Monica's favorite gear for
making Lemon Blueberry Loaf
This multi-tasking tool is one of my kitchen favorites. In this recipe, I used it to zest the lemon in this recipe.
This stainless steel tool extracts every drop of juice from lemons, limes, and oranges in one motion. I used it for squeezing lemon juice directly into the jam pan. Easy and dishwasher safe.
This USA pan is non-stick and bakes evenly.
This is a tool that gets lots of use in my kitchen. In this recipe, I used it for combining the dry ingredients.
This set has a size for every task. They nest compactly for easy storage. I used 3 sizes in this recipe.
This grid pattern cooling rack is awesome and the #1 recommendation of Cooks Illustrated. It also fits perfectly inside a half baking sheet to create a baking rack.
Heat safe to 600 degrees F and very strong and durable, this is my "everything" spatula.
Measure and mix in the same handy cup. Take it from fridge to freezer to microwave. I used this for microwaving the lemon syrup.
This plastic container is perfect for storing this cake and other loaf recipes like banana bread.

Lemon Blueberry Yogurt Loaf Cake


Lemon Blueberry Yogurt Cake

By Monica              makes 1 loaf
This moist, flavorful cake can multitask as a breakfast or brunch coffee cake, an afternoon treat to enjoy with tea, or an after dinner dessert. The easy quick-bread method doesn't require a mixer--just stir, bake, and serve! From TheYummyLife.com #lemon #blueberries #yogurt #loafcake #easy #quickbread

This moist, flavorful cake can multitask as a breakfast or brunch coffee cake, an afternoon treat to enjoy with tea, or an after dinner dessert. The easy method doesn't require a mixer--just stir, bake, and serve!

Ingredients
  • FOR BATTER:
  • 1-1/2 cups + 2 teaspoons flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole-milk Greek yogurt (may substitute regular yogurt)
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons lemon zest*
  • 1/2 teaspoon vanilla extract
  • 1/2 cup neutral oil (vegetable, canola, grapeseed)
  • 1-1/2 cups fresh blueberries, washed and thoroughly dried (may substitue unthawed frozen**)
  • FOR LEMON SAUCE:
  • 1/3 cup lemon juice*
  • 1/3 cup sugar
  • FOR LEMON GLAZE:
  • 1 cup + 2 tablespoons powdered sugar
  • 2 tablespoons lemon juice*

Directions
*2-3 medium-sized lemons will yield enough zest for the batter and juice for the sauce and glaze. It's easier if you zest the lemons before juicing them.

** If you're using frozen blueberries, don't thaw or rinse them. Leave them in the freezer until just before stirring them into the batter. If they thaw and release their juices, it will turn the batter to an unappealing gray color.)

PREP LOAF PAN and HEAT OVEN: Grease a 9x5-inch loaf pan, line the bottom with parchment paper, then grease and flour the pan. (NOTE: If you have a non-stick loaf pan that releases easily, it may be sufficient to just grease the pan.)

Preheat oven to 350 degrees F.

MIX BATTER: In large bowl, whisk together 1-1/2 cups flour, baking powder, and salt; set aside. In separate medium bowl, whisk together wet ingredients: yogurt, sugar, eggs, lemon zest, vanilla and oil; set aside. Add blueberries to small bowl and toss with 2 teaspoons flour until evenly coated; set aside. Pour wet ingredient mixture into dry ingredients; gently stir just until there are no visible dry bits. (Batter will be lumpy.) Use a rubber spatula to fold blueberries into mixture. Pour into prepared loaf pan.

BAKE for 60-70 minutes, until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in pan, then carefully remove to a cooling rack that is placed over a baking sheet.

MAKE and DRIZZLE LEMON SYRUP: In microwave or on stovetop combine and cook lemon juice and sugar until mixture is clear. (About 90 seconds in microwave, 5 minutes on stovetop.) While cake is still warm, gently poke holes with toothpick approx. 1-2inches apart in top of cake. Slowly, drizzle warm sauce over cake, allowing it to soak in as you drizzle. (Some may drip off onto baking sheet underneath; that's fine.) Cool completely.

MAKE AND DRIZZLE LEMON GLAZE: Whisk together powdered sugar and 1 tablespoon lemon juice until smooth. Whisk in remaining tablespoon lemon juice. Drizzle over cooled cake.

