Lemon Blueberry Yogurt Loaf with Lemon Glaze
A flavorful lemon blueberry loaf topped with a 2 ingredient lemon glaze! Made with gluten free oat flour and yogurt, with some lemon zest. This loaf will easily be your new favorite snack!
Servings 8 slices
Ingredients
- 2 cups oat flour
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons lemon zest
- 1 cup vanilla yogurt i used plant-based
- 1/3 cup coconut oil, melted
- 1/4 cup almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1 cup blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350F. Prepare loaf pan with parchment paper or oil spray.
- In a large mixing bowl, mix together oat flour, cane sugar, baking powder, baking soda, salt and lemon zest.
- In another large mixing bowl, whisk together vanilla yogurt, coconut oil, almond milk, eggs, vanilla and lemon juice.
- Mix together 1 cup blueberries and about 1-2 tbsp of oat flour. Fold blueberries into batter and then transfer to baking pan.
- While loaf is baking, prepare lemon glaze. Leave in fridge until loaf is cooled!
- Bake for 60-65 minutes or until toothpick in center comes out clean. Allow to cool for 5 minutes in the pan before transferring to a cooling rack to cool for another 20 minutes before adding glaze on top!
Notes
**Loaf should be refrigerated! It will last up to 5 days in the fridge or 1 month in the freezer!