Description
A moist and tender blueberry bread loaf made with yogurt and fresh or frozen berries, topped with a zesty lemon glaze.
Ingredients
Scale
- 1 cup plain yogurt
- 1/2 cup vegetable or canola oil
- 2 teaspoons lemon zest
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup white sugar
- 1 pinch salt
- 1 1/2 cups blueberries (fresh or frozen)
- 2 teaspoons flour (for coating berries)
- 1 1/2 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 390°F (200°C) and line a loaf pan with parchment paper.
- Toss the blueberries with 2 teaspoons of flour in a small bowl to coat them.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- Add the yogurt, oil, eggs, lemon zest, and vanilla, then whisk until just combined.
- Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared pan and bake for 50 minutes.
- Cover loosely with foil and bake for an additional 15-20 minutes until a skewer comes out clean.
- Cool for 10 minutes in the pan, then transfer to a rack.
- Mix the powdered sugar and lemon juice to make the glaze and drizzle over the cooled loaf.
Notes
Do not thaw frozen blueberries before adding them to the batter.
- Prep Time: 12 min
- Cooling Time: 30 min
- Cook Time: 1 hr 5 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: blueberry bread loaf, blueberry cake, easy quick bread, yogurt cake recipe, lemon blueberry loaf