Description
Moist lemon blueberry yogurt loaf brings Mediterranean sunshine to classic quick bread. Fresh berries and tangy yogurt create a delightful summer treat you’ll savor with every tender slice.
Ingredients
Scale
- 1 cup blueberries (fresh or frozen)
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour (divided)
- 2 tbsps lemon zest
- 1/3 cup lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 tsps baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar (for syrup)
- 1 cup icing sugar (for glaze)
- 1/4 cup lemon juice (freshly squeezed, for glaze)
- 1 tsp vanilla extract (for glaze)
- Milk (as needed, to adjust glaze consistency)
Instructions
- Preheat the oven to 350°F and meticulously prepare the loaf pan by greasing and flouring its interior to prevent potential sticking.
- Sift the flour, baking powder, and salt together in a large mixing bowl, creating a uniform dry ingredient base.
- Whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until the mixture transforms into a smooth, cohesive liquid.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined to maintain the batter’s delicate texture.
- Lightly coat blueberries with flour to prevent sinking, then carefully incorporate them into the batter using minimal stirring.
- Pour the batter into the prepared loaf pan, ensuring an even distribution. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the loaf is fully baked.
- While the loaf bakes, create the lemon syrup by heating lemon juice and sugar in a small saucepan until the sugar completely dissolves.
- Remove the loaf from the oven and let it rest in the pan for 10 minutes. Transfer to a cooling rack positioned over a baking sheet.
- Pierce the warm loaf multiple times with a skewer, then slowly drizzle the prepared lemon syrup, allowing it to absorb thoroughly.
- Craft the lemon glaze by whisking icing sugar, lemon juice, and vanilla extract. If needed, adjust consistency with milk, one tablespoon at a time.
- Once the loaf has completely cooled, generously drizzle the lemon glaze over the top, allowing it to set before slicing and serving.
Notes
- Prevent blueberries from sinking by coating them in flour before folding into the batter, ensuring even distribution throughout the loaf.
- Create a moist texture by using Greek yogurt, which adds richness and prevents the cake from becoming dry or crumbly.
- Adjust baking time carefully by checking with a toothpick, as oven temperatures can vary significantly between different kitchen appliances.
- Enhance flavor complexity by zesting the lemon before juicing, allowing you to maximize the citrus oils and intensify the overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg