Lemon Blueberry Loaf with Lemon Syrup and Glaze Recipe
This Lemon Blueberry Loaf is a moist, zesty, and flavorful cake combining fresh lemon zest, juicy blueberries, and a creamy Greek yogurt base. Enhanced by a tangy lemon syrup and a sweet lemon glaze, this loaf makes for a perfect brunch treat or an afternoon dessert with a refreshing citrus twist.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
For Loaf
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1½ cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour
For Lemon Syrup
- ⅓ cup lemon juice (freshly squeezed)
- 1 tablespoon sugar
For Lemon Glaze
- 1 cup icing sugar
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- Milk (if needed to thin out the glaze)
Instructions
- Prepare the loaf pan: Preheat the oven to 350℉ (175℃). Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray, then dust it lightly with flour to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together 1½ cups of all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside for later.
- Combine wet ingredients: In another bowl, whisk together 1 cup Greek yogurt, 1 cup sugar, 3 large eggs, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, and ½ cup vegetable oil until fully blended and smooth.
- Combine wet and dry: Gradually add the wet ingredients into the dry ingredients, whisking gently until the batter is just combined. Avoid overmixing to keep the loaf tender.
- Prepare blueberries: In a small bowl, toss 1½ cups of blueberries with 1 tablespoon of flour to coat them. This step prevents the blueberries from sinking to the bottom of the loaf during baking.
- Fold blueberries into batter: Gently fold the floured blueberries into the batter, distributing them evenly without breaking the berries.
- Bake the loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 50 minutes to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on oven.
- Make lemon syrup: While baking, combine ⅓ cup freshly squeezed lemon juice and 1 tablespoon sugar in a small saucepan. Heat gently until sugar dissolves fully and the mixture becomes clear. Remove from heat and set aside.
- Prepare lemon glaze: In a bowl, whisk together 1 cup icing sugar, ¼ cup lemon juice, and 1 teaspoon vanilla extract until smooth. Adjust consistency by adding milk one tablespoon at a time until the glaze is pourable yet slightly thick.
- Cool and soak the loaf: When the loaf is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack set over a baking sheet. Use a skewer or toothpick to poke holes evenly all over the loaf’s surface, then pour the lemon syrup slowly over the top to soak in. Let it cool completely.
- Glaze and serve: Once the loaf is fully cooled, drizzle the lemon glaze generously over the top. Slice and serve your moist, citrusy lemon blueberry loaf.
Notes
- Using Greek yogurt adds moisture and tanginess while keeping the loaf tender.
- Tossing blueberries in flour prevents them from sinking to the bottom of the loaf.
- Baking times can vary depending on your oven; always check doneness with a toothpick.
- The lemon syrup and glaze add extra citrus flavor and moisture, making this loaf deliciously zesty.
- For best results, use fresh lemon juice for the syrup and glaze.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
