Summer vacation is here! Yipee! I’m so excited for summer, and I’m glad this school semester is done! Now, on to completing that mile-long summer to-do list! Does anyone else have that? I end up with one every summer!
Anyway, how was your Mother’s Day last Sunday? Were you able to make something special for your mom? This year for Mother’s Day I tried out this blueberry lemon yogurt loaf my sister found from here. I woke up at 6:00 a.m. on Sunday morning to have this done by the time my mom woke up. Thankfully, this is a very easy recipe so I didn’t even have to wake up the whole neighborhood by turning on the mixer. 😉 Oh, and it’s so delicious!
I just love how the glaze looks dripping on the sides
My sister made that little banner thingy (whatever it’s called). It made the loaf look so cute!
Here’s a closer look
Besides the blueberries, I also threw in some cranberries
The cranberries added a nice tanginess to the loaf that balanced everything
This loaf is so moist! Especially after you pour the lemon syrup over it and let it soak it up before pouring the glaze! Oh my! Too much good stuff! I’m starting to like lemony desserts more and more as you can tell. 🙂
Please give this a try, you will not be disappointed! And if you do, please stop by and tell me!
BTW, all these great pictures (and most of the pictures on my blog) are taken by my wonderful sister Abby. 🙂
Blueberry Lemon Yogurt Loaf:
For the loaf:
- 1 1/2 cups + 1 tbsp. AP Flour, divided
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp. grated lemon zest (about 2 lemons)
- 1/2 tsp. pure vanilla extract
- 1/2 cup oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1/2 cup cranberries (optional if you want to try it the way we did it)
For the lemon syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
For the Lemon Glaze:
- 1 cup powdered sugar, sifted (I didn’t even sift mine)
- 2 to 3 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together 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 very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make 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; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 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 each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Jessica the Baker