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A True Summer Delight!

ImageImageSummer is all about cooking and baking things of color.  And what presents a lovelier combination than the red/purple/blue shades of fresh summer berries mixed with bright yellow lemons? Not only is this lemon blueberry loaf colorful, it is delicious!  A combination of sour & sweet, this fruity loaf is made with freshly squeezed lemon juice, lemon zest, plain Greek yogurt, and fresh blueberries.  A perfect delight paired with a cup of coffee on a summer morning or shared with a cup of your favorite tea as an afternoon treat! Relatively easy to make, this lemon blueberry loaf will frequent your favorites list!

Once the batter is mixed, it is transferred into a loaf pan and baked at 350 degrees for fifty five minutes.  Once baked & cooled, the loaf is painted with a lemon citrus syrup as well as a final layer of a lemon glaze.  The syrup and glaze creates an even sweeter flavor to the Lemon-Blueberry Loaf.  With the combination of the lemon juice used in the syrup and the icing plus the lemon zest mixed into the loaf, a piece of this loaf is a fresh treat!

For the Lemon Blueberry Loaf

  • 1 1/2 cups + 1 Tbs. All-Purpose Flour, divided
  • 2 Tsp. Baking Powder
  • 1 cup of plain Greek yogurt
  • 1 cup of sugar
  • 3 Large eggs
  • 2 Tsp. grated lemon zest
  • 1/2 Tsp. pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups of blueberries (fresh or frozen, thawed and rinsed)



For the Lemon Syrup

  • 1/3 cup powdered sugar, sifted
  • 2 to 3 Tbs. fresh lemon juice


For the Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 Tbs. of fresh squeezed lemon juice



  1. Preheat oven to 350 degrees & grease the loaf pan
  2. In a medium bowl, mix flour, baking powder, and salt; set aside for later
  3. In a large bowl, whisk yogurt, sugar, eggs, lemon zest, vanilla, oil
  4. Slowly whisk the dry ingredients into the wet ingredients
  5. In a separate bowl, mix the blueberries with the remaining flour and fold them very gently into the batter
  6. Pour the prepared batter into the pan and bake fifty to fifty-five minutes
  7. Let cool in the pan for ten minutes and then transfer to a cooling rack
  8. While the loaf is cooling, make the lemon syrup in a saucepan over medium heat
  9. Stir together and cook until the sugar is completely dissolved, continue to cook for 3 minutes and then remove from heat
  10. Brush the syrup onto the top and sides of the loaf
  11. Let the cake cool completely
  12. In a small bowl, mix together the powdered sugar and lemon juice
  13. Pour the lemon glaze on top of the loaf and let it drip down the sides
  14. Let the lemon glaze harden about fifteen minutes, then serve!
  15. Indulge!

Source: Adapted from Sweet Peas Kitchen


Pair with a cup of your favorite Tea in the morning or afternoon