Description
Indulge in the delightful flavors of this Lemon Blueberry Yogurt Loaf, a moist and zesty treat that combines the tangy brightness of fresh lemons with sweet, juicy blueberries. Perfect for breakfast, dessert, or an afternoon snack, this loaf is enhanced by Greek yogurt, imparting a tender crumb and a subtle creaminess. Whether you’re hosting brunch or relaxing at home, this easy-to-make recipe is bound to impress your family and friends.
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)
- 1/3 cup freshly squeezed lemon juice (for syrup)
- 1 tablespoon granulated sugar (for syrup)
- 1 cup icing sugar (for glaze)
- 1/4 cup freshly squeezed lemon juice (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In one bowl, whisk flour, baking powder, and salt; in another, mix Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and oil until smooth.
- Combine wet and dry ingredients gently; fold in floured blueberries.
- Pour batter into the prepared pan and bake for 50–70 minutes until a toothpick comes out clean.
- Prepare syrup while cooling loaf; poke holes in the top and soak with syrup.
- Make glaze by mixing icing sugar, lemon juice, and vanilla extract; drizzle over cooled loaf.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 215
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: <0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 40mg