Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine Greek yogurt, sugar, and eggs. Beat until smooth. Add vegetable oil, lemon juice, lemon zest, and vanilla extract, mixing until incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in blueberries gently, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
- Add a dusting of powdered sugar or a light lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg