Blueberry Lemon Yogurt Loaf

This light loaf is the perfect addition to your Sunday morning coffee. It’s light, yet rich and lemony too! You could also add a blueberry compote with a scoop of ice cream and serve it for dessert. Yum, Yum!

Preheat oven to 350 Degrees

Ingredients for Blueberry Lemon Cake

• 2 cups flour
• 2 teaspoons baking powder
• pinch of salt
• 1/2 granulated sugar
• 2 eggs
• 1/4 cup olive oil
• 1/4 cup coconut oil
• zest of 1 large lemon (add more if you want a pucker!)
• 3/4 vanilla extract
• 1 1/4 cups greek yogurt
• 1 cup fresh blueberries (if using frozen, thaw before adding and drain out water)

Method

Grease a loaf pan and set aside.

In the bowl of a mixer, whisk sugar and eggs together until pale and smooth, add olive oil, coconut oil, lemon zest, and vanilla. Mix until combined. Stir in yogurt.

In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and stir until just combined.

Fold in blueberries. Place the batter in the prepared baking dish, smooth the top and bake for 50-55 minutes or until a toothpick comes out cleanly.

Let cool for 15 minutes before serving. Enjoy!