We’re taking advantage of blueberry season while it’s still in full swing! I wasn’t quite sure whether to call this blueberry lemon treat a loaf or a cake. It bakes up like a bread in a loaf pan, but has the sweetness and tenderness of a cake. I decided to think of it as a bread when I had a slice for breakfast in the morning, and think of it like a cake when I had another slice for dessert.
This blueberry lemon yogurt cake is a keeper recipe of there ever was one! I’d recommend using fresh blueberries if you’re making this in the summer months, but you can totally use frozen berries as well. Just be gentle when incorporating them into the batter. A heaping cup of Greek yogurt adds this devine richness to the cake that keeps it smooth and tender. So bread or cake, whichever you want to call it, it tastes incredible.
All I know is this pairs perfectly with a hot cup of coffee.
In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a larger mixing bowl, whisk together the sugar, plain Greek yogurt, eggs, lemon zest, and vanilla until smooth.
Gradually add in the dry ingredients (in at least 3 rounds), whisking between each addition. Add in the vegetable oil and stir until evenly combined.
Gently fold in about 6 ounces worth of fresh blueberries, stirring until just combined. If you use frozen blueberries, keep them frozen until you’re ready to add them to the batter. Fold them in with as few strokes as possible to avoid breaking.
Line a loaf pan with parchment paper and coat with non stick spray for easy removal. Pour the batter into the a pan lined with parchment paper and sprayed with non stick spray. Do not skip lining the pan- it will make loaf removal so much easier. Bake on a rack in the middle of the oven at 350 for 1 hour.
Remove from the oven and cool in the pan for 10 minutes. Use a sharp knife to help loosen the sides of the pan before turning out onto a wire rack.
Let the cake cool completely before slicing.
You can most likely yield about 8 hefty slices from this cake, which, if it’s anything like my house, will be gone on no time.
| Servings | Prep Time |
| 1 loaf | 5 minutes |
| Cook Time | Passive Time |
| 1 hour | 20 minutes |
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Fresh blueberries and lemon zest, added with a cup of Greek yogurt creates a smooth, tender, cake-like bread perfect for pairing with a cup of coffee.
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- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1 cup Greek yogurt plain
- 4 eggs
- 2 tsp lemon zest
- 1/2 tsp vanilla
- 1/2 cup vegetable oil
- 6 ounces blueberries fresh, or 1 cup frozen
- Move an oven rack to the middle position and preheat to 350. Line a loaf pan with parchment paper and coat with nonstick spray.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, Greek yogurt, eggs, lemon zest, and vanilla. Gradually add in the dry ingredients, whisking between each addition.
- Add in the oil and stir until evenly combined.
- Fold in the blueberries and gently stir until just combined. If using frozen blueberries, keep them frozen until ready to add to the batter. Fold them in with as few strokes as possible to avoid breaking.
- Pour the batter into the prepared pan and bake for 1 hour. Remove from the oven and cool in the pan for 10 minutes before turning out onto a wire rack to let cool completely.
Use a sharp knife to help loosen the sides of the pan before turning out the loaf.
Recipe adapted from Culinary Hill.