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Ultra Moist Lemon Blueberry Yogurt Loaf with Tangy Lemon Glaze

A moist Lemon Blueberry Yogurt Loaf, drizzled with white glaze, with one slice cut and resting beside the main loaf.
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Follow this recipe to bake a very moist loaf cake featuring fresh blueberries, bright lemon flavor, and a simple, tangy 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
  • 1/4 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 1/2 cups fresh or frozen blueberries
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and eggs until pale. Add the yogurt, oil, lemon zest, and lemon juice. Mix until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  5. Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them first.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil after 35 minutes.
  8. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. While the loaf cools, prepare the glaze: Whisk the powdered sugar and 1 tablespoon of lemon juice until smooth. Add a few more drops of juice if the glaze is too thick.
  10. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • For intense lemon flavor, use fresh lemon juice and zest.
  • To keep the blueberries from sinking, lightly toss them with 1 teaspoon of the flour mixture before folding them into the batter.
  • This loaf stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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