Quick Blueberry Yogurt Loaf Cake
Discover how to make a quick blueberry yogurt loaf cake for busy weeknights with this easy one-bowl recipe.
Equipment
- 1 loaf 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
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup plain yogurt
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a loaf pan to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Mix in the yogurt until smooth, ensuring all ingredients are well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in the blueberries gently to avoid bursting them.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 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. Serve warm or at room temperature.
Notes
Pro Tips: Ensure ingredients are at room temperature. Gently fold blueberries to prevent sinking.
Ingredient Substitutions: Use Greek yogurt for a richer texture. Swap blueberries for raspberries.
How to Serve: Pair with coffee or tea. Serve with whipped cream.
Storage & Freshness: Store in airtight container for 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare batter ahead and refrigerate overnight.
Ingredient Substitutions: Use Greek yogurt for a richer texture. Swap blueberries for raspberries.
How to Serve: Pair with coffee or tea. Serve with whipped cream.
Storage & Freshness: Store in airtight container for 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare batter ahead and refrigerate overnight.