February 15, 2012

Spring is in the Air


Warm air, fresh fruit and bright colors – spring is definitely in the air!  This delicious Lemon-Blueberry Yogurt Loaf recipe encompasses all of those elements and is moist and tangy. 

This recipe is adapted from a blog called Sweet Peas Kitchen, and is a bit more figure friendly.  It’s not a “light” version per se, but I did leave off the two different sugary glazes to save a few calories.

I can’t wait to make different variations of this loaf, (maybe a cranberry orange concoction?) and think it would be divine for a bridal shower or brunch served with coffee or tea.  Enjoy!




lemon blueberry bread


Lemon-Blueberry Yogurt Loaf

Print this recipe!

  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup blueberries, fresh or frozen, thawed and rinsed



  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.




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