Description
A delightful and moist loaf cake that pairs fresh lemon with juicy blueberries, perfect for breakfast or as a light dessert.
Ingredients
Scale
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tablespoon all-purpose flour for tossing blueberries
- 1/2 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a blender, combine the eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until smooth.
- Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the blender. Pulse until just combined. Toss the blueberries with 1 tablespoon of flour to coat and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes. Allow to cool for 10 minutes in the pan before transferring to a wire rack. Drizzle with a mixture of powdered sugar and lemon juice before slicing.
Notes
For best results, use fresh blueberries and ensure all ingredients are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg