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Lemon Blueberry Loaf Cake (w/ Yogurt!)

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 350
A moist and tangy lemon blueberry loaf cake made with Greek yogurt, perfect for a bright, flavorful treat.

Ingredients

Dried ingredients

  • 150 g granulated sugar
  • 59 ml fresh lemon juice
  • 118 ml neutral flavored oil
  • 2 large eggs
  • 113 g plain whole Greek yogurt
  • 1 teaspoon vanilla extract
  • 218 g all-purpose flour (plus one tablespoon for coating blueberries)
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 148 g fresh blueberries
  • 65 g powdered sugar
  • 1 tablespoon fresh lemon juice

Instructions 

  • Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
  • Rub lemon zest into sugar, then whisk in lemon juice, oil, eggs, yogurt, and vanilla until smooth.
  • Gently fold in flour, baking powder, and salt. Toss blueberries with remaining flour, then layer batter and blueberries in the pan.
  • Bake for 45-55 minutes until a toothpick comes out clean. Cool in pan, then transfer to wire rack.
  • Mix powdered sugar and lemon juice to make glaze. Drizzle over cooled loaf before serving.

Notes

For best results, do not overmix the batter to keep the loaf light and tender.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry, lemon, loaf