Lemon Blueberry Loaf Cake (w/ Yogurt)
A bright and moist lemon blueberry loaf made with Greek yogurt for extra richness, baked in a pressure cooker for incredible tenderness in less time. Flavor-packed and ideal for breakfast or dessert.
Equipment
- 1 loaf pan 9x5 inch
Ingredients
Main Ingredients
- 0.75 cup granulated sugar 150 g
- 2 tablespoons lemon zest from about two lemons
- 0.25 cup fresh lemon juice 59 ml
- 0.5 cup neutral flavored oil such as avocado or canola, 118 ml
- 2 large eggs
- 0.5 cup plain whole Greek yogurt 113 g
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour 218 g plus 1 tablespoon for coating blueberries
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup fresh blueberries 148 g
- 0.5 cup powdered sugar 65 g for glaze (optional)
- 1 tablespoon fresh lemon juice for glaze (optional)
Instructions
Instructions
- Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
- Rub lemon zest into the granulated sugar until fragrant and incorporated.
- Whisk in lemon juice, oil, eggs, Greek yogurt, and vanilla extract until smooth.
- In a separate bowl, whisk flour (minus one tablespoon), baking powder, and salt.
- Add dry ingredients to wet and gently stir until just combined.
- Toss blueberries with reserved tablespoon of flour to coat.
- Fold coated blueberries into batter carefully.
- Pour batter into pan, smooth top. Place in pressure cooker, bake at 350°F for 50–55 minutes.
- Let loaf cool in pan 10–15 minutes, then transfer to wire rack to cool completely.
- Whisk together glaze ingredients (powdered sugar and lemon juice) and drizzle over cooled loaf.
Notes
Use fresh lemon juice and zest for best results. Let the loaf cool fully before slicing for best texture. Yogurt or sour cream both work well to retain moistness in this cake.