: This cake is super delicious. Local blueberries are here. What a difference they make. I froze them since you recommended frozen in this recipe. The cake is so moist I decided not to make the glaze. We had a piece while the cake was still warm. What a treat. Thank you so much!
Thanks for the 5 star review and I am glad that you have fresh blueberries and that this cake was a nice treat!
Hello, I would like to know if Natural yogurt could be used? Unfortunately do not have greek yogurt on hand. Also, will frozen blueberries change the color of the batter?
Many thanks from Quebec
I really recommend sticking with Greek yogurt or sour cream for this, regular yogurt is much thinner and runnier and not sure how that will effect the recipe. Same with frozen berries – possibly could alter the color of the batter, baking time, etc.
Could almond flour be substituted?
This would be good for passover
Thank you
No it will not work is my strong hunch.
I noticed no salt is this correct. Thanks
Yes but you can add a pinch or two if you prefer.
I always love all of your recipes! Just wondering if I should change anything to this recipe to bake in a loaf pan. Thanks!!
I have not tried baking this in a loaf pan so I can’t give too many specifics or details. Good luck and enjoy.
I have made this cake several times and just love it! Tonight I didn’t have blueberries so I used canned peaches. OMG, if possible, it’s even better with peaches. I use plain Greek yogurt and lower the oil to 3/8 cup, adding some milk to make up the difference. I have also substituted half or all of the sugar with granulated Splenda and it worked out great. Thank you so much for sharing this wonderful cake recipe!
This is great to know that it’s almost better with peaches! And that you could even get away with using granulated Splenda! Great to hear!
Gorgeous recipe thankyou sooo much ⭐️⭐️⭐️⭐️⭐️ P.S i used mulberries which were in season ?
Thanks for trying the recipe and I’m glad it came out great for you with the mulberries!
If it’s possible, I think I just gained 3 pounds looking through your recipes. Not only will I follow you, but whither goest your recipes, so goest I. These are some great looking recipes, and the next time I can get my precious half to go grocery shopping I’m sure you know what’s going to be on my list. Thanks so much for putting all that effort into creating these recipes and sharing them. Keep up the delicious work.
Thanks for the compliments and hope you can start baking some recipes!
That does sound yummy, so does your raspberry peach crisp. I do prefer the yogurt cake with blueberries, or maybe a combo of blueberries and peaches now that I have established it works with peaches and the juice from the peaches doesn’t add too much liquid (at least this once it didn’t – I may have just been very lucky). One reason I don’t bake much with peaches is due to the juiciness as they ripen, but your cobbler sounds awesome. I’ll have to give that a try, maybe with some frozen vanilla yogurt instead of ice cream. I make my own Greek yogurt, a gallon of milk at a time which yields a little over 2 quarts of strained yogurt, so I use it a lot in baking and on baked potatoes, etc. and definitely froyo of all flavors ?
Homemade yogurt is the best!
The cake is delicious! I love everything about it. The last time I made it, I didn’t realize I had used all my blueberries (I could have sworn I had another half gallon of them in the freezer!) and was forced to use the fresh peaches I did have (it was either that or just bake it as a plain yogurt cake) It was wonderful! I did add 1/2 teaspoon of cinnamon and sprinkled the top lightly with a cinnamon sugar combo prior to putting it in the oven, instead of the lemon glaze. So good! Amazing how a missing ingredient forces you to get creative ?
Thanks for trying the recipe and I’m glad it came out great for you with the peaches! Cinnamon sugar and peaches are a heavenly combo! If you still have extra peaches https://www.averiecooks.com/2016/07/cinnamon-sugar-saucy-peach-cobbler.html sounds really close to what you made and the flavors are great! Pics don’t do it justice!
Oh no..? I followed the recipe as written and my cake didn’t become nice and crumbly/fluffy but is very dense and wet.. Baked for 45 min but still too wet /dense. Any idea what I did wrong? It was supposed to be served as a coffee cake. Well too bad, nice taste though ?
