What ingredients do I need for lemon blueberry yogurt loaf cake?

You’ll need flour, baking powder, baking soda, salt, butter, sugar, eggs, yogurt, lemon juice, lemon zest, and blueberries. Optionally, powdered sugar for dusting can be used.

How do you make lemon blueberry yogurt loaf cake?

To make it, mix the dry ingredients, cream the butter and sugar, add eggs and yogurt, then combine everything with blueberries. Bake until golden and a toothpick comes out clean.

Can I substitute Greek yogurt in lemon blueberry loaf cake?

Absolutely! Greek yogurt works great and adds extra creaminess, making the cake even more moist.

How do I store leftover lemon blueberry yogurt loaf cake?

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week or freeze for up to three months.

What is the best way to serve lemon blueberry yogurt loaf cake?

Serve it plain, or with whipped cream or ice cream. It’s also lovely paired with coffee or tea for a delightful treat.

Lemon Blueberry Yogurt Loaf Cake | Delicious and Easy Recipe

Name: Lemon Blueberry Yogurt Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cups unsalted butter, softened; 1 cups granulated sugar; 2 large eggs; 1 cups plain yogurt; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 cups fresh blueberries; 0.5 cups powdered sugar (for dusting, optional)

Ingredients

Scale

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cups unsalted butter, softened
1 cups granulated sugar
2 large eggs
1 cups plain yogurt
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cups fresh blueberries
0.5 cups powdered sugar (for dusting, optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the yogurt, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15
Cook Time: 60