Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 cup plain Greek yogurt
  • 4 Certified SC eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 6 ounces fresh Certified SC blueberries

Directions

  1. Move an oven rack to the middle position and preheat oven to 350°F
  2. Line a loaf pan with parchment paper and coat with nonstick cooking spray
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
  5. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
  6. 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.