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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Yield: 12

Author: Bea Padilla

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Blueberry Lemon Yogurt Loaf

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A moist, almost crumbly loaf with the tart freshness of lemon combined with little spurts of sweet, mildly acidic blueberry.

Ingredients

Loaf

• 1 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup Greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen
• 1 tablespoon all-purpose flour

Lemon Syrup

• 1/3 cup lemon juice freshly squeezed
• 1 tablespoon sugar

Lemon Glaze

• 1 cup icing sugar
• 1/4 cup lemon juice freshly squeezed
• 1 teaspoon vanilla extract
• Milk, if needed to thin out the glaze

Instructions

1. Preheat the oven to 350 F degrees. Grease an 8.5×4.5×2.5 inch loaf pan with cooking spray then dust with flour.
2. In a large bowl, whisk together the flour (1 1/2 cups), baking powder and salt. In another bowl, combine the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil. Add the wet ingredients to the dry ingredients. Whisk until combined.
3. In another small bowl, toss the blueberries in 1 tbsp of flour. This prevents the blueberries from sinking. Fold the blueberries into the batter.
4. Pour the batter into the prepared loaf pan. Bake until an inserted toothpick in the center of the loaf comes out clean, about 50 minutes.
5. Meanwhile, make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan. Cook until the sugar dissolves and the mixture is clear. Set aside.
6. Make the lemon glaze. Whisk the icing sugar, lemon juice and vanilla extract. Add milk as needed, about a tbsp at a time. A quite runny glaze is needed for this recipe.
7. Once the cake is done baking, remove from the oven, and allow it to cook in the loaf pan for about 10 minutes. Remove and transfer the cake onto a cooling 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.
8. Gracefully drizzle with the lemon glaze. Cut into slices, serve, and enjoy!

Nutrition Facts

Calories

302.51

Fat

11.28

Sat. Fat

2.19

Carbs

45.56

Fiber

1.02

Net carbs

44.53

Sugar

31.29

Protein

5.82

Sodium

200.17

Cholesterol

49.77

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