Here’s a dangerous thing to know: If you’ve got yogurt, eggs, and frozen blueberries, you can transform them into a lemon-scented loaf cake with just a few pantry ingredients. No need to cream butter and sugar or do anything complicated, just whisk, stir, and wait until your kitchen is bathed in scent of baking pound cake. Don’t skip tossing the blueberries with flour. This helps them stay aloft while the batter bakes, so that you get a juicy blueberry in each bite.
Preheat oven to 350°F. Lightly coat an 8½ ￼-by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.
Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ ￼cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely.
Store cake tightly wrapped at room temperature for 5 days or freeze for up to 1 month.
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