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Lemon Blueberry Yogurt Loaf

Close-up of a slice of Lemon Blueberry Yogurt Loaf showing moist crumb and thick white glaze.
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A recipe for a moist loaf cake featuring the flavors of lemon and blueberry, using yogurt for a tender crumb.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries
  • For Glaze: 1 cup powdered sugar
  • For Glaze: 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the Greek yogurt, lemon zest, and lemon juice until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed 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 and spread evenly.
  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 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  12. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • For a moister cake, use full-fat Greek yogurt.
  • If you use frozen blueberries, gently toss them with 1 tablespoon of the flour mixture before folding them into the batter to prevent sinking.
  • You can substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free version.
  • For a stronger lemon flavor, increase the lemon zest to that of two lemons.

Nutrition

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