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healthy blueberry yogurt loaf cake recipe

Healthy Blueberry Yogurt Loaf Cake

Chef Roberto, an Italian-American cuisine expert from Eat Every Slice, smiling while holding a plate of freshly made pasta garnished with basil.Roberto
This Healthy Blueberry Yogurt Loaf Cake combines the goodness of blueberries and yogurt for a moist and delicious treat that's perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 loaf pan 9x5 inch, greased
  • 1 Mixing Bowl large
  • 1 Electric Mixer

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  • Stir in the Greek yogurt and vanilla extract until the mixture is smooth and creamy.

Combine Ingredients

  • In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix.
  • Fold in the fresh blueberries gently to avoid breaking them.

Baking

  • Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 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 it to a wire rack to cool completely.

Serving

  • Once cooled, slice the loaf and serve with a dollop of yogurt or a drizzle of honey.

Storage

  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

Pro Tips: Use room temperature ingredients for a smoother batter. Toss blueberries in flour to prevent sinking.
Ingredient Substitutions: Use whole wheat flour for added fiber or coconut oil instead of butter.
How to Serve: Pair with yogurt or honey for a delightful breakfast.
Storage & Freshness: Store in airtight container to maintain moisture.
Make-Ahead Tips: Bake a day in advance for flavors to meld.
Keyword healthy blueberry yogurt loaf cake, low-fat blueberry cake, yogurt breakfast loaf