Lemon Blueberry Yogurt Loaf
Do you ever miss baking? I do! And if you’re anything like me, then I know how strong the cravings are for something lemony, moist, and full of juicy blueberries. So moist in fact that you’ll want to be extra careful when slicing it up to enjoy. Who could have thought that one little loaf would have so much to bring to the table? If the idea of baking a bread fills any newbie bakers with fear, don’t sweat it – the hardest part of this recipe is waiting for the oven timer to ding as that divine smell fills your home, I promise. With this under your belt you’ll have no problem mastering my delicious marbled chocolate banana bread next, because loaves need a little company on the countertop before they’re gobbled up.
Ingredients In Lemon Blueberry Yogurt Loaf
Flour – All purpose is all you’ll need for this loaf. Baking powder – This is a leavening agent, which means it’ll help this delicious cake rise in the oven. Salt – So important for bringing all those flavours together and making them shine. Greek Yogurt – Unflavoured will do just fine. Packed full of protein and probiotics, this yogurt is key for a moist slice. Sugar – Granulated white sugar is what I use in this recipe. For information regarding which sugars work best in your baked good, this guide is a good start. Eggs – An important emulsifier for ensuring a smooth batter. Lemon zest – This will pack more citrusy flavour than just lemon juice alone, be sure to wash your lemons well prior to zesting. Vanilla Extract – A (not so secret) secret ingredient that will give your baked goods a flavor that is well balanced and well rounded. Without vanilla you may find your loaf’s flavour a little flat. Vegetable oil – A must for keeping your Lemon Blueberry Loaf from getting dry. You’ll want to look for a light, flavorless oil with a high smoke point. Canola is a great all purpose oil for recipes like this one. Blueberries – Fresh or frozen will serve you well. Treat them gently once they’re in the batter and these little antioxidant bombs will reward you.
Ingredients In Lemon Syrup
I love to double down on that citrusy goodness and there’s just no better way than with a delicious lemon syrup that we will incorporate into the cake once it’s had some time to cool.
Lemon Juice – Freshly squeezed is the way to go, no ifs ands or butts. Want a trick for getting as much juice as possible? Make sure your lemons are room temperature before placing on the counter whole, press your hand down firmly and roll the lemon back and forth. Slice and juice till your hearts content! Sugar – Granulated white sugar will do just fine.
Ingredients In Lemon Glaze
Icing sugar – This finely ground sugar dissolves easily and is perfect for icing and glazes. Don’t be tempted by the granulated used earlier, it will give your glaze a gritty texture. Lemon juice – Just a bit more of the fresh stuff for us lemon fiends. Vanilla extract – Key for mellowing out that citrus and sugar hit. Milk – Used sparingly to thin out the glaze if need be.
How To Make Lemon Blueberry Yogurt Loaf
Prepare your oven and loaf pan: Preheat your oven to 350 F degrees. Grease a 8.5 x 4.5 x 2.5 inch loaf pan with unsalted butter or cooking spray and then flour it. Combine dry ingredients: In a large bowl whisk together the flour, baking powder, and salt. Hold off on the sugar for now! Set aside once done. Combine wet ingredients: In another bowl whisk together the yogurt, lemon zest, oil, sugar, eggs, and vanilla extract. Combine wet and dry: Add the wet to the dry and whisk till fully incorporated. Prepare the blueberries: Add a tablespoon of flour to the blueberries in a separate bowl, this will prevent the blueberries from sinking to the bottom of the pan while baking. Gently fold them into the batter once well coated. Pour into loaf pan: Pour the batter into the loaf pan and bake for 50 minutes or till a toothpick can be inserted into the centre and come out clean, whichever comes first. Finishing the loaf: When the cake is done, remove it from the oven and allow to cool for 10 minutes. Remove from the pan and place on a cooling rack, be sure to place the rack on a baking sheet beforehand. Use a skewer or toothpick to poke holes in the top of the cake. Pour the lemon syrup (recipe below) over the cake and allow to cool. Once cooled drizzle with the lemon glaze, slice and enjoy!
How To Make Lemon Syrup
Prepare in a saucepan: Cook the lemon juice with the sugar just until the sugar dissolves and the mixture is clear. Set aside.
How To Make Lemon Glaze
Combine the ingredients: Whisk the lemon juice, icing sugar, and vanilla till the consistency is smooth. You’re going to be aiming for a runny glaze so add a tablespoon of milk at a time once combined to achieve the right consistency.
Storing Your Loaf
Tips For Making The Best Lemon Blueberry Yogurt Loaf
Alternatives
If you don’t have Greek yogurt on hand, sour cream can be substituted as it will still provide moisture, tanginess, and the needed level of fat. Don’t worry your loaf won’t taste like sour cream once it’s been baked. Regular yogurt lacks the fat and protein that makes its Greek alternative so great for this recipe so it is not a recommended substitute. As a general rule, berries and tree fruit can be baked. If you don’t have blueberries on hand feel free to use: raspberries, blackberries, cherries (pitted), etc. Just be extra careful when folding these into the batter. A Bundt cake pan works just as well if you lack a loaf pan.
Craving More Lemon? Try these recipes:
Lemon Poppy Seed Bundt Cake Old Fashioned Lemon Bread Lemon Blueberry Scones Lemon Yogurt Cake Lemon Poppy Seed Bread With Lemon Icing Limoncello Cake Blueberry Rolls
