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Ultra Moist Lemon Blueberry Yogurt Loaf with Tangy Lemon Glaze

A close-up of a freshly baked Lemon Blueberry Yogurt Loaf drizzled with a thick white glaze.
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Bake a simple, moist loaf cake packed with fresh blueberries and bright lemon flavor, finished with a sharp lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt, full fat recommended
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon zest (from 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, letting the paper overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and eggs until lightened slightly, about 1 minute.
  4. Add the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract to the egg mixture. Whisk until just combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the blueberries using a spatula. If using frozen berries, do not thaw them first.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil after 35 minutes.
  9. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, carefully lift the loaf out using the parchment paper overhangs and let it cool completely on the rack.
  10. Prepare the glaze: Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Add the juice slowly until you reach a thick but pourable consistency.
  11. Drizzle the cooled loaf generously with the lemon glaze before slicing and serving.

Notes

  • For maximum lemon flavor, ensure your zest is fresh and fragrant.
  • To prevent the blueberries from sinking to the bottom, gently toss them with 1 teaspoon of the measured flour before folding them into the batter.
  • This loaf stays moist for several days when stored tightly wrapped at room temperature.
  • You can substitute fresh raspberries or blackberries for the blueberries if desired.

Nutrition

Find it online: https://eatableempress.com/lemon-blueberry-yogurt-loaf-recipe/