Jo Cooks · by Joanna Cismaru★ 4.6 (449)
Lemon Blueberry Loaf
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 11%
CARBS 43G60% OF CAL
2G FIBER31G SUGAR11G OTHER
FAT 11G35% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright lemon-blueberry loaf made moist with Greek yogurt and topped with tart lemon glaze. Perfect for brunch, dessert, or afternoon coffee.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1½ cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour
- ⅓ cup lemon juice (freshly squeezed)
- 1 tablespoon sugar
- 1 cup icing sugar
- ¼ cup lemon juice (freshly squeezed)
- milk ( if needed to thin out the glaze)
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 11%
CARBS 43G60% OF CAL
2G FIBER31G SUGAR11G OTHER
FAT 11G35% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 119mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 28mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.