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    You are in: Home / Recipes / Lemon Blueberry Yogurt Loaf Recipe
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    Lemon Blueberry Yogurt Loaf

    1/1 Photo of Lemon Blueberry Yogurt Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    puh-leas-no-coconut:)'s Note:

    Recipe came from sweetpeaskitchen.com. This is my favorite lemon bread recipe, it is amazing. The sauce and the glaze are the best part.

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    Ingredients:

    Serves: 8

    Yield:

    Slices

    Units: US | Metric

    For the Loaf

    For the Lemon Syrup

    For the Lemon Glaze

    Directions:

    1. 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. 2
      In a medium bowl, sift together flour, baking powder and salt; set aside.
    3. 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. 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.
    5. 5
      While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
    6. 6
      Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
    7. 7
      To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
    8. 8
      Recipe Notes:.
    9. 9
      This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

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    Nutritional Facts for Lemon Blueberry Yogurt Loaf

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 462.4
     
    Calories from Fat 150
    32%
    Total Fat 16.7 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 73.7 mg
    24%
    Sodium 278.4 mg
    11%
    Total Carbohydrate 73.8 g
    24%
    Dietary Fiber 1.4 g
    5%
    Sugars 52.6 g
    210%
    Protein 6.2 g
    12%

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