Lemon Blueberry Yogurt Loaf




  • 1 1/2 cups + 1 Tbsp oat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup non-fat plain Greek yogurt (of course I used Chobani)
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp grated lemon zest (~2 lemons)
  • 1/2 tsp vanilla
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups fresh blueberries (I used slightly more)


For the Lemon Glaze

1/2 cup confectioners’ sugar 2 to 3 tablespoons fresh lemon juice


Preheat the oven to 350 degrees. Grease bottom and sides of one 9 x 5-inch loaf pans. In a medium bowl, mix together flour, baking powder and salt; set aside. In a larger bowl, whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla and applesauce. Slowly whisk the dry ingredients into the wet ingredients. Squeeze one of the lemons used for the zest into the batter for more lemon flavor. Fold the blueberries gently into the batter. 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 pan before removing loaf.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 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 the loaf and let it drip down the sides. Let the lemon glaze soak in, about 15 minutes, before serving.