Blueberry lemon loaf

Deliciously moist blueberry lemon loaf topped with smooth lemon glaze is great served with a hot cup of tea or coffee.

  • 55 mins cooking
  • Makes 1
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  • 1 1/2 cup self raising flour
  • 1/2 teaspoon baking powder
  • 100 gram melted butter
  • 2 pottles Yoplait Greek Style Blueberry yoghurt
  • 1 cup sugar
  • 3 eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla essence
  • 1 1/2 cup blueberries fresh or frozen
Lemon glaze
  • 1 cup icing sugar
  • a squeeze lemon juice
  • a dash of milk


  • 1
    Preheat the oven to 190°C. Grease an loaf pan and line with baking paper.
  • 2
    In a bowl, whisk together the Yoplait Greek Style Blueberry yoghurt, sugar, eggs, lemon zest, vanilla extract and melted butter
  • 3
    Combine the flour and baking powder and toss through the blueberries so they are coated in flour.
  • 4
    Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared loaf pan and bake for 55 minutes or until a skewer inserted in the centre comes out clean. Cool completely before glazing.
  • 5
    Make the lemon glaze by stirring together the icing sugar, lemon juice and just enough milk to make a spreadable consistency.


  • Makes 1 loaf