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Lemon Blueberry Yogurt Loaf

Moist Lemon Blueberry Yogurt Loaf to Brighten Your Mornings

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This Lemon Blueberry Yogurt Loaf is a delightful, moist treat that combines Greek yogurt and fresh blueberries for a refreshing breakfast or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Ensure it's fresh for the best texture.
  • 2 teaspoons Baking Powder Essential for a fluffy loaf.
  • 0.5 teaspoon Salt Enhances flavors.
  • 1 cup Greek Yogurt Full-fat gives the richest flavor.
  • 0.75 cups Granulated Sugar Adjust to taste; honey can be used for natural sweetness.
  • 2 large Eggs Ensure they are at room temperature.
  • Zest of 1 Lemon Freshly grated for aroma and brightness.
  • 1 teaspoon Vanilla Extract Pure extract is preferred.
  • 0.33 cups Vegetable Oil Olive oil can substitute for a richer flavor.
  • 1 cup Blueberries Fresh or frozen; coated in flour to prevent sinking.
  • Juice of 1 Lemon Essential for glaze and syrup.
For the Glaze
  • 1 cup Icing Sugar Can be adjusted with milk for desired consistency.

Equipment

  • Loaf Pan
  • Mixing bowls
  • whisk
  • Spatula
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour an 8.5x4.5x2.5 inch loaf pan.
  2. In a medium bowl, combine all-purpose flour, baking powder, and salt. Whisk until blended.
  3. In a large bowl, whisk together Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Fold in the flour-coated blueberries carefully.
  6. Transfer the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick comes out clean.
  8. Prepare the lemon syrup by combining lemon juice and sugar in a saucepan over medium heat until dissolved.
  9. Cool the loaf for 10 minutes in the pan before poking holes and drizzling with lemon syrup.
  10. Whisk icing sugar with lemon juice and vanilla, then drizzle over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Gently fold the batter to keep it light and fluffy. Adjust sweetness to your liking.

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