Lemon Blueberry Yogurt Loaf

I picked up a huge basket of wild blueberries this past week and have eaten most of them simply tossed with some vanilla sugar and topped with pouring cream. Beautiful ! But I was also in the mood for a baked sweetness too. In addition, I wanted to make a few treats to give to friends. A quick bread or sweet loaf of some kind was in order.

Recently Sweet Pea's Kitchen published a fantastic recipe (and gorgeous photos) for a Lemon-Blueberry Yogurt Loaf and I thought it would be a perfect way to highlight this blueberry bounty I had on my hands.

This loaf is amazingly moist, sweet and wonderful to eat any time of day. I really love a slice accompanied with a black tea. A perfect combo.

The best way to ensure super moistness in any loaf is to add a simple sugar syrup to it after it is baked. I use long bamboo skewers to poke several holes throughout the loaf making sure the holes reach all the way to the bottom. Then I brush the syrup over the warm loaf in stages ensuring each brushing is totally absorbed before adding another layer of syrup. Lastly, this recipe calls for a lovely lemon glaze that does harden a bit as it cools resulting in a phenomenal crust.


Feel free to also switch things up a bit fruit-wise. In one loaf I added 1/2 the quantity of blueberries and then threw in fresh raspberries too. Fantastic.

For the yogurt, I used plain greek yogurt. I love the thick consistency of greek yogurt and it is superior in baked goods. Full fat sour cream would also be great too.

Lastly, this recipe can make one large loaf. But I managed to get 2 8"x4" loaves from one recipe. They rose beautifully and were the perfect size for gift-giving. If you want to go with 2 smaller loaves just reduce bake time to 50 minutes. A toothpick inserted in the center should come out clean when done.

So let's get baking!

Rather than repost Sweet Pea's Kitchen's recipe I will simply redirect you to the site.

RECIPE: Lemon-Blueberry Yogurt Loaf

ENJOY !