Tuesday, April 5, 2016
Lemon Blueberry Loaf Cake Recipe
I had a lemon flavored greek yogurt in the fridge that was about the expire and I just didn't feel like eating it, so I started looking for recipes to use it up. I love lemon blueberry flavored stuff, so a loaf cake like this sounded appealing.
This is based on a couple recipes I found on Pinterest. I kind of took tips from each recipe and added a little bit of my own twist on this. In the recipes I saw on Pinterest, they didn't use any lemon juice, and they also just used plain yogurt. To me, that didn't sound like enough lemon flavor, so I kicked it up a notch. Even still, I do not think it's too lemony at all. The only alteration I'd add to this is perhaps next time I'll use more blueberries, some slices were just right, but others seemed to be a bit lacking in blueberries, in my opinion. :)
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
zest of one lemon (about 1/2 tsp)
juice of one lemon (about 2 Tbsp)
1/2 teaspoon vanilla
1 cup/pkg lemon greek yogurt
1/2 cup butter
1 cup/small pkg blueberries
Mix the dry ingredients well, then start adding in the wet ingredients gradually. Don't mix too much once you add the blueberries because they can start to create streaks of purple in the batter, or you might squish the berries.
Bake at 350 degrees for 50-60 minutes in a loaf pan (8x4 in. or similar).