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Lemon Blueberry Yogurt Loaf

Moist Lemon Blueberry Yogurt Loaf for Cozy Mornings

This Lemon Blueberry Yogurt Loaf is a moist and zesty treat, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 1.5 cups all-purpose flour Ensure it’s fresh for the best results
  • 2 teaspoons baking powder Acts as a leavening agent
  • 0.5 teaspoon salt Enhances the flavors
  • 1 cup Greek yogurt Full-fat is ideal for richness
  • 0.75 cups granulated sugar Adjust for personal preference
  • 2 large eggs Use room temperature for best results
  • 1 tablespoon lemon zest Freshly grated is most potent
  • 1 teaspoon vanilla extract Adds warmth and depth
  • 0.33 cups vegetable oil Olive oil can be a delicious alternative
  • 1 cup blueberries Use fresh or frozen; dust with flour to prevent sinking
  • 0.25 cups freshly squeezed lemon juice Used for the syrup post-baking
  • 1 cup icing sugar Adjust thickness with milk as desired

Equipment

  • Loaf pan
  • Mixing bowls
  • whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly.
    Lemon Blueberry Yogurt Loaf
  2. Whisk together the flour, baking powder, and salt in a mixing bowl until evenly combined.
    Lemon Blueberry Yogurt Loaf
  3. In another bowl, combine yogurt, sugar, eggs, lemon zest, vanilla, and oil. Whisk until smooth.
    Lemon Blueberry Yogurt Loaf
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
    Lemon Blueberry Yogurt Loaf
  5. Toss blueberries with flour and fold them gently into the batter.
    Lemon Blueberry Yogurt Loaf
  6. Pour the batter into the loaf pan and bake for 50-70 minutes or until a toothpick comes out clean.
    Lemon Blueberry Yogurt Loaf
  7. While baking, prepare the lemon syrup by heating lemon juice and sugar until dissolved.
    Lemon Blueberry Yogurt Loaf
  8. Cool the loaf in the pan, poke holes in the top, and soak with lemon syrup.
    Lemon Blueberry Yogurt Loaf
  9. Mix icing sugar with lemon juice and drizzle over the cooled loaf.
    Lemon Blueberry Yogurt Loaf

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Mix wisely to avoid over-mixing, and adjust glaze consistency with lemon juice as needed.

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