Lemon Blueberry Yogurt Loaf Cake

This lemon blueberry loaf cake with greek yogurt is the epitome of a delicious, easy one bowl loaf cake - perfectly tender, bright lemon flavor, bursting sweet blueberries, and a powdered sugar-dusted top. Whether you call it a loaf cake or a pound cake, it's delicious all the same, and ideal to snack on any time of the day.

A FEW INGREDIENT NOTES FOR A PERFECT LOAF CAKE:

• Lemon zest & lemon juice: Combination of lemon zest and lemon juice really helps make sure the lemon flavor pops. Use the fresh stuff!! Not bottled lemon juice or lemon extract.
• Honey: With the zing from the lemon and Greek yogurt, honey helps balance this out.
• Vanilla extract: A baking staple.
• Neutral oil: Canola or vegetable works!
• Whole milk Greek yogurt: A real texture work-horse. Makes for the most moist cakes.
• Blueberries: Fresh works best for this recipe.

KITCHEN EQUIPMENT YOU'LL NEED:

• Zester
• Cutting board
• Chef's knife
• Large bowl + small bowl
• Whisk
• Rubber spatula
• Standard loaf pan (9x13)
• Parchment paper
• Cooling rack

HOW TO MAKE LEMON BLUEBERRY LOAF CAKE:

1. Step 1: Lemon & sugar. In a large bowl, combine the granulated sugar and lemon zest. Using your fingers, gently work them together until fragrant.
2. Step 2: Whisk in the eggs. To the bowl with the sugar, add in the three eggs and whisk until smooth and slightly paler in color – about 1 minute.
3. Step 3: Add the remaining wet ingredients. Whisk in the honey, vanilla extract, neutral oil, lemon juice, and Greek yogurt.
4. Step 4: Add the dry ingredients. To the wet ingredients using the rubber spatula, mix in the all purpose flour, baking powder, and salt. 
5. Step 5: Flour the blueberries. In a separate small bowl, gently mix together the separated 1 tablespoon flour and blueberries (this helps to prevent them sinking to the bottom during baking). Gently fold these into the batter. 
6. Step 6: Prep for baking. Pour the batter into the lined and greased loaf pan sprinkle with turbinado sugar. 
7. Step 7: Bake. Bake for 55-60 minutes at 350℉. Allow it to cool in the pan for 15 minutes, then transfer to a cooling rack or plate to finish cooling. Dust with powdered sugar when fully cooled.

HOW TO STORE LOAF CAKE:

Loaf cake is best stored at room temperature in an air tight container for up to 4 days. You can enjoy slices at room temp or place them in a toaster oven to warm it up a bit.

OTHER BLUEBERRY TREATS:

• Apple Blueberry Pecan Crumble
• Blueberry Challah French Toast Cups
• Homemade Blueberry Pop-Tarts with Lemon Glaze

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Lemon Blueberry Yogurt Loaf

5 from 1 vote

This lemon blueberry loaf cake with greek yogurt is the epitome of a delicious, easy one bowl loaf cake - perfectly tender, bright lemon flavor, bursting sweet blueberries, and a powdered sugar-dusted top. Whether you call it a loaf cake or a pound cake, it's delicious all the same, and ideal to snack on any time of the day.

Prep time: 15 minutes

Cook time: 55 minutes

Total time: 1 hour 10 minutes

Yield: 8 servings

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INGREDIENTS 

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• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon lemon zest about 1 lemon
• ▢ 3 large eggs room temp
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup canola oil or vegetable
• ▢ 1 tablespoon freshly squeezed lemon juice about ½ a lemon
• ▢ 1 cup plain whole milk Greek yogurt
• ▢ 1 ½ cups all purpose flour + 1 tbsp separated to coat the berries
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup fresh blueberries
• ▢ 3 tablespoon turbinado sugar

INSTRUCTIONS

• Preheat your oven to 350℉. Grease and line a standard 9x13 loaf pan with parchment paper, 2 inches hanging off both ends. 
• In a large bowl, combine the granulated sugar and lemon zest. Using your fingers, gently work together until fragrant.
• To the lemon sugar, add in the eggs and whisk until smooth and slightly paler in color – about 1 minute.
• Whisk in the honey, vanilla extract, oil, lemon juice, and Greek yogurt. 
• Switching to a rubber spatula, gently mix in the 1 ½ cups all purpose flour, baking powder, and salt. 
• In a separate small bowl, combine the 1 tablespoon flour and blueberries. Gently fold these into the batter. 
• Pour the batter into the prepped loaf pan and sprinkle evenly with turbinado sugar. 
• Bake for 55-60 minutes until a knife comes out clean when inserted into the center. 
• Cool for 15 minutes in the loaf pan, then turn onto a plate or cooling rack. Once just about all the way cooled, top with powdered sugar.

NUTRITION ESTIMATE PER SERVING

Calories: 383kcal | Carbohydrates: 54g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 285mg | Potassium: 104mg | Fiber: 1g | Sugar: 34g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg

Course: Brunch, Dessert

Cuisine: American

Keyword: Loaf Cake

Author: Haley

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