Description

Lemon Blueberry Yogurt Loaf is a light and moist treat, packed with vibrant flavors of lemon and blueberries. Made with Greek yogurt for extra moisture, this loaf is perfect for breakfast, dessert, or a snack, and is topped with a refreshing lemon glaze.

Ingredients

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup Greek yogurt

1 cup granulated sugar

3 large eggs

2 tablespoons lemon zest

1 teaspoon vanilla extract

½ cup vegetable oil

1 ½ cups blueberries (fresh or frozen)

1 tablespoon all-purpose flour

For the Lemon Syrup:

⅓ cup freshly squeezed lemon juice

1 tablespoon granulated sugar

For the Lemon Glaze:

1 cup icing sugar

¼ cup freshly squeezed lemon juice

1 teaspoon vanilla extract

Milk (as needed to adjust the glaze consistency)

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Instructions

Preheat the oven to 350°F. Grease an 8.5×4.5×2.5-inch loaf pan with butter or cooking spray, then lightly dust with flour.
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking to combine until the batter is uniform.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If needed, bake for up to 1 hour and 10 minutes.
While the loaf is baking, prepare the lemon syrup by combining lemon juice and granulated sugar in a small saucepan. Heat until the sugar dissolves and set aside.
Once baked, remove the loaf from the oven and cool in the pan for 10 minutes. Transfer to a cooling rack. Poke several holes in the loaf and pour the lemon syrup evenly over it. Let it cool completely.
To make the glaze, whisk together the icing sugar, lemon juice, and vanilla extract. Add milk as needed to adjust the consistency.
Once the loaf has cooled completely, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

For extra texture, try adding chopped walnuts or almonds to the batter.

If you prefer a lemon poppy seed loaf, add a tablespoon of poppy seeds to the batter.

For a dairy-free version, substitute Greek yogurt with a dairy-free yogurt and use coconut oil instead of vegetable oil.

If you’re not fond of blueberries, you can substitute them with raspberries, blackberries, or even diced strawberries.

For best results, avoid overbaking. Check with a toothpick to ensure the loaf stays moist.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 22g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg