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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!
Lemon Blueberry Yogurt Loaf
Do you ever miss baking? I do! And if you’re anything like me, then I know how strong the cravings are for something lemony, moist, and full of juicy blueberries. So moist in fact that you’ll want to be extra careful when slicing it up to enjoy. Who could have thought that one little loaf would have so much to bring to the table?
If the idea of baking a bread fills any newbie bakers with fear, don’t sweat it – the hardest part of this recipe is waiting for the oven timer to ding as that divine smell fills your home, I promise. With this under your belt you’ll have no problem mastering my delicious marbled chocolate banana bread next, because loaves need a little company on the countertop before they’re gobbled up.
Ingredients In Lemon Blueberry Yogurt Loaf
Here’s what you’ll need for this recipe, for complete measurements and instructions be sure to keep scrolling:
- Flour – All purpose is all you’ll need for this loaf.
- Baking powder – This is a leavening agent, which means it’ll help this delicious cake rise in the oven.
- Salt – So important for bringing all those flavours together and making them shine.
- Greek Yogurt – Unflavoured will do just fine. Packed full of protein and probiotics, this yogurt is key for a moist slice.
- Sugar – Granulated white sugar is what I use in this recipe. For information regarding which sugars work best in your baked good, this guide is a good start.
- Eggs – An important emulsifier for ensuring a smooth batter.
- Lemon zest – This will pack more citrusy flavour than just lemon juice alone, be sure to wash your lemons well prior to zesting.
- Vanilla Extract – A (not so secret) secret ingredient that will give your baked goods a flavor that is well balanced and well rounded. Without vanilla you may find your loaf’s flavour a little flat.
- Vegetable oil – A must for keeping your Lemon Blueberry Loaf from getting dry. You’ll want to look for a light, flavorless oil with a high smoke point. Canola is a great all purpose oil for recipes like this one.
- Blueberries – Fresh or frozen will serve you well. Treat them gently once they’re in the batter and these little antioxidant bombs will reward you.
Ingredients In Lemon Syrup
I love to double down on that citrusy goodness and there’s just no better way than with a delicious lemon syrup that we will incorporate into the cake once it’s had some time to cool.
- Lemon Juice – Freshly squeezed is the way to go, no ifs ands or butts. Want a trick for getting as much juice as possible? Make sure your lemons are room temperature before placing on the counter whole, press your hand down firmly and roll the lemon back and forth. Slice and juice till your hearts content!
- Sugar – Granulated white sugar will do just fine.
Ingredients In Lemon Glaze
More lemon? Am I crazy? Well maybe a little, but I know you are too so let’s go that extra mile together.
- Icing sugar – This finely ground sugar dissolves easily and is perfect for icing and glazes. Don’t be tempted by the granulated used earlier, it will give your glaze a gritty texture.
- Lemon juice – Just a bit more of the fresh stuff for us lemon fiends.
- Vanilla extract – Key for mellowing out that citrus and sugar hit.
- Milk – Used sparingly to thin out the glaze if need be.
How To Make Lemon Blueberry Yogurt Loaf
- Prepare your oven and loaf pan: Preheat your oven to 350 F degrees. Grease a 8.5 x 4.5 x 2.5 inch loaf pan with unsalted butter or cooking spray and then flour it.
- Combine dry ingredients: In a large bowl whisk together the flour, baking powder, and salt. Hold off on the sugar for now! Set aside once done.
- Combine wet ingredients: In another bowl whisk together the yogurt, lemon zest, oil, sugar, eggs, and vanilla extract.
- Combine wet and dry: Add the wet to the dry and whisk till fully incorporated.
- Prepare the blueberries: Add a tablespoon of flour to the blueberries in a separate bowl, this will prevent the blueberries from sinking to the bottom of the pan while baking. Gently fold them into the batter once well coated.
- Pour into loaf pan: Pour the batter into the loaf pan and bake for 50 minutes or till a toothpick can be inserted into the centre and come out clean, whichever comes first.
- Finishing the loaf: When the cake is done, remove it from the oven and allow to cool for 10 minutes. Remove from the pan and place on a cooling rack, be sure to place the rack on a baking sheet beforehand. Use a skewer or toothpick to poke holes in the top of the cake. Pour the lemon syrup (recipe below) over the cake and allow to cool. Once cooled drizzle with the lemon glaze, slice and enjoy!
How To Make Lemon Syrup
Prepare in a saucepan: Cook the lemon juice with the sugar just until the sugar dissolves and the mixture is clear. Set aside.
How To Make Lemon Glaze
Combine the ingredients: Whisk the lemon juice, icing sugar, and vanilla till the consistency is smooth. You’re going to be aiming for a runny glaze so add a tablespoon of milk at a time once combined to achieve the right consistency.
Storing Your Loaf
- The best way to store your new Lemon Blueberry Yogurt loaf is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry. The milk in the glaze won’t spoil on the counter before the 3 day mark so don’t sweat it.
- If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
- Don’t glaze your loaf before putting it in the freezer, the glaze can become runny while thawing.
- The glaze can be stored in an airtight container in the fridge for up to a week.
Tips For Making The Best Lemon Blueberry Yogurt Loaf
- Use fat free Greek yogurt if you’d like to cut down on calories for this recipe.
- Oven temperatures vary, mine took around an hour and 15 minutes to bake this loaf so don’t worry if you hit the 50 minute mark and it’s not quite ready.
- If you use frozen blueberries rather than fresh be sure to rinse them well and pat dry with paper towel before incorporating.
- Grease your loaf pan well, especially in the corners.
- If you don’t have Greek yogurt on hand, sour cream can be substituted as it will still provide moisture, tanginess, and the needed level of fat. Don’t worry your loaf won’t taste like sour cream once it’s been baked.
- Regular yogurt lacks the fat and protein that makes its Greek alternative so great for this recipe so it is not a recommended substitute.
- As a general rule, berries and tree fruit can be baked. If you don’t have blueberries on hand feel free to use: raspberries, blackberries, cherries (pitted), etc. Just be extra careful when folding these into the batter.
- A Bundt cake pan works just as well if you lack a loaf pan.
Craving More Lemon? Try these recipes:
- Lemon Poppy Seed Bundt Cake
- Old Fashioned Lemon Bread
- Lemon Blueberry Scones
- Lemon Yogurt Cake
- Strawberry Lemon Bundt Cake
- Lemon Poppy Seed Bread With Lemon Icing
- Limoncello Cake
- Preheat the oven to 350 F degrees. Grease an 8.5×4.5×2.5 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.