Lemon Blueberry Yogurt Loaf

You catch the smell through the steam vent and suddenly you are starving. It’s that kind of lemony fresh zing mixed with the sweet hint of blueberries that just pulls you in fast. That smell, man, it’s the reason you stop whatever you’re doing and peek inside your pressure cooker.

Steam cues tell you it’s almost done, and you feel your mouth water a little more. You recall how good a warm loaf cake can taste. It’s tender with a crumb so soft you nearly slice into it without even thinking.

This loaf cake uses yogurt in the batter, making it moist and rich. Plus, with the quick release on your cooker, you don’t gotta wait forever to enjoy a slice or two. The float valve’s up, and you know the pressure’s off, now it’s time to get your serving plate.

The Truth About Fast Tender Results

• The pressure cooker traps steam tightly to create a moist baking environment that speeds up cooking.
• This moist heat helps the batter rise nicely and keeps the crumb super tender and soft.
• You gotta watch the float valve carefully so you know when pressure hits and when it’s safe to do a quick release.
• The sealing ring on your cooker seals in flavor and moisture, no drying out like in an oven.
• Using yogurt adds to the tender pull because it keeps the cake moist without getting soggy.

For more tips on quick baking techniques, also check out our easy cake mix cookie recipes and understand how moisture affects texture in baking.

Everything You Need Lined Up

• ¾ cup granulated sugar (150 g)
• 2 tablespoons lemon zest (from about two lemons)
• ¼ cup fresh lemon juice (59 ml)
• ½ cup neutral flavored oil, like avocado or canola (118 ml)
• 2 large eggs
• ½ cup plain whole Greek yogurt (113 g)
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour (218 g) plus 1 tablespoon for coating the blueberries
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup fresh blueberries (148 g)
• ½ cup powdered sugar (65 g) and 1 tablespoon fresh lemon juice for glaze (optional)

Make sure you got all your ingredients ready before you start mixing. It makes the whole baking thing way smoother and less stress. You’ll wanna pull out your loaf pan, too, cause this batter is ready to go right in once it’s mixed.

The Full Pressure Cooker Journey

1. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper. You want it ready so the cake comes out clean.
2. In a big bowl, rub the lemon zest into the granulated sugar until it's fragrant and feels kinda moist. This step releases all those oils and zesty flavors.
3. Whisk in the lemon juice, oil, eggs, Greek yogurt, and vanilla extract until the mixture looks smooth and well blended.
4. In a different bowl, whisk together the flour (save 1 tablespoon), baking powder, and salt.
5. Add the dry stuff into the wet stuff. Stir gently until just combined, no overmixing cause that can mess with the tender crumb.
6. Toss blueberries with the reserved tablespoon of flour in a small bowl. This coats them so they don’t sink down to the bottom.
7. Fold those coated blueberries into the batter carefully, try not to break them up too much.
8. Pour the batter into your prepared loaf pan, smooth out the top, and place it inside your pressure cooker. Set to bake at 350°F for 50–55 minutes. When the float valve drops, do a quick release and check doneness with a toothpick. If it comes out clean and the tender pull feels just right, you’re good!

Let the loaf cool in the pan about 10 to 15 minutes before you pop it onto a wire rack to cool completely. Otherwise it might fall apart if you slice too soon.

Smart Shortcuts for Busy Days

• Grab pre-zested lemon peel from the store or use a microplane to quickly zest lemons while you’re prepping other stuff.
• Buy fresh blueberries washed and ready or frozen ones if fresh aren’t in season. Just toss frozen blueberries into the flour before folding them in and avoid thawing.
• Use the quick release function on your pressure cooker to save time after baking so you don’t wait forever for the float valve to drop.

These little shortcuts help you whip up this cake without feeling like it’s a ton of work. You can still get those fresh flavors and tender results, even if your day’s all kinds of busy.

The Flavor Experience Waiting for You

When you finally get a slice on your plate, you notice how the lemon zing greets your taste buds first. It’s bright and fresh and kinda wakes up your whole mouth.

