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Lemon Blueberry Yogurt Loaf

Moist Lemon Blueberry Yogurt Loaf to Brighten Your Mornings

This Lemon Blueberry Yogurt Loaf combines Greek yogurt with zesty lemon and blueberries for a moist, delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Ensure it's fresh for the best texture.
  • 1.5 teaspoons baking powder Provides leavening for a light and fluffy loaf.
  • 0.5 teaspoon salt Enhances flavor and balances sweetness.
  • 1 cup Greek yogurt Full-fat versions yield a richer texture.
  • 1 cup granulated sugar Consider using coconut sugar for a healthier option.
  • 2 large eggs Help bind ingredients together.
  • zest of 1 lemon Always grate your own for the freshest taste.
  • 1 teaspoon vanilla extract Enhances overall sweetness.
  • 0.33 cups vegetable oil You can substitute with olive oil for a richer taste.
  • 1 cup blueberries Coat them in flour to prevent sinking.
For the Syrup and Glaze
  • 0.25 cups fresh lemon juice Combines with sugar for a tangy glaze.
  • 0.25 cups granulated sugar Adds moisture to the loaf.
  • 1 cup icing sugar Used for the glaze.
  • 2 tablespoons lemon juice Used for the glaze.
  • 2 tablespoons milk Adjust for desired thickness of the glaze.

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8.5x4.5x2.5 inch loaf pan by greasing it with butter or oil and dusting it with flour.
  2. In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until well blended.
  3. In a large bowl, combine Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil and whisk until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  5. In a small bowl, toss blueberries with flour before gently folding them into the batter.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean.
  8. While the loaf is baking, prepare the lemon syrup by combining fresh lemon juice and granulated sugar in a saucepan and stirring until dissolved.
  9. Once baked, allow the loaf to cool for 10 minutes. Poke holes in the top and pour the lemon syrup over it.
  10. Prepare the lemon glaze by whisking together icing sugar, lemon juice, and milk until smooth.
  11. Drizzle the lemon glaze over the cooled loaf and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 80IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing.

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