Lemon-Blueberry Yogurt Loaf with Lemon Glaze Recipe

Introduction

This Lemon-Blueberry Yogurt Loaf is a delightful, moist treat bursting with fresh lemon flavor and juicy blueberries. Perfect for breakfast or an afternoon snack, it combines tangy yogurt and sweet glaze for a refreshing balance.

Ingredients

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen (thawed and rinsed)
• For the Lemon Syrup:
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar
• For the Lemon Glaze:
• 1 cup confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease the bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out any excess.
2. Step 2: In a medium bowl, sift together 1 1/2 cups flour, baking powder, and salt; set aside.
3. Step 3: In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, vanilla, and oil until well combined.
4. Step 4: Slowly whisk the dry ingredients into the wet ingredients until just combined.
5. Step 5: In a separate small bowl, toss the blueberries with the remaining tablespoon of flour to coat. Gently fold the blueberries into the batter.
6. Step 6: Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack placed over a baking sheet.
8. Step 8: Meanwhile, make the lemon syrup by heating lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then cook for 3 more minutes. Remove from heat.
9. Step 9: Using a toothpick, poke holes in the loaf’s top and sides. Brush the lemon syrup over the loaf, let it soak in, then brush again. Allow the loaf to cool completely.
10. Step 10: To prepare the lemon glaze, whisk confectioners’ sugar with 2 to 3 tablespoons of lemon juice until thick but pourable. Add more lemon juice if needed.
11. Step 11: Pour the glaze over the cooled loaf, letting it drip down the sides. Allow the glaze to harden for about 15 minutes before serving.

Tips & Variations

• Use fresh blueberries for the best flavor, but frozen berries work well too; just be sure to thaw and drain them before folding in to avoid extra moisture.
• For a dairy-free version, substitute the whole-milk yogurt with coconut or almond yogurt, and use a neutral oil like canola.
• Add a teaspoon of poppy seeds to the batter for extra texture and a nice visual touch.
• If you want a zesty punch, increase the lemon zest to 3 teaspoons.

Storage

Store the finished loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds if desired. The glaze may soften slightly when chilled but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw and rinse frozen blueberries before adding them to the batter to prevent the loaf from becoming soggy and to ensure even distribution.

What can I use instead of whole-milk yogurt?

You can substitute with plain Greek yogurt for a thicker texture or low-fat yogurt if preferred, though the loaf might be slightly less moist. For dairy-free options, use plant-based yogurts like coconut or almond yogurt.

Lemon-Blueberry Yogurt Loaf with Lemon Glaze Recipe

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★★★★★

4.9 from 134 reviews

• Author: Rafael
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This Lemon-Blueberry Yogurt Loaf combines the tangy brightness of fresh lemon with juicy blueberries, creating a moist and tender cake. Enhanced by a luscious lemon syrup soak and finished with a smooth lemon glaze, this loaf is perfect for breakfast, brunch, or a delightful afternoon treat.

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Ingredients

Scale 1x2x3x

For the Loaf:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 1 cup confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

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Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9 x 5-inch loaf pan, then dust with flour, tapping out any excess to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together 1 1/2 cups of all-purpose flour, baking powder, and kosher salt. Set this mixture aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the plain whole-milk yogurt, sugar, eggs, grated lemon zest, pure vanilla extract, and vegetable oil until smooth and fully incorporated.
4. Incorporate Dry into Wet: Gradually whisk the dry flour mixture into the wet ingredients, blending carefully to avoid overmixing and to keep the batter light.
5. Prepare Blueberries: In a separate small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour to prevent them from sinking in the batter. Fold the floured blueberries gently into the batter to evenly distribute them.
6. Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 55 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack placed over a baking sheet.
7. Make Lemon Syrup: While the loaf cools, combine the freshly squeezed lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then continue cooking for an additional 3 minutes. Remove from heat and set aside.
8. Apply Lemon Syrup: Using a toothpick, carefully poke holes across the top and sides of the warm loaf. Brush the lemon syrup generously over the loaf so it soaks in, then brush again for maximum flavor. Let the loaf cool completely to allow the syrup to absorb fully.
9. Prepare Lemon Glaze: In a small bowl, whisk together the sifted confectioners’ sugar with 2 to 3 tablespoons of fresh lemon juice until the mixture is thick yet pourable. If it’s too stiff, add up to an additional tablespoon of lemon juice.
10. Glaze the Loaf: Pour the lemon glaze over the cooled loaf, allowing it to drip down the sides for a beautiful finish. Let the glaze harden for about 15 minutes before slicing and serving.

Notes

• Use whole-milk yogurt for the best moisture and flavor; Greek yogurt can change the texture.
• Fresh or frozen blueberries can be used; if using frozen, thaw and rinse them to avoid bleeding into the batter.
• The lemon syrup soaks into the loaf, keeping it moist and adding a vibrant lemon flavor.
• Store leftover loaf in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• This loaf freezes well if wrapped tightly; thaw before glazing for best results.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry yogurt loaf, lemon blueberry cake, lemon loaf recipe, blueberry loaf, yogurt cake