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Blueberry Lemon Loaf


1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

3/4 cup castor sugar 

1 cup Greek yogurt or natural yogurt

1/2 cup oil

2 tbsp lemon zest

2 tbsp pure lemon extract 

1 1/2 cups blueberries, fresh or frozen 

1 tablespoon flour to toss and coat with blueberries


Preheat oven to 190. Spray a loaf pan with non-stick cooking spray. Line with baking paper. Spray with non stick spray.

Whisk together the flour, baking powder, salt and set aside.

In a large bowl, add the eggs, sugar, yogurt and oil and quickly whisk together until smooth and combined.

Add the lemon zest, lemon extract, and whisk together well.

Add dry ingredients and whisk or stir until just combined please DO NOT over-mix. Little lumps are ok.

Put blueberries in a container and add 1 teaspoon flour and shake.  Add to mixture and fold blueberries in.

Pour batter into prepared loaf pan. Bake for about 50-55 minutes.

The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan for at least 30 minutes before before frosting.

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