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Lemon-Blueberry Yogurt Loaf

Smitten Kitchen
  (5)

Ingredients

  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup plus 1 tablespoon sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
  • 1/3 cup freshly squeezed lemon juice
Lemon-Blueberry Yogurt Loaf photo

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nutrition information

per serving (6 servings)

  • 510.0 kcal Calories
  • 22.8 g Total Fat
  • 3.0 g Saturated Fat
  • 0.1 g Trans
  • 69.2 g Total Carbs
  • 1.8 g Dietary Fiber
  • 41.5 g Sugars
  • 8.7 g Protein
  • 109.2 mg Cholesterol
  • 375.0 mg Sodium
  • 187.3 mg Calcium
  • 19.2 mg Magnesium
  • 181.6 mg Potassium
  • 2.3 mg Iron
  • 0.9 mg Zinc
  • 213.4 IU Vitamin A
  • 9.9 mg Vitamin C
  • 0.3 mg Thiamin (B1)
  • 0.4 mg Riboflavin (B2)
  • 2.1 mg Niacin (B3)
  • 0.1 mg Vitamin B6
  • 80.6 g Folic Acid (B9)
  • 0.4 g Vitamin B12
  • 0.6 g Vitamin D
  • 4.6 mg Vitamin E
  • 7.4 g Vitamin K
  • 14.7 g Fatty Acids, Total Monounsaturated
  • 3.9 g Fatty Acids, Total Polyunsaturated

directions

See Full Recipe on Smitten Kitchen »

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