So yesterday, I wanted to bake. Which is not unusual for me. And last week I went to Sam’s Club. Which means I came home with insane amounts of random things.
So when my urge to bake met the three lbs. of blueberries I bought? This recipe seemed like a natural choice. Shoutout to Sweet Pea’s Kitchen for making a recipe that sounded so delicious I had no choice but to do it!
Lemon Blueberry Yogurt Loaf. The name alone won me over. Sweet, soft, cooks perfectly. I cannot say enough good things about this loaf/cake/thing. It’s definitely not a “bread” but it’s not quite cake either? If you’ve ever had a lemon creme cake from Publix, It’s like that. But BETTER. I made two mini loaves rather that one big one, so I’d ration it better. I’m really not sure if that tactic is working though. I honestly want to sit down with a fork and polish off the loaf we started eating last night…
Hope y’all have a great week! I’m headed into travel season for work, so life is a little hectic. But good recipe finds like this will keep me motivated through the fall!
- 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
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- 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, tapping out excess.
- 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’ 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.
Yields: 1-9×5 loaf