While I’m no stranger to sharing various recipes for loaf cakes on my blog, I’d not yet shared the recipe for my favorite loaf to date – Lemon Blueberry Yogurt Bread. And, loving you guys the way I do…I figured that was a situation that needed to be remedied immediately.
A tender moist loaf cake, studded with sweet juicy blueberries and bright sunny flecks of lemon zest. It’s the perfect accompaniment with tea or coffee in the morning. Or, for a little something sweet in the evening – chances are it won’t make it that long, though.
Yogurt and sour cream add a good dose of moisture and density, as do the blueberries. I like to use fresh berries when they’re in season, but I’ve used frozen many times too. Just add them in right from the freezer, no need to thaw them.
After baking, a sweet lemon glaze is poured onto the warm cake – allowing it to seep in, and really solidify that tart lemon flavor. It really makes the cake, ya’ll. And, this recipe is guaranteed to take the cake when it comes to loaf breads! Try it soon.
Blueberry-Lemon Yogurt Loaf
1 1/2 cups all-purpose flour (plus additional for tossing blueberries)
2 tsp baking powder
1/2 tsp salt
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 lemon, zested
1 1/4 cup blueberries, fresh or frozen
1/4 cup confectioners sugar
butter or spray, for greasing pan
Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan. Line the bottom with parchement paper and set aside.
Combine flour, baking powder, and salt in a medium size bowl. Whisk to combine.
In a large bowl combine yogurt, sour cream, sugar, vegetable oil, eggs, and vanilla and lemon extracts. Whisk to combine. Pour in the flour mixture, and fold in using a rubber spatula until almost combined.
Toss the blueberries with 1 Tbsp flour, and add that to the batter – as well as the lemon zest. Carefully fold a few more times to combine. If there are a few clumps of flour left in the batter – that’s a good thing!
Pour into prepared loaf pan. Bake for 55 minutes, or until golden brown. While the cake bakes, whip up the glaze.
Combine the confectioners sugar and the juice of the lemon. Whisk to combine. Pour over cake after removing from oven, while cake is still warm.
Place on a cooling rack and let cool for at least 2 hours before removing from loaf pan.
Slice and serve. Store in airtight container, or wrapped in aluminum foil.
Source: adapted from Barefoot At Home by Ina Garten
