Fail Proof Glazed Yogurt Lemon Blueberry Loaf

If you’re looking for a fail-proof dessert recipe, this Glazed Greek Yogurt Lemon blueberry Loaf is the recipe you need. The bright, fresh flavors from the lemon juice and zest and the sweet, slightly tangy taste of the Greek Yogurt is tied together by that tart lemon glaze. The loaf itself is so melt-in-your-mouth moist, and packed with sweet blueberries. If you’re looking for a fruity dessert, make this beginner friendly blueberry lemon cake!

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Mom’s Super Beginner Friendly Lemon Pound Cake

One thing about me, I always want something sweet in my day. For weeks now, I have been craving this incredible Lemon Blueberry Loaf every single day after trying it my friend’s mom’s recipe. I haven’t stopped thinking about it since, and I had to make it for Dom and my Brother-In-Law Daryl’s birthday feast this week.

If you’ve been here for a while, you know baking is not my thing. Luckily, my mom is a genius baker! Every time I have a craving, she somehow comes up with the most fail proof recipe that even I can recreate perfectly every time. So, believe me when I say this recipe is super beginner friendly and comes out amazing every single time.

Lemon Blueberry Loaf Ingredients

• 240 g sugar
• 1 tsp Lemon zest about 2 lemons
• 1/2 tsp salt
• 150 g Unsalted butter
• 4 large Eggs
• 240 g Flour
• 2 tsp Baking powder about 10 g
• 1 Cup greek yogurt around 180g 
• ½ tsp Vanilla
• 300 g Blueberry
• 1 tbsp flour

Lemon Glaze

• 2-3 tbsp lemon juice about 1 lemon
• 2 cups Powdered Sugar

Blueberries

Since the Costco ones have been such high quality, we’re adding some super fresh blueberries! These blueberries add a natural pop of berry sweetness and beautiful purple color to this cake. Plus, they also add in tons of antioxidants and vitamin C!

One of my top tricks for even blueberry distribution in your batter is to gently mix the blueberries in a bit of flour before folding them into the batter. This keeps them from sinking to the bottom, giving your loaf a consistent texture and appearance.

Lemon Greek Yogurt Cake Batter

If I had to describe this Lemon Blueberry cake in one word, that word would be moist. I know a lot of people don’t like that word, but there’s no other way to how this loaf really melts in your mouth. The key to keeping this loaf cake super moist is actually the Greek Yogurt in the batter. Using thick, creamy Greek yogurt gives you that same richness compared to milk and sour cream, but with way more protein and fats to keep the cake soft without falling apart.

For the best, super moist batter, make sure your eggs and butter are at room temperature. This helps everything blend together smoothly and gives your finished loaf cake that ideal, even texture.

Easy 2-Ingredient Lemon Glaze

That glaze on top is the perfect finishing touch. It gives Krispy Kreme, but with a delicious lemony twist. This easy glaze is made with only 2 ingredients: lemon juice and powdered sugar. Its glossy smooth texture crystallizes into a yummy crumbly shell that gives a great contrast to the more dense, moist blueberry lemon cake. The bright tartness of the cake makes you want to take one bite after another.

Pro tip: put your lemon blueberry cake on parchment paper before drizzling your lemon glaze. This makes clean-up so much easier!

Freezing Your Lemon Blueberry Loaf

When I made this for the first time I devoured the whole thing in one day. For round two, I figured I should actually save some. To store your lemon loaf in the freezer, I first cut it into individual slices. Then, wrap each slice in saran wrap to freeze.

When a sweet craving hits, I can just pull one out and pop it in the microwave for 30 seconds and it’s absolutely perfect. It goes so well with my hojicha latte or a mid-afternoon coffee.

How To Make Lemon Blueberry Loaf

1. Mix sugar, lemon zest, and salt until well combined.
2. Beat room temp butter into the sugar mixture until fully incorporated.
3. In a separate bowl, sift the flour and mix in baking powder.
4. Add in 4 large eggs, mixing 1 at a time.
5. Mix in ½ of your sifted flour.
6. Add Greek yogurt and vanilla extract and beat together until fully mixed and smooth.
7. Add in the other ½ of your sifted flour and mix
8. Add your blueberries into a separate bowl and sprinkle with the reserved tablespoon of flour, mix gently with a spoon until blueberries are evenly coated
9. Fold the floured blueberries into your batter. 
10. Add batter into a parchment lined loaf pan.
11. Bake at 325* for 75-85 minutes.
12. In the mean time, mix lemon juice and powdered sugar to make the lemon glaze.
13. Once the loaf has cooled, pour the glaze over the top and let it harden.
14. Optional: Sprinkle with additional lemon zest

Asian Baking Is Easy Even For Beginners Like Me!

Fail Proof Glazed Yogurt Lemon Blueberry Loaf

By Tiffy Cooks

5 from 1 vote

If you’re looking for a fail-proof dessert recipe, this Glazed Greek Yogurt Lemon Blueberry Loaf is the recipe you need. The bright, fresh flavors from the lemon and the sweet, slightly tangy taste of the Greek Yogurt is tied together by that tart lemon glaze. The loaf itself is so melt-in-your-mouth moist, and packed with sweet blueberries. If you’re looking for a fruity dessert, make this beginner friendly blueberry lemon cake!

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Prep Time:1 hour hr

Cook Time:1 hour hr 25 minutes mins

Total Time:2 hours hrs 25 minutes mins

Course: Breakfast, Dessert

Cuisine: Asian

Diet: Low Salt, Vegetarian

Keyword: baking, blueberry, cake, dessert recipe, easy dessert, freezer friendly, lemon, nut free, oven baked

Servings: 1 loaf

Calories: 4405kcal

Equipment

• Bread Loaf Pan

Ingredients

• 240 g sugar
• 1 tsp Lemon zest about 2 lemons
• 1/2 tsp salt
• 150 g Unsalted butter
• 4 large Eggs
• 240 g Flour
• 2 tsp Baking powder about 10 g
• 1 Cup greek yogurt around 180g
• ½ tsp Vanilla
• 300 g Blueberry
• 1 tbsp flour

Lemon Glaze

• 2-3 tbsp lemon juice about 1 lemon
• 2 cups Powdered Sugar

US Customary – Metric

Instructions

• Mix sugar, lemon zest, and salt until well combined
  
• Beat room temp butter into the sugar mixture until fully incorporated
• In a separate bowl, sift the flour and mix in baking powder.
• Add in 4 large eggs, mixing 1 at a time
• Mix in ½ of your sifted flour.
• Add greek yogurt and vanilla extract and beat together until fully mixed and smooth.
• Add in the other ½ of your sifted flour and mix
• Add your blueberries into a separate bowl and sprinkle with the reserved tablespoon of flour, mix gently with a spoon until blueberries are evenly coated
  
• Fold the floured blueberries into your batter.
  
• Add batter into a parchment lined loaf pan.
• Bake at 325* for 75-85 minutes.
  
• In the mean time, mix lemon juice and powdered sugar to make the lemon glaze.
• Once the loaf has cooled, pour the glaze over the top and let it harden.
  
• Optional: Sprinkle with additional lemon zest

Nutrition

Calories: 4405kcalCarbohydrates: 727gProtein: 72gFat: 144gSaturated Fat: 83gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gTrans Fat: 5gCholesterol: 987mgSodium: 1203mgPotassium: 1146mgFiber: 14gSugar: 514gVitamin A: 4874IUVitamin C: 59mgCalcium: 894mgIron: 17mg