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Ultra Moist Lemon Blueberry Yogurt Loaf with Tangy Lemon Glaze

A close-up of a moist Lemon Blueberry Yogurt Loaf drizzled with a thick white glaze.
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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

Scale
  • 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 Greek yogurt (full fat recommended)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons 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, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture 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 smells strongly of lemon. This releases the oils for better flavor.
  4. Add the eggs to the lemon sugar mixture and whisk until pale and slightly fluffy, about 1 minute.
  5. Whisk in the Greek yogurt, vegetable oil, vanilla extract, and 1/4 cup of lemon juice until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Stop mixing as soon as you see no more streaks of flour.
  7. Gently fold in the blueberries using a spatula. If using frozen berries, do not rinse them first.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  10. Let the loaf cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add a few more drops of juice if the glaze is too thick.
  12. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • For the best texture, use room temperature yogurt and eggs.
  • To prevent the blueberries from sinking to the bottom, lightly toss them in one teaspoon of the measured flour before folding them into the batter.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla extract.
  • Store the cooled loaf, covered, at room temperature for up to 3 days for maximum moisture.

Nutrition

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