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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
