Lemon Blueberry Yogurt Loaf

Denise's Test Kitchen
by Denise's Test Kitchen
12 servings
1 hr 10 min

How do you decide upon a recipe? Do you have an idea and then search for a recipe? Or do you just stumble across a recipe that looks good enough to try.

Lemon Juice and Lemon Zest make this tasty

For me, this process varies from recipe to recipe. Mostly, my family members will see something on Instagram and then tag me in it. Or I will get a text message with a picture of the recipe they want me to make. And sometimes, I just by chance come across a recipe that grabs my attention and I want to try it.

Look at those blueberries!

I decided to leave out the Lemon Syrup and just do the Lemon Glaze. This loaf is so moist and bursting with blueberries. A coworker has a Meyer Lemon trees that is bursting with lemons and so she gave me about 6. I used them in this recipe and I am glad I did! The original recipe is by jocooks.com.

Meyer Lemons

If you have Lemons and Blueberries, then this is a recipe that you will want to try! Sit down with a cup of Coffee or Tea and enjoy a slice right out of the oven!!

Lemon Blueberry Yogurt Loaf
Recipe details
  • 12  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tbsp all-purpose flour
  • For Lemon Glaze
  • 1 cup icing sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1 tsp vanilla extract
  • milk, if needed to thin out the glaze

Preheat the oven to 350 F degrees. Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray then flour it.
In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. 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 another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean.
Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes.
Once the cake is cooled, drizzle with the lemon glaze over the top, cut into slices and serve.
Denise's Test Kitchen
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