FROM THE CLEAR SYNC KITCHEN / dessert
Lemon Blueberry Yogurt Loaf
Moist vanilla loaf studded with blueberries and lemon glaze
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The ingredients
Listed major allergens: Milk, Egg, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat oven to 350°F. Line a 9x5-inch loaf pan with parchment, including the sides.
- 02
Whisk flour, baking powder, baking soda and salt. Reserve 1 tsp of this dry mixture for the berries.
- 03
Rub granulated sugar with lemon zest until fragrant.
- 04
Whisk in yogurt, oil, eggs, 0.25 cup lemon juice, and vanilla until smooth.
- 05
Fold dry ingredients into wet until just combined.
- 06
Toss blueberries with the reserved dry mixture and fold into the batter.
- 07
Bake 55 to 65 minutes, tenting loosely with foil if browning quickly, until a toothpick inserted in the center comes out without wet batter.
- 08
Cool 15 minutes in pan, then turn onto rack to cool fully.
- 09
Whisk powdered sugar with milk, then add remaining lemon juice gradually to make a thick glaze. Drizzle over the fully cooled loaf.
Let the lemon glaze fall in thin ribbons over the cooled loaf.
Make tomorrow easier
Store wrapped in the refrigerator for up to 4 days. Sample recipe; not kitchen-tested. Keep perishable components covered and refrigerated; follow the recipe’s shorter storage limits. Keep frozen components frozen until serving. Do not leave perishable foods at room temperature longer than 2 hours (1 hour above 90°F). Food storage guidance.
An occasional treat. Enjoy the portion that fits your day; this dessert is not a biomarker-targeted or automatically healthy choice.
Educational recipe concept. No personal nutrition or medical review is implied.