Lemon Blueberry Yogurt Loaf
User Reviews
4.6
Lemon Blueberry Yogurt Loaf
Description
This Lemon Blueberry Yogurt Loaf features a blend of all-purpose flour, Greek yogurt, and lemon zest combining with fresh or frozen blueberries for a gentle fruity and tangy profile. The addition of baking powder ensures a light rise, while vegetable oil adds moisture to the crumb. Blueberries are tossed with a bit of flour to prevent them from sinking during baking, helping maintain an even distribution.
Baked in a greased and floured loaf pan at 350°F, the cake needs about 50 minutes to an hour or until a toothpick comes out clean at the center. A lemon syrup cooked with fresh lemon juice and sugar is applied while still warm to add moisture and lemon flavor. Once cooled, a lemon glaze made from icing sugar, lemon juice, and vanilla extract is drizzled over the top to provide a tangy sweetness and a delicate finish.
The loaf pairs well with tea or coffee and is suitable for serving at breakfast or as a snack. It can also be adapted to muffins with adjusted baking times. Properly cooling the loaf before glazing helps maintain the texture and avoid melting the topping.
The recipe suggests using fat-free Greek yogurt to reduce calories and careful handling of frozen blueberries by rinsing and drying well. The glaze consistency can be adjusted to preference by varying the milk added. The recipe is loosely adapted from Ina Garten and provides flexibility for muffin variations.
Ingredients
For Loaf
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large egg
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1½ cups blueberries fresh or frozen
- 1 tablespoon all-purpose flour
For Lemon Syrup
- ⅓ cup lemon juice freshly squeezed
- 1 tablespoon sugar
For Lemon Glaze
- 1 cup icing sugar
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- milk if needed to thin out the glaze
Instructions
- Preheat the oven to 350℉. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1½ cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Notes
- Fat-free Greek yogurt can be used to reduce calorie content.
- Ensure the loaf is completely cooled before applying the glaze.
- Adjust glaze thickness by adding milk to achieve desired consistency.
- This recipe can be baked as muffins; reduce baking time accordingly.
- If using frozen blueberries, rinse and pat dry to reduce excess moisture in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 124mg | 5% |
| Potassium | 170mg | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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