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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!

Ingredients

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  • 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)

Instructions

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

Nutrition

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