Lemon Blueberry Yogurt Loaf (Print)

Tangy, moist loaf packed with fresh blueberries and lemon zest, ideal for a refreshing baked treat.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1 teaspoon vanilla extract
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 2 tablespoons)

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon salt
11 - 3/4 cup granulated sugar

→ Add-Ins

12 - 1 cup fresh blueberries (or frozen, unthawed)
13 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Optional Lemon Glaze

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

# How to Make:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together Greek yogurt, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
03 - In a separate bowl, whisk all-purpose flour, baking powder, baking soda, salt, and granulated sugar until blended.
04 - Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then carefully fold them into the batter.
06 - Pour batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
08 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack and cool completely.
09 - Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled loaf before serving.

# Expert Advice:

01 -
  • It's moist and tangy in just the right way, almost like a secret hug in bread form
  • The fresh blueberries burst with every bite, making each slice a delightful surprise
02 -
  • Don't overmix the batter; a few lumps are totally fine and keep the loaf tender
  • Tossing blueberries in flour prevents them from sinking and keeps the loaf looking beautiful
03 -
  • Measure your flour carefully to avoid a dense loaf — spoon it into your cup and level off
  • The balance of lemon zest and juice is key; too much juice can weigh down the batter and reduce rise

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