Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (to coat berries)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
Step 2: In a large bowl, whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla, and oil until smooth and well combined.
Step 3: Sift the 1.5 cups of flour, baking powder, and salt into the wet ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
Step 4: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the berries into the batter.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a cake tester inserted into the center comes out clean.
Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
You can substitute Greek yogurt with sour cream for a similar texture. Ensure all refrigerated ingredients are at room temperature for the best emulsion.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
