Lemon Blueberry Yogurt Loaf (Printable)

A moist loaf featuring fresh blueberries and tangy lemon, perfect for breakfast or an afternoon treat.

# 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:

01 - Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
02 - Whisk together yogurt, eggs, oil, lemon zest, lemon juice, and vanilla in a large bowl until smooth.
03 - Sift flour, baking powder, baking soda, salt, and sugar in a separate bowl.
04 - Add dry ingredients to wet mixture and stir gently until just combined without overmixing.
05 - Toss blueberries with 1 tablespoon of flour to prevent sinking and fold gently into the batter.
06 - Pour batter into prepared pan, smooth the top, and bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
07 - Allow loaf to cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
08 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before slicing if desired.

# Expert Tips:

01 -
  • It stays incredibly moist for days thanks to the yogurt, so you can bake it Sunday and still enjoy soft slices by Thursday.
  • The lemon flavor is bright without being sharp, and the blueberries add little pockets of sweetness that keep every bite interesting.
02 -
  • Do not skip tossing the blueberries in flour, the first time I forgot they all sank and I had a berry-less top and a soggy bottom.
  • Let the loaf cool completely before slicing or it will crumble, I know its hard to wait but the texture sets as it cools.
03 -
  • Room temperature eggs and yogurt mix more smoothly and create a more even crumb, so pull them out of the fridge 30 minutes before you start.
  • If the top starts browning too fast, tent it loosely with foil halfway through baking to keep it from burning while the center finishes cooking.

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