Brighten your day with this Lemon Blueberry Yogurt Loaf, a moist and flavorful treat that’s perfect for breakfast, brunch, or dessert. The tangy zest of lemon complements the sweetness of blueberries, while Greek yogurt ensures a tender crumb. This recipe is a breeze to whip up and delivers a loaf that’s as beautiful as it is delicious.
Ingredients
Produce
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp lemon zest
Refrigerated
- 3 large eggs
Condiments
- 1/2 cup freshly squeezed lemon juice
Baking & Spices
- 2 tsp baking powder
- 1 9/16 cups flour (all-purpose)
- 1 1/16 cups granulated sugar
- 1 cup icing sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
Oils & Vinegars
- 1/2 cup vegetable oil
Dairy
- 1 cup Greek yogurt
- 1 tbsp milk (for glaze)
Instructions
- Preheat and Prep : Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal. Toss the blueberries in a tablespoon of flour to prevent them from sinking during baking.
- Mix Wet Ingredients : In a large mixing bowl, whisk together the Greek yogurt, vegetable oil, eggs, lemon zest, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients : In a separate bowl, sift together the flour, baking powder, sugar, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Blueberries : Gently fold the blueberries into the batter, being careful not to crush them. Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake the Loaf : Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze : In a small bowl, whisk together the icing sugar, 1 tbsp lemon juice, and 1 tbsp milk until smooth and pourable. Adjust consistency with more milk or sugar as needed.
- Glaze and Serve : Drizzle the glaze over the cooled loaf, letting it cascade down the sides. Slice and serve this luscious, citrusy loaf with a cup of tea or coffee.
Conclusion
This Lemon Blueberry Yogurt Loaf is a showstopper with its vibrant flavors and tender texture. Perfect for any time of day, it’s a versatile recipe that’s sure to impress. The tart lemon and juicy blueberries create a harmonious balance that will leave you reaching for another slice.
Lemon Blueberry Yogurt Loaf: A Delightful Burst of Flavor
A soft and moist lemon blueberry loaf with a tangyglaze, perfect for brunch or dessert. The Greek yogurt ensures a tender crumbwhile the blueberries add bursts of fruity goodness.
Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp lemon zest
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- 2 tsp baking powder
- 1 9/16 cups flour all-purpose
- 1 1/16 cups granulated sugar
- 1 cup icing sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup Greek yogurt
- 1 tbsp milk for glaze
Instructions
- Preheat and Prep : Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal. Toss the blueberries in a tablespoon of flour to prevent them from sinking during baking.
- Mix Wet Ingredients : In a large mixing bowl, whisk together the Greek yogurt, vegetable oil, eggs, lemon zest, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients : In a separate bowl, sift together the flour, baking powder, sugar, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Blueberries : Gently fold the blueberries into the batter, being careful not to crush them. Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake the Loaf : Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze : In a small bowl, whisk together the icing sugar, 1 tbsp lemon juice, and 1 tbsp milk until smooth and pourable. Adjust consistency with more milk or sugar as needed.
- Glaze and Serve : Drizzle the glaze over the cooled loaf, letting it cascade down the sides. Slice and serve this luscious, citrusy loaf with a cup of tea or coffee.
