The bold summer flavors of this lemon blueberry yogurt loaf combine to create a moist & tender bread that makes a great breakfast, snack, or dessert that everyone will love.
Guest post by Margaret Anne of Natural Chow
Around this time of year, my garden is beginning to yield large amounts of vegetables, herbs, and berries. While our summer squash, tomatoes, and cucumbers are only beginning to ripen and become large enough to pick, our blueberries are ready to be picked and eaten. So when I stumbled upon a recipe for lemon blueberry yogurt loaf, I knew I had to try my own version. Lemon and blueberries are a match made in heaven.
I try to source local or organic ingredients as much as possible. Sadly, I don’t have a lemon tree yet, but I grow blueberries in my own backyard—and that’s as local and organic as it can get. I also try to source organic yogurt, but when I can’t, I make my own. And trust me, you’ll want to use the best yogurt you can find because using quality yogurt will yield a moist, tender, and incredibly delicious loaf that will amaze your family and friends.
I prefer and recommend using organic unbleached all-purpose flour to make this scrumptious loaf because I love the quality of it, but even more than that, I love that I can feel okay about feeding it to my family.
I made my own powdered sugar for the lemon glaze by simply blending 1 cup of organic unbleached granulated sugar with 1 tablespoon of arrowroot starch (which is similar to cornstarch) for one minute on high speed. Granted, your end result won’t be as bright of a white as you would get from using bleached sugar, but that doesn’t keep it from enhancing the sweet, lemon flavor of the loaf.
You are really going to love this simple, easy-to-make lemon blueberry yogurt loaf. The bold summer flavors of lemon and blueberry combine in this moist and tender loaf to create a breakfast, snack, or dessert that everyone will love. This loaf would also work beautifully at a tea party with your friends or daughters.
Note: The loaf needs to be sufficiently cooled before you attempt to remove it from the pan or cut it.
Lemon Blueberry Yogurt Loaf
Yield 1 loaf
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain, full-fat yogurt
- 1 cup organic granulated sugar
- 3 large eggs
- zest of 2 lemons
- 1/2 teaspoon vanilla extract
- 1/2 cup sunflower oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1 cup confectioners sugar (preferably homemade)
- 2 to 3 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and lightly dust with the two tablespoons of flour. Tap the sides to work the flour around the pan and discard the excess.
- In one bowl mix together flour, baking powder and salt. I like to use a whisk to make sure that everything is completely combined.
- Combine the wet ingredients in a separate bowl, gently whisking together the yogurt, sugar, eggs, lemon zest.
- Slowly whisk the dry ingredients into the wet ingredients.
- In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the pan and bake 50 to 55 minutes. You can use a toothpick to make sure the loaf is fully cooked. It should come out clean if it's fully cooked.
- Cool in the pan for 15 minutes.
- In a small bowl, combine the confectioners sugar and the lemon juice and whisk. Add more confectioners sugar if it's too runny, or more lemon juice if it's too thick. It should be pourable but not too runny.
- Drizzle the glaze onto the cooled loaf. If you want to make ahead you may want to refrigerate to keep the glaze at your desired consistency.
What is your favorite sweet bread? Have you ever made a yogurt loaf?
Margaret Anne from Natural Chow is a green-thumbed Christian striving to live a healthy lifestyle and teach others about eating and living naturally. She understands the importance of inexpensive meals, family time, health, having fun, and making foods that are allergy-friendly. Buying unprocessed and organic foods are important to her, and she’s finding new ways to save money without sacrificing quality.
Heather @ My Overflowing Cup
I completely agree that lemon and blueberries are a terrific combination! I can’t grow lemons where I live. I’ve tried blueberries, but I didn’t have any success. Lemon is my favorite bread in the spring/summer. In the fall/winter, my favorite is Pumpkin w/ Cranberries. Thanks for the recipe. I will be trying this soon!
I looked at Pinterest for a recipe to use some freshly picked blueberries and a bag of lemons, and found yours. I made it tonight- it looks just like your picture and tastes out of this world!!! Thanks for such a great recipe, I know I’ll make this one again.
So glad you enjoyed it!
Is sunflower oil the fat? Meaning could I use coconut oil or butter in its place?
Made it yesterday with coconut oil and was delicious!!
Is the oil mixed in with the wet ingredients? I didn’t see where it was added in.
this looks seriously delicious! i think i’m making this to use up my lemon curd w/ & skip the glaze. also, i’m curious about the organic, all-purpose flour; i wasn’t aware such a thing was available. i’m interested to try it out & do further research. thanks for the scrumptious-looking recipe!
I tried this today and it came out great! I used half whole wheat pastry flour and half white flour and came out great. I might try all whole wheat pastry flour next time.
I’m so glad you enjoyed it!
I made this today and it was so delicious. Nice and moist.