Store cake covered at room temperature. It will remain moist and tasty for 2-3 days.

Adapted from Ina Garten's Lemon Yogurt Cake.

This moist, flavorful cake can multitask as a breakfast or brunch coffee cake, an afternoon treat to enjoy with tea, or an after-dinner dessert served with a scoop of ice cream. The easy quick-bread method doesn't require a mixer--just stir, bake, and enjoy! 

The flavor combination of lemon and blueberries combined with yogurt is a winner. Adapted from Ina Garten's Lemon Yogurt Cake, this recipe has a lemon syrup that is drizzled onto the hot-out-of-the-oven loaf so it soaks in and provides moisture and flavor. A lemon glaze is a finishing touch after the loaf cools. That lemony flavor is amazing and the fruity bursts of blueberries throughout make this quick-bread all the yummier. 

Step-by-step photos for making
Lemon Blueberry Yogurt Cake

 

Step 1. Assemble the ingredients:

  • all-purpose flour
  • baking powder
  • salt
  • sugar
  • neutral oil (canola, vegetable, grapeseed, peanut)
  • Greek whole-milk yogurt (you may substitute regular yogurt)
  • vanilla
  • eggs
  • fresh lemons (for zest and juice)
  • fresh blueberries (you may substitute unthawed frozen blueberries)
  • powdered (confectioners) sugar

1_ingredientsIMG_20200810_072651_resizetm.jpg

Step 2. Zest from the lemons is used in the batter. Lemon juice is used in the syrup and glaze. It's easiest to zest the lemons first and then juice them. (It's difficult to zest lemons after they have been cut and squeezed.)

view on Amazon: zestercitrus squeeze juicer

2_lemonzestandjuiceIMG_8289resizetmIMG_8289.jpg

Step 3. In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt. 

3_whiskdryingredients_resizetm.jpg

Step 4. In a separate medium bowl, whisk together the wet ingredients: yogurt, sugar, eggs, lemon zest, vanilla and oil. Set aside.

4_whiskwetingredients_resizetm.jpg

Step 5. Wash blueberries and spread them out on paper towels to thoroughly dry them. Add dry blueberries and flour to a small bowl and gently toss until blueberries are evenly coated. (This step prevents the blueberries from sinking to the bottom of the cake.)

  • NOTE:  If you're using frozen blueberries, don't thaw or rinse them. Leave them in the freezer until just before tossing them with flour and stirring them into the batter. If they thaw and release their juices, it will turn the batter to an unappealing gray color

5_floured_blueberries_resizetm.jpg

Step 6. Pour the wet mixture into the dry mixture and stir just until there are no visible dry flour bits. The batter will be lumpy.

Step 7. Add the blueberries to the batter and fold them in gently with a rubber spatula just until evenly distributed.

6_mix_batter_resizetm.jpg

Step 8. Pour the batter into a greased/sprayed loaf pan. Tap pan on counter a few times to release any air bubbles. Smooth the top with a rubber spatula. 

  • NOTE: To prevent sticking, Ina Garten recommends greasing the loaf pan, then lining the bottom with parchment paper, then greasing and flouring the pan. My non-stick loaf pan only needs to be sprayed or greased. However, I've heard from readers who had problems with the bottom sticking to their pan. If you're unsure about this, I recommend using Ina's method.

Step 9. Bake approximately 1 hour until a toothpick inserted in the center comes out clean. (The cake will have a characteristic crack down the middle.) Transfer to a wire rack. Allow cake to cool in the pan for 10 minutes.

7_bake_in_loaf_pan.jpg

Step 10. MAKE LEMON SYRUP: In microwave or on stovetop combine and cook lemon juice and sugar until mixture is clear. (About 90 seconds in microwave, 5 minutes on stovetop.) 

8_lemon_syrup_resizetm.jpg

Step 11. After the cake has cooled in the pan for 10 minutes, remove it from the pan and place it on a rack inside a baking sheet.

