Blueberry Lemon Yogurt Loaf

print this page

 

This is a great dessert or brunch cake; it is bright with lemon zing and the blueberries are juicy and sweet. We love using yogurt in recipes instead of buttermilk, milk or other dairy as it adds richness and density. 

Ingredients:

For Loaf:

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 Organic Meyer Lemon Olive Oil from Olive Oil Etcetera 

1 1/2 cups blueberries fresh 

1 TBSP all - purpose flour 

For Lemon Syrup:

1/3 cup lemon juice, freshly squeezed

1 TBSP sugar 

For Lemon Glaze:

1 cup powder sugar 

1/4 cup lemon juice, freshly squeezed

1 tsp vanilla extract

milk/ almond milk , if needed to thin out the glaze 

Ingredients: 

1. Preheat oven to 350 F degrees. Grease an 8.5 x 4.5 x 2.5 inch loaf pan with butter or olive oil, flour it as well to prevent sticking. 

2. In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. 

3. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and olive oil. 

4. Add the wet ingredients to the dry ingredients and whisk until combined. 

5. In another 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. 

6.Pour the batter into the prepared loaf pan and bake 50 minutes or until an inserted toothpick in the center of the loaf pan comes out clean. 

7. Make the lemon syrup by cooking the lemon juice and the sugar in a saucepan until it dissolves. 

8. Make the lemon glaze by whisking together the sugar, lemon juice and extract. This is a runny glaze so add milk if necessary to thin. 

9. Allow the cake to cool for 10 minutes and remove, placing the cake on a baking rack; place the baking rack over a baking sheet so the syrup and glaze can be poured over it and not make a mess. 

Poke holes in the cake and add the lemon syrup to the cake, letting it soak into the cake. When it is cool, add the glaze. 

Let it sit overnight so the liquid can soak into the cake and absorb the flavor.