Easy Lemon Blueberry Yogurt Loaf: Your New Go-To Breakfast Delight

Prep Time 10

Cook Time 50

Total Time 1

Servings 8 slices

Calories 250

Start your day with this moist and flavorful lemon blueberry yogurt loaf, perfect for breakfast or brunch.

2 cups All-Purpose Flour (You can substitute with a gluten-free flour blend.)
1 cup Granulated Sugar (Consider using coconut sugar for a lower glycemic alternative.)
2 teaspoons Baking Powder (Ensure it’s fresh for the best rise.)
1 teaspoon Baking Soda (Contributes to a moist loaf.)
1/2 teaspoon Salt (Balances sweetness.)

1 cup Plain Greek Yogurt (Swap with full-fat or dairy-free yogurt for a vegan option.)
1/3 cup Vegetable Oil or Melted Unsalted Butter (Switching to coconut oil makes it dairy-free.)
2 large Eggs (Use flax eggs for an egg-free option.)
1/4 cup Fresh Lemon Juice (Fresh is always best for vibrant taste.)
1 tablespoon Lemon Zest (If you don’t have zest, lemon juice is a suitable substitute.)

1 cup Fresh Blueberries (If using frozen, drain excess moisture before folding into batter.)

Preheat oven to 350°F (175°C). Grease a loaf pan.
In a bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine yogurt, oil, eggs, lemon juice, and lemon zest.
Pour wet ingredients into dry ingredients and gently fold in blueberries.
Pour batter into prepared loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean.

For added flavor, sprinkle with extra lemon zest before baking.

Calories: 250kcal

Cost: $15

Course: Breakfast

Cuisine: American

Keyword: Blueberry, lemon, Yogurt