Last updated on November 4th, 2018 at 07:14 pm
This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!
Do you ever miss baking? I do! All the time, baking really is my passion. I’m not one that will bake fancy cakes, but I do love making quick breads. Not to mention I love eating them just as much, there’s just something about having a slice of a nice homemade banana bread or this lemon blueberry loaf with my cup of coffee in the morning, nothing compares. But lemons and blueberries together are what cake dreams are made of.
I love lemons anything so I will always look for opportunities to bake some sort of lemon cake. This lemon blueberry yogurt cake though really is to die for. We’re talking about a cake that is so moist, you’ll want to be extra careful while slicing into it.
The house will smell incredible as you bake this and the hardest part of this job is waiting for the cake to bake, then for the cake to cool, it really is. Can you blame me though, I mean look at this cake. I couldn’t wait to sink my teeth into a slice, and oh those blueberries, each bite is bursting with juicy blueberries. It really is perfection.
If the cake was not moist enough on its own, I made a lemon syrup which I poured all over the cake while still warm, poking holes in it, making sure the syrup soaks in throughly throughout the cake.
And if that’s not enough for you and are wanting more lemon flavor, I then made a lemon glaze which I drizzled all over the cake. Yeah, I know, I’m crazy that way, but I know you guys, you too love lemons and citrus yogurt cakes.
If you’re a lemon loaf addict like me, try some of my other recipes while you’re at it:
So what are you waiting for? Off to the kitchen you go!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Lemon Blueberry Yogurt Loaf
Ingredients
For Loaf
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries fresh or frozen
- 1 tbsp all-purpose flour
For Lemon Syrup
- 1/3 cup lemon juice freshly squeezed
- 1 tbsp sugar
For Lemon Glaze
- 1 cup icing sugar
- 1/4 cup lemon juice freshly squeezed
- 1 tsp vanilla extract
- milk, if needed to thin out the glaze
Instructions
- Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Video
Notes
- Use fat free Greek yogurt if you'd like to cut down on calories for this recipe.
- Make sure the cake is fully cooled before topping it with the glaze.
- The glaze is meant to come out quite thin, but feel free to adjust the amount of liquid and icing sugar to suit you preference.
- This recipe will make fantastic muffins as well. Adjust the baking time for 25-30 minutes for regular muffins, and 12-15 minutes for mini muffins.
- If you use frozen blueberries, make sure to rinse them very well and pat dry with paper towels.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe loosely adapted from Ina Garten
Nutrition
Wow! Just… wow.
I absolutely loathe dry cakes, any recipe I look up always has to contain the word “moist” in it. And this one delivers big time! Loved the taste, the smell, the consistency, perfect! Thanks so much for posting this recipe. It’s already made its way to my recipe book and will be used again and again.
😉
Thank you Mary! So happy you enjoyed this loaf. 🙂
So super nice 👍,
I used gluten free flour, with added xanthum gum and replaced the yoghurt for coconut milk to make it vegan. It did take longer to cook, the recipe was eay to substitute and tastes delecious.
That’s awesome to know, thank you Sarah! We definitely want to try out some gluten free baking 🙂
Great recipe! Made it today & it was moist & delicious!!
Mixed this up and going to bake it for my family for breakfast.
Is the batter suppose to be fluffy and together instead of a liquid batter you pour right in
The batter should be thick, but it should also pour from the bowl! Check out the video in the recipe card to see exactly what it should look like 🙂
have you ever tried baking in a round spring form tin? Do you recommend i double the recipe?
We have not, however this recipe works best in a loaf pan or a bundt pan to make sure it’s cooked all the way through given the time and temperature we use. Doubling the recipe depends on how much volume your pan holds.
I made this for a work morning tea and got rave reviews! Super easy to make, delicious, not too sweet, will definitely make again!
So happy you liked it, Fiona!
I tried this recipe yesterday (my first of yours) and it was amazing and a big hit with everyone. The recipe turned out exactly as you said it would. Thanks heaps
Wow I tried this the other day and it was amazing and a big hit with everyone. Thanks for an awesome recipe work exactly as it said
We’re so glad to hear you love the recipe so much! Enjoy 🙂
I have a lime tree and used probably 1-2tsp lime zest, and 3 drips lemon flavor. I used butter. No toppings. Amazing!!!!
First time I’ve used one of your recipes but not the last! WHOA!! Really yummy, very moist, lemony and the blueberries were delicious! WILL make this again. And again…
This looks delicious! Would the loaf go okay in the freezer?
Yes, you can freeze it! I wouldn’t try to thaw it out in the microwave, just let it sit on the counter at room temp.
Hi,
Im pre diabetic how can i make this recipe with less sugar?
You can find sugar substitutes like stevia and use that instead.
Hi,
I was curious if you thought the loaf would taste okay using honey as a replacement for the sugar?
We’ve never tried that, it may affect the consistency. Honey is much more dense so if you try it, use 1/2 the amount of what’s called for sugar.
Hi Jo,
Will I need to tweak anything to retain the texture and moisture if I replace the flour with wholemeal flour?
Use 1 1/8 cup of wholemeal flour, it’s more dense. You may need to add a bit more liquid (oil or the greek yogurt). Refer to the video to ensure your batter holds the same consistency.