Add to Collection
Go to Collections
Lemon Blueberry Yogurt Loaf
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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 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
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.
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
Serving: 1slice | Calories: 291kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 124mg | Potassium: 170mg | Sugar: 30g | Vitamin A: 85IU | Vitamin C: 7.7mg | Calcium: 67mg | Iron: 1.1mg