Lemon Blueberry Yogurt Loaf

Last summer my neighbor brought over a basket of blueberries from her farm share and I stood in my kitchen staring at them, knowing most would vanish as snacks before I could bake anything. That afternoon I threw together this loaf cake while chatting on the phone, not expecting much, but the smell that filled my kitchen made me end the call mid-sentence. The texture was incredible and somehow the bright lemon made those blueberries taste even more like themselves.

My sister was visiting when I first made the glazed version and she literally stopped conversation after her first bite, eyes widening, asking what I had done differently than my usual baking. The combination of bright citrus and sweet blueberries works so beautifully together that it has become my go-to when I need something that feels special but comes together quickly.

Ingredients

• Greek yogurt: This is the secret weapon that makes the crumb tender and keeps everything moist for days
• Lemon zest and juice: Both are essential because the zest gives aromatic oils while the juice provides the tangy backbone
• Fresh blueberries: Tossing them in flour prevents them from sinking to the bottom during baking
• Vegetable oil: Creates a softer texture than butter and stays moist at room temperature longer
• All-purpose flour: The structure builder that holds everything together while staying tender

Instructions

Preheat your oven and prepare the pan:

Heat oven to 350°F and thoroughly grease a 9x5-inch loaf pan, getting into all the corners

Mix the wet ingredients:

Whisk yogurt, eggs, oil, vanilla, lemon zest, and juice until completely smooth and combined

Combine the dry ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well blended

Bring it all together:

Fold dry ingredients into wet mixture just until no flour streaks remain, being careful not to overmix

Add the blueberries:

Gently toss berries with the extra tablespoon of flour, then fold them into the batter with just a few strokes

Bake until golden:

Pour batter into prepared pan, smooth the top, and bake for 50-55 minutes until a toothpick comes out clean

Cool completely:

Let the loaf rest in the pan for 10 minutes before turning it out onto a wire rack to cool fully

Optional glaze:

Whisk powdered sugar with enough lemon juice to make a drizzle consistency and pour over the cooled loaf

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There is something so comforting about having a homemade loaf cake on the counter, ready for unexpected guests or afternoon coffee breaks. This one disappeared faster than any baked good I have ever made, and the empty pan sat on my counter like a small trophy.

Make It Your Own

I have tried swapping in different fruits and while strawberries work beautifully, the blueberry-lemon combination remains unbeaten. You could add a handful of chopped walnuts or pecans if you want some crunch in every bite.

Storage Tips

This loaf actually improves after a day as the flavors meld together and the texture becomes even more tender. Wrap it tightly in plastic and it will stay perfectly moist for three to four days at room temperature.

Serving Suggestions

While it is delicious on its own, I have started serving slightly warmed slices with a dollop of whipped cream for dessert. It also makes an extraordinary breakfast when toasted until the edges get crispy and golden.

• Slice and freeze individual portions for busy weekday breakfasts
• Try it with a smear of lemon curd instead of glaze for extra intensity
• The glaze is optional but adds that perfect finishing touch for serving guests

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This recipe has earned its permanent spot in my regular rotation, and I hope it becomes just as beloved in your kitchen. There is nothing quite like the smell of lemon and blueberries baking together to make a house feel like home.

Recipe FAQs

→ Can I substitute plain Greek yogurt with regular yogurt?

Yes, you can use regular plain yogurt as an alternative, though the texture may be slightly different but still flavorful.

→ Is it necessary to toss blueberries with flour?

Tossing blueberries with flour helps them distribute evenly throughout the batter and prevents them from sinking to the bottom during baking.

→ Can I use frozen blueberries without thawing?

Absolutely, frozen blueberries can be added directly to the batter without thawing to maintain their shape and color.

→ What oven temperature is best for baking this loaf?

Baking at 350°F (175°C) ensures even cooking and a golden crust while keeping the interior moist.

→ How long should the loaf cool before glazing?

Allow the loaf to cool completely on a wire rack before drizzling the lemon glaze to prevent it from melting and soaking into the loaf.