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    Home » Desserts

    Lemon Blueberry Yogurt Loaf Cake

    Published: Mar 29, 2020 » Modified: Dec 8, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe

    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.

    Slices of lemon blueberry yogurt load scattered on the cutting board.

    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.
    • Full lemon blueberry loaf cake on a cutting board.
    • Slice of lemon blueberry loaf cake on a plate

    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

    Lemon Blueberry Yogurt Loaf
    Print Recipe Pin Recipe

    Lemon Blueberry Yogurt Loaf

    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.
    5 from 1 vote
    Prep time: 15 mins
    Cook time: 55 mins
    Total time: 1 hr 10 mins
    Yield: 8 servings
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    INGREDIENTS 

    • 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
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

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    Reader Interactions

    Comments

    1. Pamela

      April 02, 2020 at 11:15 pm

      Curious if this would work in muffin tins? Looks delicious!

      Reply
      • Haley

        April 03, 2020 at 1:21 am

        Absolutely & thanks! Bake at the same temperature for about 20-25 minutes, until a tester (or knife) comes out clean.

        Reply
        • Alexis

          July 23, 2020 at 12:00 pm

          5 stars
          Made this (as muffins! My 4 year old’s fave) last night - SO good! The flavor is amazing - a bite of summer. So impressed with this recipe!

          Reply
          • Haley

            August 03, 2020 at 2:05 am

            I'm so glad to hear you & your little one loved them! Thanks so much for trying my recipe 🙂

            Reply
    2. Kate

      May 25, 2020 at 4:43 pm

      5 stars
      I was home alone and had the ingredients, so I made this. I only had 6 ozs of yogurt so added a bit of half and half. This is truly delicious. I can taste the lemon zest and it is very moist, thank you.

      Reply
      • Haley

        May 26, 2020 at 1:00 am

        Thanks so much, Kate! Glad you enjoyed.

        Reply
    3. Yuro

      February 23, 2021 at 12:41 am

      Can I use vanilla yogurt instead of Greek yogurt?

      Reply
      • Haley

        February 23, 2021 at 8:52 am

        I haven't tried it, but I think it could work. You might just need to bake the cake for a little bit longer since regular yogurt is more liquid-y. I'd also pull the vanilla extract back to 1/2 tsp if you're using vanilla yogurt.

        Reply

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