Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf

Spring is here but you can’t tell from my neck of the woods because as I type this it’s snowing outdoors.  I just hope we have a nice spring and summer.  With spring here I still like baking and enjoying certain baked goods I wouldn’t normally bake at other times of the year.  I love baking with citrus during spring and summer months and I would like to share with you a Lemon Blueberry Yogurt Loaf I baked last year for Father’s Day Brunch.  My family loved it and hubby has been asking about me backing some for months.  I finally baked some more loaves recently and it’s been a hit with the family once again.  The recipe is super easy and it’s sure to be a crowd pleaser.

Check out the recipe below:

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain low-fat yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice

Preheat the oven to 350°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 1 1/2 cups flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. 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.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. 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.

Optional: Mix two cups of powered sugar with  two tablespoons of lemon juice, drizzle over your loaf and serve.