Description

Lemon Blueberry Yogurt Loaf is a refreshing and delightful treat that perfectly marries zesty lemon with juicy blueberries. This moist loaf, enriched with Greek yogurt, offers a tender texture and is finished with a tangy lemon glaze, making it an ideal choice for breakfast, dessert, or an afternoon snack. Simple to prepare and bursting with flavor, this recipe will impress your family and friends at any gathering. Whether served warm or at room temperature, each slice promises a delightful burst of citrusy goodness paired with the sweetness of blueberries.

Ingredients

Scale

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)
⅓ cup lemon juice
1 tablespoon sugar
1 cup icing sugar
¼ cup lemon juice
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, mix Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
Combine wet and dry ingredients; fold in floured blueberries gently.
Pour batter into the loaf pan and bake for 50–70 minutes until a toothpick comes out clean.
While baking, prepare the lemon syrup by heating lemon juice and sugar until dissolved.
Cool loaf for 10 minutes in the pan; drizzle with syrup before cooling completely on a wire rack.
Make the glaze by mixing icing sugar, lemon juice, and vanilla extract; adjust thickness with milk if needed.
Drizzle glaze over the cooled loaf before slicing.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 90g)
Calories: 210
Sugar: 15g
Sodium: 110mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: <1g
Protein: 4g
Cholesterol: 40mg