Bluberry Lemon Yogurt Cake Loaf
  • 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
  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!
Recipe by Cooking with Chika at