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.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9x5-inch)
- Parchment paper
- Cooling rack
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
Instructions
- Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk yogurt, sugar, eggs, lemon zest, vanilla, and lemon juice until smooth.
- Slowly whisk dry ingredients into wet mixture until just combined.
- Gently fold in oil, then fold in floured blueberries.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–55 minutes, until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
- 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