Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf with fresh blueberries and lemon zest, moist and flavorful for any time of day.

# What's Needed:

→ 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 or frozen unthawed
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 It:

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 evenly.
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.

# Tips for Success:

01 -
  • The Greek yogurt keeps every slice incredibly moist without needing heavy butter or oil
  • Fresh lemon zest and juice create a bright tangy flavor that wakes up your taste buds
  • Blueberries burst in your mouth adding pockets of sweet juiciness throughout the cake
02 -
  • Do not overmix the batter when combining wet and dry ingredients or the cake will become dense and tough
  • The toothpick test is crucial—insert it into the center of the loaf and it should come out clean or with just a few moist crumbs
  • Frozen blueberries work perfectly here but add 2 to 3 minutes to the baking time since they are cold
03 -
  • Room temperature eggs and yogurt blend more easily into the batter, creating a smoother texture
  • Grate the lemon zest before juicing the lemons—it is much easier to zest a whole lemon than a squeezed one

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