Description
This Lemon Blueberry Yogurt Loaf is a moist, flavorful dessert packed with the tanginess of Greek yogurt, the sweetness of fresh blueberries, and the refreshing zing of lemon. Ideal for breakfast, brunch, or as a sweet snack, this loaf is a crowd-pleaser with its light texture and irresistible glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup Greek yogurt (preferably full-fat)
- 1 cup sugar
- 2 eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup blueberries (fresh or frozen)
For the glaze:
- 1/4 cup lemon juice
- 1/2 cup sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8.5×4.5×2.5-inch loaf pan.
- In one bowl, mix flour, baking powder, and salt.
- In another bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
- Combine wet ingredients with dry ingredients, stirring until fully incorporated.
- Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick comes out clean.
- While baking, make the lemon syrup by simmering lemon juice and sugar until the sugar dissolves.
- After baking, let the loaf cool for 10 minutes in the pan, then transfer to a rack. Poke holes in the loaf and drizzle the syrup over it.
- For the glaze, mix lemon juice and powdered sugar, then drizzle it over the cooled loaf. Let the glaze set before slicing.
Notes
- To store: Keep the loaf in an airtight container at room temperature for 3-4 days or refrigerate for longer storage.
- To reheat: Warm in the microwave for 10-15 seconds or in the oven at 300°F for about 5-10 minutes.
- Variations: Olive oil for a richer flavor, add poppy seeds for texture, or use other fruits like raspberries or blackberries.
