I’m really loving my mini loaf pans lately. They make cute little loaves and I don’t feel so guilty when I have a second serving. Plus, if I make mini loaves my mom knows she’s going to get at least one. For this recipe I used plain yogurt because I heard it would keep the cake moist. Boy, were they right.
- 1 cup plain yogurt
- 1 cup sugar; plus additional 1 tablespoon for lemon syrup
- 3 large eggs
- 2 teaspoons grated lemon zest (about 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour; plus additional 2 tablespoons for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh blueberries
- 1/3 cup fresh lemon juice (from the lemons that were used for zest earlier)
- 1/3 cup powdered (confectioner’s) sugar for dusting (optional)
- Preheat oven to 350 degrees.
- Butter or use baking spray on 3 mini loaf pans (5.75 x 3 x 2 inch) or one loaf pan (9 x 5 x 3 inch)
- In a large mixing bowl, add yogurt, sugar, eggs, lemon zest, vanilla extract and oil. Mix well.
- Slowly whisk in the flour, baking powder and salt. Mix for at least 2 minutes to make sure all ingredients are well combined.
- In a separate bowl mix together blueberries with 2 tablespoons of flour. (This step helps ensure all the blueberries do not sink to the bottom of your batter.)
- Gently fold blueberries into your batter.
- Pour batter to prepared pan(s).
- Bake for 40-45 minutes or until a cake tester (toothpick) placed in the middle of loaf comes out clean.
- Allow to cool in pans for at least 10 minutes before removing from pans and placing on cooling rack to completely cool.
- Meanwhile, in a small pot add 1 tablespoon sugar and lemon juice. Heat on medium high just until sugar is dissolved.
- Once loaves are cooled, use a toothpick to poke small holes all over the top of the loaves. Brush or spoon on the lemon syrup you just made.
- Dust powdered sugar over top. (optional)