Description
Lemon blueberry yogurt loaf brings zesty citrus and sweet berries together in a moist, tender cake. Packed with tangy yogurt and fresh blueberries, this delightful treat offers a perfect balance of flavors to satisfy your afternoon craving.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups (360 ml) plain flour
- 1 cup (240 ml) Greek-style yogurt
- 1 cup (200 g) white granulated sugar
- 1 ½ cups (225 g) fresh or frozen blueberries
- 3 large eggs
Additional Flavor Ingredients:
- 2 tablespoons (30 ml) finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120 ml) neutral vegetable oil
- 1 tablespoon (15 ml) plain flour (for dusting blueberries)
Syrup and Glaze:
- ⅓ cup (80 ml) fresh lemon juice
- 1 tablespoon (12.5 g) sugar
- 1 cup (120 g) powdered sugar
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Milk, as needed to achieve desired glaze consistency
Instructions
- Thoroughly grease an 8.5×4.5-inch (21.5×11.5-centimeter) loaf pan with butter or cooking spray, then dust with flour to prevent sticking.
- Sift together all-purpose flour, baking powder, and salt in a medium mixing bowl, ensuring no lumps remain.
- In a separate large bowl, whisk plain yogurt, granulated sugar, fresh eggs, fragrant lemon zest, pure vanilla extract, and neutral vegetable oil until smooth and well-combined.
- Create a gentle well in the center of the dry ingredients and carefully pour the wet mixture into it.
- Softly fold the wet and dry ingredients together using a spatula, mixing until just incorporated without overmixing.
- Gently coat fresh blueberries with a light dusting of flour to prevent sinking during baking.
- Delicately fold the flour-coated blueberries into the batter, distributing them evenly throughout.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Place in a preheated oven at 350°F (175°C) and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
- While slightly warm, use a wooden skewer to poke multiple holes across the top of the loaf.
- Prepare a tangy lemon syrup and slowly drizzle over the warm cake, allowing it to seep into the holes.
- Once completely cooled, finish with a delicate lemon glaze drizzled artfully across the top.
Notes
- Perfectly preserve leftover slices by wrapping tightly in plastic wrap and storing in the refrigerator for up to 5 days.
- Create a stunning presentation by dusting the cooled loaf with powdered sugar just before serving.
- Elevate the flavor profile by using fresh, plump blueberries instead of frozen to maintain optimal texture and burst of fruity goodness.
- Prevent blueberries from sinking by coating them lightly in flour before gently folding into the batter.
- Test doneness with a toothpick inserted into the center – it should come out clean with just a few moist crumbs.
- Boost lemony brightness by zesting the entire lemon for maximum citrus impact in both the batter and glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg