Lemon Blueberry Yogurt Loaf
Lemon Blueberry Yogurt Loaf is bursting with fresh citrus flavor and juicy blueberries!
Equipment
- Mixing bowls
Ingredients
For the Loaf:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest from about 2 lemons
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 1½ cups fresh blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Step 1: Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Prepare Dry Ingredients
- Whisk together flour, baking powder, and salt in a medium bowl.
- Toss blueberries in 1 tablespoon of the dry mix (to prevent sinking).
- Step 3: Mix Wet Ingredients
- In a large bowl, whisk Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and oil until smooth.
Step 4: Combine Ingredients
- Gradually fold dry ingredients into wet ingredients until just combined.
- Gently fold in the blueberries.
Step 5: Bake
- Pour batter into the loaf pan and smooth the top.
- Bake for 50-55 minutes, until a toothpick inserted comes out clean.
Step 6: Cool & Glaze
- Let the loaf cool for 15 minutes in the pan, then transfer to a wire rack.
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle glaze over the cooled loaf and let set for 15 minutes before slicing.
Notes
- Use fresh blueberries for best results, but frozen (unthawed) works too.
- To avoid overmixing, fold gently—this keeps the loaf light and tender.
- Substitute coconut oil, olive oil, or almond extract for unique flavors.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- The loaf stays moist for up to 3 days in an airtight container.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 8gFiber: 1gSugar: 20g
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