Name: Lemon Blueberry Yogurt Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup Greek yogurt; 1 cup granulated sugar; 3 large eggs; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1/2 cup vegetable oil; 1 1/2 cups blueberries (fresh or frozen); 1 tablespoon all-purpose flour (for blueberries); 1/3 cup freshly squeezed lemon juice (syrup); 1 tablespoon granulated sugar (syrup); 1 cup icing sugar (glaze); 1/4 cup freshly squeezed lemon juice (glaze); 1 teaspoon vanilla extract (glaze); Milk (as needed for glaze)

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Lemon Blueberry Yogurt Loaf: The Sweetest Distraction

Ever had one of those days where you just need a slice of sunshine? 🍋☀️ Like, you know it’s been a week and you just wanna bake something that smells like happiness? That’s when I whip up this Lemon Blueberry Yogurt Loaf. It’s like a hug in loaf form, ya know?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this—you’re in the grocery store, and you’re on a mission. First off, grab 1.5 cups of all-purpose flour. (Seriously, don’t even think about using whole wheat here – it’s a loaf, not a brick!) Next, you’ll need 2 teaspoons of baking powder—like, the stuff that makes your baked goods puff up and not feel like a dense hockey puck. Then, get ½ teaspoon of salt, which is basically the secret ingredient that makes everything pop.

Now, over to the yogurt aisle! 🥄 You’ll wanna snag a cup of Greek yogurt, ‘cause it’s tangy and oh-so-creamy. Don’t forget the sugar—1 cup of granulated sugar, please. And 3 large eggs (they’re the glue!). Oh, and 2 tablespoons of lemon zest—grab a lemon and zest that baby like it owes you money. A teaspoon of vanilla extract for that sweet vibe, and a half cup of vegetable oil to keep it moist (no one likes dry cake).

And of course, the blueberries! You can use fresh or frozen—1.5 cups of those little bursts of joy. (Pro tip: if they’re frozen, don’t thaw ’em. They bleed. Trust me on this!) Finally, you’ll need some icing sugar, lemon juice, and a splash of milk for the glaze.

So Here’s Why I Make This Constantly

Okay, let me tell you a quick story. So, picture this: it’s a rainy Saturday, and I’m in my kitchen, feeling all cooped up. I found some sad, neglected blueberries in the fridge that were on the verge of going bad. I thought, “What if I rescue them?” Enter this loaf recipe! It transformed my gloomy day into a sunshiny treat, and honestly, the whole place smelled like a bakery! My roommate came home, saw me covered in flour and lemon zest, and was like, “What’s happening?” I told her about my “rescue mission,” and we ended up eating half the loaf while watching some cheesy rom-com. So now, every time I make it, I think of that day, and it just makes me smile. 🥰

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s another angle of the loaf, because we just can’t stop drooling over how gorgeous it looks!

The One Trick That Changes Everything

Okay, here’s the real game-changer! Before you fold those blueberries into the batter, dust ‘em with a tablespoon of flour. 🤯 I used to just toss them in, and they’d sink to the bottom like they were trying to escape! But coating them keeps them floating throughout the loaf, and trust me, it’s way better to bite into a blueberry than find it at the bottom, right?

Don’t Mess This Up (My Top Tips)

– Seriously, don’t skip the lemon syrup! It’s the magic potion that keeps the loaf moist.
– When you’re checking for doneness, poke it with a toothpick at 50 mins, but don’t freak out if it takes longer. Every oven is a little diva.
– Let it cool for a bit! (Like 10 mins) before you pour that syrup on. Otherwise, it’ll just run right off like it’s trying to escape.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you manage to have leftovers (which I highly doubt, but let’s pretend), just wrap it up in some foil or pop it in an airtight container. It’ll stay good for a few days—it’s like a little time capsule of happiness. Or, you could slice and freeze it! Just pop slices in a freezer bag and thaw when you need a little pick-me-up.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibin’ with this lemony goodness, you’ll probably also love:
– Chocolate Banana Bread: It’s like a party in your mouth.
– Zucchini Bread: Sneaky veggies that taste like dessert.
– Classic Pound Cake: Because you can never go wrong with a classic.

So, what’s your go-to comfort food when you need a little pick-me-up? Let’s chat about it! 🍰

Lemon Blueberry Yogurt Loaf

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Lemon Blueberry Yogurt Loaf is a delightful treat that combines the tartness of fresh lemons with sweet, juicy blueberries, all enveloped in a tender loaf made creamy with Greek yogurt. Perfect for breakfast or as a sweet snack alongside your favorite beverage, this loaf is irresistibly moist and bursting with flavor. Serve it warm or at room temperature for the best experience!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt
1 cup granulated sugar
3 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon all-purpose flour (for blueberries)
1/3 cup freshly squeezed lemon juice (syrup)
1 tablespoon granulated sugar (syrup)
1 cup icing sugar (glaze)
1/4 cup freshly squeezed lemon juice (glaze)
1 teaspoon vanilla extract (glaze)
Milk (as needed for glaze)

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Instructions

Preheat the oven to 350°F. Grease an 8.5×4.5×2.5 inch loaf pan and lightly dust with flour.
In a bowl, sift together flour, baking powder, and salt; set aside.
In another bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
Gradually combine wet and dry mixtures until just combined.
Coat blueberries with flour in a separate bowl and gently fold into the batter.
Pour batter into the prepared pan and bake for about 50 minutes, checking doneness with a toothpick.
While baking, prepare the lemon syrup by heating lemon juice and sugar until dissolved; set aside.
Once baked, cool for 10 minutes in the pan before transferring to a rack. Puncture the loaf and pour syrup over it.
For the glaze, whisk icing sugar, lemon juice, vanilla extract, and adjust consistency with milk as needed. Drizzle over cooled loaf.