Here’s a moist, bakery-style Lemon Blueberry Yogurt Loaf Cake 🍋🫐 — bright, tender, and easy to make.
Lemon Blueberry Yogurt Loaf Cake
Ingredients
Loaf Cake
- 1½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) sugar
- 3 large eggs
- ½ cup plain yogurt (Greek or regular)
- ½ cup vegetable oil (or melted butter)
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 to 1¼ cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1½–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, whisk sugar and eggs until pale.
- Mix in yogurt, oil, lemon zest, lemon juice, and vanilla.
- Gently fold in dry ingredients until just combined.
- Toss blueberries with 1 tbsp flour and fold them in.
- Pour batter into pan and smooth top.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Cool 10 minutes, remove from pan, cool completely.
- Drizzle with lemon glaze if using.
Tips for Best Results
- 🫐 Don’t thaw frozen blueberries (prevents bleeding).
- 🍋 For extra lemon flavor, poke loaf with a skewer and brush with lemon syrup.
- 🧁 Can be baked as muffins (18–22 minutes).
Storage
- Room temperature: 2 days
- Refrigerated: 5 days
- Freezes well (unglazed) up to 3 months
If you’d like, I can make this healthier, gluten-free, or dairy-free, or add a streusel topping.
