Lemon Blueberry Yogurt Loaf (Printable Version)

Tangy loaf with fresh blueberries, lemon zest, and creamy yogurt, perfect for breakfast or tea.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

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

→ Add-ins

12 - 1 cup fresh blueberries (150 g), frozen acceptable, unthawed
13 - 1 tbsp all-purpose flour (for tossing blueberries)

→ Optional Glaze

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

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a blender. Blend until smooth.
03 - Add flour, sugar, baking powder, baking soda, and sea salt to the blender. Pulse briefly until just combined; avoid overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter using a spatula without blending.
05 - Pour batter into prepared loaf pan, smoothing the surface evenly.
06 - Bake 50 to 55 minutes until a toothpick inserted in center emerges clean. Tent with foil if browning occurs too rapidly during final 15 minutes.
07 - Allow loaf to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle glaze over cooled loaf before slicing. Optional step.

# Expert Advice:

01 -
  • The whole thing comes together in a blender—no bowls piling up in the sink.
  • Fresh blueberries and bright lemon juice transform a simple loaf into something that tastes like you spent hours on it.
  • It stays incredibly tender and tangy for days, making it perfect for grabbing on a rushed Tuesday morning.
02 -
  • Don't overmix the batter once the dry ingredients go in, or the loaf will be dense and gummy instead of tender—a few flour streaks are your friend.
  • Frozen blueberries don't need thawing and actually help keep the top from burning by releasing moisture slowly as they cook.
03 -
  • If your blueberries are very large, halve them so they distribute evenly and cook through instead of leaving dense pockets.
  • Room temperature ingredients blend more smoothly and create a more homogeneous batter, which means a more tender crumb in the oven.
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