Recipe: Blueberry Lemon Yogurt Loaf
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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 (how long does flour last?), baking powder (how long does baking powder last?), and salt, and keep aside.
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Mix the Wet Ingredients
Take greek yogurt in another mixing bowl, add sugar (how long does sugar last?), eggs, lemon zest (how long does lemon zest last?), vanilla extract, and vegetable oil (how long does vegetable oil last?), and mix until well combined.
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Combine Dry and Wet Ingredients and Add Blueberries
Gradually whisk dry ingredients into wet ingredients and mix until well combined. Dust blueberries (how long do blueberries last?) 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.
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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.
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 (how long does icing sugar last?), 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!
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Blueberry Lemon Yogurt Loaf
Ingredients
- 1 ½ cups all-purpose flour + 1 tbsp, for dusting
- 2 tsp baking powder
- 1 tsp salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 eggs
- Zest of 3 lemons
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 ½ cup blueberries
- ½ cup freshly squeezed lemon juice
- 1 tbsp sugar
- 1 cup icing sugar
- ¼ cup lemon juice
- 1 tsp vanilla extract
Instructions
- Making lemon blueberry yogurt loaf: Preheat oven to 350°F.
- Mix dry ingredients:
- In a large mixing bowl, take all-purpose flour, add baking powder, salt, mix well and keep aside.
- Mix wet ingredients: In another bowl, take Greek yogurt, add sugar, eggs, lemon zest, vanilla extract, vegetable oil and mix till well combined.
- Add wet ingredients to the dry ingredients and whisk together well.
- Dust the blueberries with 1 tbsp of flour, add them to the batter and gently fold them into it. Pour the batter into a silicon baking tray (or a greased tin loaf) and bake at 350°F for 50 minutes. After 50 mins, check with a skewer or toothpick to see if the loaf is baked. If the toothpick doesn’t come out clean, bake for another 10 to 15 minutes.
- Make lemon syrup: Meanwhile, in a saucepan add lemon juice and sugar. Cook on medium heat for 5 minutes, till the sugar completely dissolves.
- Make lemon glaze: In another mixing bowl, take icing sugar, add vanilla extract, lemon juice. Mix till the sugar dissolves and you get a runny glaze like liquid.
- Remove the baked and rested loaf from the tray. Using a skewer prick holes into it. Pour the lemon syrup. Once the loaf is completely cooled, add the lemon glaze on top, slice and serve!
Nutrition Facts
Calories
303Fat
11 gSat. Fat
2 gCarbs
46 gFiber
1 gNet carbs
45Sugar
31 gProtein
6 gSodium
200 mgCholesterol
50 g
