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Lemon Blueberry Yogurt Loaf Cake

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A soft and moist lemon blueberry yogurt loaf cake bursting with fresh citrus flavor and juicy blueberries. The yogurt keeps the crumb tender while the lemon adds brightness, creating a bakery-style loaf perfect for breakfast, dessert, or a snack.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain yogurt or Greek yogurt
  • 1/2 cup vegetable oil or melted butter
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 tablespoon flour (for tossing blueberries)
  • Optional: 1/2 cup powdered sugar for glaze or topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the sugar and eggs until slightly fluffy.
  4. Add the yogurt, vegetable oil or melted butter, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Toss the blueberries with 1 tablespoon of flour to help prevent sinking, then gently fold them into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top evenly.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the loaf to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
  10. Optional: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice before serving.

Notes

  • Frozen blueberries can be used directly from the freezer without thawing.
  • Greek yogurt creates a richer and denser texture.
  • Tossing blueberries in flour helps prevent them from sinking to the bottom.
  • Add poppy seeds for extra texture and flavor.
  • Swap blueberries with raspberries or blackberries if desired.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped loaf for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/lemon-blueberry-yogurt-loaf-cake/