This Blueberry Lemon Cake Loaf is sure to be one of the finest cake loaves you’ve ever tasted. Its texture is incredibly soft and delicate, melting effortlessly in your mouth.

The combination of juicy fresh blueberries and zesty lemon creates a flavor that will leave you craving more.

Moist, delicious, and simple to prepare, this cake loaf is perfect for both breakfast and dessert.

Ingredients:

2 cups, (500gr), (all-purpose flour 
2 tsp. baking powder
¼ tsp. salt
1 cup, ( 250gr), sugar
1 cup, (250gr), Greek yogurt
3 eggs
2 tsp. grated lemon zest
½ tsp. vanilla extract
½ cup, (125gr), sunflower oil
1 1/2 cups, ( 375gr), fresh  blueberries

Directions:

Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together oil, sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
Fold in the blueberries and stir until just incorporated. Pour the batter into the prepared pan and bake for 1 hour.
Remove from the oven and cool in the pan for 10 minutes.
Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet.
Cool the cake completely.