Description
Zesty lemon blueberry yogurt delight brings Mediterranean sunshine to dessert tables with tangy berries and creamy yogurt. Sweet-tart flavors dance together, promising refreshment you’ll savor in each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (245 grams) greek yogurt
- 3 large eggs
- 1 1/2 cups (210 grams) blueberries
- 1 cup (200 grams) granulated sugar
Wet Ingredients:
- 1/2 cup (120 milliliters) vegetable oil
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup (80 milliliters) freshly squeezed lemon juice
Dry and Coating Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon (8 grams) all-purpose flour (for coating blueberries)
Glaze Ingredients:
- 1 cup (120 grams) icing sugar
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- Milk (as needed)
Instructions
- Heat the oven to 350°F and prepare a loaf pan with butter and flour coating to prevent sticking.
- Sift together flour, baking powder, and salt in a mixing bowl to eliminate lumps and ensure even distribution.
- Whisk Greek yogurt, sugar, eggs, lemon zest, vanilla, and vegetable oil until the mixture becomes smooth and well-integrated.
- Merge the wet and dry ingredients, stirring gently until just combined to maintain a tender texture.
- Dust blueberries with a light flour coating to prevent sinking during baking, then delicately fold into the batter.
- Transfer the batter to the prepared loaf pan, ensuring even distribution and smooth surface.
- Bake for approximately 50 minutes, verifying doneness by inserting a toothpick that emerges clean from the center.
- Create a zesty lemon syrup by heating lemon juice and sugar until the mixture becomes translucent and sugar completely dissolves.
- After baking, let the loaf rest in the pan for 10 minutes, then transfer to a rack positioned over a baking sheet.
- Perforate the loaf with a skewer and generously drench with the prepared lemon syrup, allowing it to absorb completely.
- Craft a glossy glaze by whisking icing sugar, lemon juice, and vanilla extract, adjusting consistency with milk if needed.
- Once the loaf has cooled entirely, elegantly drizzle the glaze over the top and allow it to set before slicing.
Notes
- Prevent blueberries from sinking by tossing them in flour before adding to the batter, ensuring even distribution throughout the loaf.
- Use fresh, room-temperature ingredients for a more uniform and lighter texture, especially when mixing yogurt and eggs.
- Make the recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurement.
- Adjust sweetness levels by reducing sugar or using alternative sweeteners like honey or maple syrup for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg