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Blueberry Lemon Yogurt Loaf Recipe

Sheryl Jacob

June 27, 2021

There’s something pleasantly relaxing about late summer afternoons. Maybe it’s because, the present day is almost over, and tomorrow is still too far away to worry about. Or maybe, it’s because it’s time for tea. Whatever the reason may be, late summer afternoons insist on celebrating quietness, and what better way to do so, than with this not-too-sweet, delicate, blueberry lemon yogurt loaf.

This yogurt loaf is my absolute favorite loaf cake recipe. It is not too sweet and hence the tart freshness of lemon combined with little spurts of sweet, mildly acidic blueberry shines through in every bite of this moist, almost crumbly loaf. A blend of lemon juice and Greek yogurt gives the cake a soft texture and creamy tang. While the final glaze infuses into it subtle notes of fragrant vanilla and lemon.

So, whether you’re indulging in a few quick minutes of me-time or nestling down for hours with a good book, a cup of hot tea along with a slice of this blueberry lemon yogurt loaf, is a beautiful way to transition into the evening.

Making Blueberry Lemon Yogurt Loaf:

Mix the Dry Ingredients:

Preheat oven to 350°F and line an 8 by 2-inch square cake tin with parchment paper. In a large bowl, sift together all-purpose flour, baking powder, and salt, and keep aside.

Blueberry Lemon Yogurt Loaf Recipe

Mix the Wet Ingredients:

Take greek yogurt in another mixing bowl, add sugar, eggs, lemon zest, vanilla extract, and vegetable oil, and mix until well combined.

Making Blueberry Lemon Yogurt Loaf

Combine Dry and Wet Ingredients and Add Blueberries:

Gradually whisk dry ingredients into wet ingredients and mix until well combined. Dust blueberries with 1 tbsp of flour. Pat them to remove excess flour and then add them to the mixture. Using a spatula, gently fold blueberries into the batter.

Making Blueberry Lemon Yogurt Loaf

Bake Blueberry Lemon Yogurt Loaf:

Transfer the batter into the lined baking tin and bake for 50 minutes, or until a skewer pierced in the center, comes out clean. Once baked, remove from the oven and allow it to cool for 10 minutes before removing it from the tin.

Blueberry Lemon Yogurt Loaf

Make the glaze and syrup:

While the cake cools, in a saucepan, cook lemon juice and sugar for 5 to 6 minutes, until sugar dissolves completely. Once done, take it off the heat and keep it aside.

In another mixing bowl, take icing sugar, vanilla extract, and lemon juice. Mix until well combined and keep it aside.

While the cake is still a little warm, poke holes gently using a knife or skewer. Pour the lemon-sugar syrup and allow the cake to soak it up. Once the cake is completely cooled, add lemon-vanilla glaze on top, and serve!

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0
( 1 voted )
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