Lemon Blueberry Loaf

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Lemon Blueberry Loaf

This easy lemon blueberry bread is a delicious loaf cake, perfect for Sunday brunch or an after dinner sweet treat. The lemon blueberry loaf cake features a lemon icing to really boost that lemon flavor and contrast with the sweet berries!

Course Dessert

Cuisine American

Keyword blueberry lemon bread, lemon blueberry bread, lemon blueberry loaf cake

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 374kcal

Author Robin Gagnon

Equipment

9x5 inch loaf pan
parchment to line pan and/or cooking spray
whisk or electric mixer

Ingredients

Batter

1 cup vanilla yogurt Greek yogurt will retain moisture best, a full fat sour cream also works. If you are using plain yogurt, add a half teaspoon of vanilla extract.
½ cup oil olive oil is a healthy choice or use melted butter for richer flavor
1 cup white granulated sugar
3 eggs
1 tablespoon lemon juice
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons lemon zest
1 ½ cups blueberries fresh or frozen (fresh berries are recommended)

Icing

1 cup powdered sugar
1 ½ tablespoons lemon juice
1 tablespoon heavy cream

Instructions

Preheat oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing with nonstick spray or lining with parchment paper.
In a large bowl, add the yogurt, oil (or olive oil/melted butter), sugar, eggs, and lemon juice. Whisk together until well combined and smooth.
Then add the salt, baking powder, flour and lemon zest into the bowl, Add this to the wet mixture. Mix until incorporated. Make sure not to overmix.
If using fresh blueberries, coat in flour first to help ensure the blueberries don’t sink to the bottom of the batter when baking.
Gently fold the flour-coated blueberries into the cake batter.
Now pour this batter into the prepared pan.
Bake in the oven for 45-55 minutes or until a toothpick is stuck in and comes out clean. Tent the pan with aluminum foil after 30-35 minutes if the top is browning too quickly.
Cool bread in the pan for 10 minutes, then transfer the slightly cooled loaf to a wire cooling rack to cool completely before glazing.
While the loaf is cooling, make the glaze: In a small bowl, whisk together powdered sugar and lemon juice (and heavy cream) until a thick glaze forms. Letting the loaf cool completely before glazing prevents the icing from melting.
Cut and enjoy!

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