Lemon Blueberry Yogurt Loaf

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
3 eggs
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

Mix together and drizzle allll over your loaf – letting the glaze fall off the sides. Let the glaze set for about 15 minutes and then ENJOY.
 



                                                                                                                       

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5 thoughts on “Lemon Blueberry Yogurt Loaf

  1. I used this recipe last weekend! I was curious about the yogurt but didn't have blueberries…or lemons, so I used tangerines. Still soooo good!

  2. “I came in like a wreeeeeeecking ball” …on this lemon blueberry yogurt loaf! COULD. NOT. HANDLE. IT. SO. GOOD.

    As you probably guessed, it's the key-lime pie guy again. This loaf was amazingly delicious! Like you said, the roommate and I could barely handle it…primarily because we were eating it so fast!

    We added blackberries and raspberries (we are basically like hungry great white sharks when it comes to desserts) because our philosophy is the more berries the better!

    OMG AND DAT LEMON GLAZE DOE. I wish I could say I was joking when we drank some of the glaze…please don't judge! We additionally made a side grapefruit glaze that was also pretty good! And, even though the recipe didn't call for butter, like manatees we STILL drizzled butter on top – I had to apologize to my expanding hips. It was so good though!

    We were so tempted to sit in the oven with the loaf because it is SO. DAMN. COLD. outside but this loaf happily warmed up the apartment.

    Hope y'all had a happy New Years! Keep up the great work!

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