Brunch

Lemon Blueberry Greek Yogurt Loaf is for Breakfast, Dessert.

Lemon Blueberry Greek Yogurt Loaf takes 30 minutes to prepare.

Lemon Blueberry Greek Yogurt Loaf takes 55 minutes to cook.

Lemon Blueberry Greek Yogurt Loaf makes 8 servings.

The ingredients for Lemon Blueberry Greek Yogurt Loaf are:

For the loaf
1 1/2 cups + 1 tbsp all purpose flour- divided
2 tsp baking powder
1/2 tsp kosher salt
1 cup non fat greek yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest (about 2 lemons worth)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil (can use applesauce)
1 1/2 cups blueberries, frozen or fresh, rinsed

For the lemon syrup
1/4 cup sugar
1/4 cup fresh lemon juice

For the glaze
1 cup confectioners sugar
2-3 tbsp lemon juice

Here is how you make Lemon Blueberry Greek Yogurt Loaf:

Preheat oven to 350 degrees. grease and flour standard size loaf pan.Sift together flour, salt and baking powder. set asidewhisk together eggs, oil, sugar, vanilla, zest and yogurt. Slowly add dry ingredients.fold in blueberries. pour into pan and bake for 50-55 minutes until toothpick inserted into center of loaf comes out clean.place a cooling rack over a cookie sheet, place loaf (sans pan) on rack and poke holes all through with a toothpick. while loaf is cooling, mix the lemon syrup ingredients in a small sauce pan over medium heat. once sugar is dissolved let cook for 3 more minutes then remove from heat. brush syrup over bread. it will sink into the holes that were poked . let loaf cool completely.make glaze. whisk together confectioners sugar and 2-3 tbsp of lemon juice. pour over loaf and let dry for about 30 minutes. Slice, eat, enjoy. Serving Size: 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user MEEKMELON.

The nutritional information for Lemon Blueberry Greek Yogurt Loaf is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 432.3

• Total Fat: 15.9 g
• Cholesterol: 69.8 mg
• Sodium: 236.6 mg
• Total Carbs: 65.0 g
• Dietary Fiber: 1.4 g
• Protein: 8.6 g