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Article: Healthy Lemon and Blueberry Yogurt Loaf Cake

Healthy Lemon and Blueberry Yogurt Loaf Cake

Healthy Lemon and Blueberry Yogurt Loaf Cake

Healthy Lemon and Blueberry Yogurt Loaf Cake Recipe

Welcome to my kitchen, where I blend the zest of fresh lemons with the burst of juicy blueberries to create this delightfully healthy Lemon and Blueberry Yogurt Loaf Cake.

This recipe is perfect for those who crave a delicious treat without compromising on nutrition. Made with wholesome ingredients, this loaf cake is moist, flavorful, and packed with the goodness of yogurt and fresh fruits. Let’s get started!


Dry Ingredients:

    • 1 ½ cups whole wheat flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Wet Ingredients:

    • 1 cup plain Greek yogurt
    • ½ cup honey or maple syrup
    • 2 large eggs
    • 1/3 cup coconut oil, melted and cooled
    • 1 teaspoon vanilla extract
    • Zest of 1 large lemon
    • Juice of 1 large lemon
    • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

    Optional Glaze:

    • ½ cup powdered sugar
    • 1-2 tablespoons fresh lemon juice


    1. Preheat and Prepare:

    • Preheat your oven to 175°C.
    • Grease and line a 9x5-inch loaf pan with parchment paper.

    2. Mix Dry Ingredients:

    • In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.

    3. Combine Wet Ingredients:

    • In a large bowl, combine the Greek yogurt, honey or maple syrup, eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice. Mix until well combined.

    4. Incorporate Dry Ingredients:

    • Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

    5. Fold in Blueberries:

    • Gently fold the blueberries into the batter, ensuring they are evenly distributed.

    6. Bake:

    • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

    7. Cool:

    • Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    8. Optional Glaze:

    • While the loaf is cooling, you can prepare an optional glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled loaf before slicing.


    Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

    Freezing: This loaf cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

    Variation: Feel free to substitute other berries or add nuts for extra texture and flavour.

    Healthy Lemon and Blueberry Yogurt Loaf Cake

    This Healthy Lemon and Blueberry Yogurt Loaf Cake is a perfect balance of tangy lemon and sweet blueberries, made wholesome with Greek yogurt and whole wheat flour. It’s a versatile treat that’s great for breakfast, a snack, or even dessert. Enjoy the burst of flavors and the health benefits of this delightful loaf cake, and share it with your loved ones for a refreshing and nutritious treat!

    Feel free to share your baking experience and any creative twists you’ve made to the recipe in the comments below. Happy baking!

    By The Law Foodie
    Follow @TheLawFoodie