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Lemon Blueberry Loaf Cake (Greek Yogurt)

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 350
A moist and tangy loaf cake bursting with fresh blueberries and lemon flavor, topped with a sweet lemon glaze.

Ingredients

Dry ingredients

  • ¾ cup granulated sugar
  • 2 tablespoons lemon zest (from about two lemons)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (plus one tablespoon for coating blueberries)
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet ingredients

  • ¼ cup fresh lemon juice (about 59 ml)
  • ½ cup neutral flavored oil (such as avocado or canola)
  • 2 large eggs
  • ½ cup plain whole Greek yogurt (113 g)

Blueberries

  • 1 cup fresh blueberries (148 g)

Lemon glaze

  • ½ cup powdered sugar (65 g)
  • 1 tablespoon fresh lemon juice

Instructions 

  • Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  • Rub lemon zest into sugar, then whisk in lemon juice, oil, eggs, yogurt, and vanilla until smooth.
  • Mix in flour, baking powder, and salt until just combined. Toss blueberries with remaining flour.
  • Layer batter and blueberries in the pan, then bake for 45-55 minutes until a toothpick comes out clean.
  • Cool in pan 10 minutes, then transfer to wire rack. Mix powdered sugar and lemon juice for glaze, drizzle over cooled loaf.

Notes

Ensure not to overmix the batter to keep the loaf light and moist.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Greek
Keyword: Blueberry, cake, lemon