Blueberry Lemon Yogurt Loaf

This Blueberry Lemon Yogurt Loaf is a perfect combination of bright citrus flavor and the sweetness of juicy blueberries. The addition of yogurt ensures a moist and tender crumb, making it a delightful treat for breakfast, a snack, or even dessert. The lemon glaze on top adds an extra zesty punch, elevating the loaf to a whole new level of deliciousness. This loaf is easy to make and pairs beautifully with a cup of tea or coffee.

Ingredients:

For the loaf:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup vegetable oil
• 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)

For the lemon glaze:

• 1/3 cup freshly squeezed lemon juice
• 1 tbsp granulated sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easier removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, combine the yogurt, sugar, eggs, vanilla extract, and lemon zest. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the vegetable oil until the batter is smooth and well blended.
6. Gently fold in the blueberries that have been tossed in flour. This helps to prevent the blueberries from sinking to the bottom of the loaf.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. While the loaf is baking, prepare the lemon glaze by stirring together the lemon juice and sugar until the sugar dissolves.
10. Once the loaf is done baking, let it cool for 10 minutes in the pan, then transfer to a wire rack. While the loaf is still warm, brush the lemon glaze over the top.
11. Let the loaf cool completely before slicing and serving. Enjoy!