Could have been the yogurt you used. If it was watery, it would make the batter too wet/loose. Could have been your baking powder wasn’t perfectly fresh and that can effect the lightness of cakes, or the flour itself. I recommend King Arthur All-Purpose flour. Not sure what happened exactly but thanks for trying the recipe.
hi! could i use plain greek yogurt for this recipe instead? thank you!
Yes but you may want to taste the batter to make sure it’s sweet enough since plain yogurt has no sugar and if not, add a bit more sugar to your batter.
I made this cake yesterday, it is so moist and just the right amount of tartness with the glaze. I have a nephew that loves blueberries, so the next time I see him I will definitely make it again! My husband is a blueberry lover – he is in the process of eating the other half of the cake that was left from yesterday. Thanks Averie!!
Glad that your blueberry loving husband is in his glory with the cake and that it came out great for you! Sounds like between this cake and the cookies you also commented on, that you’ve been a baking machine! Love it!
Hi! I just made this blueberry yogurt cake and its extremely delicious! I really love the combination of blueberry and yogurt with abit of lemon zest, it balance out the flavours of the components really well! :) ( I used farm union greek yogurt btw) Thank you for the awesome recipe! Looking forward to trying out more of your recipes soon <3
Glad it worked out great for you and hope you enjoy more recipes – let me know how they turn out for you!
Although I have not baked this delicious looking cake, and I will bake it for sue, would it be possible to know the calories it contains? Really appreciate it.
ThanknYou :)
I just wanted to let you know that I got the pan and made the cake and it came out beautifully! Thank you so much for your help! the only thing is that my glaze did not look like yours. I didn’t want to add all the sugar because it was sweet enough at the time..I am wondering if adding more sugar would have helped solidify it more? Also, I added the entire vanilla in the beginning before the lemon juice and sugar. Should I have added vanilla bit by bit also and tasted the glaze as I was whisking?
More sugar would thicken it yes, or less lemon juice/less vanilla. Always make glazes to taste.
Hello – I am really new to baking and came upon this recipe. I have a stupid question – is a 9 x 9 pan absolutely required, or can you try this with a 13 x 9 pan?
Also, for the lemon juice – does it have to be the bottled kind, or can it just be freshly-squeezed lemon?
Thank you so much for your help!
If you’re new to baking, please make the recipe exactly as written. Fresh is always best; pan size is absolute.
Thank you! I need to get the right pan and then I am going to try this.
I just made this, oh my…sooooo delicious!! i love the combination lemon-blueberry, how moist and soft it is and mostly I love that sour kick given by the lemon glaze. Excellent combination! Thank you for the recipe, hope you have a lovely day :)
So glad you liked this one – the lemon/blueberry is a great tart/sweet combo – I agree! And I hope YOU have a lovely day…you’re the best for trying all these recipes, Monica!
I live in the Caribbean so blueberries are not something that I see often. Yesterday however, my mom brought me some as a surprise. So when i saw this recipe today and realized that I actually had blueberries AND mixed berry Greek yogurt in my fridge I took it as a sign that I had to make this! It’s almost done and I’m soooo excited!
You live in the Caribbean? Cool! We live in San Diego full time but have a place in Aruba that we go to for about 2 months a year and I know firsthand that BBs are NOT common there. I can only get frozen and even then, they are verrrryy expensive. And so is Greek yogurt! I do better just using sour cream + regular yogurt for my recipes I make when I’m there. So glad you made this and LMK how you like it after it’s ready!
It’s absolutely heavenly!! I have already scarfed down 2 pieces and I’m thinking of a third. I really want to be embarrassed by my gluttony but it’s too good!!
I am so glad to hear that it’s a big hit! Enjoy the next piece in all it’s glory :)
Recipes seems good we don’t get Greek yogurt or sour cream so how to go ahead with the cake
If you don’t have access to yogurt, Greek yogurt, or sour cream, you could possibly replace this with buttermilk and increase the flour amount slightly. But because this is a YOGURT cake, you may have to find another recipe to make until you can obtain yogurt – a key ingredient in a yogurt cake.
