Lemon-Blueberry Yogurt Loaf

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I've been meaning to try a lemon pound cake for a while, and I came across this recipe where the batter didn't seem too difficult and it sounded like it would be moist, sweet and lemony. Plus it would be balanced out by the blueberries.

The lemony part is not under exaggerated whatsoever. If you loooove lemon, like would pick it over your first born child, then this is the cake for you. Two different types of sugar toppings are poured over the baked cake, with the intention of making it super moist and to add even more lemony goodness. Next time I would probably ditch the lemon-sugar mixture just because it was a little too heavy on the lemon for me and I think the glaze alone would suffice. But if you're obsessed with lemon, you'll greatly enjoy this!                            

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice
• 1 ½ cups blueberries, covered in 1 tbsp. flour

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Set aside.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and blueberries into the batter, making sure it's all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Source: Adapted from Smitten Kitchen