Description
A delicious and moist Blueberry Lemon Yogurt Loaf Cake, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup plain Greek yogurt (or regular yogurt)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil (or melted butter)
- 2 tsp lemon zest (about 1 lemon)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, vanilla, and oil until smooth.
- Gently fold dry ingredients into wet mixture. Do not overmix.
- Fold in blueberries lightly.
- Pour batter into loaf pan and smooth top.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then transfer to wire rack.
- Mix powdered sugar and lemon juice until smooth and drizzle over cooled loaf.
Notes
- For extra richness, replace half the oil with melted butter.
- You can swap Greek yogurt with sour cream for a tangier loaf.
- If using frozen blueberries, do not thaw — fold them straight into the batter.
- Freezes well! Wrap tightly in plastic wrap + foil and freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg