Lemon Blueberry Yogurt Loaf

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 8 slices

Calories 250

A moist and tangy lemon blueberry loaf perfect for breakfast or dessert, combining fresh flavors with a tender crumb.

2 large eggs
1 cup plain Greek yogurt
0.5 cup vegetable oil
1 tablespoon finely grated lemon zest
0.25 cup fresh lemon juice
1 teaspoon vanilla extract
1.5 cups all-purpose flour
0.75 cup granulated sugar
2 teaspoons baking powder
0.5 teaspoon baking soda
0.25 teaspoon fine sea salt
1 cup fresh blueberries (or frozen, unthawed) (Toss with flour to prevent sinking)
1 tablespoon all-purpose flour for tossing blueberries
0.5 cup powdered sugar
1 to 2 tablespoons fresh lemon juice (For glaze)

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
Blend eggs, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
Add flour, sugar, baking powder, baking soda, and salt; pulse until just combined.
Toss blueberries with flour, then gently fold into batter.
Pour batter into pan, bake 50-55 minutes, cool, then drizzle with lemon glaze.

For a brighter flavor, add extra lemon zest or juice to the glaze.

Calories: 250kcal

Cost: $15

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry, lemon, Yogurt