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Ultra Moist Lemon Blueberry Yogurt Loaf with Tangy Lemon Glaze

Close-up of a freshly baked Lemon Blueberry Yogurt Loaf drizzled with white lemon glaze and studded with blueberries.
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Bake a moist and flavorful loaf cake featuring fresh blueberries, bright lemon zest, and yogurt for a tender crumb. This recipe includes a simple 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
  • Zest of 2 large lemons
  • 2 large eggs
  • 1 cup plain full-fat yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1/4 cup all-purpose flour (for coating berries)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together the 1 3/4 cups 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 the sugar is fragrant.
  4. Add the eggs to the lemon sugar mixture and whisk until pale and slightly thickened, about 1 minute.
  5. Whisk in the yogurt, vegetable oil, and vanilla extract 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. In a small bowl, toss the blueberries with the 1/4 cup of flour until lightly coated. This helps prevent them from sinking.
  8. Gently fold the coated blueberries into the batter.
  9. Pour the batter into the prepared loaf pan and spread evenly.
  10. 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 foil after 35 minutes.
  11. Let the loaf cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.
  12. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  13. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • For the best lemon flavor, use fresh zest from unwaxed lemons.
  • If using frozen blueberries, do not rinse or thaw them before coating them in flour and adding them to the batter.
  • To achieve a very moist crumb, avoid overbaking; check for doneness around the 50-minute mark.
  • Store the glazed loaf tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://cookerycourier.com/lemonblueberryyogurtloafrecipe/