Lemon Blueberry Yogurt Bread Remake
8
Servings
12
Ingredients
22
Comments
With a light flavor, and pound cake like consistency, this Lemon Blueberry Yogurt bread is the perfect summer treat!
8
Servings
12
Ingredients
22
Comments
Ingredients
- 1 ½ cups Flour, All-Purpose #1
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Yogurt, Vanilla
- 1 cup Sugar
- 3 individual Egg
- ½ cups melt Butter
- 2 teaspoons zest Lemon
- 1 ½ cups Blueberries
- 1 tablespoon Flour, All-Purpose #2
- 1 cup Powdered Sugar
- 2 ½ tablespoons Lemon Juice
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease bottom and sides of indicated number of 9×5″ loaf pan.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease bottom and sides of indicated number of 9×5″ loaf pan.
- In a medium bowl, sift together flour #1, baking powder and salt. Set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, butter and lemon zest.
- Slowly whisk the dry ingredients into the wet ingredients.
- In a separate bowl, mix the blueberries with flour #2.
- Fold into batter.
- Pour batter into loaf pan and bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes.
- Remove to a wire cooling rack.
- Meanwhile, whisk together the powdered sugar and lemon juice. The mixture should be thick but pourable.
- Pour lemon glaze over the top of the loaf and let drip down the sides.
- Let the lemon glaze harden for about 15 minutes before serving.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 435
- Total Fat
- 14g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 117mg
- Sodium
- 288mg
- Total Carbohydrates
- 72g
- Fiber
- 1g
- Sugar
- 48g
- Protein
- 7g
- WW Freestyle
- 19
22 Comments
Join the discussionJust curious… don’t have blueberries but will strawberries work??? It looks so yummy but I just don’t like blueberries…
I think you could easily substitute fresh strawberries ,diced small instead of the blueberries. Let us know how it turns out!
Could I used whole wheat instead of all purpose? I don’t buy all purpose anymore but may have a little bit left from something else last year. Thanks in advance, Shyla.
I am not sure how the whole wheat would change the pound cake like flavor of the bread itself. If you do try it – be sure to let us know how it turns out!
Where does the melted butter come into play? Mix with wet ingredients?
Vanessa – thanks for catching that! Yes- it should go in with the wet ingredients. I have updated the recipe instructions to reflect. Thanks!
Delicious! My only mistake was not mixing the dry ingredients well (ie. at all) before adding to the wet – so I ended up with a few salty pockets… But otherwise, great!
This looks scrumptious, but my kids are allergic to eggs. I’m wondering if I could get away with making this with applesauce and/or egg replacer. It definitely wouldn’t still be pound-cakey, but it might be yummy?
Joy-
Here is a post that has some great ideas/resources on going egg-free. Let us know how you sub and the results! I am certain it will be yummy! http://onceamonthmom.com/going…
Could I use greek yogurt?
YEs – you can certainly sub greek yogurt in this recipe! Enjoy!
Made this, this morning, for a ladies brunch and it turned out great!! Thanks for sharing!
Looks delicious! Do you have any tips for making this vegan (no eggs)?
Here you go! http://onceamonthmom.com/going…
All my blueberries ended up at the bottom. Any thoughts as to why? I had the original recipe that didn’t have a place for the butter…so it got mixed in at the end. And I had 12 oz greek yogurt, so I added enough milk to make 2 cups. Other than that, that’s all the changes. Any ideas? Tastes yummy!
Hi Sarah! Could be that the mixture was too runny with the milk addition. I also like to mix my blueberries in the pan. That way they’re more towards the top. Coating them in flour as the recipe states can help too. Glad it is still delicious though.
How is this dairy free with butter and yogurt?
Heather – this recipe post is the “remake” of the gluten free dairy free version. You can that version here: http://onceamonthmeals.com/glu…
Does the vanilla yoghurt have to be fat free or full fat or??? Will really like to try dis recipe but don’t want to ruin it wit d wrong yoghurt, thanks
I have used both, and they work fine.
Temperature?
We have fixed the recipe so that the temperature is in there. The baking temp for this recipe is 350 degrees. Thanks for pointing it out! Enjoy!