Description
Zesty lemon blueberry yogurt loaf whisks classic flavors into a delightful breakfast or dessert treat. Moist crumb studded with juicy berries and bright citrus notes promises a delectable slice you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (375 milliliters) all-purpose flour
- 3 large eggs
- 1 cup (240 milliliters) Greek yogurt
- 1 1/2 cups (340 grams) blueberries (fresh or frozen)
- 1 cup (200 grams) granulated sugar
Wet Ingredients and Flavor Enhancers:
- 1/2 cup (120 milliliters) vegetable oil
- 2 tablespoons (30 milliliters) lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup (80 milliliters) freshly squeezed lemon juice
Dry Ingredients and Additional Components:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon (15 grams) all-purpose flour (for coating blueberries)
Glaze Ingredients:
- 1 cup (120 grams) icing sugar
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Milk (as needed to adjust consistency)
- 1 tablespoon (15 grams) granulated sugar
Instructions
- Prepare oven to 350°F and coat loaf pan with butter, dusting lightly with flour to prevent sticking.
- Combine dry ingredients in a mixing bowl, whisking flour, baking powder, and salt until thoroughly blended.
- Create wet mixture by vigorously whisking Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth and homogeneous.
- Merge wet and dry ingredients, stirring gently until just incorporated. Avoid overmixing to maintain tender texture.
- Coat blueberries with flour to prevent sinking, then delicately fold into batter using minimal strokes.
- Transfer batter to prepared pan, spreading evenly. Bake for 50-70 minutes until center tests clean with a toothpick.
- Simultaneously prepare lemon syrup by heating lemon juice and sugar in a small pan until sugar completely dissolves.
- Allow loaf to rest in pan for 10 minutes, then transfer to wire rack positioned over baking sheet. Pierce surface with toothpick and drizzle lemon syrup evenly across loaf.
- Craft glaze by whisking icing sugar, lemon juice, and vanilla extract. Adjust consistency with small milk additions if needed.
- Once loaf cools completely, generously drizzle glaze over surface and allow to set before slicing and serving.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the loaf.
- Use room temperature ingredients like eggs and yogurt to create a smoother, more consistent batter that rises evenly during baking.
- Check the loaf’s doneness early to avoid overcooking; start testing at 50 minutes with a toothpick inserted in the center, which should come out clean.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add a teaspoon of xanthan gum to improve texture and binding.
- Prep Time: 15 minutes
- Cook Time: 50–70 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 282 kcal
- Sugar: 22 g
- Sodium: 161 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 75 mg