Lemon Blueberry Loaf cake

Lemon Blueberry Loaf cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 loafs
Author Neta


  • 3 large eggs
  • 1 1/4 cups grams sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Zest of 2 lemons
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup vegetable oil
  • 3.5 oz/100 gr greek yogurt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup blueberries I used frozen


  1. Preheat oven to 325° F/170°C. Grease two 9x5 loaf pans, set aside.
  2. In a mixer bowl, whisk together eggs, sugar, vanilla extract, and salt, for about 4-5 minutes, until the mixture is very pale and fluffy.
  3. Add the lemon zest and juice and continue whisking.
  4. Mix the oil and yogurt together and add to the batter while still whisking it slowly.
  5. When the mixture in combined, sift in the flour and baking powder and fold until you get a smooth batter.
  6. Fold in the blueberries.
  7. Transfer the batter into loaf pan and bake for 30-45 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs.

Recipe Notes

Makes two 9x5 inch (20x10 cm) loafs