Lemon Blueberry Yogurt Loaf

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There’s something incredibly refreshing about a dessert that balances tangy and sweet flavors. This Lemon Blueberry Yogurt Loaf is exactly that—a moist, tender cake bursting with bright lemon flavor and juicy blueberries. It’s the kind of treat that feels light yet indulgent, perfect for a sunny morning, an afternoon tea, or even a dessert after dinner.

I first made this loaf on a lazy Sunday when I wanted something sweet but not overly heavy. The combination of tangy yogurt, zesty lemon, and sweet blueberries was so good that my family couldn’t stop slicing off pieces throughout the day. Since then, it’s become a staple in our kitchen, especially during blueberry season.

What I love most about this recipe is its simplicity. With just a few ingredients and minimal effort, you can create a loaf that’s as beautiful as it is delicious. The yogurt keeps the cake moist, while the lemon adds a fresh, zesty kick. So, grab your mixing bowl, and let’s bake something delightful!

Resume: In Todd Wilbur’s Writing Style

This Lemon Blueberry Yogurt Loaf is a moist, flavorful cake that’s perfect for any occasion. It features a tangy lemon-infused batter, juicy blueberries, and a sweet lemon glaze that ties everything together.

What makes this loaf special is its perfect balance of flavors and textures. The yogurt keeps the cake tender and moist, the blueberries add a burst of sweetness, and the lemon glaze adds a zesty finish. Together, they create a treat that’s both refreshing and satisfying.

Perfect for breakfast, brunch, or dessert, this loaf is a guaranteed crowd-pleaser. It’s easy to make, packed with flavor, and absolutely delicious. Once you try it, you’ll want to make it again and again.

Exciting Story

Last summer, I brought this Lemon Blueberry Yogurt Loaf to a neighborhood potluck, and it was an instant hit. At first, everyone gravitated toward the savory dishes, but once they tried the loaf, they couldn’t stop raving about it.

One of my neighbors, who’s a self-proclaimed dessert snob, even said, “This is the best loaf cake I’ve ever had!” By the end of the party, the entire loaf was gone, and I had multiple requests for the recipe. Now, it’s my go-to dish for any gathering. It’s not just a dessert—it’s a memory maker.

Why This Lemon Blueberry Yogurt Loaf

This recipe is a game-changer for loaf cake lovers. Here’s why:

• Moist and Tender: The yogurt keeps the cake soft and fluffy.
• Bright and Zesty: The lemon adds a fresh, tangy flavor.
• Juicy and Sweet: The blueberries burst with sweetness in every bite.
• Perfect for Any Occasion: Great for breakfast, brunch, or dessert.

What You Need For Lemon Blueberry Yogurt Loaf

For the Loaf:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract
• ½ cup vegetable oil
• 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

How to Make Lemon Blueberry Yogurt Loaf

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the Wet Ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Gradually whisk in the vegetable oil.
4. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Add the Blueberries: Toss the blueberries in 1 tbsp of flour to prevent sinking, then gently fold them into the batter.
6. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf.
9. Serve and Enjoy: Slice and serve the loaf with a cup of tea or coffee.

Tips For Lemon Blueberry Yogurt Loaf

• Toss the blueberries in flour to prevent them from sinking to the bottom.
• Don’t overmix the batter to keep the loaf tender.
• Let the loaf cool completely before adding the glaze.

Substitutions and Variations

• Yogurt: Use sour cream or buttermilk instead of Greek yogurt.
• Fruit: Swap blueberries for raspberries, blackberries, or diced strawberries.
• Gluten-Free: Use a gluten-free flour blend.
• Citrus: Use orange zest and juice for a different flavor.

Make a Healthier Version

• Use whole wheat flour or almond flour.
• Substitute half the sugar with a natural sweetener like honey or maple syrup.
• Use coconut oil instead of vegetable oil.

Closing in Todd Wilbur’s Style

And there you have it—a Lemon Blueberry Yogurt Loaf that’s as refreshing as it is delicious! Don’t forget to let us know how your loaf turns out, and consider checking out some of our other recipes for more sweet inspiration.

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes! This loaf tastes even better the next day.
2. How do I store leftovers?
   Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
3. Can I freeze this loaf?
   Yes, freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
4. What if I don’t have fresh blueberries?
   Use frozen blueberries (do not thaw) and toss them in flour before adding to the batter.
5. Can I make this gluten-free?
   Yes, use a gluten-free flour blend.
6. How do I prevent the blueberries from sinking?
   Toss them in flour before folding them into the batter.
7. Can I use a different type of yogurt?
   Yes, plain regular yogurt or sour cream works well.
8. What’s the best way to serve this loaf?
   Serve at room temperature with a cup of tea or coffee.
9. Can I add nuts to the loaf?
   Yes, chopped almonds or walnuts add a delicious crunch.
10. How do I make the loaf more festive?
    Add a sprinkle of lemon zest or edible flowers on top of the glaze.
11. Can I use a different type of oil?
    Yes, melted butter or coconut oil works well.
12. How do I make this loaf vegan?
    Use plant-based yogurt, a flax egg, and a vegan glaze made with plant-based milk.

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Let me know if you’d like to tweak anything or create another recipe! 😊