Lemon Blueberry Yogurt Loaf (Printer-friendly)

Tangy loaf with fresh blueberries and bright lemon flavor, ideal for breakfast or tea-time treats.

# What you'll 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

# Method:

01 - Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
02 - Whisk together Greek yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Sift all-purpose flour, baking powder, baking soda, salt, and granulated sugar into a separate bowl.
04 - Add dry ingredients to wet mixture and stir gently until just combined, avoiding overmixing.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold them gently into the batter.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake 45 to 55 minutes until a toothpick inserted in the center emerges clean.
08 - Let loaf cool in 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 before slicing if desired.

# Expert Tips:

01 -
  • It tastes like spring even when its snowing outside, tangy and sweet without trying too hard.
  • The yogurt keeps it so moist you can leave it on the counter for days and it only gets better.
  • You probably have everything already, no fancy extracts or obscure flours needed.
  • It works for breakfast, dessert, or that weird 4 p.m. snack zone where nothing else feels right.
02 -
  • Do not skip tossing the blueberries in flour or youll end up with a gorgeous top and a sad naked bottom where they all sank.
  • Check the loaf at 45 minutes, every oven runs different and mine always bakes faster on the left side.
  • If the top is browning too fast, tent it loosely with foil for the last 15 minutes so the inside can catch up.
03 -
  • Room temperature eggs mix smoother and help the batter emulsify, just set them out while you gather everything else.
  • If you dont have parchment paper, grease the pan really well and dust it lightly with flour so the loaf releases clean.
  • Taste your lemon juice before adding it, some lemons are more tart than others and you might want to dial it back a touch.

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