Bursting with blueberries, flavored just perfectly with lemon zest, and topped off with a lite lemon glaze,this Lemon Blueberry Yogurt Bread is just what you need this Summer.
Lemon Blueberry Yogurt Bread is love at first bite. The yogurt makes this bread so moist and I cannot get over how delicious and refreshing it is with the zest of lemon. This bread is irresistible. There is no waiting for the bread to rise, or spending time kneading it or rolling it out. It is a two bowl process and then heads straight to the oven.
I used the sugar splenda blend to reduce the amount of sugar and I also used fat free greek yogurt (you can also use regular plain yogurt as well) and fat free milk too, and it turned out lite, moist, and delicious, but the lemon glaze…It gives this Lemon Blueberry Yogurt Bread this sweet and subtle lemon layer that just melts in your mouth bite after bite.
Lemon Blueberry Yogurt Bread is simple and easy to make and will be a great addition to any summer brunch or breakfast. So the next time you are in the mood for a fabulous bread and have an hour to wait, Lemon Blueberry Yogurt Bread with be worth that wait. xoxo
- 1¾ cup flour
- 1/4cup + 2 Tablespoons sugar splenda blend
- 1 teaspoon baking powder
- pinch of salt
- 1 egg, beaten
- 1 cup Fat Free milk
- ¼ cup melted butter
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 4 oz plain Fat Free Greek yogurt (regular should work too)
- 1 cup fresh or frozen blueberries
- ½ cup confectioners sugar
- 1 teaspoon lemon juice
- 2 teaspoon fat free milk
- 1 teaspoon lemon zest
- Preheat oven to 350 degrees. Grease bottom and sides of 9 x 5 inch loaf pan.
- Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Set aside
- Mix together egg, milk, melted butter, lemon zest and lemon juice. Pour into well. Mix just until combined. Stir in yogurt. Gently fold in blueberries.
- Pour batter into prepared pan and bake for 50 to 55 minutes. Cool on a wire rack for 10 minutes before removing from pan. Let cool before slicing.
- Combine confectioners sugar with lemon juice, milk and lemon zest. Stir until smooth consistency. Drizzle over warm bread.
Oh, my kitchen smells so good right now! Thank you for this recipe!
Lori!!
Don’t you wish you could bottle it up and let it out to make your house smell good everyday?! I hope you like it!
Shannon 🙂
This looks DELICIOUS! So incredibly moist – love the addition of yogurt!
Cristina! Hi! Thank you so much, I too love the yogurt added in. I think that is the secret to how moist this bread is. xoxo thanks for stopping by!!
Shannon 🙂
What a beautiful recipe.Thanks so much for sharing this with Turn It Up Tuesday.Featured as my favorite on the coming party.
Thank you so much!! It is so delicious.
Shannon 🙂
all I see in my head is WOW. This is stunning and making me so hungry! I will have to try this soon I never thought of bule berries & lemon together! Stopping in from Turn It Up Tuesday!
Suzie!! Thanks for stopping in! Lemon and blueberry is amazing together in this bread! I have to control myself when I make it because I can’t stop eating it ;).
just made this bread, while it is super moist..it looks more impressive than it tastes. 3/5 stars
Danille! Sorry to hear that :(.
Do you think it will work as well with straberries instead?
Mildred! HI, yes I think it will work, just maybe cut them up a bit and not just slice them in half. But I think it will taste amazing!
Shannon 🙂
What type of flour do you use for this recipe please?
Becki! I used Whole wheat white flour, but you can use anything you like.
Shannon 🙂
How much regular sugar can you use instead of the Splenda? I’m excited to try this.
Heather!
You will use 1/2 cup regular sugar!
🙂
I used whole milk and yogurt from grass fed cows instead of fat free bc it has awesome health benifits as a pose to fat free ingredients and I’m hoping w/the natural fat it will amazing flavor. I’m very excited to try. Lemon and blueberry are a perfect pair. Thanks for sharing the recipe????
If you were making this with regular cane sugar not the Splenda how much would you use?
Janice,
You would use 1/2 cup regular cane sugar!
🙂
Such a simple recipie for something so beautiful, cannot wait to try it!
I dont see the recipe anywhere and I am so eager to try! Where can I find it?
Thank you,
Lauren
Lauren,
You should be able to see it now. My web designer deactivated my recipe card by accident. So sorry.
Shannon 🙂