Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf featuring fresh blueberries, lemon zest, and creamy yogurt for a tender, easy-to-make treat.

# Ingredient List:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup (8 fl oz) plain Greek yogurt
03 - 1/2 cup (4 fl oz) vegetable oil
04 - 1 tablespoon finely grated lemon zest (from 1–2 lemons)
05 - 1/4 cup (2 fl oz) fresh lemon juice
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups (6 1/2 oz) all-purpose flour
08 - 3/4 cup (10 1/2 oz) 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 (5 oz) fresh or frozen blueberries, unthawed
13 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Optional Glaze

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

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a blender, combine eggs, Greek 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 just until combined without overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula; do not blend.
05 - Pour batter into prepared loaf pan and smooth the surface evenly.
06 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean; tent with foil if top browns too rapidly during last 15 minutes.
07 - Allow loaf to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth; drizzle over cooled loaf prior to slicing.

# Expert Tips:

01 -
  • Everything goes into the blender, so there's barely any cleanup and absolutely zero excuse to not make it on a busy morning.
  • The crumb is impossibly tender because the yogurt keeps it moist for days, and the lemon cuts through any richness so it never feels heavy.
  • Frozen blueberries work beautifully, which means you're not hunting for fresh fruit or watching berries go bad.
02 -
  • The blueberry flour trick is non-negotiable—without it, you'll get a loaf with all the berries sitting at the bottom, and honestly, that's the one mistake that would make you never want to make this again.
  • Don't overmix once the dry ingredients go in; the moment you can't see flour streaks, you're done—a slightly lumpy batter bakes into a more tender crumb than an over-worked one.
03 -
  • Use a microplane to zest your lemon—you'll get the finest, brightest zest and none of the bitter white pith that a grater sometimes catches.
  • Room temperature yogurt and eggs blend more smoothly than cold ones, so pull them out of the fridge a few minutes before you start if you have the time.
Go Back