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Lemon Blueberry Yogurt Loaf

A close-up of a moist Lemon Blueberry Yogurt Loaf, featuring bright yellow cake studded with blueberries and drizzled with white lemon glaze.
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A recipe for a moist, tender loaf cake featuring fresh lemon zest and juice, combined with blueberries, using yogurt for added moisture.

Ingredients

Scale
  • 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
  • Zest of 2 large lemons
  • 2 large eggs
  • 1 cup plain whole milk yogurt
  • 1/2 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees 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, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened.
  5. Whisk in the yogurt, vegetable oil, and 2 tablespoons of lemon juice until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  7. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • For best results with blueberries, gently toss them with 1 teaspoon of the flour mixture before folding them into the batter. This helps prevent sinking.
  • Yogurt keeps this loaf tender and moist due to its acidity and fat content.
  • If the top browns too quickly during baking, loosely tent the loaf with aluminum foil for the last 15 minutes.

Nutrition

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