Lemon Blueberry Yogurt Loaf Cake


This delightfully moist loaf cake recipe came from Dinner: A Love Story, where it is called Last-Minute Bake Sale Cake. It is indeed easy to throw together last-minute, and it makes a wonderful dessert-disguised-as-breakfast. This was the perfect way to get rid of some yogurt that was about to go bad, and I liked it so much that it was gone within a few days. We'll definitely be making this again. 

Lemon Blueberry Yogurt Loaf Cake

(Recipe from Dinner: A Love Story)

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup granulated sugar
  • 2 tsp lemon zest
  • 3/4 cup sour cream or plain yogurt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup blueberries (or raspberries or blackberries)

  1. Preheat oven to 350 degrees F. Grease one standard loaf pan. 
  2. Whisk together flour, baking powder, and salt in a medium bowl. 
  3. In a large bowl, mix together sugar and lemon zest until well-distributed. Add sour cream, oil, eggs, and vanilla. Whisk until combined. 
  4. Fold the dry ingredients and blueberries into the wet ingredients until just combined. 
  5. Pour batter into prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean. Let cake cool completely before slicing. 

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