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 2 votes

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

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

Course: Brunch, Dessert

Cuisine: American

Keyword: Loaf Cake

Author: Haley