Lemon Blueberry Yogurt Loaf (Printable)

Tangy-sweet loaf with fresh blueberries, lemon zest, Greek yogurt, and a light citrus glaze.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup granulated sugar
05 - Zest of 2 lemons
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Fruit

11 - 1 cup fresh blueberries, plus 1 teaspoon flour for tossing

→ Glaze

12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Grease and line an 8.5x4.5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large bowl, rub together granulated sugar and lemon zest to release oils.
04 - Whisk Greek yogurt, vegetable oil, eggs, fresh lemon juice, and vanilla extract into the sugar mixture until smooth.
05 - Fold the dry ingredient mixture into the wet ingredients gently until just combined.
06 - Toss blueberries with 1 teaspoon flour then fold them quietly into the batter.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Mix powdered sugar with fresh lemon juice until smooth and drizzle over the cooled loaf before slicing.

# Expert Tips:

01 -
  • This loaf strikes the perfect balance between tangy and sweet, like a little secret shared just among friends
  • It's wonderfully moist thanks to the Greek yogurt, making it a reliable favorite that never dries out
02 -
  • Tossing berries with flour is the trick to preventing them from sinking and bleeding into the batter
  • Using Greek yogurt instead of regular yogurt changed everything by adding moisture and subtle tang
03 -
  • Fresh lemons always yield the best flavor, so avoid bottled lemon juice for this recipe
  • Gently folding the batter and berries prevents dense texture and uneven fruit pockets

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