Lemon-Blueberry Yogurt Loaf
Total Time
2 hours
Rating
0 out of 5 stars
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Ingredients
8 servings
- 1/2 cup (120 ml) vegetable or another neutral oil
- 1 cup (200 grams) plus 1 tablespoon (15 grams) granulated sugar
- 3 small/medium or 2 large lemons
- 3 large eggs
- 1/2 teaspoon vanilla extract (optional; I skip it)
- 1 cup (225 grams) plain yogurt, whole, low-fat, or greek-style
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups plus 1 tablespoon (205 grams) all-purpose flour
- 1 1/2 cups (250 grams) blueberries, fresh or frozen [see Note]
- Powdered sugar for dusting [optional]
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Preparation
Chef’s notes
This recipe was first shared in 2008 and remains popular for its moist, pudding-like texture.
In 2023, the recipe was updated to address common questions and concerns, making it a one-bowl cake.
The lemon zest is no longer measured; use whatever your lemons provide.
Berries are optional as they may sink; frozen wild blueberries are recommended.
For a berry-free version, skip the last tablespoon of flour and adjust the baking time to 50 minutes.
The cake keeps for 3 days at room temperature or 1 week in the fridge. It freezes and defrosts nicely.