Blueberry Yogurt Loaf Cake

This blueberry yogurt loaf cake is one of my favorites. It's super easy to make and with those popped blueberries hiding in the moist cake it is just so good. Eat it as it is or serve with whipped cream or ice cream.

Course Cake and cookies

Cuisine American

Keyword blueberries

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 253

Author Simone

Equipment

cake tin of 25 cm / 10 inch

Ingredients

150 gr unsalted butter melted
220 gr sugar
2 eggs
140 gr Greek yoghurt
1 tbsp lemon zest
1 tsp vanilla extract
225 gr self rising flour
125 gr Blueberries plus some extra to serve
icing sugar to dust

Metric - Us customary

Instructions

Preheat the oven to 160˚C/320˚F Put the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and mix to combine
Add the flour and mix everything well. Fold the blueberries through the batter and pour into a cake tin which is covered in parchment paper.
Smooth the surface with a spatula and bake the cake for about an hour or until it is cooked through. Test this with a wooden stick in the middle of the cake. If it comes out dry your cake is done.
Leave the cake to cool for ten minutes in the tin before turning it over onto a cake rack to cool completely.
Before serving dust with icing sugar and serve with some extra blueberries

Notes

Storing: Store outside of the fridge for a maximum of 4 days. This cake also freezes really well. Wrap properly and store in the freezer for up to 3 months.

Nutrition