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Lemon Blueberry Loaf Cake

A delightful low-sugar lemon blueberry loaf cake that is moist, flavorful, and perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 2 pieces eggs (room temp)
  • 0.33 cup canola or coconut oil
  • 0.5 cup plain Greek yogurt not flavored
  • 0.33 cup sugar only a third!
  • 2 tablespoons fresh lemon zest about 2 lemons
  • 0.25 cup fresh lemon juice
  • 1 teaspoon vanilla extract important for flavor
Berries
  • 1 cup fresh blueberries tossed with a spoonful of flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, yogurt, oil, sugar, lemon juice, zest, and vanilla until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into a greased and lined 9x5-inch loaf pan.
Baking
  1. Bake in the preheated oven for about 45 to 50 minutes, checking for doneness with a toothpick at the 40-minute mark.
  2. If the berries start breaking the surface, cover the loaf with foil to prevent over-browning.
Cooling
  1. Once baked, let it cool in the pan for 10 minutes before removing it.

Notes

For best results, use room temperature ingredients. Do not skip the vanilla extract. Dusting blueberries with flour helps keep them from sinking.