Lemon Blueberry Loaf Cake (Greek Yogurt)

This lemon blueberry loaf cake is made with Greek yogurt for an ultra-moist crumb, fresh blueberries, and a bright lemon glaze. One bowl, no mixer.

Course Breakfast, Dessert, Desserts, Snack

Cuisine American

Diet Vegetarian

Keyword blueberry loaf cake, easy, lemon, moist, one bowl

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 291

¾ cup granulated sugar (150 g)
2 Tablespoons lemon zest (from about two lemons)
¼ cup fresh lemon juice (59 ml)
½ cup neutral flavored oil, such as avocado or canola (118 ml)
2 large eggs
½ cup plain whole Greek yogurt (113 g)
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour (218 g) plus one Tablespoon (for coating the blueberries)
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries (148 g)

Preheat the oven to 350°F. Grease a 9x5-inch heavy-weight steel loaf pan or line it with parchment paper.
Add the sugar and lemon zest to a large bowl. Using clean hands, rub the lemon zest into the sugar until well incorporated. Add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract. Whisk until smooth.
Add the 1 ¾ cups of flour, baking powder, and salt, stirring gently until just combined, being careful not to overmix. It’s okay if there are a few lumps.
In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour (to prevent sinking), leaving any excess flour in the small bowl.
Pour ⅓ of the batter into the prepared loaf pan, then gently layer in ½ of the blueberries, followed by ⅓ batter, then the remaining blueberries, then the remaining batter, smoothing the top.
Bake for 45-55 minutes, or until an internal temperature of 205°F-210°F or a toothpick inserted in the center comes out with a few moist crumbs, being careful not to over-bake.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.
While the loaf cools, in a small bowl, make the lemon glaze by whisking together the powdered sugar and lemon juice until it’s completely smooth.
Drizzle the glaze over the top of the loaf, allowing some to drip down the sides. Allow to cool completely before slicing.

Don't Over-Mix or Over-Bake: For a moist cake, be sure not to over-mix (a few lumps are fine) or over-bake. If your cake is dry, it's because it's been over-baked. If possible, use a kitchen thermometer to test (you want an internal temp of about 205°F) or a tester to come out with a few crumbs.
Fresh Lemon: There's no sub for fresh lemon in this recipe, especially since we’re using lemon zest and juice. So skip the bottle and use fresh for best results.
Neutral Oil: You can use any neutral oil; I tested this with canola and avocado oil, and both worked great.
Sour Cream: I like using whole Greek yogurt for a little extra tangy flavor and moisture. I also tested the cake batter with sour cream, and it worked great.
Muffins: Rather make muffins? Try my lemon blueberry muffins!