Lemon Blueberry Yogurt Loaf (Printer-Friendly)
A tangy loaf combining fresh blueberries and lemon, finished with a sweet glaze for delightful flavor.
# What You'll Need:
→ For the Loaf Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/2 cup vegetable oil
08 - 1 cup plain Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest (from 1 large lemon)
11 - 1 teaspoon vanilla extract
12 - 1 cup fresh blueberries (or frozen, unthawed)
13 - 1 tablespoon flour (for tossing blueberries)
→ For the Lemon Glaze
14 - 3/4 cup powdered sugar, sifted
15 - 1-2 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk sugar and eggs until pale and slightly thickened. Add oil, yogurt, lemon juice, lemon zest, and vanilla; mix until smooth.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
05 - Toss blueberries with 1 tablespoon flour, then fold into batter.
06 - Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, whisk powdered sugar with enough lemon juice to reach a pourable consistency. Drizzle glaze over cooled loaf and allow to set before slicing.
# Expert Advice:
01 -
- The tart blueberries burst against the sweet, tender crumb in every bite
- Greek yogurt keeps it incredibly moist without any complicated techniques
02 -
- Room temperature ingredients prevent the batter from curdling or separating
- Overmixing develops too much gluten, making the cake tough instead of tender
03 -
- Grate your lemon zest before juicing the fruit, it's so much easier that way
- Tap the pan gently on the counter before baking to release any air bubbles