Turbokitchen
Lemon & Blueberry Yogurt Loaf

Lemon & Blueberry Yogurt Loaf

Greek12
Discover the delight of our Lemon & Blueberry Yogurt Loaf, a moist and tangy treat made with creamy Greek yogurt, zesty lemon, and juicy blueberries. This loaf perfectly pairs with your favourite cup of tea or coffee, making it an ideal choice for a refreshing breakfast or a light dessert. Each slice is a blend of sweet and tart flavours, enhanced by a lemon glaze that adds a touch of elegance to this simple yet sophisticated bake.
Classic

Ingredients

  • 3 Egg Large
  • 1/2 teaspoon Salt
  • 120g Icing Sugar
  • Milk as needed, for glaze consistency
  • 120ml Vegetable Oil

Method

10m1h
  1. Preheat the oven to 175°C. Grease and flour an 8.5x4.5x2.5 inch loaf pan.
  2. In a large bowl, sift together 190g of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
  3. In another bowl, whisk together 240g of Greek yogurt, 200g of sugar, 3 large eggs, 2 tablespoons of lemon zest, 1 teaspoon of vanilla extract, and 120ml of vegetable oil until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Toss 225g of blueberries with 1 tablespoon of flour to coat, then fold them gently into the batter. This helps prevent the berries from sinking.
  6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the loaf bakes, prepare the lemon syrup by simmering 80ml of lemon juice with 1 tablespoon of sugar until the sugar dissolves.
  8. Once baked, cool the loaf in the pan for 10 minutes, then transfer to a wire rack. Poke the loaf with a skewer and drizzle with the lemon syrup.
  9. For the glaze, mix 120g of icing sugar with 60ml of lemon juice and 1 teaspoon of vanilla extract. Adjust the consistency with milk if needed. Drizzle over the cooled loaf.
  10. Allow the glaze to set before slicing and serving.

Notes

For a variation, try using raspberries or mixed berries instead of blueberries. You can also substitute olive oil for vegetable oil for a richer flavour. If you're catering to dietary restrictions, gluten-free flour can be used as well as dairy-free yogurt for a vegan version.