Craving something sweet but short on time? This Blueberry Yogurt Loaf Cake is a perfect quick cake recipe, delivering moist, fruity goodness with minimal effort. You’ll love how easy it is to whip up this delightful treat, ideal for breakfast, a snack, or dessert.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a gluten-free baking blend for a gluten-free option.
- Plain yogurt: Use plain Greek yogurt for a tangier, denser loaf, or a non-dairy yogurt for a dairy-free version.
- Fresh blueberries: Frozen blueberries work too; don’t thaw them before adding.
- Granulated sugar: Brown sugar can be used for a deeper, molasses flavor.
Ingredients:
- 1½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup (120ml) plain yogurt
- ¼ cup (60ml) vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8 slices
- Calories per serving: Approximately 250 calories
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Loaf Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your quick cake recipe won’t stick.
2. Whisk Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for a smooth batter. This simple step sets the foundation for your delicious loaf cake.
3. Combine Wet Ingredients
In a separate medium bowl, whisk the egg, plain yogurt, vegetable oil, and vanilla extract until well combined. This liquid mixture will bring moisture to your quick cake recipe.
4. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf cake.
5. Fold in Blueberries
Gently fold in the fresh or frozen blueberries. Distribute them evenly throughout the batter. Your quick cake recipe is almost ready for the oven!
6. Bake Your Loaf Cake
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Streusel Topping: Combine ¼ cup flour, 2 tablespoons sugar, 2 tablespoons cold butter, and a pinch of cinnamon, then sprinkle over the batter before baking.
- Other Berries: Substitute blueberries with raspberries, blackberries, or a mix of berries.
- Nutty Crunch: Fold in ½ cup chopped walnuts or pecans for added texture.
Storage Instructions:
Store leftover Blueberry Yogurt Loaf Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices for up to 3 months; thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries directly without thawing them. Just toss them in a little flour before adding to the batter to prevent sinking.
Q: Why is my loaf cake dry?
A: A dry loaf cake is often a result of overmixing the batter or overbaking. Ensure you mix until just combined and check for doneness at the earliest recommended time.
Q: Can I make this quick cake recipe gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
Q: How do I know when the loaf cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean with no wet batter, your quick cake recipe is done.
Q: Can I replace yogurt with buttermilk?
A: Yes, you can substitute buttermilk for the plain yogurt in this quick cake recipe. The flavor and texture will be slightly different but still delicious.
Q: What kind of oil is best for this recipe?
A: A neutral-flavored oil like vegetable oil, canola oil, or light olive oil works best, as it won’t overpower the blueberry and yogurt flavors.