I love the sound of this cake!
this looks so amazing!
You can really see how moist these are…I bet they’re the perfect thing to wake up to in the morning =)
. I have never had a treat from a grocery store that I love that much . I occasionally bake with sour cream, especially in sugar cookies . It makes the best sugar cookies! I also live oil cakes . So moist .
I have lived near some killer bakeries in my day I guess :)
And I have never made a cake w/ olive oil because I’ve always worried it would be too distinct and skew too savory-ish. I think savory with olive oil but one day need to try a sweet cake with it.
A dangerous recipe! Looks divine…
I can taste that subtle metallic flavour in baking soda-infused baked goods too! Most people think I’m crazy…kind of a relief to know that I’m not the only one with a sensitive palette. :)
This is a beautiful cake! I love it’s simplicity. I’m all for a recipe that doesn’t leave a sinkful of dishes.
Thanks for the pin! And glad to know I’m not the only one who can taste that metallic flavor. I really can detect it instantly. I could in this cake, too, reaffirming that I really just need to not bake things with it! However, with certain muffins and cakes, you almost have to! Unless you want to beat eggs til they’re extremely fluffy, etc. but that defeats the point of a dishes-less-sink kind of cake :)
There must be something about yogurt cakes that sticks with you– I went to a dinner party YEARS ago, and still remember the amazing yogurt cake that was served for dessert. It was lemon, but a plain cake– throwing blueberries in there is obviously a very wise idea. :-)
The cakes in my mind came from a grocery store in SC. Since you are a Southern girl, you know how GOOD those Southern bakeries are – even the in-store grocery store bakeries! Seriously good stuff!
This looks unbelievable moist and delicious – I HAVE to make this! (or better: Come through the screen now!)
Yogurt is notorious for making moist, luxurious baked goods! I like baking with Greek yogurt specially! I bet this cake is delcious…because it looks, well, delicious! I want to take a bite! Oh, by the way, I found your blog through a Pinterest group board :) I think I’ll be a regular visitor!
Thanks for finding me, Jen! I am on so many group board that I can hardly keep them straight anymore :)
Glad to hear you love baking with Greek yogurt too!
OMG this looks sooooo good.
The weather is turning chilly which I am not ready for. This cake reminds me of Summer! I love baking with yogurt or sour cream. The crumbs is perfect for my likings. Besides it makes it a little bit healthy :) I made these muffins a long while ago but they were scrumptious!
http://www.crunchycreamysweet.com/2012/01/31/yogurt-muffins-with-lime-glaze/
Should make them again… Have a fabulous weekend, Averie!
I made this cake about 6-8 weeks ago but it got put on the back burner in my drafts and so it was kind of a summer cake :) Your muffins with the lime glaze sound great!
I love that you are using blueberries this time of year. YUM. I love blueberries and I am also a blueberry picker when they are in breads or muffins! LOL! Lemon/blueberry is one of my favorite combinations. So good. Generally, when a recipe calls for sour cream, I always use Greek yogurt. It adds such a level of flavor and moistness and I typically use oil in all my baked goods, too. Gonna have to give this one a try. I have all the ingredients on hand and Simeon loves blueberry and lemon ANYTHING.
Have a great weekend, Averie! :-)
I made this cake about 6-8 weeks ago but it got put on the back burner in my drafts in favor of pumpkin and so it was kind of a summer cake that I brought back out:)
I love yogurt cakes! This one is gorgeous!
Oh my, this looks sinful! You know I’m totally making this and eating it for breakfast, lunch and dinner, right?
LOL – you and blueberries/muffin-ey things. This is up your alley, you’re right!
This looks so good. I am kind of obsessed with breakfast cakes at the moment. Thanks for the recipe!
Lemon and blueberry is such a great combination! I might make this in cupcake form for lots of fruit-filled snacking.
I bet it would bake up great as muffins – I just didn’t have the patience the day I made this to dollop it all out into little muffin cups :)
I LOVE the combo of lemon and blueberry. So classic, but I love your spin on it by using yogurt. Incredible photos, as always. :)
I was just meh-whatever with the photos but glad you like them!
