Irresistible Huckleberry Recipes: Lemon Yogurt Loaf Delight
This moist lemon yogurt loaf is elevated with bursts of fresh huckleberries, making it a bright and irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Loaf:
1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
2 tsp baking powder
½ tsp salt
¾ cup granulated sugar
Zest of 1 large lemon
¾ cup plain Greek yogurt
½ cup neutral oil (like avocado or vegetable oil)
2 large eggs
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup fresh huckleberries (or frozen, not thawed)
Optional Lemon Glaze:
½ cup powdered sugar
1–2 tbsp lemon juice
¼ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, combine sugar and lemon zest. Rub together with fingers to release oils. Add yogurt, oil, eggs, lemon juice, and vanilla extract; whisk until smooth.
Add dry ingredients to wet ingredients and stir until just combined.
Gently fold in huckleberries (toss them in 1 tsp of flour first to prevent sinking).
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
(Optional) Whisk glaze ingredients and drizzle over cooled loaf.
Notes
For extra lemon flavor, add ¼ tsp lemon extract.
Don’t overmix the batter – gentle folding keeps the loaf soft.
Store at room temperature for 2 days or in the fridge for up to 5 days.
This loaf freezes well—wrap tightly and store for up to 2 months.
