Classic French Blueberry Yogurt Loaf Cake
This Classic French Blueberry Yogurt Loaf Cake is a delightful blend of tangy yogurt and sweet blueberries, perfect for a coffee break or afternoon snack.
Equipment
- 1 9-inch loaf pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup plain yogurt
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan, ensuring all sides are coated.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly mixed.
- In another bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition to ensure full incorporation.
- Stir in the plain yogurt and vanilla extract into the wet mixture until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature or slightly warm.
Notes
Pro Tips: Use room temperature ingredients for best results. Coat blueberries with flour to prevent sinking. Ingredient Substitutions: Greek yogurt can be used for a richer taste. How to Serve: Serve with whipped cream or ice cream. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: The loaf can be made a day in advance and stored at room temperature.