Lemon Blueberry Yogurt Loaf (Printable)

A moist, tangy loaf featuring fresh blueberries, bright lemon zest, and creamy yogurt for a tender crumb.

# Ingredient List:

→ Wet Ingredients

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

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour (6 3/4 oz)
08 - 3/4 cup granulated sugar (5 1/4 oz)
09 - 2 tsp baking powder
10 - 1/2 tsp baking soda
11 - 1/4 tsp fine sea salt

→ Add-ins

12 - 1 cup fresh blueberries (5 1/4 oz)
13 - 1 tbsp all-purpose flour (for tossing blueberries)

→ Optional Glaze

14 - 1/2 cup powdered sugar (2 oz)
15 - 1–2 tbsp fresh lemon juice

# Steps:

01 - Preheat the 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 gently until just combined without overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold into batter carefully using a spatula.
05 - Pour batter into the prepared loaf pan and smooth the top evenly.
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 the loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
08 - Whisk powdered sugar and lemon juice until smooth. Drizzle glaze over cooled loaf before slicing.

# Expert Advice:

01 -
  • A blender does almost all the work, leaving you just one bowl to wash instead of three.
  • The crumb is impossibly soft without feeling heavy or gummy, thanks to the yogurt and careful folding technique.
  • Fresh lemon zest keeps the flavor bright and sophisticated, but the tartness never overshadows the sweetness.
  • It's naturally tender enough to slice cleanly while still tasting homemade in a way store-bought cakes simply don't.
02 -
  • Pulse, do not full-blend when combining dry ingredients; I learned this the hard way by making a cement-like loaf that tasted more like a dense pound cake.
  • The flour toss for blueberries actually works—it's not a myth, and it changes the difference between beautiful distribution and a berry bomb at the bottom.
  • A day or two after baking, the crumb softens even further and the lemon flavor deepens; this cake genuinely tastes better on day two than the moment it cools.
03 -
  • Always zest your lemon before cutting it in half for juice; the citrus oil in the zest adds flavor no extract can match.
  • Room temperature ingredients blend into a smoother, more emulsified batter than cold straight-from-the-fridge components.
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