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Lemon Blueberry Loaf with Lemon Glaze and Syrup Recipe

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4 from 4 reviews

This Lemon Blueberry Loaf is a moist and flavorful cake featuring fresh lemon zest and juicy blueberries. Baked to perfection and topped with a tangy lemon syrup and glaze, this loaf combines bright citrus notes with sweet berries for a delightful treat perfect for breakfast, dessert, or snacks.

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

Fruits

  • 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 (if needed to thin out the glaze)

Instructions

  1. Prepare Loaf Pan: Preheat your oven to 350℉ (175℃). Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray, then dust it lightly with flour to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1½ cups all-purpose flour, baking powder, and salt. Set this mixture aside for the wet ingredients.
  3. Combine Wet Ingredients: In another bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth and well combined.
  4. Combine Wet and Dry: Slowly add the wet ingredients into the dry ingredients bowl, whisking gently until the batter is fully combined without overmixing.
  5. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour in a separate small bowl to prevent them from sinking. Fold these coated blueberries carefully into the batter.
  6. Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for about 50 minutes, testing doneness with a toothpick inserted in the center. The toothpick should come out clean. Depending on your oven, baking can take up to 1 hour and 10 minutes.
  7. Make Lemon Syrup: While baking, combine ⅓ cup lemon juice and 1 tablespoon sugar in a small saucepan. Heat gently until the sugar dissolves completely and the mixture becomes clear, then set aside.
  8. Prepare Lemon Glaze: Whisk together icing sugar, ¼ cup lemon juice, and vanilla extract until smooth. Add milk a tablespoon at a time to achieve a runny glaze consistency suitable for drizzling.
  9. Apply Syrup: Once baked, allow the loaf to cool in the pan for 10 minutes. Then transfer it to a wire rack placed over a baking sheet. Poke holes all over the loaf with a skewer or toothpick, and pour the lemon syrup evenly over it to soak in.
  10. Finish with Glaze: After the loaf has completely cooled, drizzle the lemon glaze on top. Slice and serve this bright, fruity, and moist lemon blueberry loaf.

Notes

  • Using Greek yogurt adds moisture and tanginess to the loaf while keeping it tender.
  • Coating the blueberries with flour prevents them from sinking to the bottom during baking.
  • If frozen blueberries are used, do not thaw them before folding into the batter to avoid color bleed.
  • Adjust the glaze thickness with milk carefully to ensure it drizzles nicely without being too runny.
  • Store leftover loaf airtight at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://lauracooks.com/lemon-blueberry-loaf-with-lemon-glaze-and-syrup-recipe/