Whether you’re looking for a delightful brunch treat, a light dessert, or just a simple homemade snack to brighten your day, this Simple Lemon Blackberry Loaf Cake is the perfect solution. Oregon blackberries are baked right into the delicious Greek yogurt lemon cake batter for a tasty and nutrition packed treat.
Recipe created by Andrea from beautifuleatsandthings.com
1 cup sugar
3 large eggs
¾ cup low-fat vanilla Greek yogurt
2 tablespoons lemon zest
1 ½ tablespoons lemon extract
½ cup vegetable oil
1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon salt
1 cup frozen Oregon Blackberries, thawed
1 cup powdered sugar
3 tablespoons milk or more if needed for the perfect consistency
Step 1
Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan, and set aside.
Step 2
In a large bowl, whisk together the sugar, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined.
Step 3
Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake. Some lumps will be present in the batter, but don’t try to stir them smooth.
Step 4
Gently fold in the blackberries, being careful not to overmix so that you create a swirl effect throughout the batter.
Step 5
Pour the batter the prepared loaf pan, and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning, loosely drape a piece of foil over the cake in the last 10 minutes of baking.
Step 6
Allow loaf cake to cool on a wire rack for at least 20-30 minutes before drizzling it with the lemon glaze.
Step 7
To Make the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and combined. If needed, add more milk or powdered sugar until the desired consistency is reached. Evenly drizzle glaze over bread before slicing and serving.