Lemon Blueberry Yogurt Loaf
Lemon, blueberries and Greek yogurt give this cake brightness, tang and richness that’s unmatched. Use fresh or frozen blueberries so you don’t have to wait until peak season to enjoy this treat.
Servings: 10 servings
Calories: 379kcal
Equipment
Ingredients
Cake
- 1 cup blueberries fresh or frozen (if frozen, do not thaw)
- 1 cup + 1 tablespoon all-purpose flour divided
- 1 cup granulated sugar
- 1 tablespoon lemon zest divided, (from about 2 medium lemons)
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 tablespoon freshly squeezed lemon juice from about ½ one medium lemon
- 1 teaspoon vanilla extract
- ½ cup cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plain full-fat Greek yogurt
Glaze
- 1 ¼ cups powdered sugar sifted to remove clumps
- 2–4 tablespoons freshly squeezed lemon juice from about 1 medium lemon
Instructions
- Preheat the oven to 350ºF. Spray a 9×5 inch loaf pan with nonstick spray then line with parchment paper, allowing some parchment overhang. Set aside.
- In a medium bowl, add the blueberries and one tablespoon all-purpose flour, stir gently to coat the blueberries and set aside.1 cup blueberries, 1 cup + 1 tablespoon all-purpose flour
- In a separate bowl, place the granulated sugar and with your fingers, rub in 1 teaspoon of lemon zest to release the oils.1 cup granulated sugar, 1 tablespoon lemon zest
- In the bowl of a mixer, add the butter and lemon sugar, beating on medium speed until light and fluffy, scraping down the sides as needed.¾ cup unsalted butter
- Add eggs one at a time, allowing each to incorporate fully before adding the next. Once all are incorporated, beat on medium speed for 1 minute until light in color.3 large eggs
- Mix in vanilla and lemon juice.1 tablespoon freshly squeezed lemon juice , 1 teaspoon vanilla extract
- With the mixer off, add in 1 cup all-purpose flour, cake flour, baking powder, baking soda, and salt.1 cup + 1 tablespoon all-purpose flour, ½ cup cake flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Turn mixer on low and mix slowly while adding the Greek yogurt, a little at a time, until fully incorporated. Do not over mix.1 cup plain full-fat Greek yogurt
- With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible.1 tablespoon lemon zest
- Spread batter into prepared pan and bake for 30 minutes then cover loosely with foil to prevent the top from over browning and bake for another 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then gently lift out of the pan using the parchment overhang and allow to cool on a wire rack until completely cool.
- Make the lemon glaze by whisking together the powdered sugar and lemon juice.1 ¼ cups powdered sugar, 2–4 tablespoons freshly squeezed lemon juice
- Pour over the cooled cake, slice and serve
Video
Nutrition
Calories: 379kcal | Carbohydrates: 53.2g | Protein: 6g | Fat: 16.4g | Saturated Fat: 9.5g | Cholesterol: 94.9mg | Sodium: 164.9mg | Fiber: 0.9g | Sugar: 37.5g