8a_IMG_8335_resizetm.jpg

STEP 12. Use a toothpick to gently poke holes all over the top of the cake, 1 to 2 inches apart. (I learned this technique from my mother. She made a similar lemon cake that we all loved, and the toothpick pokes made it extra moist and lemony when syrup was poured over the top and seeped into the holes.)9_poke_holes.jpg

STEP 13. While the cake and syrup are still hot, slowly drizzle the syrup over the entire cake top. The syrup will soak into the holes and center crack in the cake. Some of the syrup may drip off into the pan below--no worries, that's unavoidable. The cake top should have a glossy finish all over when you're finished applying the syrup.10_drizzle_syrup_resizetm.jpg

Allow the cake to cool completely after the syrup is applied.


Step 14. MAKE LEMON GLAZE: Stir together lemon juice and powdered sugar until smooth.11_mix_glaze.jpg

Step 15. Transfer the loaf to a serving platter. Drizzle the top of the cooled cake with the glaze until completely covered. Some glaze will drip down the sides and pool on the platter.12_drizzle_glaza_resizetm.jpg

The cake is finished and ready to eat!13_IMG_8439_resizetm.jpg

  • STORE the cake at room temperature--it stays fresher without refrigeration. The cake stays moist and delicious for 2-3 days, if it lasts that long! I have a loaf cake keeper the is perfect for storing this cake.

Slice and enjoy! It's moist, sweet, lemony, and bursting with berries. Yum! 14_squareIMG_8454zoom_resizetm.jpg

Make it a Yummy day!

Monica


Link directly to this recipe
Lemon Blueberry Yogurt Cake
By Monica              Servings: makes 1 loaf
Ingredients
  • FOR BATTER:
  • 1-1/2 cups + 2 teaspoons flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole-milk Greek yogurt (may substitute regular yogurt)
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons lemon zest*
  • 1/2 teaspoon vanilla extract
  • 1/2 cup neutral oil (vegetable, canola, grapeseed)
  • 1-1/2 cups fresh blueberries, washed and thoroughly dried (may substitue unthawed frozen**)
  • FOR LEMON SAUCE:
  • 1/3 cup lemon juice*
  • 1/3 cup sugar
  • FOR LEMON GLAZE:
  • 1 cup + 2 tablespoons powdered sugar
  • 2 tablespoons lemon juice*
Directions
*2-3 medium-sized lemons will yield enough zest for the batter and juice for the sauce and glaze. It's easier if you zest the lemons before juicing them.

** If you're using frozen blueberries, don't thaw or rinse them. Leave them in the freezer until just before stirring them into the batter. If they thaw and release their juices, it will turn the batter to an unappealing gray color.)

PREP LOAF PAN and HEAT OVEN: Grease a 9x5-inch loaf pan, line the bottom with parchment paper, then grease and flour the pan. (NOTE: If you have a non-stick loaf pan that releases easily, it may be sufficient to just grease the pan.)

Preheat oven to 350 degrees F.

MIX BATTER: In large bowl, whisk together 1-1/2 cups flour, baking powder, and salt; set aside. In separate medium bowl, whisk together wet ingredients: yogurt, sugar, eggs, lemon zest, vanilla and oil; set aside. Add blueberries to small bowl and toss with 2 teaspoons flour until evenly coated; set aside. Pour wet ingredient mixture into dry ingredients; gently stir just until there are no visible dry bits. (Batter will be lumpy.) Use a rubber spatula to fold blueberries into mixture. Pour into prepared loaf pan.

BAKE for 60-70 minutes, until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in pan, then carefully remove to a cooling rack that is placed over a baking sheet.

MAKE and DRIZZLE LEMON SYRUP: In microwave or on stovetop combine and cook lemon juice and sugar until mixture is clear. (About 90 seconds in microwave, 5 minutes on stovetop.) While cake is still warm, gently poke holes with toothpick approx. 1-2inches apart in top of cake. Slowly, drizzle warm sauce over cake, allowing it to soak in as you drizzle. (Some may drip off onto baking sheet underneath; that's fine.) Cool completely.

MAKE AND DRIZZLE LEMON GLAZE: Whisk together powdered sugar and 1 tablespoon lemon juice until smooth. Whisk in remaining tablespoon lemon juice. Drizzle over cooled cake.

Store cake covered at room temperature. It will remain moist and tasty for 2-3 days.

Adapted from Ina Garten's Lemon Yogurt Cake.



Posted on Wednesday, August 19th, 2020








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