Loaf:
- 225g all purpose flour
- 2 tsp baking powder
- 2 tbsp corn starch
- 1/2 tsp salt
- 200g granulated sugar
- 3 tbsp lemon juice (1-2 lemons)
- 2 eggs + 1 egg yolk
- 100ml room temp whole milk
- 80g Greek yogurt, room temp
- 50g olive oil
- 50g melted unsalted butter
- 1 1/4 cup fresh blueberries
- 5ml vanilla
1. in a bowl, whisk the flour, baking powder, salt and corn starch. Set aside
2. In a separate bowl, zest 2 lemons and message the zest into the sugar
3. Add the oil, melted butter, eggs, egg yolk, sugar, vanilla, and Greek yogurt. Whisk until lump free
4. Add the dry ingredients and the blueberries
5. Fold until combined
6. Add the batter to a lined loaf pan
7. Bake for 60-75 mins until a toothpick inserted into the center comes out clean
8. Allow to cool in the pan for 10 mins then Invert the cake onto a wire rack. Cool completely
Glaze:
- 1/2 cup frozen blueberries, microwaved
- 1 tbsp lemon juice
- 1 cup powdered sugar
1. in a bowl, microwave the blueberries
2. Push the blueberries through a strainer until you have 2 tbsp of blueberry juice
3. Add the blueberry and lemon juice to the powdered sugar
4. Mix until combined
5. Pour it over the cooled loaf
6. Allow to set in the fridge
7. Decorate with lemon slices and enjoy
Making a blueberry lemon loaf at home not only fills your kitchen with an irresistible aroma but also offers a delightful treat that balances sweet and tangy flavors. In my experience baking this loaf, using fresh blueberries makes all the difference, providing bursts of juiciness in every bite. The combination of olive oil and melted butter ensures the cake stays moist and tender, while Greek yogurt adds a subtle creaminess that enhances the loaf’s texture. For best results, I recommend handling the blueberries gently to prevent them from bursting and coloring the batter. Tossing them lightly in a bit of flour before folding into the batter can help with even distribution. Zesting the lemons directly into the sugar maximizes the citrus flavor, creating a fragrant base that perfectly complements the blueberries. The glaze is a wonderful finishing touch that adds an extra layer of fruitiness and sweetness. Straining microwaved frozen blueberries to extract the juice makes this step simple and efficient, yielding a beautifully vibrant glaze. Pouring it over the cooled loaf and letting it set in the fridge enhances the overall presentation and flavor. This loaf is ideal for morning coffee, afternoon tea, or as a dessert. It also refrigerates well and tastes even better the next day as the flavors meld together. For an extra touch, garnishing with fresh lemon slices or additional blueberries not only beautifies the loaf but also provides a hint of freshness. If you’re experimenting, feel free to substitute some of the all-purpose flour with almond flour for a slightly nutty flavor or add a pinch of cinnamon for warmth. This recipe brings together simple ingredients and straightforward steps to create a show-stopping baked good that’s perfect for sharing with family and friends. Enjoy your baking journey and the delicious results!
