Description
Lemon Blueberry Yogurt Loaf is a moist and flavorful quick bread that combines the tartness of lemon with the sweetness of blueberries. Perfect for breakfast or as a delightful snack, this loaf is light, refreshing, and packed with fruity goodness.
Ingredients
Scale
- 1 cup plain yogurt (Greek or regular)
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt, sugar, oil, eggs, vanilla, lemon zest, and lemon juice until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For a glaze, mix powdered sugar with a little lemon juice and drizzle over the cooled loaf.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 190
- Fat: 8g
- Carbohydrates: 28g
- Protein: 5g