Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf infused with lemon zest and studded with juicy blueberries, soft and moist texture.

# What You 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
13 - 1 tablespoon all-purpose flour for coating 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 and smooth the top.
07 - Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving, if desired.

# Expert Hints:

01 -
  • The Greek yogurt keeps it incredibly moist without any complicated techniques or unusual ingredients
  • It strikes that perfect balance between tangy and sweet that makes you want another slice immediately
02 -
  • Overmixing once flour is added will make the loaf tough, so stop as soon as everything is combined
  • The toothpick test should be done in the center of the loaf, avoiding any blueberries that might give a false reading
03 -
  • Room temperature ingredients blend more easily and create a smoother batter
  • If using frozen blueberries, add an extra 5 minutes to the baking time

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