Lemon Blueberry Yogurt Loaf Recipe

This is a very moist, dense cake with lots of blueberry and lemon flavor. Just thinking about it makes me want to make it again! I have served it at a brunch and as a dessert and it is always a hit.

Lemon Blueberry Yogurt Loaf

Loaf 9×5:

  • 1 c + 1 tablespoon all-purpose flour, divided Flour Coupons
  • 1/2 c whole wheat flour
  • 2 teaspoons baking powder Baking Powder Coupons
  • 1/2 teaspoon kosher salt Salt Coupons
  • 1 cup plain whole-milk yogurt (Or try Greek yogurt or sour cream. I have also used 1.5% fat vanilla yogurt.) Yogurt Coupons
  • 1 cup sugar Sugar Coupons
  • 3 large eggs Egg Coupons
  • 2 teaspoons grated lemon zest (about 2 lemons) I love my ZestNest!
  • 1/2 teaspoon pure vanilla extract
  • 1/3 c unsweetened applesauce + vegetable oil = 1/2 c total Applesauce Coupons Oil Coupons
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed Frozen Fruit Coupons

Lemon Syrup:

  • 1/3 c lemon juice (2-3 lemons)
  • 1 Tbsp sugar – 1/3 c sugar

For more of a lemon flavor, only use 1 Tbsp sugar in the syrup. For a sweeter syrup, use up to 1/3 c sugar.
Lemon Glaze:

Tip: Before you juice the lemons, zest them. Add a little bit of water to the extra zest and freeze it for a later time.

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
In a medium bowl, sift or whisk together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil/applesauce. Slowly whisk the dry ingredients into the wet ingredients.
In a separate small bowl, mix the blueberries with the remaining tablespoon of flour, then fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 – 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved and mixture is clear. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze: in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

Recipe adapted from Sweet Peas Kitchen & Smitten Kitchen.

Ingredients: Egg, Lemon
Meal Type: Breads, Desserts, Easter, Spring, Summer, Meatless
Categories: Cakes and Cupcakes, Fruits, Muffins and Quick Breads, Oven

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