The addition of yogurt makes this blueberry cake loaf super moist. Don't forget the lemon zest!
If you would like to make this cake gluten and dairy free, replace the yogurt with plant base plain yogurt.
For the cake loaf:
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- Grated peel of 1 lemon
- 2 cups Extra White Goldl™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 teaspoons whipping cream or milk (or non dairy milk)
- 1 teaspoon lemon extract
How To Make?
Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with cooking spray.
In medium bowl, mix oil and sugar until smooth. Beat in eggs, vanilla, yogurt, lemon zest. Stir in flour, baking soda and baking powder.
Fold in 2/3 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/3 cup blueberries on top.
Bake 55 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.