Lemon Blueberry Loaf
This Lemon Blueberry Loaf is bursting with bright lemon flavor, juicy blueberries, and drizzled with a tangy lemon glaze.
Equipment
- Loaf Pan 8.5 x 4.5 x 3 Inch
Ingredients
For Loaf
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 0.5 cup vegetable oil
- 1.5 cups blueberries fresh or frozen
- 1 tablespoon all-purpose flour for dusting blueberries
For Lemon Syrup
- 0.33 cup lemon juice freshly squeezed
- 1 tablespoon sugar
For Lemon Glaze
- 1 cup icing sugar
- 0.25 cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- milk if needed to thin out the glaze
Instructions
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 tablespoon 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.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tablespoon 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 tablespoon at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cool 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
Greek yogurt keeps this loaf extra moist, but regular yogurt works if that’s what you’ve got on hand. Check your loaf around the 50-minute mark, but don’t panic if it takes up to 1 hour and 10 minutes, every oven’s a little different. Don’t glaze the loaf before freezing. The glaze can get runny as it thaws. Turn this loaf into muffins by dividing the batter into muffin tins. Bake regular muffins for 25–30 minutes or minis for 12–15 minutes. Meyer lemons work beautifully for a slightly sweeter, less tangy twist. Toss blueberries in flour before folding them in to keep them from sinking.
Nutrition
Serving: 1sliceCalories: 291kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 47mgSodium: 122mgPotassium: 155mgFiber: 1gSugar: 30gVitamin A: 79IUVitamin C: 8mgCalcium: 60mgIron: 1mg
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