Dear. God. This. Is. Heaven.
Heaven = glaze + citrus + cake + no butter.
Stop. take me now.
Crumbly cake toppings are the perfect canyons for lemon glaze to drip onto…I can barely handle it.
There really is no better place for glaze.
It’s also healthy – there is no butter, full of fruit, and no trans-fats. The moisture is from low-fat plain yogurt and a lemon simple syrup drizzled over a still warm loaf. I lightened it even further from the original post by reducing the amount of sugar in the syrup by half and using low-fat yogurt instead of whole milk yogurt!
Finally, it’s glazed over with a lemon glaze giving krispy kreme a run for their money (ooohhh…that wasn’t funny…they are out of money…)
Lemon Blueberry Yogurt Loaf
Adapted from: Sweet Peas Kitchen
For the loaf:
1 cup low-fat yogurt (plain)
1 cup sugar
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups flour + 1 tablespoon for the blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen) thawed and rinsed
Preheat your oven to 350F and butter/oil a 9×5 inch loaf pan (or a muffin tin!?)
Toss your blueberries in 1 tablespoon of flour to prevent your whole loaf from turning blue. Mix your yogurt, sugar, eggs, zest, extract, and oil together. In a separate bowl, mix the flour, baking powder, 1/2 teaspoon salt. Combine the flour mixture with the yogurt mixture and carefully fold in the blueberries. Plop into your loaf pan and bake 50 minutes. In my less than fancy oven here, I only baked for 40 minutes, but these ghetto ovens have a tendency to run high so make sure you check on yours. If there is a give when you touch the top, or the toothpick comes out clean, you’re good to go! Take the cake out and set it onto a cooling surface. While the cake is cooling…
For the syrup
1/4 cup lemon juice
1/4 cup sugar
Heat on medium high until the sugar has dissolved. Then continue to keep on heat for another 2-3 minutes. Poke tons of little holes into your still warm loaf with a toothpick and brush this syrup over the cake – letting it settle into all of the little holes and infusing the cake with lemony simple syrup.
For the glaze
1 cup confectioners sugar
2-3 tablespoons lemon juice