Description

Indulge in the refreshing delight of Lemon Blueberry Yogurt Loaf, a perfect treat for any time of day! This moist and fluffy loaf combines the tangy goodness of Greek yogurt with zesty lemon and sweet blueberries, making it an irresistible option for breakfast, dessert, or a midday snack. Its vibrant flavors and soft texture are sure to impress your family and friends, whether paired with coffee in the morning or enjoyed as a delightful afternoon treat. Easy to prepare, this loaf is a versatile addition to your baking repertoire that you will love sharing!

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)
1/3 cup freshly squeezed lemon juice (for syrup)
Icing sugar (for glaze)

Instructions

Preheat your oven to 350°F. Grease and flour an 8.5×4.5 inch loaf pan.
In a bowl, sift together flour, baking powder, and salt; set aside.
In another bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
Gradually combine wet ingredients with dry ingredients until just mixed.
Coat blueberries in flour and gently fold them into the batter.
Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
While baking, make the lemon syrup by heating lemon juice and sugar until dissolved.
Let the loaf cool slightly before pouring syrup over it while still warm.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: For added flavor, mix in nuts or spices like cinnamon. Use fresh blueberries for the best taste; if using frozen, do not thaw before adding them to the batter.