Lemon-Blueberry Loaf Cake

Here’s a piece of sunshine for you! It’s a Lemon-Blueberry Loaf made with plain greek yogurt and a smidge of vanilla almond milk!


I pulled the original recipe from Sweet Pea’s Kitchen, halved it, and tweaked it a bit to make up for the distinct flavor of yummy, protein-rich plain greek yogurt.

Lemon-Blueberry Yogurt Loaf Cake
makes 1 8×4 loaf cake 

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ cup of sugar

3 ½ tsp of truvia

4 eggs

¼ cup lemon juice

1 stick unsalted butter

¼ cup greek yogurt

1/8 cup vanilla almond milk

1 tsp vanilla extract

Lemon Syrup
6 tbsp sugar

6 tbsp lemon juice

Preheat the oven at 350°

Mix dry ingredients together, set aside.

With a mixer on low-speed, beat together lemon juice, butter, sugar, eggs, and butter together.

Add the greek yogurt and vanilla almond milk

Mix in dry ingredients

Put in a greased 8×4 loaf pan

Bake for 25 minutes—my oven in this apartment is “special”, so yours might be different.

Drizzle the lemon syrup over the cake as it’s cooling.

Once cooled, slice and devour….maybe drizzle some chocolate syrup over it, too. It’s up to you!

2 thoughts on “Lemon-Blueberry Loaf Cake

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