Lemon Blueberry Yogurt Loaf
A moist Greek yogurt loaf with bright lemon zest, juicy blueberry pockets, a light lemon soak and a thin, pale citrus glaze. Batch yield: 1 glazed loaf, cut into 12 slices. One serving: 1 slice, approximately 100 g after baking, soaking and glazing. Allow approximately 3 hours 55 minutes overall. Prep_minutes is total non-oven elapsed time: 35 minutes of hands-on preparation, soaking, glazing and slicing, plus 140 minutes of cooling and glaze setting. Cooling comprises 15 minutes in the tin, 105 minutes on the rack and 20 minutes for the glaze to set. The oven preheats during the initial 25-minute preparation period. Cook_minutes covers one loaf baked in one 60-minute oven session; actual baking may take 55–65 minutes. No chilling or butter softening is required, and overlapping time is not counted twice. Appliances: Oven. Equipment: 23 × 13 × 7 cm loaf tin; Baking parchment; Digital kitchen scales; Measuring jug and measuring spoons; Fine grater; Manual citrus juicer; Mixing bowls; Hand whisk; Flexible spatula; Fine sieve; Spoon; Skewer; Wire cooling rack; Oven gloves; Aluminium foil, if needed to shield the loaf; Serrated knife; Chopping board. Allergens: Contains wheat flour, milk yogurt and eggs. Check packaged ingredients for additional allergen and cross-contact information. Storage: Once completely cool and the glaze has set, store airtight at cool room temperature, no warmer than 20°C/68°F, for up to 2 days. In warmer conditions, refrigerate promptly. Refrigerate airtight for up to 5 days from baking; let individual slices stand at room temperature for about 20 minutes before eating. Freeze fully cooled slices, individually wrapped and placed in a freezer container, for up to 3 months. Thaw wrapped in the refrigerator overnight, then bring to room temperature.
175 min
Prep
60 min
Cook
12
Serves
291
Calories
Macros · per serving
5g protein
45g carbs
10g fat
Ingredients
For 12 servings
- 210 g Plain all-purpose flour
- 8 g Baking powder
- 3 g Fine salt
- 240 g Plain whole-milk Greek yogurt, 5% fat
- 205 g Caster sugar
- 3 whole eggs Large eggs
- 12 g Finely grated lemon zest
- 5 ml Vanilla extract
- 100 ml Sunflower oil
- 200 g Fresh blueberries
- 85 ml Fresh lemon juice
- 120 g Icing sugar
Instructions
- 1
Heat the oven to 175°C/350°F conventional or 155°C/310°F fan, with a shelf in the centre. Line the base and all sides of a 23 × 13 × 7 cm (9 × 5 × 2¾ inch) loaf tin with baking parchment, leaving overhangs for lifting. No greasing is needed.
- 2
Wash and thoroughly dry the blueberries. Finely grate the lemon zest without taking the bitter white pith, then squeeze and measure the lemon juice. In a small bowl, stir 60 ml of the juice with 15 g of the caster sugar until dissolved; reserve this lemon soak.
- 3
Whisk 200 g of the flour with the baking powder and salt in a medium bowl. Toss the blueberries with the remaining 10 g flour in a separate bowl.
- 4
In a large bowl, rub the lemon zest into the remaining 190 g caster sugar with your fingertips until fragrant. Add the eggs and whisk by hand until evenly combined and slightly frothy. Whisk in the yogurt and vanilla, followed by the sunflower oil, until smooth.
- 5
Add the flour mixture to the wet ingredients. Fold with a spatula just until no dry flour remains, then gently fold in the floured blueberries and any flour left in their bowl. The batter should be thick but pourable; do not beat it smooth. Do not taste raw batter because it contains uncooked flour and eggs.
- 6
Scrape all the batter, approximately 1.1 kg, into the prepared tin and level the surface. Bake for about 60 minutes, checking from 55 minutes; it may need up to 65 minutes. If the top browns deeply before the centre is ready, cover it loosely with foil. The loaf is done when the centre springs back gently and a skewer inserted away from a blueberry comes out without wet batter.
- 7
Leave the loaf in its tin on a wire rack for 15 minutes. Lift it out using the parchment, peel the paper away from the sides and make small holes across the top with a skewer. Over about 3 minutes, spoon the reserved lemon soak evenly over the warm loaf, pausing to let each addition absorb.
- 8
Leave the loaf on the rack for a further 105 minutes, or until completely cool through the centre. Do not glaze it while warm.
- 9
Sift the icing sugar into a clean bowl and stir in the remaining 25 ml lemon juice until smooth. It should fall from the spoon in a thin ribbon. Spread all the glaze over the cooled loaf, allowing a little to run down the sides. Allow about 5 minutes for mixing and spreading.
- 10
Let the glaze set for 20 minutes, then use a serrated knife to cut the loaf into 12 equal slices. The finished loaf should weigh approximately 1.2 kg after baking, soaking and glazing.
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