Save The first time I saw someone dump entire cups of yogurt and oil straight into a blender, I honestly thought they had lost their mind. But then I watched the batter come together in twenty seconds flat, and something clicked. This is the kind of cake that happens when you are too tired to cream butter and too impatient to alternate dry and wet ingredients in three separate batches.
I made this loaf last spring when blueberries were suddenly everywhere and I had a container of Greek yogurt that needed to disappear before vacation. My roommate walked in, frowned at the blender noise, and then proceeded to eat three slices while standing at the counter.
Ingredients
- 2 large eggs: Room temperature eggs blend more smoothly and help the batter emulsify properly
- 1 cup (240 g) plain Greek yogurt: Full fat works best here for tenderness, but 5 percent will still give you a lovely soft crumb
- 1/2 cup (120 ml) vegetable oil: Neutral oil keeps the flavor clean and contributes to that velvety texture
- 1 tbsp finely grated lemon zest: Take your time grating really close to the pith where all the aromatic oils live
- 1/4 cup (60 ml) fresh lemon juice: Bright acid cuts through the sweetness and wakes up the blueberries
- 1 tsp vanilla extract: Pure extract makes a difference in a cake with such a simple ingredient list
- 1 1/2 cups (190 g) all-purpose flour: Spoon and level the flour instead of dipping to avoid packing too much in
- 3/4 cup (150 g) granulated sugar: This amount hits the sweet spot without overpowering the tangy yogurt and lemon
- 2 tsp baking powder: Double action ensures a good rise even with the weight of the berries
- 1/2 tsp baking soda: Works with the acidic yogurt and lemon for extra lift
- 1/4 tsp fine sea salt: Enhances all the flavors and balances the sweetness
- 1 cup (150 g) fresh blueberries: Frozen work perfectly fine too, just toss them in flour and do not thaw
- 1 tbsp all-purpose flour: This light coating keeps blueberries from sinking straight to the bottom
- 1/2 cup (60 g) powdered sugar: For the glaze if you want that pretty, bakery style finish
- 1–2 tbsp fresh lemon juice: Adjust the glaze consistency until it is thick but pourable
Instructions
- Preheat and prep your pan:
- Heat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan, then line it with parchment paper so you can lift the whole loaf out later.
- Blend the wet ingredients:
- Crack the eggs into the blender first, then add the yogurt, oil, lemon zest, lemon juice, and vanilla, blending until completely smooth.
- Add the dry ingredients:
- Dump in the flour, sugar, baking powder, baking soda, and salt, then pulse just a few times until you no longer see dry flour.
- Coat the blueberries:
- Toss the blueberries with 1 tablespoon of flour in a small bowl so they do not all sink to the bottom while baking.
- Fold in the berries:
- Pour the batter into a mixing bowl, add the blueberries, and gently fold them in with a spatula until evenly distributed.
- Bake the loaf:
- Scrape the batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out clean.
- Cool completely:
- Let the loaf rest in the pan for 10 minutes, then lift it out and cool completely on a wire rack before glazing.
- Make the glaze (optional):
- Whisk powdered sugar with lemon juice until smooth, then drizzle it over the cooled loaf and let it set before slicing.
Save This recipe became my go to when I realized I could throw everything together in the time it takes to preheat the oven. My sister requested it for her birthday breakfast, which felt like a tiny victory over all the elaborate cakes we used to attempt.
Serving Ideas
Slice this loaf thick and serve it warm with a pat of butter melting into the crumb. It is exceptional with a cup of Earl Grey or as the foundation for strawberry shortcake.
Make It Yours
Swap the blueberries for raspberries or chopped strawberries in the summer. Try orange zest and cranberry in the fall, or leave out the fruit entirely and add a handful of poppy seeds for a lemon poppy seed version.
Storage Tips
Wrap the cooled loaf tightly in plastic and keep it at room temperature for up to two days, or refrigerate for five days. This loaf freezes beautifully if you wrap it well in foil and then a freezer bag.
- Freeze individual slices if you want grab and go breakfast portions
- Glaze after thawing, not before freezing, for the best texture
- The loaf actually gets more moist on day two as the flavors settle
Save This is the cake you make when you want something that feels special but requires almost no effort at all. Even the people who claim they do not like dessert will find themselves standing by the counter, slice in hand.
Recipe Guide
- → How do I prevent blueberries from sinking?
Toss fresh or frozen blueberries with a small amount of flour before folding them gently into the batter. This helps suspend them evenly during baking.
- → Can I substitute Greek yogurt with non-dairy alternatives?
Yes, coconut yogurt or other plant-based yogurts work well as dairy-free alternatives, keeping moisture and tenderness.
- → What is the best way to zest lemons?
Use a microplane or fine grater to remove only the yellow outer skin, avoiding the bitter white pith beneath.
- → How do I keep the loaf moist?
The yogurt and oil in this loaf provide moisture and richness, resulting in a tender crumb that stays fresh several days.
- → Can I use frozen blueberries?
Yes, simply add frozen blueberries directly to the batter without thawing to avoid extra moisture in the loaf.