Blueberry Loaf Cake
Made with Greek yogurt and olive oil and bursting with juicy blueberries in every bite, this moist and delicious blueberry loaf cake is the perfect breakfast, snack or dessert!
Servings 10 servings
Calories 198kcal
Equipment
Ingredients
- 1 ½ cup all purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup full fat Greek yogurt
- 2 tablespoons milk
- 1 egg
- 1 teaspoon vanilla
- ¼ cup olive oil
- 1 ½ cups blueberries fresh or frozen*
- 1 tablespoon turbinado sugar or granulated sugar or brown sugar
Instructions
- Preheat the the oven to 350F. Grease and flour a 4.5 x 8.5 inch loaf pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, whisk together the Greek yogurt, milk, egg, and vanilla until well combined. Slowly whisk in the olive oil until well combined.
- Add the dry ingredients to the bowl with the wet ingredients and stir until just combined.
- Carefully fold in the blueberries (if frozen, do not thaw first and stir only enough to distribute them evenly or they will make the batter purple). The batter will be thick!
- Spread the batter in the prepared loaf pan and sprinkle the top with turbinado sugar.
- Transfer to the oven and bake 50-60 minutes until a toothpick inserted in the center comes out clean.
- Transfer pan to a wire rack. After 10-15 minutes, turn the loaf out onto the rack to cool completely.
Video
Notes
*If using frozen berries, do no thaw them first. Stir the frozen berries in quickly and carefully so they don't make the batter purple.
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg