Lemon-Blueberry Yogurt Loaf with Glaze Recipe

Looking for an easy Lemon-Blueberry Yogurt Loaf with Glaze recipe? Learn how to make Lemon-Blueberry Yogurt Loaf with Glaze using healthy ingredients.


Submitted by roczoe

Makes 10 servings



lower fat version with substitutes for sugar and oil

Recipe Ingredients for Lemon-Blueberry Yogurt Loaf with Glaze

3/4 cups all-purpose flour
1 tablespoon all-purpose flour
3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Whole Milk Yogurt
1/2 cup SPLENDA Sugar Blend for Baking
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/4 cup vegetable oil
1/4 cup applesauce
1 1/2 cups blueberries
1/3 cup freshly squeezed lemon juice
1/2 cup sugar
3/4 cups confectioner's sugar
2 tablespoons fresh lemon juice

Recipe Directions for Lemon-Blueberry Yogurt Loaf with Glaze

  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.

  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. 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. 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.

Categories

Brunch

Nutrition Facts
Serving Size 132.7g
Amount Per Serving
Calories
299
Calories from Fat
72
% Daily Value*
Total Fat
8.0g
12%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
155mg
6%
Potassium
179mg
5%
Total Carbohydrates
50.4g
17%
Dietary Fiber
1.2g
5%
Sugars
33.1g
Protein
5.1g
Vitamin A 2% Vitamin C 13%
Calcium 9% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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