Lemon Blueberry Yogurt Loaf (Print Version)

Tangy loaf with blueberries, lemon zest, and creamy yogurt for a moist, tender crumb.

# What You'll Need:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup plain Greek yogurt
03 - 1/2 cup vegetable oil
04 - 1 tablespoon finely grated lemon zest
05 - 1/4 cup fresh lemon juice
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

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

→ Add-ins

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

→ Optional Glaze

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

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a blender, combine eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until smooth.
03 - Add flour, sugar, baking powder, baking soda, and salt to the blender. Pulse briefly until just combined; avoid overmixing.
04 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then fold gently into the batter using a spatula.
05 - Pour the batter into the prepared loaf pan, smoothing the surface.
06 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if browning too quickly.
07 - Allow loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled loaf before slicing.

# Additional Tips::

01 -
  • The whole thing comes together in a blender, which means minimal bowls to wash and no hand-creaming butter.
  • Fresh blueberries stay plump and don't sink to the bottom because of one small flour-coating trick.
  • Greek yogurt makes it impossibly moist while keeping the flavor bright and not too sweet.
02 -
  • Don't skip tossing the blueberries in flour; without it, they sink straight to the bottom and you end up with bare cake on top.
  • Pulsing instead of blending the dry ingredients is non-negotiable; a few extra blends and your loaf will be tough and dense instead of tender.
  • The glaze is optional but changes the whole presentation; even a thin drizzle makes it look intentional rather than plain.
03 -
  • Grating lemon zest while the fruit is still whole and firm makes the zest finer and more fragrant than trying to zest after juicing.
  • If your loaf is browning too quickly on top, the oven might be running hot; tent with foil and trust your toothpick test over the timer.
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