Lemon-Blueberry Yogurt Loaf
From smittenkitchen.com
2 hr
Makes one 9×5 loaf, 8 slices
A moist, tender loaf cake with bright lemon zest and yogurt, studded with blueberries; brushed with warm lemon syrup while hot.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepCoat a standard loaf pan with nonstick spray; line with parchment sling if desired | ||||||
| 120 ml vegetable or neutral oil | Whisk oil, sugar & lemon zest | Whisk in eggs, vanilla & yogurt | Sprinkle & whisk in baking powder & salt | Stir in flour & blueberries | Pour into pan, bake 350°F / 175°C, 60–75 min | Cool completely in pan, dust with powdered sugar |
| 200 g granulated sugar | ||||||
| zest of 3 small/medium or 2 large lemons | ||||||
| 3 large eggs | ||||||
| 1/2 teaspoon vanilla extract (optional) | ||||||
| 225 g plain yogurt | ||||||
| 2 teaspoons baking powder | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 1 1/2 cups plus 205 g all-purpose flour | ||||||
| 250 g blueberries, fresh or frozen | ||||||
| 80 ml lemon juice | Heat lemon juice & sugar until dissolved | Brush hot cake with lemon syrup | ||||
| 15 g granulated sugar (for syrup) | ||||||
| powdered sugar for dusting (optional) | ||||||
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