This has got to be one of my all time favorite recipes! As soon as Spring has sprung, I am already thinking about making this incredible lemon blueberry loaf. I came across a recipe for lemon yogurt cake by Ina Garten a few years ago. It sounded wonderful on its own however I had to put my own spin on it. Now, each and every time it is greeted by rave reviews and is often requested. So last week I received an inquiry as to when I would again be making my lemon blueberry loaves. Not wanting to disappoint, I hit the kitchen. That morning our house smelled of delightful lemons as I made not one, not two but four of these delightful little cakes!
This citrusy cake is the perfect Spring/Summer recipe and it is so ridiculously moist that you have to cut it carefully so as not to squish it. I assure you once you have a slice, you won’t be able to stop. One person who was the lucky recipient of one of these coveted loaves confided in me that she ate nearly the entire thing herself! I can relate… I can easily do the very same thing. You’ll see… so consider yourself warned.
The wonderful thing about this recipe is that the possibilities are truly endless. You could swap the lemon juice for any type of citrus fruit. You could add nuts or different fruit, like strawberries, raspberries or blackberries. Ina added a glaze of confectioners’ sugar and lemon juice atop of her version. In mine, I didn’t think it needed anything more but perhaps you like yours a little sweeter so go for it! Glaze away! I’ve also made this very same cake by swapping orange juice for the lemon juice and put in chocolate chips. The mixture of chocolate and orange was delightful! So give this recipe a try and I promise it will become a staple in your recipe repertoire.
Lemon Blueberry Loaf Adapted from the recipe by Ina Garten
Makes 2 loaves
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I’ve made this using plain low-fat yogurt also. Still wonderful however, I’ve noticed it is a little less moist.)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 cups of blueberries (smaller ones are better in this case as they pose less risk of sinking)
1/3 cup freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Grease two 8 x 3 3/4. Line the bottom of each with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
- Toss the blueberries with a tablespoon of flour. Then fold them into the batter.
- Pour the batter into the prepared pan and bake for about 1 hour or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cakes are done, allow them to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cakes are still warm, brush the lemon-sugar mixture generously over the cake using a pastry brush and allow it to soak in. Cool completely.