Lemon Blueberry Loaf

4.59 from 447 votes

Lemon Blueberry Loaf

This Lemon Blueberry Loaf is bursting with bright lemon flavor, juicy blueberries, and drizzled with a tangy lemon glaze. Thanks to Greek yogurt, every slice stays wonderfully moist and tender. Perfect for brunch, dessert, or sneaking a slice with your afternoon coffee.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: lemon blueberry loaf, lemon blueberry yogurt loaf, lemon loaf

Servings:

Calories: 291kcal

Author: Joanna Cismaru

Equipment

Loaf Pan 8.5 x 4.5 x 3 Inch

Ingredients

For Loaf

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Greek yogurt
1 cup sugar
3 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
½ cup vegetable oil
1½ cups blueberries fresh or frozen
1 tablespoon all-purpose flour

For Lemon Syrup

⅓ cup lemon juice freshly squeezed
1 tablespoon sugar

For Lemon Glaze

1 cup icing sugar
¼ cup lemon juice freshly squeezed
1 teaspoon vanilla extract
milk if needed to thin out the glaze

US Customary - Metric

Instructions

Preheat the oven to 350℉. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
In a large bowl whisk together the 1½ 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

Greek yogurt keeps this loaf extra moist, but regular yogurt works if that’s what you’ve got on hand.
Check your loaf around the 50-minute mark, but don’t panic if it takes up to 1 hour and 10 minutes, every oven’s a little different.
Don’t glaze the loaf before freezing. The glaze can get runny as it thaws.
Turn this loaf into muffins by dividing the batter into muffin tins. Bake regular muffins for 25–30 minutes or minis for 12–15 minutes.
Meyer lemons work beautifully for a slightly sweeter, less tangy twist.
Toss blueberries in flour before folding them in to keep them from sinking.

Nutrition