Lemon-Blueberry Yogurt Loaf

Saturday , 26, October 2013 Leave a comment

Lemon-Blueberry Yogurt Loaf

Every once in awhile¬†you want something sweet that isn’t chocolate ūüėČ

This Lemon Blueberry Yogurt Loaf is just the thing!! Soooo Delicious!


  • For the Loaf:
    1 1/2 cups + 1 tablespoon all-purpose Flour, divided
    2 teaspoons Baking Powder
    1/2 teaspoon kosher Salt
    1 cup plain whole-milk Yogurt
    1 cup Sugar
    3 large Eggs
    2 teaspoons grated Lemon Zest (approximately 2 lemons)
    1/2 teaspoon pure Vanilla extract
    1/2 cup Vegetable Oil
    1 1/2 cups Blueberries, fresh or frozen, thawed and rinsed
  • For the Lemon Syrup:
    1/3 cup freshly squeezed Lemon Juice
    1/3 cup Sugar
  • For the Lemon Glaze:
    1 cups Confectioners’ Sugar, sifted
    2 to 3 tablespoons fresh Lemon Juice


  • Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with Flour.
  • In a medium bowl, sift together Flour, Baking Powder and Salt; set aside.
  • In a large bowl, whisk together the Yogurt, Sugar, Eggs, Lemon Zest, Vanilla and Oil.
  • ¬†Slowly whisk the Dry ingredients into the Wet ingredients.
  • In a separate 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 before removing loaf to a wire rack on top of a baking sheet.
  • While the loaf is cooling, 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 dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  • 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.
  • To make the lemon glaze, in a small bowl, whisk together the Confectioners‚Äô Sugar and 2-3 tablespoons of the Lemon Juice.
  • The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff.
  • 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.

Enjoy this yummy recipe from Sweet Pea’s Kitchen!

Lemon-Blueberry Yogurt Loaf


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