Lemon Blueberry Yogurt Loaf (Printable Version)

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

# Ingredient List:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup plain Greek yogurt (240 g)
03 - 1/2 cup vegetable oil (120 ml)
04 - 1 tablespoon finely grated lemon zest
05 - 1/4 cup fresh lemon juice (60 ml)
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour (190 g)
08 - 3/4 cup granulated sugar (150 g)
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt

→ Add-ins

12 - 1 cup fresh or frozen blueberries (150 g), unthawed
13 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Optional Glaze

14 - 1/2 cup powdered sugar (60 g)
15 - 1 to 2 tablespoons fresh lemon juice

# Step-by-Step Instructions:

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

# Expert Advice:

01 -
  • The blender does almost all the work, which means you're actually done mixing before you can overthink it.
  • That tangy yogurt keeps the crumb tender and moist for days, unlike drier loaves that disappoint by Wednesday.
  • Lemon and blueberry together taste like someone figured out the secret formula for the perfect snack cake.
02 -
  • Pulsing the dry ingredients is the line between tender crumb and dense brick—it's the moment that separates success from regret.
  • Tossing blueberries in flour before folding them in actually works and is the kind of small trick that makes you wonder why you didn't know it sooner.
  • Frozen blueberries are not a compromise; they're genuinely better because they don't lose their shape the way fresh ones sometimes do.
03 -
  • Keep the loaf wrapped at room temperature for two days or refrigerated for nearly a week, and it stays moist the entire time in a way that makes you question why you'd ever buy store-bought again.
  • The glaze is optional but worth the two minutes it takes—it's the difference between homemade-looking and looking like you actually planned ahead.
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