Dense and refreshing, that’s how I would describe this Blueberry-Glazed Lemon Yogurt Cake. The cake can easily be cut in squares and serve as small bites rather than cake slices. The blueberry glaze is the proverbial icing on the cake, beautiful in color with a tangy sweet finish.
Are you a fan of dairy products and yogurt specifically, like me? Than this cake would be something you’ll love. The blueberry glaze will add a sweet note to the tanginess of the cake. The color of the glaze will give this otherwise plain cake the necessary glamour (sprinkles included).
Being raised in a milk-producing country, The Netherlands, it is not surprising that I was brought up with milk. Milk with breakfast, milk with lunch and if we were lucky, milk in our desserts. Those desserts were puddings, mousse varieties, custards etc, not cakes and pies.
I am however, always curious to find and create cakes, pies, tarts etc with dairy products, may it be milk, yogurt, creme fraiche, quark, sour cream etc. This recipe is an example of a cake with dairy, yogurt that is.
Another characteristic of this Blueberry-Glazed Lemon Yogurt Cake is the tang coming from the lemon, both in the cake and in the icing. A wonderful combination with the cake. It brings out the yogurt flavor just enough that it makes you wonder, why this cake tastes slightly different than your traditional pound cake.
The blueberry icing is simply made from blueberries, lemon juice, water and powdered sugar. After pureeing the blueberries, add powdered sugar until you reach the consistency you like. If you don’t want the tiny blueberry particles in your glaze, pour it through a fine mesh sieve before you add the sugar.
To make icing thicker, add more sugar. To thin the icing, add more lemon juice.
The sprinkles just add a little extra sparkle, oh yeah and a tiny crunch.
Other examples of glazed cakes are
- Semolina Carrot Cake with Orange Glaze
- Light Orange Buttermilk Bundt Cake
- Coffee Cake with Nuts and Chocolate Glaze
Blueberry-Glazed Lemon Yogurt Cake
For the Cake
- 6 ounces butter
- 7 ounces sugar
- 5 eggs
- 1/2 lemon
- 1 cup yogurt
- 2 teaspoons baking powder
- 8.5 ounces all-purpose flour
- 1/2 teaspoon salt
For the Blueberry Glaze
- 1/2 cup blueberries
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1.5 cups powdered sugar
- sprinkles optional
- Preheat the oven to 350 degrees F and lightly grease and flour an 8”x4” loaf pan.
- Make the cake first and the blueberry glaze while the cake is baking.
- Squeeze the juice out of the lemon, separate the eggs and sift the flour and baking powder together.
- Whip the egg white stiff and set aside.
- Cream the butter and the sugar until light and fluffy.
- Add egg yolks one at a time and beat on low to combine after each egg yolk.
- Add yogurt and lemon juice and mix.
- Add flour mixture and mix again and fold the egg whites into the batter.
- Transfer batter to loaf pan and bake in the oven for about 55-60 minutes or until a toothpick inserted comes out clean.
- Remove cake from oven and allow to cool.
- For the blueberry glaze, cook the blueberries with water and lemon juice until the blueberries burst and become soft.
- Puree the berries and add the powdered sugar to achieve your desired consistency. Add more powdered sugar to thicken the glaze.
- When the cake is cooled, take it out of the pan and pour the glaze on top. Garnish with sprinkles if you like.