Blueberry & Lemon Yogurt Loaf
Spring Soirees are in the air! It’s hard not to be enticed by the gentle changes that usher new life after a long winter nap. So many beautiful colors and fragrances awaken the senses. Stirring from the hibernation of thick stews, pumpkin and warming spices, into lightly “lemon’d” loaves like this Blueberry and Lemon Yogurt Loaf is exciting. It makes me yearn to step outside and begin a new seasonal journey in my garden and my food! For me, using lemons is one of the best indicators of spring. Refreshing, light and perfect for sweet and savory cooking.
Because lemons are so versatile, using them with yogurt is a great way to double-punch the leavening power in this loaf. I needed less flour and a bit more egg, but what a beautiful, moist difference! So delicate and delectable for a formal tea, brunch with the ladies or served with a dollop of sweetened whipped cream as a dessert. My favorite part of this loaf is the lemon glaze on top. It is not necessary to add it, BUT…come on! A little extra special touch for your favorite guests? You will be the belle of the ball!
Blueberry & Lemon Yogurt Loaf
Equipment
- Standing mixer with paddle attachment
- Cutting Board
- Citrus zester
- Spatula
- Loaf pans
- Cooking spray
- Whisk
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 large lemon zested (1/4 tsp reserved for glaze)
- 2 tbsp lemon juice from zested lemon
- 3/4 cup Greek yogurt, vanilla 2%
- 3 each large eggs
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp Kosher salt
- 1 cup fresh blueberries
- For the Lemon Glaze:
- 1 cup powdered sugar sifted
- 2 tbsp heavy cream
- 1 tbsp lemon juice
- 1/4 tsp lemon zest
Instructions
- Preheat oven to 350 degrees F. Generously spray loaf pan with cooking spray.
- Combine flour, baking powder and salt. Set aside.
- In the bowl of standing mixer, combine lemon zest and granulated sugar, rubbing together with your fingers to extract the essential lemon oils into the sugar.
- Attach bowl to standing mixer with paddle attachment. While mixer is running, add melted butter to lemon sugar mix until smooth and light.
- Add the Greek yogurt, lemon juice and then the eggs. Stop mixer and scrape down the sides of the bowl to ensure all ingredients are well combined. Keep mixing if needed.
- Remove bowl from mixer and gently fold in dry ingredients. DO NOT OVER MIX! The batter will get thick but just ensure everything is loosely combined.
- Gently fold in blueberries. Pour the batter into the prepared loaf pan and gently tap on counter to smooth out. Bake for approximately 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Place the loaf on a cooling rack and allow to cool completely. Make the glaze while loaf is cooling.
- Whisk together the powdered sugar, heavy cream, lemon juice and reserved zest until smooth.
- When the loaf is almost completely cooked, pour the lemon glaze on top.
- Loaf can be stored in the refrigerator, tightly wrapped, for up to a week or up to 3 months in the freezer.
