Description
Lemon Blueberry Yogurt Loaf is a delightful and moist treat that perfectly balances the zesty brightness of fresh lemons with the sweet juiciness of blueberries. This easy-to-make loaf is ideal for breakfast, dessert, or as an afternoon snack, making it a versatile addition to any gathering. The star ingredient, Greek yogurt, not only adds moisture but also contributes to a tender crumb that will leave everyone craving more. Topped with a tangy lemon glaze, this loaf pairs beautifully with coffee or tea, ensuring it’s a crowd-pleaser on any occasion.
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 coating blueberries)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon granulated sugar
- 1 cup icing sugar
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Milk, as needed (to adjust consistency)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8.5×4.5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside for later use.
- In another bowl, combine the Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil. Whisk until smooth and well mixed.
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix as this can affect the loaf's texture.
- Toss the blueberries with 1 tablespoon of flour to coat them lightly. This step prevents them from sinking in the batter. Gently fold them into your batter.
- Pour your prepared batter into the greased loaf pan. Bake in the preheated oven for about 50–70 minutes or until a toothpick inserted into the center comes out clean.
- While your loaf bakes, heat up lemon juice and granulated sugar in a small saucepan over low heat until dissolved. Remove from heat once done.
- After baking, let the loaf cool in its pan for about 10 minutes before transferring it to a wire rack placed over a baking sheet. Poke small holes in the top using a toothpick and evenly drizzle your lemon syrup over it. Allow it to cool completely.
- In a mixing bowl, whisk together icing sugar, fresh lemon juice, and vanilla extract until smooth. If it's too thick, add milk gradually until you reach your desired consistency.
- Drizzle your prepared glaze over the cooled loaf and let it set before slicing. Enjoy this delightful treat!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg