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Lemon Blueberry Yogurt Loaf

This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!

 

 

Lemon Yogurt Loaf

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp grated lemon zest
  • 1/2 tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup blueberry

For the glaze

  • 1 cup confectioners sugar
  • 2 tbsp lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  • Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and blueberry into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  • When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  • For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Keyword Loaf

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