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Moist Lemon Blueberry Yogurt Loaf

Close-up of a slice of moist Lemon Blueberry Yogurt Loaf drizzled with white glaze.
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Bake a tender and moist loaf cake featuring bright lemon flavor and fresh blueberries, finished with a simple lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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
  • 1/4 cup all-purpose flour (for tossing berries)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

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 1 3/4 cups 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 on low speed or by hand until just incorporated. Do not overmix.
  7. In a small bowl, toss the blueberries with the reserved 1/4 cup of flour. This helps prevent them from sinking.
  8. Gently fold the floured blueberries into the batter.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  12. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  13. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • If using frozen blueberries, do not thaw them before tossing them in flour and adding them to the batter.
  • For an extra moist crumb, use Greek yogurt or whole milk yogurt instead of low-fat varieties.
  • To check for doneness without overbaking, start checking the loaf around the 50-minute mark.

Nutrition

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