lemon bluerry 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.

Lemon Blueberry Yogurt Loaf

blueberries (fresh or frozen (if frozen, do not thaw))

all-purpose flour (divided)

sugar

lemon zest (divided, (from about 2 medium lemons))

unsalted butter (room temperature)

eggs (room temperature)

vanilla extract

cake flour

baking powder

baking soda

salt

plain full-fat Greek yogurt

sugar (sifted to remove clumps)

lemon juice (from about 1 medium lemon)

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.

In a separate bowl, place the granulated sugar and with your fingers, rub in 1 teaspoon of lemon zest to release the oils.

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.

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.

Mix in vanilla and lemon juice.

With the mixer off, add in 1 cup all-purpose flour, cake flour, baking powder, baking soda, and 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.

With a wooden spoon or spatula, gently fold in the blueberry mixture and remaining 2 teaspoons lemon zest with as few turns as possible.

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.

Pour over the cooled cake, slice and serve

I used AP flour throughout.  Did not use the 1/2 cup cake flour since Greek yogurt will produce a tender crust and there are two leaveners in the recipe already .  Added juice of two lemons and it gave the batter just the right amount of tartness.  Definitely takes more than 30 minutes to bake if using a 9x5 pan.

Easy and straightforward recipe.  Light, fresh, &amp; moist.  Not overly sweet.  Got rave reviews &amp; 2 requests for the recipe.  Success all around!

Thank you for the recipe! The loaf turned out light and moist, and the taste was refreshing. The tip to cover the loaf with foil (I used parchment) halfway through is spot on as it did brown quite a bit for the remaining half. For someone who prefers less sweet cakes, I did cut down the sugar slightly, but I think the recipe's recommendation is appropriate. I also think a bit more blueberries would've been ok too. I'd make it again. Thanks!

Hey... May I substitute the blueberries with cheries?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615395821/ljvzw4178lhlupuipy3a.mp4

Lemon and blueberry is such a great flavor combo. The brightness of the lemon, the burst of fruitiness from the blueberries, and the slight tang of the Greek yogurt make this loaf cake perfectly balanced. Pour on a thick layer of that lemon glaze and you’ll be singing this cake’s praises!

Lemon Blueberry Yogurt Loaf Cake

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Lemon Blueberry Yogurt Loaf

Top 1 lemon bluerry loaf recipes from across the web

The most viewed lemon bluerry loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Blueberry Yogurt Loaf

The most viewed lemon bluerry loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine