Lemon Blueberry Yogurt Loaf (Print Version)

Moist loaf infused with fresh blueberries and bright lemon notes, perfect for breakfast or a sweet snack.

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - 1 tablespoon lemon zest (from 1–2 lemons)
05 - ¼ cup fresh lemon juice
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1½ 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 Lemon Glaze

14 - ½ cup powdered sugar
15 - 1–2 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Sift flour, baking powder, baking soda, salt, and sugar in a separate bowl.
04 - Gently fold dry ingredients into wet mixture until just combined; avoid overmixing.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold gently into the batter.
06 - Pour batter into prepared pan and smooth surface. Bake for 45–55 minutes or until a toothpick inserted in center comes out clean.
07 - Allow loaf to cool in pan for 10 minutes; transfer to wire rack and cool completely.
08 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before slicing, if desired.

# Expert Hints:

01 -
  • The yogurt keeps it incredibly moist for days, so you can bake it ahead without worry.
  • It walks the line between cake and bread, which means you can justify eating it at any hour.
  • The lemon glaze is optional, but it turns a simple loaf into something that looks like you tried much harder than you did.
02 -
  • If you skip tossing the blueberries in flour, they will sink and youll end up with a purple bottom and a plain top.
  • Dont open the oven door before 40 minutes or the center will collapse, no matter how good it smells.
  • Let the loaf cool completely before slicing or it will crumble and stick to the knife.
03 -
  • Use full-fat Greek yogurt for the richest texture, low-fat works but the crumb wont be as soft.
  • Zest the lemons before you juice them, its nearly impossible to zest a juiced lemon without frustration.
  • If the top browns too fast, tent it loosely with foil halfway through baking.

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