Lemon Blueberry Loaf Cake

Blueberry yogurt loaf cake.
  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup buttermilk
  • 1 lemon, zested
  • 1 ½ cup fresh (or frozen and thawed) blueberries
  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray and line with parchment paper.
  2. Mix flour, baking powder, and salt into a medium bowl. Set aside.
  3. Combine butter, sugar, and lemon zest and beat until creamy. Add vanilla, eggs, and buttermilk, and mix until well combined.
  4. Add dry mixture to wet mixture, ⅓ at a time, stirring each time until all of flour mixture is added and batter is smooth. Gently fold in blueberries.
  5. Pour batter into prepared loaf pan and bake for 45-55 minutes, or until a cake tester or wooden skewer comes out clean from the center.
  6. Cool completely before slicing to serve.

Print Friendly, PDF & Email