Lemon Blueberry Yogurt Loaf (Print)
Tangy loaf infused with lemon zest and fresh blueberries, offering moist texture and bright flavors.
# What You Need:
→ Wet Ingredients
01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - 1 teaspoon vanilla extract
05 - Zest of 2 lemons
06 - ¼ cup fresh lemon juice
→ Dry Ingredients
07 - 1 ½ cups all-purpose flour
08 - 2 teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt
11 - 1 cup granulated sugar
→ Add-ins
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for tossing blueberries
→ Optional Glaze
14 - ½ cup powdered sugar
15 - 2-3 teaspoons fresh lemon juice
# How to Make:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together yogurt, eggs, oil, vanilla, lemon zest, and lemon juice until smooth.
03 - In a separate bowl, combine flour, baking powder, baking soda, salt, and sugar.
04 - Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
06 - Pour batter into prepared loaf pan and smooth the top.
07 - Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving, if desired.
# Expert Advice:
01 -
- The Greek yogurt keeps it incredibly moist without needing butter
- Blueberries burst in your mouth while lemon zest wakes up your senses
02 -
- Room temperature eggs blend more easily into the yogurt mixture
- The toothpick test is your friend—insert it into the center and it should come out clean or with just a few moist crumbs
03 -
- Use a microplane to zest your lemons and avoid the bitter white pith beneath
- Let the glaze sit for 5 minutes after whisking—it thickens slightly as it stands