Ingredients
Scale
- 1½ cups all-purpose flour, plus 1 tablespoon for tossing berries
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1½ cups blueberries (fresh or frozen)
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon sugar (for syrup)
- 1 cup icing sugar
- ¼ cup freshly squeezed lemon juice (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- Milk, if needed to thin out the glaze
Instructions
- Preheat oven to 350℉ and prepare an 8.5×4.5×2.5 inch loaf pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, combine Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil.
- Gradually add wet ingredients to dry, mixing gently.
- Toss blueberries with flour to prevent sinking.
- Fold blueberries into the batter.
- Pour batter into prepared pan and bake for about 50 minutes.
- Prepare lemon syrup by heating lemon juice and sugar until dissolved.
- Whisk together glaze ingredients.
- Cool loaf, poke holes, pour syrup over, and drizzle with glaze.
Notes
Ensure ingredients are at room temperature for better mixing.
Tossing blueberries in flour helps keep them suspended in the batter.
Watch the loaf closely as baking time may vary.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 4
- Cholesterol: 30