Easy Lemon Blueberry Yogurt Loaf Recipe: Tangy Breakfast Joy
Lemon blueberry yogurt loaf packs bright citrus and juicy berries into every moist slice. Serve for breakfast, brunch, or snack time and watch everyone come back for more.
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Cooking tools:
- Loaf pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Toothpick
- Baking sheet
Ingredients
- 1 1/2 cups (375 milliliters) all-purpose flour
- 3 large eggs
- 1 cup (240 milliliters) Greek yogurt
- 1 1/2 cups (340 grams) blueberries (fresh or frozen)
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) vegetable oil
- 2 tablespoons (30 milliliters) lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup (80 milliliters) freshly squeezed lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon (15 grams) all-purpose flour (for coating blueberries)
- 1 cup (120 grams) icing sugar
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- Milk (as needed to adjust consistency)
- 1 tablespoon (15 grams) granulated sugar
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