Fresh Lemon-Blueberry Yogurt Loaf

I've been craving something like this for a while and it did not disappoint!  My parents have an orchard full of lemons, oranges and limes.  Sometimes we get overloaded and I end up having citrus fruit coming out of my ears!!  My mom and I are always searching for citrus recipes and after she made a lemon cake last weekend, she spurred my desire to make this!  I knew this recipe was a keeper the minute I took a bite.  It's moist, not too sweet, and bursting with fresh blueberries.  The glaze on the top just makes it complete.  I modified it just slightly, but the original recipe says it will also yield 12 standard muffins {baking time adjusted}, or the recipe can be doubles and baked in a bundt pan {baking time adjusted}.

LEMON-BLUEBERRY YOGURT LOAF {recipe slightly adapted from Sweet Peas Kitchen }


INGREDIENTS: {yields 1 standard loaf pan}

For the loaf:

• 1 12/ cups + 1 Tbsp. all-purpose flour, divided
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 cup plain yogurt
• 1/4 cup sour cream
• 3/4 cup sugar
• 3 large eggs
• 3 tsp. grated lemon zest, set 1 tsp. aside for the glaze {approx. 3 lemons}
• 1 tsp. vanilla extract
• 1/2 cup butter, softened
• 1 1/2 cups blueberries, fresh or frozen, thawed if using frozen {I used fresh}

For the lemon syrup:

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup sugar

For the lemon glaze:

• 1 cup confectioners' sugar
• 2-3 Tbsp. fresh lemon juice
• 1 tsp. grated lemon zest

DIRECTIONS:

  preheat oven to 350 degrees.  Spray bottom and sides of 9 inch loaf pan, or butter and flour.  Set aside.

In a medium bowl, sift together the flour, baking powder and salt.  

To a stand mixer or large bowl, cream together the butter and sugar with a paddle attachment {if using a stand mixer}.  Beat in the eggs, one at a time, scraping sides often.  Add the yogurt, sour cream, lemon zest and vanilla.  Mix well.  Slowly add in the dry ingredients.  In a separate bowl, gently toss the blueberries with the remaining tablespoon of flour, remove bowl from stand and gently fold the blueberries into the batter with a spatula.  

Pour the batter into prepared pan and bake 50-55 minutes, or until a toothpick inserted in center comes out clean.  Let cool in the pan for at least 10 minutes before removing loaf from pan to a wire rack on top of a baking sheet.  While loaf is baking, make the lemon syrup in a small saucepan over medium-low heat.  Stir together the lemon juice and sugar until the sugar is completely dissolved.  Once dissolved, continue to cook for 3 more minutes.  Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf {after it's cooled 10 minutes}.  Brush the top and sides of the loaf with the lemon syrup.  Let the syrup soak into the cake and brush again {I didn't quite use all of the syrup}. LET THE CAKE COOL COMPLETELY BEFORE ADDING THE GLAZE.

To make the glaze, in a small bowl, whisk together the powdered sugar, 2-3 Tbsp. of the lemon juice and the lemon zest.  The mixture should be thick but pourable.  Adjust measurements if mixture is too thick or too thin.  Pour the lemon glaze over the top of the loaf and let it drip down the sides.  Let the glaze harden about 15 minutes before serving.