Very Berry Loaf Cake Recipe

Moist very berry loaf cake with glaze on white kitchen counter

Very Berry Loaf Cake Recipe

A moist and flavorful very berry loaf cake made with fresh mixed berries, Greek yogurt, and a hint of lemon zest. Perfect for breakfast, afternoon tea, or dessert.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, European

Prep Time: 15

Cook Time: 1

Cooling time: 10

Total Time: 1 25

Servings: slices

Calories: 245kcal

Cost: $7–9

Equipment

9x5-inch loaf pan
Large mixing bowls
Measuring cups/spoons
Rubber spatula
Whisk
Wire cooling rack
Parchment paper
Oven thermometer

Ingredients

Main Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoon baking powder
½ teaspoon salt
⅓ cup melted butter
1 large egg
1 cup whole milk
½ cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest

Berry Mixture

1 ½ cups mixed fresh berries blueberries, raspberries, strawberries
2 tablespoon flour for coating berries
1 tablespoon sugar

Optional Glaze

1 cup powdered sugar
2–3 tablespoon milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C), grease and line loaf pan.
Toss berries with flour and sugar, set aside.
Whisk flour, sugar, baking powder, and salt.
Mix butter, egg, milk, yogurt, vanilla, lemon zest.
Fold wet into dry, then fold in berries.
Pour batter into pan, bake 55–65 minutes.
Rest 10 minutes in pan, then transfer to rack.
Whisk powdered sugar, milk, vanilla, drizzle on cooled cake.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition