Description
A moist and tender lemon blueberry yogurt loaf cake bursting with fresh citrus flavor and juicy blueberries. Greek yogurt keeps the cake soft while a dusting of powdered sugar adds a simple finishing touch.
Ingredients
3 large eggs
1 cup sugar
Zest of 2 lemons
Juice of 2 lemons
1 cup plain Greek yogurt
1/2 cup melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup fresh blueberries
Powdered sugar, for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
- Beat the eggs and sugar until pale, light, and fluffy.
- Mix in the lemon zest, lemon juice, Greek yogurt, melted butter, and vanilla extract until smooth.
- Add the flour, salt, and baking powder, stirring gently until just combined. Do not overmix.
- Fold in the fresh blueberries evenly.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before dusting with powdered sugar. Slice and serve.
Notes
Toss the blueberries with a little flour before folding them into the batter to help prevent sinking.
Frozen blueberries can be used without thawing.
Substitute raspberries or blackberries for a different berry flavor.
Top with sliced almonds before baking for added crunch.
Use a simple lemon glaze instead of powdered sugar for extra citrus sweetness.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 26 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
