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Lemon Blueberry Loaf Recipe

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This Lemon Blueberry Loaf is a delightful blend of tangy lemon zest and juicy blueberries baked into a moist, flavorful cake. Enhanced with Greek yogurt for extra moisture and topped with a sweet lemon glaze, this loaf is perfect for breakfast, brunch, or a refreshing dessert.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour (for coating blueberries)

Wet Ingredients

  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1½ cups blueberries (fresh or frozen)

Lemon Syrup

  • ⅓ cup lemon juice (freshly squeezed)
  • 1 tablespoon sugar

Lemon Glaze

  • 1 cup icing sugar
  • ¼ cup lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • milk (optional, to thin out the glaze)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉. Grease an 8.5×4.5×2.5 inch loaf pan using butter or cooking spray, then lightly dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the 1½ cups of all-purpose flour, baking powder, and salt. Set this dry mixture aside.
  3. Combine Wet Ingredients: In another bowl, whisk the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until well combined and smooth.
  4. Blend Wet and Dry: Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Avoid overmixing to keep the loaf tender.
  5. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to coat them. This step prevents the blueberries from sinking to the bottom during baking. Gently fold the floured blueberries into the batter.
  6. Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary; in the example, it took about 1 hour and 10 minutes.
  7. Make Lemon Syrup: While the loaf bakes, prepare the lemon syrup by heating ⅓ cup of freshly squeezed lemon juice and 1 tablespoon of sugar in a small saucepan just until the sugar dissolves and the mixture becomes clear. Remove from heat and set aside.
  8. Prepare Lemon Glaze: In a bowl, whisk together icing sugar, ¼ cup lemon juice, and vanilla extract. If the glaze is too thick, add milk a tablespoon at a time until a runny consistency is achieved for drizzling.
  9. Cool and Soak Loaf: When the loaf is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a baking rack placed over a baking sheet. Poke holes all over the loaf using a skewer or toothpick and pour the lemon syrup evenly over the top. Let it cool completely to absorb the syrup.
  10. Glaze and Serve: Once cooled, drizzle the lemon glaze over the loaf. Slice and serve as a delicious treat or dessert.

Notes

  • Using Greek yogurt adds moisture and slight tanginess, enhancing the loaf’s texture.
  • Coating blueberries in flour prevents them from sinking during baking.
  • Adjust the baking time according to your oven; a toothpick test helps determine doneness.
  • Milk is optional in the glaze to achieve your preferred consistency.
  • Fresh lemon juice makes a more vibrant lemon flavor, but bottled juice can be used in a pinch.
  • This loaf stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://lauracooks.com/lemon-blueberry-loaf-recipe/