A moist lemon loaf enriched with Greek yogurt for a soft crumb and gentle tang, with frozen blueberries adding bursts of fruit throughout.
ABy Annebala
Servings
10
1.5 cup All-purpose flour
1.5 tsp Baking powder
0.25 tsp Baking soda
0.5 tsp Salt
0.75 cup Granulated sugar
2 piece Lemon (zested and juiced)
2 piece Large eggs
0.75 cup Full-fat Greek yogurt
0.33 cup Neutral oil (vegetable or canola)
1 tsp Vanilla extract
1.25 cup Frozen blueberries
0.75 cup Powdered sugar
Calories
281 kcal
Protein
5g
Carbs
44g
Fat
10g
Fiber
1g
Sugar
28g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prepare & Mix
1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
0.5 tsp Salt
3. In a separate large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and the sugar turns pale yellow — this releases the essential oils for maximum lemon flavor. Whisk in the eggs, Greek yogurt, neutral oil, vanilla extract, and lemon juice until smooth and well combined.
0.8 cup Granulated sugar,
2 piece Lemon (zested and juiced),
2 piece Large eggs,
0.8 cup Full-fat Greek yogurt,
0.3 cup Neutral oil (vegetable or canola),
1 tsp Vanilla extract
4. Toss the frozen blueberries with 1 tablespoon of the measured flour from the dry ingredients bowl to lightly coat them — this prevents them from sinking and reduces streaking. Fold the remaining dry ingredients into the wet ingredients with a spatula until just combined (a few streaks of flour are fine). Gently fold in the coated blueberries. Do not overmix.
1.2 cup Frozen blueberries
Bake
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, until a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 40 minutes. Allow the loaf to cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.
Lemon Glaze
6. Once the loaf is fully cooled, whisk the powdered sugar with enough of the reserved lemon juice (about 2–3 tablespoons) to form a thick but pourable glaze. Drizzle over the top of the loaf and allow to set for 10 minutes before slicing.
2 piece Lemon (zested and juiced),
0.8 cup Powdered sugar
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
