Healthy Blueberry Yogurt Loaf Cake
This moist and flavorful blueberry yogurt loaf cake is perfect for breakfast or as a snack. Packed with fresh blueberries and Greek yogurt, it is both delicious and nutritious.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the Greek yogurt to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve the loaf as a delightful breakfast or snack. Enjoy!
- Store the loaf in an airtight container at room temperature for up to three days or freeze for up to three months.
Notes
Pro Tips: Ensure ingredients are at room temperature for a smooth batter. Gently fold in blueberries to prevent them from sinking. Use lemon zest for added flavor.
Ingredient Substitutions: Substitute Greek yogurt with sour cream if desired. Use frozen blueberries if fresh are unavailable.
How to Serve: Serve with a dollop of whipped cream or a sprinkle of powdered sugar.
Storage & Freshness: Store in an airtight container for up to 3 days, or freeze for longer storage.
Make-Ahead Tips: Bake and freeze in advance for easy grab-and-go breakfasts.
Ingredient Substitutions: Substitute Greek yogurt with sour cream if desired. Use frozen blueberries if fresh are unavailable.
How to Serve: Serve with a dollop of whipped cream or a sprinkle of powdered sugar.
Storage & Freshness: Store in an airtight container for up to 3 days, or freeze for longer storage.
Make-Ahead Tips: Bake and freeze in advance for easy grab-and-go breakfasts.