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–+ servings
Lemon Blueberry Loaf

Lemon Blueberry Loaf

This Lemon Blueberry Loaf is a delicious blend of bright lemon and juicy blueberries, perfect for brunch or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 291 kcal

Equipment

  • Loaf Pan 8.5 x 4.5 x 2.5 Inch

Ingredients
  

For Loaf

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 0.5 cup vegetable oil
  • 1.5 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour for blueberries

For Lemon Syrup

  • 0.33 cup lemon juice freshly squeezed
  • 1 tablespoon sugar

For Lemon Glaze

  • 1 cup icing sugar
  • 0.25 cup lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • milk if needed to thin out the glaze

Instructions
 

Preparation

  • Preheat the oven to 350℉. Grease and flour an 8.5×4.5×2.5 inch loaf pan.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil.
  • Add the wet ingredients to the dry ingredients and whisk until combined.
  • In a small bowl, mix the blueberries with the tablespoon of flour. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared loaf pan and bake for approximately 50 minutes or until a toothpick comes out clean.
  • While the loaf is baking, prepare the lemon syrup by cooking the lemon juice and sugar in a small saucepan until the sugar dissolves.
  • Prepare the lemon glaze by whisking together the icing sugar, lemon juice, and vanilla extract, adding milk if needed for consistency.
  • Once the cake is done, allow it to cool in the pan for about 10 minutes, then poke holes in the cake and pour the lemon syrup over it.
  • Let it cool completely before drizzling with the lemon glaze, slicing, and serving.

Notes

Greek yogurt keeps this loaf extra moist, but regular yogurt works if that’s what you’ve got on hand. Check your loaf around the 50-minute mark, but don’t panic if it takes up to 1 hour and 10 minutes. Don’t glaze the loaf before freezing.

Nutrition

Serving: 1sliceCalories: 291kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 47mgSodium: 122mgPotassium: 155mgFiber: 1gSugar: 30gVitamin A: 79IUVitamin C: 8mgCalcium: 60mgIron: 1mg
Keyword blueberry, brunch, dessert, lemon, Lemon Blueberry Loaf, loaf
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