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Moist Lemon Blueberry Yogurt Loaf

Close-up of a slice of moist Lemon Blueberry Yogurt Loaf topped with a thick lemon glaze and fresh blueberries.
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A simple recipe for a tender loaf cake featuring bright lemon flavor and fresh blueberries, kept moist by adding yogurt.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup plain yogurt (full-fat recommended)
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened.
  5. Whisk in the yogurt, vegetable oil, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Do not overmix.
  7. Gently fold in the blueberries. If using frozen, do not thaw them first.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more powdered sugar or juice, a teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • To prevent blueberries from sinking, gently toss them with 1 tablespoon of the flour mixture before folding them into the batter.
  • You can substitute Greek yogurt for plain yogurt, but you may need to add 1 extra tablespoon of milk or lemon juice if the batter seems too thick.
  • For an extra lemon flavor, you can brush the warm loaf with a simple syrup made from equal parts sugar and water, infused with lemon slices, before glazing.

Nutrition

Find it online: https://epicureempire.com/lemon-blueberry-yogurt-loaf-recipe/