Description
A moist and tangy loaf cake with fresh blueberries and lemon zest, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, yogurt, lemon zest, and lemon juice.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in blueberries.
- Pour batter into the loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Toss blueberries in flour to prevent sinking.
- Use room-temperature ingredients for even mixing.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon blueberry loaf, easy loaf cake, homemade dessert, fruit cake