Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf with fresh blueberries and lemon, enriched with creamy yogurt for a tender crumb.

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1 tablespoon lemon zest
05 - 1/4 cup fresh lemon juice
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt
11 - 1 cup granulated sugar

→ Add-Ins

12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour

→ Optional Lemon Glaze

14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons fresh lemon juice

# How To Cook:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together Greek yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
04 - Add dry ingredients to wet mixture and stir gently until just combined to avoid overmixing.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold gently into batter.
06 - Pour batter into prepared loaf pan and smooth the top evenly.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth; drizzle over cooled loaf if desired.

# Expert Tips:

01 -
  • It's so moist and tender that people always ask if you used a secret ingredient (it's the yogurt, but you can be mysterious about it).
  • The lemon flavor is bright without being sour, and the blueberries give you little bursts of sweetness that feel like a bonus in every bite.
  • You can have it for breakfast with coffee or slice it up at 3 p.m. when you need something that feels indulgent but isn't heavy.
02 -
  • Don't overmix the batter once you combine the wet and dry ingredients; a few lumps are better than a dense, tough loaf every single time.
  • Tossing the blueberries in flour isn't just a step—it's the difference between pockets of fruit throughout the cake and a sad blueberry layer at the bottom.
  • If you use frozen blueberries, don't thaw them first; bake an extra 5 minutes and the result will be just as beautiful.
03 -
  • For extra lemon intensity, add ½ teaspoon of lemon extract to the wet mixture, but go easy or it will overpower everything.
  • If you want the loaf to look bakery-quality, whisk the glaze until it's perfectly smooth and drizzle it in thin, deliberate lines right before serving.

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