Go Back
Lemon Blueberry Yogurt Loaf Cake
Carolina Gomez

Lemon Blueberry Yogurt Loaf Cake

This moist and fluffy Lemon Blueberry Yogurt Loaf Cake combines tangy lemon, juicy blueberries, and creamy yogurt for a refreshing, bakery-style treat perfect for breakfast, tea time, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp lemon zest about 2 lemons
  • ½ tsp vanilla extract
  • ½ cup vegetable oil or melted butter
  • 1 ½ cups fresh blueberries tossed in 1 tbsp flour
  • 2 tbsp lemon juice

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf pan (9x5-inch)
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, whisk yogurt, sugar, eggs, lemon zest, vanilla, and lemon juice until smooth.
  4. Slowly whisk dry ingredients into wet mixture until just combined.
  5. Gently fold in oil, then fold in floured blueberries.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake 50–55 minutes, until a toothpick inserted comes out clean.
  8. Let cool in pan for 10 minutes, then transfer to a wire rack.
  9. Optional: Glaze with a simple lemon glaze (powdered sugar + lemon juice).

Notes

Nutrition Facts (per slice, 10 servings):
  • Calories: ~250
  • Carbohydrates: 34g
  • Protein: 5g
  • Fat: 11g
  • Saturated Fat: 2g
  • Fiber: 1g
  • Sugar: 20g