Easy Peach Blueberry Loaf

5

This delicious peach blueberry loaf is incredibly easy to make and a fantastic way to enjoy a sweet treat without any refined sugar. The base of the loaf is made with simple ingredients like flour, Greek yogurt, and maple syrup.

What really sets this loaf apart is its incredibly moist and tender texture, thanks to the addition of Greek yogurt. Yogurt replaces the need for excess oil but also gives the loaf a cake-like crumb that melts in your mouth.

To top it all off, a bright and zesty lemon icing is drizzled over the cooled loaf. Made with just a little lemon juice and powdered sugar, it adds a tangy contrast to the sweet fruit.

If you like this recipe you will love my Healthier Lemon Blueberry Loaf or my 5 Ingredient Lemon Blueberry Yogurt Cake.

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Easy Peach Blueberry Loaf

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4.67 from 3 votes

Servings: 10

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 5 minutes mins

A moist peach blueberry loaf is super simple to make. The lemon icing is the perfect topping!

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Wire rack
• small mixing bowl

Ingredients 

US CustomaryMetric

• 2 eggs, lightly beaten
• 1/3 cup olive oil
• 1/2 cup maple syrup
• 1 cup Greek yogurt
• 1/2 lemon, zested + juiced
• 1 tsp vanilla extract
• 1¾ cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 small peach, diced
• 1 cup blueberries

Lemon Glaze:

• 1 cup powdered sugar
• 1-2 tbs heavy cream
• 1 tsp lemon juice

Instructions

• Preheat oven to 350℉. Line an 9×5 inch loaf pan with parchment paper.
• In a large bowl, add in the eggs, olive oil, maple syrup and whisk till smooth. Add the yogurt, lemon zest, lemon juice, vanilla and whisk again until combined. Next, sift in the flour, baking powder, baking soda, salt and mix together until JUST incorporated. Fold in the peaches and blueberries. Transfer batter to the loaf pan and spread out evenly. Top with some blueberries and peach pieces and bake for 55 minutes to 1 hour or until toothpick comes out clean. Let set in pan for 10-15 minutes and then transfer to wire rack. Allow to cool completely before glazing.

Glaze:

• In a small bowl, whisk together all ingredients until smooth. If icing is too thick add a drop or two of heavy cream.

Notes

You may also like this Flourless Blueberry Peach Cake

1. Store leftovers in an airtight container.
2. If you don’t want to use all purpose flour, you can use gluten free flour instead.

Nutrition

Calories: 227kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 34mg | Sodium: 179mg | Potassium: 135mg | Fiber: 1g | Sugar: 13g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg

Author: Stella Drivas