🍋 Lemon Yogurt Blueberry Loaf Cake
📝 Ingredients
Dry ingredients
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1 cup (120 g) all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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⅛ tsp salt
Wet ingredients
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2 oz (57 g) unsalted butter, softened
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⅔ cup (134 g) sugar
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1 large egg
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½ tsp vanilla extract
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½ cup (118 ml) Greek yogurt
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Zest of 1 lemon
Fruit
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1 cup blueberries (fresh or frozen)
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2 tsp flour (for coating blueberries)
Lemon syrup (optional but amazing)
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3 tbsp lemon juice
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3 tbsp sugar
Glaze
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½ cup powdered sugar
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½ tsp vanilla
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1–2 tbsp milk (as needed)
🧁 Instructions (Step by Step)
1️⃣ Prepare the pan
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Preheat oven to 350°F (180°C).
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Grease a loaf pan and dust with flour OR line with parchment paper.
2️⃣ Mix dry ingredients
In a bowl, sift together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
3️⃣ Cream butter and sugar
In a large bowl:
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Beat butter and sugar until light and fluffy (about 2–3 minutes).
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Add egg and vanilla.
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Beat again until smooth and pale.
4️⃣ Add yogurt and lemon
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Mix in Greek yogurt and lemon zest.
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Stir gently until combined.
5️⃣ Combine dry and wet
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Add dry ingredients in 2 parts, mixing gently.
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Do not overmix — stop when no dry flour is visible.
6️⃣ Prepare blueberries
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Sprinkle 2 tsp flour over blueberries.
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Toss gently to coat (this keeps them from sinking).
7️⃣ Fold blueberries
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Carefully fold blueberries into batter using a spatula.
8️⃣ Bake
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Pour batter into prepared pan (only fill ¾ full).
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Bake 45–50 minutes or until toothpick comes out clean.
🍋 Lemon Syrup (while cake bakes)
In a small pan:
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Heat lemon juice + sugar
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Stir until sugar dissolves
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Remove from heat
9️⃣ Soak the cake
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Cool cake in pan for 10 minutes
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Turn out onto rack
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Spoon lemon syrup over warm cake
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Let cool completely
🍥 Glaze
Mix:
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Powdered sugar
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Vanilla
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Enough milk to make thin drizzle
Pour over cooled cake and let it run down the sides.