Lemon Blueberry Yogurt Loaf (Print View)

A moist loaf bursting with fresh blueberries, zesty lemon, and creamy yogurt for a tender crumb.

# Components:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup plain Greek yogurt (240 g)
03 - 1/2 cup vegetable oil (120 ml)
04 - 1 tablespoon finely grated lemon zest
05 - 1/4 cup fresh lemon juice (60 ml)
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour (190 g)
08 - 3/4 cup granulated sugar (150 g)
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt

→ Add-ins

12 - 1 cup fresh blueberries (150 g), or frozen and unthawed
13 - 1 tablespoon all-purpose flour (for tossing blueberries)

→ Optional Glaze

14 - 1/2 cup powdered sugar (60 g)
15 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a blender and blend until smooth.
03 - Add all-purpose flour, sugar, baking powder, baking soda, and salt to the blender; pulse until just combined without overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula.
05 - Pour batter into the prepared loaf pan and smooth the surface. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if top browns too quickly during last 15 minutes.
06 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled loaf before slicing.

# Expert Advice:

01 -
  • It's ready in under an hour from start to finish, and most of that is just waiting for the oven to do its thing.
  • The blender method means fewer dishes and a foolproof way to mix everything evenly without overdoing it.
  • One loaf feeds a crowd or stretches across your mornings, and it somehow tastes better the second day.
02 -
  • Do not skip tossing the blueberries in flour—I learned this the hard way when my first loaf had all the berries pooled at the bottom, creating a soggy bottom layer.
  • Frozen blueberries are your friend and work just as well as fresh; never thaw them or they'll bleed color throughout the batter.
  • The blender method only works if you resist the urge to overblend after adding flour—a few pulses is enough, and the batter will look slightly lumpy, which is exactly right.
03 -
  • Room temperature ingredients blend more smoothly and incorporate better—pull your eggs and yogurt from the fridge 15 minutes before starting.
  • Finely grate your lemon zest directly over the wet ingredients in the blender so you don't lose those precious oils to a cutting board.
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