Description
This lemon blueberry yogurt loaf is moist, zesty, and packed with juicy berries. Finished with a tangy lemon glaze, it’s the perfect quick bread for breakfast or dessert.
Ingredients
Loaf:
1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup Greek yogurt
1 cup granulated sugar
3 large eggs
2 Tbsp lemon zest
1 tsp vanilla extract
½ cup vegetable oil
1½ cups blueberries (fresh or frozen)
1 Tbsp flour (to coat blueberries)
Lemon Syrup:
⅓ cup freshly squeezed lemon juice
1 Tbsp granulated sugar
Glaze:
1 cup icing sugar
¼ cup lemon juice
1 tsp vanilla extract
Milk, as needed
Instructions
Preheat oven to 350°F (175°C); grease and flour an 8.5×4.5-inch loaf pan.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, mix yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Combine wet and dry ingredients until just mixed.
Toss blueberries with flour and fold into batter.
Pour into pan; bake 50–70 minutes until a toothpick comes out clean.
For syrup: heat lemon juice and sugar until dissolved.
Cool loaf 10 minutes, transfer to rack, poke holes, and pour syrup over.
Whisk glaze ingredients until smooth; drizzle over cooled loaf.
Notes
Swap in raspberries or use lime for variation.
Add poppy seeds for texture.
Glaze enhances moisture and flavor, but can be skipped.
Best with plain Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
