Ingredients
For the Loaf:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon granulated sugar
For the Lemon Glaze:
- 1 cup icing sugar
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Milk as needed, to adjust consistency
Instructions
- Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Grease an 8.5×4.5×2.5-inch loaf pan thoroughly with butter or cooking spray, then lightly dust the pan with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 cup Greek yogurt, 1 cup granulated sugar, 3 large eggs, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, and 1/2 cup vegetable oil until well combined and smooth.
- Combine Wet and Dry Mixes: Gradually add the wet mixture to the dry ingredients, whisking gently until fully incorporated and a smooth batter forms (avoid over-mixing).
- Prep Blueberries: In a smaller bowl, toss 1 1/2 cups blueberries with 1 tablespoon all-purpose flour to coat. This helps keep the berries suspended in the batter. Carefully fold the coated blueberries into the batter.
- Bake the Loaf: Pour the batter into your prepared loaf pan. Bake in the preheated oven for approximately 50 minutes, testing doneness by inserting a toothpick into the center (it should come out clean). Depending on your oven, baking time may extend to 1 hour 10 minutes.
- Make Lemon Syrup: While the loaf bakes, combine 1/3 cup freshly squeezed lemon juice and 1 tablespoon granulated sugar in a small saucepan. Gently heat, stirring until the sugar dissolves and the syrup is clear. Set aside.
- Cool & Add Syrup: Remove the loaf from the oven. Let it cool in the pan for about 10 minutes, then invert onto a wire rack set over a baking sheet. Prick the loaf all over with a skewer or toothpick and spoon the lemon syrup evenly over the loaf. Allow it to cool completely.
- Make & Drizzle Lemon Glaze: In a bowl, whisk together 1 cup icing sugar, 1/4 cup lemon juice, and 1 teaspoon vanilla extract. For a thinner consistency, add milk one tablespoon at a time as needed. Once the loaf is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.
Notes
- Fresh or frozen blueberries both work well—if using frozen, do not thaw before mixing into the batter to prevent bleeding.
- The loaf can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For a deeper lemon flavor, add extra zest or a little lemon extract to the batter.
- The loaf freezes beautifully; wrap tightly and freeze for up to 2 months.
- To avoid over-browning, tent the loaf loosely with foil during the last 15 minutes of baking if needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
