Save I discovered this loaf purely by accident while scrolling through a video where someone's blender did all the heavy lifting. What struck me wasn't the promise of speed, but how the recipe trusted a blender to handle wet and dry ingredients together without fussing. The moment I pulled my first loaf from the oven and saw those blueberries suspended throughout the tender crumb, still holding their color, I knew this would become my go-to when I wanted something that felt homemade but didn't demand much of me.
My neighbor brought over a loaf once after I'd mentioned making this, and we split it with coffee while sitting on the porch on a gray Tuesday morning. She was surprised how tender it was, and kept asking if I'd used butter or some secret ingredient. When I explained it was just oil and yogurt, she looked genuinely skeptical until she had a second slice.
Ingredients
- Eggs (2 large): They're the binding force that holds everything together and give the loaf its lift; room temperature eggs blend more smoothly.
- Greek yogurt (1 cup): This is where the moisture and tangy depth come from, and it's worth using full-fat if you can find it.
- Vegetable oil (1/2 cup): Oil keeps the crumb tender in a way butter can't; it distributes more evenly than melted butter would.
- Lemon zest (1 tbsp): Grate it fresh and fine; it's the difference between tasting lemon and tasting lemon extract.
- Fresh lemon juice (1/4 cup): Don't use bottled; the real thing brightens everything without tasting sour.
- Vanilla extract (1 tsp): A small amount that rounds out the flavor without announcing itself.
- All-purpose flour (1 1/2 cups): This is your structure; too much makes it dense, too little makes it fall apart.
- Granulated sugar (3/4 cup): Sweetness without molasses flavor, which lets the lemon and blueberry shine.
- Baking powder (2 tsp): The primary leavener that gives you that tender crumb.
- Baking soda (1/2 tsp): It reacts with the acidic yogurt and lemon juice to create extra lift.
- Sea salt (1/4 tsp): Just enough to balance the sweetness and brighten the lemon flavor.
- Fresh blueberries (1 cup): Frozen works too if you don't thaw them, and they won't bleed into the batter if you coat them in flour first.
- Powdered sugar (1/2 cup, optional): For a delicate glaze that adds visual appeal and a hint of sweetness.
Instructions
- Set up your stage:
- Preheat the oven to 350°F and get your 9x5-inch loaf pan lined with parchment paper on both the bottom and sides. This small step means you'll be able to lift the loaf out cleanly without wrestling with a hot pan.
- Blend the wet base:
- Add eggs, yogurt, oil, lemon zest, lemon juice, and vanilla to your blender and run it until everything is completely smooth and pale. You're looking for no visible streaks of yogurt or egg white.
- Add the dry ingredients carefully:
- Pour in your flour, sugar, baking powder, baking soda, and salt, then pulse a few times until you can barely see any white flour streaks. Stop as soon as the dry ingredients are incorporated; overmixing makes the crumb tough.
- Fold in the blueberries:
- Toss your blueberries with 1 tablespoon of flour (this prevents them from sinking), then gently fold them into the batter with a spatula using about six to eight slow, purposeful folds. The batter should look studded with berries but not blended.
- Pour and smooth:
- Transfer the batter to your prepared pan and use a spatula to gently even out the top. You want it level so it bakes consistently, but don't press down hard.
- Bake with patience:
- Place it in the oven for 50 to 55 minutes, checking around the 45-minute mark. If the top is browning too fast, tent it loosely with foil for the last 10 to 15 minutes. The loaf is done when a toothpick inserted in the center comes out clean with no wet batter clinging to it.
- Cool properly:
- Let it rest in the pan for exactly 10 minutes, then turn it out onto a wire rack and let it cool completely. This resting period lets the crumb set so it doesn't fall apart when you slice it.
- Glaze if you like:
- Whisk powdered sugar with fresh lemon juice until it's smooth and drizzles easily, then pour it over the cooled loaf in a thin, delicate line. Wait for it to set before slicing.
Pin it The first time I made this for my mother-in-law, she picked up a slice with her coffee and said, "This tastes like someone who actually likes you made it." I'm still not entirely sure what she meant, but I take it as the highest compliment.
Why a Blender Changes Everything
Using a blender instead of hand-mixing might seem like a shortcut, but it actually creates a silkier, more emulsified batter. The blender aerates the wet ingredients while distributing them evenly, which means you get better rise and a more delicate crumb than you might with traditional creaming. I used to think the extra step of transferring to a separate bowl was fussy until I realized the blender's job is already done once the wet and dry ingredients are mixed.
The Lemon and Blueberry Balance
Lemon and blueberries are a partnership that feels both summery and somehow cozy at the same time. The brightness of the zest and juice wakes up the sweetness of the blueberries without overpowering them, and the yogurt acts as a gentle moderator that keeps everything from tasting too sharp. I've tried reducing the lemon juice in misguided moments and always regretted it; the recipe as written knows exactly how much tang you need.
Storage and Variations
This loaf keeps for three days wrapped at room temperature and up to five days in the refrigerator, though it rarely lasts that long in my house. You can freeze it whole or sliced for up to three months; just thaw it at room temperature for a few hours before serving. Swapping in almond extract, using frozen blueberries without thawing, or even mixing in some fresh raspberries all work beautifully with the base recipe.
- For dairy-free, substitute coconut yogurt and use neutral oil, though the flavor will be slightly less tangy.
- If you only have frozen blueberries, don't thaw them; they'll hold their shape better during baking.
- A thin slice with a cup of Earl Grey or a dollop of whipped cream turns breakfast into a moment.
Pin it This loaf became my answer to "I want to bake something but I don't want to think" and somehow it tastes like you spent hours on it. That's the real magic here.
Frequently Asked Questions
- → How do I prevent blueberries from sinking in the loaf?
Toss the blueberries with a small amount of flour before folding them into the batter. This helps them stay suspended evenly during baking.
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing to maintain texture and prevent excess moisture.
- → What is the best way to achieve a moist texture?
Using creamy yogurt and vegetable oil combined with careful blending ensures a tender, moist crumb.
- → Can I substitute yogurt for a dairy-free option?
Yes, coconut yogurt works well as a dairy-free alternative, paired with a neutral oil.
- → How should the loaf be stored to maintain freshness?
Wrap the cooled loaf tightly and store at room temperature for up to two days or refrigerate wrapped for longer freshness.
- → Is it necessary to blend the dry ingredients?
No, pulse the dry ingredients briefly just to combine, avoiding overmixing to keep the loaf tender.