Description
This Lemon Blueberry Yogurt Loaf is a zesty, moist, and irresistible treat perfect for brunch or dessert. Bursting with tangy lemon flavor, juicy blueberries, and creamy yogurt, this easy-to-make loaf is fluffy, delicious, and sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup plain yogurt (Greek or regular)
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ tsp vanilla extract
- ½ cup vegetable oil or melted butter
- 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gradually add oil or melted butter, stirring until fully incorporated.
- In a separate bowl, sift flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients, avoiding overmixing.
- Gently fold in blueberries tossed in flour.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Optional: Drizzle with lemon glaze (1 cup powdered sugar + 2-3 tbsp lemon juice).
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Freeze for up to 3 months by wrapping tightly in plastic wrap and foil.
- For variations, try raspberries, blackberries, or white chocolate chips.
- For a healthier version, use whole wheat flour and reduce sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry yogurt loaf, lemon blueberry bread, yogurt cake, easy dessert recipe, moist lemon loaf, brunch recipe, blueberry lemon cake