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
Step 1
Heat oven to 350°F and coat a standard loaf pan with nonstick spray. Line with parchment paper for easier removal.
Step 2
Pour the oil and 1 cup of the granulated sugar in a large bowl. Finely grate the zest of all the lemons into the bowl and whisk to combine.
Step 3
Whisk in eggs, vanilla, and yogurt until evenly mixed.
Step 4
Sprinkle the surface of the batter with baking powder and salt and whisk thoroughly.
Step 5
Add flour and berries, stirring just to combine.
Step 6
Pour into the prepared loaf pan and bake for 60 to 75 minutes, until a toothpick inserted into the cake comes out clean.
Step 7
While it bakes, juice the zested lemons — you want 1/3 cup juice. Pour into a small saucepan, add remaining 1 tablespoon sugar, and heat over medium until the sugar has dissolved.
Step 8
When cake comes out of the oven, brush it with the lemon syrup.
Step 9
Let the cake cool completely in the pan. Once cool, cut around the cake and transfer to a plate. Dust with powdered sugar if desired.
Step 10
Serve in 1-inch slices.
Step 11
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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.
