Lemon Blueberry Bread -

Lemon Blueberry Yogurt Loaf

Yield 1 loaf





  1. 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.
  2. In one bowl mix together flour, baking powder and salt. I like to use a whisk to make sure that everything is completely combined.
  3. Combine the wet ingredients in a separate bowl, gently whisking together the yogurt, sugar, eggs, lemon zest.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  6. 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.
  7. Cool in the pan for 15 minutes.
  8. 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.
  9. 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.

Recipe by The Humbled Homemaker at