Blueberry Yogurt Loaf Cake

Blueberry Yogurt Loaf Cake Recipe: A Simple and Delightful Treat

If you’re looking for a light and fruity dessert that’s easy to make and irresistibly delicious, this Blueberry Yogurt Loaf Cake is your answer. Moist, fluffy, and packed with juicy blueberries, this cake is perfect for breakfast, teatime, or an after-dinner treat.

With a simple blend of everyday ingredients and a touch of yogurt for extra tenderness, this loaf cake will quickly become a household favorite. Here’s how to bring it to life in your kitchen.

Ingredients

For the loaf:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (120ml) plain or Greek yogurt
• ½ cup (115g) olive oil
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

Optional glaze:

• ½ cup powdered sugar
• 1-2 tbsp fresh lemon juice

Instructions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Oil and Sugar:
   In a large bowl, beat the oil and sugar together until light and fluffy. This step is key to ensuring a tender loaf.
4. Add the Wet Ingredients:
   Beat in the eggs, one at a time, followed by the vanilla extract. Then mix in the yogurt until smooth and well combined.
5. Combine and Fold:
   Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the blueberries, being careful not to overmix.
6. Bake:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Glaze (Optional):
   Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, whisk together the powdered sugar and lemon juice and drizzle over the top for a tangy glaze.

Tips

• Blueberries: Fresh or frozen blueberries work well, but be sure to toss them in flour to keep them evenly distributed throughout the cake.
• Yogurt Substitute: If you don’t have yogurt on hand, sour cream is a great alternative.
• Storage: Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Why You’ll Love This Recipe

This Blueberry Yogurt Loaf Cake is incredibly versatile. Serve it with coffee or tea for a cozy snack or add a scoop of ice cream for a decadent dessert. The tangy yogurt perfectly balances the sweetness of the blueberries, creating a cake that’s light yet flavorful.

Try this recipe today and let the fruity aroma of blueberries fill your kitchen! Share your creations in the comments or tag us on social media with your baking results.

Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

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