Sunday, July 6, 2025

Lemon Blueberry Loaf


Gifting food is hard. But when you have a friend who will eat anything I give her, it is easy. Rosa appreciates and loves all kinds of food. So, when her birthday comes around, I don't have to go far...just to my kitchen!

My sis encourages me to bake a favorite lemon cake she makes. I turn it into a loaf. The yogurt-based loaf has an intense lemon flavor with both zest and lemon juice. I add fresh blueberries to her recipe. 

My gift is baked with love!


LEMON BLUEBERRY LOAF

Serves 3-4


1/2 cup Yogurt

1 scant cup sugar

3 Eggs

2 Lemons

1 1/2 cups AP Flour

2 teaspoons Baking Powder

1/2 teaspoon Kosher Salt

1/2 cup Vegetable Oil

1/2 cup fresh Blueberries

3/4 cup Confectioner's Sugar


Heat oven to 350F/175C.

Mix yogurt, sugar and eggs in a wide bowl.

Zest the lemons into the bowl. Keep lemons aside for syrup.

Add flour, baking powder and salt to bowl. Fold flour into the mix using a spatula.

Add oil to bowl. The oil will get incorporated into the batter as you lift and fold.

Add blueberries into batter, mixing them in gently.

Scrape batter into a buttered or oil sprayed loaf pan.

Thump the loaf pan a few times and bake for 55-65 minutes. Poke the center of the cake with a skewer. It should come out clean.

Invert loaf onto a wire rack. Cool for a few minutes.

Put confectioner's sugar into a bowl.

Juice the lemons into the sugar. Mix well. 

Spoon all the syrup onto warm loaf.

Let the loaf cool for a few minutes before you cut into it.

Enjoy!