Description
This moist and tangy Lemon Blueberry Yogurt Loaf is a delightful treat perfect for breakfast or afternoon tea. Combining the freshness of lemon zest and juice with juicy blueberries and creamy Greek yogurt, this loaf offers a tender crumb with a subtle citrus zing. Finished with a light lemon glaze, it is a scrumptious way to brighten your day with every bite.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt (240 g)
- 1/2 cup vegetable oil (120 ml)
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice (60 ml)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour (190 g)
- 3/4 cup granulated sugar (150 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Fruit
- 1 cup fresh blueberries (150 g), or frozen and unthawed
Glaze
- 1/2 cup powdered sugar (60 g)
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal and a clean finish.
- Blend wet ingredients: In a blender, combine the eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until the mixture is smooth and fully incorporated.
- Incorporate dry ingredients: Add the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to the blender. Pulse just until the ingredients are combined; avoid overmixing to maintain a tender crumb.
- Fold in blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the blueberries into the batter using a spatula, ensuring they’re evenly distributed.
- Transfer and bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly towards the end, tent the loaf with foil to prevent burning.
- Cool loaf: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature before glazing.
- Prepare optional glaze: Whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle this glaze over the cooled loaf to add extra lemony sweetness before slicing and serving.
Notes
- Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent them from bleeding into the batter.
- Tossing blueberries with flour helps them stay suspended in the batter and not sink to the bottom.
- For a juicier glaze, add more lemon juice a teaspoon at a time until you reach desired consistency.
- Store leftover loaf covered at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; wrap tightly and freeze for up to 2 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry loaf, yogurt loaf, lemon blueberry bread, Greek yogurt cake, lemon dessert bread, moist loaf cake
