Baking | Lemon Blueberry Yogurt Loaf

The other day I was in the baking mood so decided to try out this recipe I had found while browsing online for some yummy eats. You can find the original recipe at Sweet Pea's Kitchen. This Lemon Blueberry Yogurt Loaf is now my absolute favourite thing ever! It's moist with a lovely zingy taste, but also a little sweet due to the lemon syrup and glaze. This loaf was eaten within two days and now my family won't stop bugging me to make it again - I guess I know what I'll be doing tomorrow! 

I ate this loaf for breakfast but since it is a tad on the sweeter side I preferred to have a slice or two with my afternoon tea (yes, living in England for two years has turned me a tad British).

If you want to make this delicious loaf for yourself (I suggest you all do so asap!) then here is the recipe:

Lemon Blueberry Yogurt Loaf

Ingredients:

For the Loaf: 

• 1 1/2 cups + 1 tablespoon all-purpose floor, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries (fresh or frozen, thawed and rinsed)

For the Lemon Syrup:

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 1 cup confectioners sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Directions:

Preheat the over to 350 degrees F. Grease bottom and sides of one 9 x 5 inch loaf pan, dust with flour and tap out the excess

In a medium bowl, sift together the flour, baking powder and salt. Set aside. 

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. 

Slowly whisk the dry ingredients into the wet ingredients. 

In a separate bowl, mix the blueberries with the remaining tablespoon of flour and fold them gently into the batter. 

Pour the batter into the prepared pan and back 50 to 55 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. 

Let cool in the pan for 10 minutes before removing the loaf to a wire rack on top of a baking sheet. 

While the loaf is cooling, making the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside. 

Use a toothpick to poke holes in the top and sides of the warm loaf.

Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the loaf and then brush again. Let the loaf cool completely. 

To make the lemon glaze, in a small bowl, whisk together the confections sugar and 2 to 3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. 

Pour the lemon glaze over the top of the loaf and let it drip down the sides. 

Let the lemon glaze harden, about 15 minutes, before serving. 

Christina from Sweet Pea's Kitchen also suggests making these as muffins which would be great for breakfasts or taking with you to work for a snack. 

Enjoy!

If you try out this recipe let me know what you think.