Then the gentle sweetness from the blueberries comes through, adding little bursts of juicy flavor with every bite. The yogurt in the loaf gives it a richness that you don’t expect but totally love.

Altogether the flavors blend into this dreamy balance between tangy and sweet, with a moist crumb that melts in your mouth. It’s that perfect treat you feel good about enjoying any time of day.

How to Store This for Later

• Wrap the cooled loaf tightly with plastic wrap or foil and keep it at room temp for up to 3 days. Just make sure it’s away from heat or direct sunlight.
• You can also store it in an airtight container on your counter if you wanna avoid the plastic wrap fuss.
• If you want it longer, slice and freeze the loaf in a freezer-safe bag. When you want it, just thaw slices at room temp or warm briefly in the microwave.
• For fridge storage, wrap the cake tightly and place in the fridge. It stays good about 5 days but might get drier so warming it slightly before serving helps bring back moisture.

Keeping your sealing ring clean and perfect on your pressure cooker helps with consistent results every time you bake it. Moisture retention during cooking is key for tender pull and flavor.

The FAQ Section You Actually Need

• Can I use frozen blueberries instead of fresh? Yes, totally works. Just toss them straight into the flour and fold in without thawing to keep the batter from turning purple.
• What’s the best yogurt to use here? Whole milk Greek yogurt is best for creaminess and moisture, but you can use regular plain yogurt if that’s what you got.
• Why do I coat the blueberries with flour? This stops them from sinking all to the bottom while the cake cooks, keeping blueberries spread evenly.
• Can I make this loaf cake without a pressure cooker? Sure can, just bake in preheated 350°F oven about 50-55 mins till a tester comes out clean.
• What if my cake is done but the top looks wet? Let it cool a bit in the pan, sometimes the steam causes that. If it’s too wet after cooling, maybe baking time needed a touch longer.
• How do I know when it’s safe to do a quick release? Wait till the float valve drops down all the way out of the sealing ring then gently do a quick release. This keeps you safe and protects the cake structure.

Looking for more pressure cooker desserts? Check out our easy and festive cake mix Christmas cookies for quick treats perfect for the holiday season. To master pressure cooker basics and the importance of the sealing ring, see our detailed guides for pressure cooking tips.

Lemon Blueberry Loaf Cake (w/ Yogurt)

A bright and moist lemon blueberry loaf made with Greek yogurt for extra richness, baked in a pressure cooker for incredible tenderness in less time. Flavor-packed and ideal for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine Mexican

Servings 10 slices

Calories 291 kcal

Equipment

• 1 loaf pan 9x5 inch

Ingredients

  

Main Ingredients

• 0.75 cup granulated sugar 150 g
• 2 tablespoons lemon zest from about two lemons
• 0.25 cup fresh lemon juice 59 ml
• 0.5 cup neutral flavored oil such as avocado or canola, 118 ml
• 2 large eggs
• 0.5 cup plain whole Greek yogurt 113 g
• 1 teaspoon vanilla extract
• 1.75 cups all-purpose flour 218 g plus 1 tablespoon for coating blueberries
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup fresh blueberries 148 g
• 0.5 cup powdered sugar 65 g for glaze (optional)
• 1 tablespoon fresh lemon juice for glaze (optional)

Instructions

 

Instructions

• Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
• Rub lemon zest into the granulated sugar until fragrant and incorporated.
• Whisk in lemon juice, oil, eggs, Greek yogurt, and vanilla extract until smooth.
• In a separate bowl, whisk flour (minus one tablespoon), baking powder, and salt.
• Add dry ingredients to wet and gently stir until just combined.
• Toss blueberries with reserved tablespoon of flour to coat.
• Fold coated blueberries into batter carefully.
• Pour batter into pan, smooth top. Place in pressure cooker, bake at 350°F for 50–55 minutes.
• Let loaf cool in pan 10–15 minutes, then transfer to wire rack to cool completely.
• Whisk together glaze ingredients (powdered sugar and lemon juice) and drizzle over cooled loaf.

Notes

Use fresh lemon juice and zest for best results. Let the loaf cool fully before slicing for best texture. Yogurt or sour cream both work well to retain moistness in this cake.