Will you please come to my kitchen and make this cake for me? It’s really just what I want right now with the blueberries, the yogurt… oh my.
The oil versus butter thing was one of the very first things that I learned about baking: using oil might not be other people’s preference, but the finished crumb it produces is the one that I prefer for cakes. I’ll use butter in cakes, but if I’m making something just for myself, I’ll almost always reach for oil. And while I’ll use baking soda, it’s most often in cookies.
Now I’m going to go wait at the front door for you and your blueberries…
I made this cake like 6-8 weeks ago when blueberries were still in season (even though I used frozen and in baking, actually prefer frozen) and then it got lost in a sea of pumpkin but it’s kinda fun to pull this out from the drafts folder.
And I do love butter in banana bread, cookies, and bar cookies like blondies. But for things I want to have a ‘sqishy’ crumb like muffins and cupcakes, or cake, or things that there is already enough other flavors going on anyway, i.e. a chocolate cake or a blueberry cake, and the butter is going to be masked anyway, oil all the way for softness.
Blueberries and lemon in one. I love small plate recipes. Looks incredibly delicious Averie!
Because of the yogurt and the blueberries this is health food right? Like, it’d be wrong of me NOT to eat it!
Health food…my thoughts exactly as I was typing up the ingredient list! :)
Blueberries and lemon are a match made in flavor heaven. This cake looks gorgeous and insanely delicious, Averie! So springy and moist, and filled with those plump and beautiful blueberries… I can almost taste it! I need to make this this weekend; it looks SO yummy!
Well if you make it, LMK how it goes!
outstanding close ups!! and looks darn yummy!
This is really beautiful! The colors are outrageous :) I love yogurt cakes and lately, I’ve definitely been down with some lemon flavor!
Thanks, Rachel, and glad you like your yogurt cakes, too!
Small cake and cookie recipes are what I need…we have been throwing out too much because like you I get bored and want to move on to the next thing! I love the bright blueberry polkadots in this wonderful looking cake!!!
Bright blueberry polkadots is a perfect description!
And as a blogger, you know that keeping the recipes moving and always onto the next thing is important, too, so between getting sick of it AND needing new recipes, smaller batches are just so welcomed :)
I love baking with sour cream – especially for banana breads! I bet a fruity olive oil would work well for this blueberry yogurt cake too :)
I’ve made pudding cakes, yogurt cakes, sour cream…the one I haven’t baked with in a sweet application is olive oil. I’ve always resisted thinking it would make the sweet item taste a little off…but a fruity olive oil has me intrigued!
FUN to see blueberry this time of year :)
I made this cake like…gasp…6 weeks ago. It got lost in a shuffle of pumpkin, savory, and Halloween oriented recipes although in the last week of August or early Sept when I made it, blueberries were full-on available. The joys of blogging – sometimes you hit things right in season, sometimes you’re early, and sometimes you’re nearly late :)
I always wondered about oil vs butter in baked goods so I like your summary about that and the baking soda vs powder….I love the science involved in baking (I think it’s the only way I can relate to chemistry)! Lemon and blueberries are such a light, refreshing combo and I’m keeping a steady supply of Greek yogurt on hand. I am on a roll with the roasted red pepper and carrot soup–it is making its way into my lunch on a weekly basis and I think it’s the addition of the peanut butter that I love so much!
I just wrote this to another friend who commented on this post:
‘It’s only been in the last year or so where Ive REALLY made lots of cakes that I have honed the butter vs. oil situation. In banana bread, I like butter. In cakes, of all kinds, generally speaking, I prefer oil. It lends to a spongier and squishy-er cake-mix style crumb in cakes, which a Duncan Hines yellow cake is sort of my gold standard for what scratch-cakes should be like, but to each her own. But to get there, I find oil is better. And after I lived in the South for 5 years, I realized southern cakes, which are the height of moist, are usually make with oil…and then some butter for good measure :) For blondies, brownies, and bars, and banana bread – I like butter. Cake, muffins, and anything I want to have some squish – oil. That was long :)’
And baking soda/powder. Soda is 4x as strong as powder and more ‘pure’ so in all ways, need less of it, and what I do use, doesn’t effect taste as much. However, for some things, i.e. muffins and sometimes cakes like this, baking powder is preferred b/c the dough will rise based on what types of other ingredients are present (liquids, alkalinity of ingredients, etc.)
