This simple, easy-to-make loaf cake uses only a few basic ingredients and is sweetened with honey! It makes the perfect summer dessert or devil-may-care breakfast. Adapted from Alison Roman’s Honey-Yogurt Pound Cake with Raspberries.
Yield:8 slices 1x
1/2 cup sugar
1/4 cup honey
3/4 cup plain Greek yogurt
1/3 cup grapeseed or other neutral oil
2 large eggs
1 Tbsp lemon zest, (from 2 medium lemons)
2 cups fresh blueberries
1 1/2 cups all-purpose or gluten free flour
2 tsp baking powder
1/2 tsp kosher salt
Preheat the oven to 350° F. Line a 9 x 5-inch loaf pan with parchment paper, or grease with oil.
In a large bowl, whisk together the sugar, honey, yogurt, oil, eggs, and lemon zest.
To the wet ingredients, add flour, baking powder, and salt. Gently fold in the dry ingredients until just incorporated, but do not overmix. Fold in the blueberries.
Pour the batter into the prepared loaf pan. Bake in preheated oven until the cake is golden brown and a tester inserted in the center comes out clean, about 60 to 70 minutes. Let cool completely, then drizzle with extra honey if you’d like, cut into thick slices, and enjoy!