Lemon Blueberry Yogurt Loaf (Print Version)

Moist loaf featuring fresh blueberries and bright lemon notes, ideal for morning or afternoon treats.

# What You’ll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - 1 teaspoon vanilla extract
05 - Zest of 2 lemons
06 - ¼ cup fresh lemon juice

→ Dry Ingredients

07 - 1 ½ 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 Glaze

14 - ½ cup powdered sugar
15 - 2–3 teaspoons fresh lemon juice

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together yogurt, eggs, oil, vanilla, lemon zest, and lemon juice until smooth.
03 - In a separate bowl, combine flour, baking powder, baking soda, salt, and sugar.
04 - Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
06 - Pour batter into prepared loaf pan, smooth the top, and bake for 50–55 minutes until a toothpick inserted in the center comes out clean.
07 - Cool loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving if desired.

# Expert Tips:

01 -
  • The Greek yogurt keeps it incredibly moist without needing butter
  • It comes together in one bowl with minimal effort
  • The tangy lemon balances perfectly with sweet blueberries
02 -
  • Overmixing the batter will make the loaf tough, so stop as soon as flour streaks disappear
  • The cake continues baking slightly while cooling in the pan, so do not overbake
  • Frozen blueberries work beautifully and do not need to be thawed first
03 -
  • Room temperature ingredients blend more smoothly and prevent curdling
  • Grate your zest before juicing the lemons—it is much easier that way

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