It’s the only science I enjoy relating to, too :)
Good thing I just picked up blueberries at Trader Joe’s this weekend : ) I never thought about the sensitivity to baking powder, but I can definetly see that happening!
Oh I can taste the stuff a mile away! I love TJs frozen fruit (and fresh) but their frozen berries, mango chunks, etc are always a staple for me!
Haha – never thought about it lemon that way – but I could see it being one of those peppermint types of ingredients. But definitely true. I love lemon though .
When you have a child, the too sour/too spicy considerations come into mind naturally; although I am lucky, very little is scoffed at. Child of a food blogger – better get used to novel things real quick in life!
wow looks great Averie! Just pinned this! Happy Friday
Thanks for the Pin – and have a great weekend :)
Ooooh this looks yummy Averie!! I love yogurt bread!
I love it, too. You are the bread queen – don’t think there’s a type you haven’t made! You have quite the arsenal!
As much as I love chocolate . . . lemon and blueberry together in a dessert is one of the next best things! And I do enjoy yogurt in quick breads because it helps keep them so moist (like the pumpkin bread I made a couple of weeks back). Happy Friday! http://eatmovebalance.com/protein-pumpkin-bread/
Mmm your bread looks good! And have a happy Friday, too!
Averie, it looks and sounds incredible. Simply incredible. I love pairing blueberry and lemon – dotting blueberries through a lemon loaf is one thing my mom is darn good at. I love lemon loaf! the same exact idea here, except not as dense. Light, soft, but still impeccably moist – it looks as moist as your banana zucchini pudding cake, which I’ve bookmarked. You and I alike – small cakes are just so much easier to deal with on so many levels. Skipping the masses of leftovers and avoiding getting cake A.D.D. which I know we both suffer from. ;) The use of oil over butter – until only a few months ago, I really didn’t know that much of a difference between using the two. After making banana bread with both options, I do prefer melted butter over oil but you are right – there is nothing as dense and moist as the Cake Batter Blondies, using oil. It’s like my mom’s recipe for gingersnaps (she uses shortening). While I prefer butter in cookies, there is NOTHING comparable to make the gingersnaps as thick and soft as shortening.
The glaze looks and sounds incredible! So simple, yet adding SO much to the cake. I’d like a simply drizzle rather than a long dunk in the stuff too. But lemon blueberry loaves and muffins sure do taste wonderful submerged in it!! Incredible recipe Averie – staring at these pics first thing in the morning was a perfect start to my Friday!!!
It’s only been in the last year or so where Ive REALLY made lots of cakes that I have honed the butter vs. oil situation. In banana bread, I like butter. In cakes, of all kinds, generally speaking, I prefer oil. It lends to a spongier and squishy-er cake-mix style crumb in cakes, which a Duncan Hines yellow cake is sort of my gold standard for what scratch-cakes should be like, but to each her own. But to get there, I find oil is better. And after I lived in the South for 5 years, I realized southern cakes, which are the height of moist, are usually make with oil…and then some butter for good measure :) For blondies, brownies, and bars, and banana bread – I like butter. Cake, muffins, and anything I want to have some squish – oil. That was long :)
Yogurt makes cake so moist and rich, it’s a great ingredient if you can use it. I’ve been thinking about blueberry cake/muffins/something baked lately! This would satisfy all of my blueberry desires. :)
It reminds me of the yogurt cakes I used to eat…usually very late at night after a night out, and boy did those things hit the spot! :) So this satisfied all my blueberry and yogurt cake desires, too!