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Lemon Blueberry Loaf with Lemon Syrup and Icing Recipe

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4.2 from 2 reviews

This Lemon Blueberry Loaf is a moist, tangy, and sweet cake featuring fresh lemon zest and juicy blueberries, perfect for breakfast or dessert. The loaf is baked to golden perfection then soaked with a lemon syrup and topped with a tangy lemon glaze, enhancing the citrus flavors while adding a beautiful shine and extra sweetness. The combination of Greek yogurt and vegetable oil keeps the loaf tender and moist.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour (for blueberries)

Wet Ingredients

  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil

Blueberries

  • 1½ cups blueberries (fresh or frozen)

Lemon Syrup

  • ⅓ cup lemon juice (freshly squeezed)
  • 1 tablespoon sugar

Lemon Glaze

  • 1 cup icing sugar
  • ¼ cup lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • Milk, as needed to thin out the glaze

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350℉ (175℃). Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray, then lightly flour it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside for later combining.
  3. Combine Wet Ingredients: In a separate 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 smooth and fully incorporated.
  4. Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and whisk together until just combined, making sure not to overmix.
  5. Prepare Blueberries: Toss the 1½ cups blueberries with 1 tablespoon of all-purpose flour. This coating helps prevent the blueberries from sinking to the bottom during baking. Gently fold the floured blueberries into the batter.
  6. Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Check earlier to avoid overbaking as oven times vary.
  7. Make Lemon Syrup: While the loaf is baking, prepare the lemon syrup by heating ⅓ cup freshly squeezed lemon juice and 1 tablespoon sugar in a small saucepan over low heat just until the sugar dissolves and the mixture becomes clear. Remove from heat and set aside.
  8. Prepare Lemon Glaze: In a bowl, whisk together 1 cup icing sugar, ¼ cup freshly squeezed lemon juice, and 1 teaspoon vanilla extract. Add milk gradually, about 1 tablespoon at a time, to thin the glaze to a runny consistency suitable for drizzling.
  9. Syrup the Cake: Once the loaf is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf onto a wire rack placed over a baking sheet. Using a skewer or toothpick, poke holes all over the cake. Slowly pour the lemon syrup over the loaf, allowing it to soak through. Let the cake cool completely.
  10. Glaze and Serve: Once the cake has cooled, drizzle the lemon glaze evenly over the top. Slice the loaf and serve. Enjoy your homemade lemon blueberry loaf!

Notes

  • Using Greek yogurt adds moisture and slight tanginess to balance flavors.
  • Coating blueberries with flour prevents them from sinking in the batter.
  • Make sure not to overbake; check with a toothpick around 50 minutes.
  • The lemon syrup adds extra moisture and lemon flavor inside the cake.
  • Adjust glaze consistency with milk as needed for easy drizzling.
  • This loaf keeps well stored at room temperature for 2-3 days or refrigerated up to a week.
  • Frozen blueberries work well but do not thaw before adding to the batter.

Find it online: https://simpleplatter.com/lemon-blueberry-loaf-with-lemon-syrup-and-icing-recipe/