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Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf
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Indulge in the delightful flavors of our Lemon Blueberry Yogurt Loaf, a moist and zesty treat that’s perfect for any occasion. This easy-to-make loaf blends the tangy brightness of lemon with sweet, juicy blueberries, making it an ideal choice for brunch, afternoon tea, or even as a light dessert. With its soft texture and stunning lemon glaze topping, this loaf is not just visually appealing but also a crowd-pleaser. Whether you enjoy it alongside your morning coffee or as a refreshing snack, this recipe is sure to please everyone.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 tablespoon all-purpose flour (for coating blueberries)
  • 1/3 cup freshly squeezed lemon juice (for lemon syrup)
  • 1 tablespoon granulated sugar (for lemon syrup)
  • 1 cup icing sugar (for lemon glaze)
  • 1/4 cup freshly squeezed lemon juice (for lemon glaze)
  • 1 teaspoon vanilla extract (for lemon glaze)
  • Milk, as needed (to adjust glaze consistency)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth and well combined.
  4. Gradually add the wet mixture to the dry ingredients. Stir gently until just combined; be careful not to overmix.
  5. Toss blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold them into your mixture.
  6. Pour your batter into the prepared loaf pan. Bake for about 50–70 minutes or until a toothpick inserted in the center comes out clean.
  7. While your loaf bakes, heat together lemon juice and sugar in a small saucepan until dissolved. Set aside.
  8. After baking, let your loaf cool in the pan for 10 minutes. Transfer it to a wire rack set over a baking sheet. Use a toothpick to poke small holes in the loaf and pour lemon syrup evenly over it. Allow it to cool completely.
  9. In another bowl, whisk together icing sugar, lemon juice, and vanilla extract. If too thick, add milk gradually until desired consistency is reached.
  10. Drizzle your glaze over the cooled loaf. Let it set before slicing into delicious pieces. Enjoy!

Nutrition

Find it online: https://auntcooks.com/lemon-blueberry-yogurt-loaf-2/