Lemon Blueberry Yogurt Loaf (Printable)

Moist loaf with fresh blueberries and lemony tang, perfect for breakfast or teatime enjoyment.

# 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

# How To Make It:

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, fresh lemon juice, and vanilla extract until smooth.
03 - Sift together all-purpose flour, baking powder, baking soda, salt, and granulated sugar in a separate bowl.
04 - Gradually add dry ingredients to wet mixture. Stir gently until just combined, avoiding overmixing.
05 - Toss blueberries with 1 tablespoon all-purpose flour to prevent sinking, then fold carefully into the batter.
06 - Pour batter into prepared loaf pan and smooth the surface. Bake for 45–55 minutes until a toothpick inserted in center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and fresh lemon juice until smooth. Drizzle over cooled loaf before slicing, if desired.

# Expert Advice:

01 -
  • The yogurt keeps it incredibly moist for days without feeling dense or sticky.
  • Blueberries burst into little pockets of tartness that balance the sugar perfectly.
  • It tastes fancy but comes together in one bowl with no mixer needed.
02 -
  • Don't skip tossing the blueberries in flour or they'll sink and create a soggy layer at the bottom.
  • Let the loaf cool completely before slicing or it will crumble and fall apart no matter how careful you are.
  • If using frozen blueberries, add them straight from the freezer and expect a slightly longer bake time.
03 -
  • Room temperature eggs and yogurt blend faster and create a smoother batter with better rise.
  • Use a light hand when folding in the blueberries so they don't burst and streak the batter purple.
  • If the top starts browning too fast, tent the loaf loosely with foil halfway through baking.

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