Crushed Blueberries and Lemon Loaf Pan Cake
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8
A reader who made this said it's even fabulous without the lemon syrup and glaze. To quote her; "Alone, it is one big, moist blueberrylicious muffin. All the extra bells and whistles are not needed for taste or calories. The cake is delish!!"
  • nonstick neutral oil spray
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon grated lemon zest
  • ¾ cup Wallaby Organic Nonfat Greek yogurt
  • ½ cup coconut or vegetable oil (Make this cake 100% fat-free using apple sauce in place of oil!)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups whole blueberries, lightly smashed
  • ¼ cup flour for coating the smashed blueberries *
Lemon Syrup (OPTIONAL because it really doesn't need it since the smashed blueberries provide a ton of moisture. Just add a little extra lemon zest to the cake batter if you don't use it.)
  • ⅓ cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • ⅓ cup sugar
Lemon Glaze
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice.
  1. Spray a 9 x 5 inch loaf pan with vegetable oil or any other neutral oil spray then coat with flour and tap out excess.
  2. Whisk the 1¼ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt together in a large bowl. In a separate bowl, rub the the tablespoon of lemon zest into the 1 cup of sugar until moist and kind of clumpy, then add to flour mixture..stirring until combined.
  3. In a medium bowl or large measuring cup, whisk together ¾ cup Wallaby Nonfat Greek yogurt, ½ cup coconut or vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Pour the wet ingredients on top of the dry ingredients and stir together until just combined.
  4. Place all the blueberries in a large ziplock bag. Seal it and press down on the bag with a plate until the blueberries are slightly smashed Open the bag and dump in the ¼ cup flour and seal it closed. Shake until all of the smashed blueberries are coated with Shake n' Bake. Gently fold the flour coated, smashed blueberries into the batter - making sure they separate and don't clump together.
  5. Pour the batter into the greased loaf pan and top with extra blueberries if desired. Bake in a preheated 350 F oven, middle rack, until puffed and golden brown on top..about 50 - 55 minutes. A test skewer should come out clean.. a few moist crumbs sticking to it is fine. Let the cake cool in pan on a wire rack for 15 minutes.
  6. While the cake is cooling, in a small saucepan stir together the lemon juice, zest and sugar. Cook over medium heat until the sugar is dissolved and the mixture is clear.
  7. Invert the cake onto a cooling rack and place the rack over a baking sheet. Poke a few holes in the top of the cake with a skewer. Pour the lemon syrup over the cake. Let the cake soak and cool completely.
  8. Stir together the lemon juice and confectioner's sugar until smooth, then pour over the cooled cake. Let set before serving.
* * If you'd prefer to leave the blueberries whole, only add 2 tablespoons flour to coat them, and add two tablespoons flour to the 1¼ cups flour in the batter.
Recipe by parsley sage sweet at