Blueberry Lemon Yogurt Loaf

This Blueberry Lemon Yogurt Loaf has quite the zing to it and it is bursting with lemon flavor and fresh blueberries. It practically melts in your mouth!

Mama’s blueberry bush flourishes every summer now. That wasn’t the case when she first planted them. She planted 3 or 4 bushes and the bushes just kind of sat there year after year and didn’t do anything. It is only natural for it not to bear fruit right away, a blueberry bush can take 3 to 4 years before it will produce any fruit. She only ended up with one bush and I think hers took a little longer than that, but when it did start to produce fruit, boy did it!

While visiting mama a few weeks ago, she sent us out in the backyard with a couple of Ziploc bags and told us to get some blueberries to take home. It was a hot morning and the sun shined so pretty on the berries. Our feet were covered in grass from the wet dew. At that moment I was determined to capture the feeling of being home picking blueberries in a recipe. I decided I was going to use these blueberries fresh for a change. I normally put the blueberries in the freezer until I have time to do something with them. I don’t have much time to back during the work week. Fortunately, they survived a week in our refrigerator and I found a Blueberry Lemon Yogurt Loaf that would be perfect for using these blue jewels of summer. Here’s how I made it:

Make The Loaf:

Preheat the oven to 350 degrees F. Use some butter to grease the bottom and sides of a 9 x 5 inch loaf pan; dust with flour, tapping out excess.

In a medium bowl, sift together 1 ½ cups of flour, baking powder, and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, and lemon zest.

Slowly whisk the dry ingredients into the wet ingredients.

In a separate small bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pan for 10 minutes. Use a knife to loosen the loaf from the pan, then remove the loaf onto a wire rack on top of a baking sheet.

Make The Lemon Syrup:

In a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once the sugar is dissolved, cook for 3 more minutes, then remove from the heat. Use a toothpick to poke holes in the tops and sides of the warm loaf.

Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Make The Lemon Glaze:

In a small bowl, whisk together the confectioners’ sugar and 2 to 3 tablespoons of the lemon juice.

The mixture should be thick but you should be able to pour it out of the bowl. You can add up to another tablespoon of lemon juice if the mixture is too stiff.

Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

This Blueberry Lemon Yogurt Loaf captured that hot summer morning picking blueberries at my mama’s house perfectly. This loaf has quite the zing to it and it is bursting with lemon flavor and fresh blueberries. It practically melts in your mouth and I am sure it would bring warm summer thoughts to your mind even in the dead of winter!