Lemon Blueberry Loaf

A delicious Lemon Blueberry loaf is zesty and full of flavor. The bread has a gorgeous glaze over it to add an extra level of deliciousness.

Course Brunch, Dessert, Snack

Cuisine American

Keyword glazed lemon blueberry loaf, lemon blueberry bread, lemon blueberry loaf

Prep Time 10

Cook Time 55

cooling time 30

Total Time 1 35

Servings servings

Calories 212kcal

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
In a large mixing bowl whisk together 1 cup vanilla yogurt, ½ cup vegetable oil, 1 cup granulated sugar, 3 large eggs, and 1 Tablespoon lemon juice until smooth and combined.
To the yogurt mixture, add dry ingredients; 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 Tablespoons lemon zest mix until ingredients are just incorporated. Note 2
Fold 1 ½ cups blueberries into the batter until just mixed.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 35-40 minutes or until a toothpick is stuck in and comes out clean.
Let the cake cool slightly. Remove the lemon blueberry loaf from the pan and place it on a wired rack over a rimmed baking pan.
While the cake cools, make the glaze.

In a medium-sized mixing bowl, whisk together 1 cup confectioners' sugar, 1 ½ Tablespoons lemon juice, and 1 Tablespoon heavy cream until a thick glaze forms.
Pour the glaze over the top of the cake while on the wired rack.
Slice the cake. Enjoy.

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: If using fresh blueberries, coat in flour first to help ensure the blueberries don’t sink to the bottom of the batter when baking.

Note 2: Be sure not to overmix in step 3 for a light and fluffy loaf.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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