Blueberry Lemon Yogurt Cake Loaf

Blueberry Lemon Loaf
MOIST BLUEBERRY LEMON YOGURT LOAF

Nothing says spring like blueberry lemon loaf!  My homemade blueberry lemon yogurt loaf is the perfect recipe to make throughout spring and summer!  I mean, come on, the combination of sweet and sour blueberries with tart lemon in a light and moist cake – HEAVENLY!!!  This loaf can be enjoyed for breakfast or as a dessert with a dollop of fresh whipped cream or homemade vanilla icecream. Either way I am so sure you will love this recipe!

Blueberry Lemon Loaf

Bluberry Lemon Yogurt Cake Loaf
 
Author:
Ingredients
  • 1 ¾ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup blueberries, fresh or frozen
  • ½ cup sugar
  • 2 eggs
  • 1 cup plain yogurt
  • ½ cup oil, vegetable or canola
  • 1 ½ teaspoon vanilla
  • 1 lemon, zest and juice
Directions
  1. Preheat oven to 325. Grease and line loaf pan with parchment paper and set aside
  2. Place flour, baking powder and salt into a small mixing bowl. Stir together to fully combine, using a wired whisk and set aside.
  3. Add sugar, eggs, yogurt, vanilla, oil, lemon zest and juice into a large mixng bowl. Stir together using wired whisk until fully combined.
  4. Toss blueberries with 1 tablespoon of the flour mixture and set aside.
  5. Stir in flour mixture in 2 additions until just combined.
  6. Add blueberries and gently fold into batter.
  7. Pour batter into prepared loaf pan. Bake for 50 to 60 minutes.
  8. Allow loaf to cool in pan for 10-15 minutes, once done and then invert onto cooling rack to cool completely.
  9. Serve and enjoy!

 

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