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!

Prep Time 20

Cook Time 55

Total Time 1 15

Author David & Debbie Spivey

Ingredients

The Loaf

▢ 1 ½ cups all-purpose flour divided
▢ 2 teaspoons baking powder
▢ ½ teaspoon kosher salt
▢ 1 ½ cups low-fat vanilla bean Greek-style yogurt
▢ 1 cup sugar
▢ 3 large eggs
▢ 2 teaspoons grated lemon zest (about 2 lemons)
▢ 1 ½ cups blueberries fresh or frozen, thawed and rinsed

The Lemon Syrup

▢ ⅓ cup freshly squeezed lemon juice
▢ ⅓ cup sugar

The Lemon Glaze

▢ 1 cup confectioners’ sugar sifted
▢ 2 tablespoons fresh lemon juice

Instructions

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 pans for 10 minutes 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.
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.

Notes

Recipe adapted from Riches to Rags by Dori Story

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