Blueberry Yogurt Cake

The snack cake of the summer (baked as a loaf for easy slicing!)

By now, you probably know how much I love a treat that I can just walk by and take a slice of whenever I pass by it. This cake is just that—it’s moist, tender, and packed with juicy pops of fresh blueberries. Baked in a loaf pan, it’s easy to shave a little sliver or a cut big slice as you wish!

The cake itself is just the right density, feeling substantial without being too heavy. The batter is a riff on olive cake with some added yogurt. Both keep the cake tender and moist for days, and a touch of lemon zest brightens the flavor of the fresh berries.

My blueberry bushes in the garden are coming along—with this upcoming heatwave, they should ripen up nicely (and quickly). I can’t wait to make this with my own fruit! If you have fresh blueberries in your yard or available at the farmers’ market, make this loaf cake with them. It really highlights the flavor their flavor and is easy enough to whip up on a whim.