Lemon Blueberry Yogurt Loaf
A moist and tender cake that combines the bright zest of lemons with sweet blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 cup plain yogurt Use plain yogurt for best results.
- 1 cup granulated sugar
- 3 large eggs Use room temperature for a smoother batter.
- 1/2 cup vegetable oil
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Spoon and level to avoid dense loaf.
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries Frozen can be used, do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan.
- In a large bowl, combine yogurt and sugar until well combined, then whisk in eggs, vegetable oil, lemon zest, and lemon juice until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in blueberries and vanilla extract until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, tent it with aluminum foil after about 30 minutes of baking.
- Once baked, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
Serve warm or at room temperature. Great with whipped cream or powdered sugar. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for a week. Can be frozen for up to 3 months.