Lemon Blueberry Yogurt Loaf (Printable Version)

Tangy lemon zest and fresh blueberries blend with creamy yogurt for a moist, tender loaf.

# Needed Ingredients:

→ 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 (from 1–2 lemons)
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), frozen and unthawed
13 - 1 tablespoon all-purpose flour (for tossing blueberries)

→ Optional Glaze

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

# Steps:

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

# Expert Advice:

01 -
  • It actually tastes like fresh lemon and blueberry, not that artificial cake-mix vibe that sneaks into so many loaves.
  • The blender does almost all the work, which means your hands barely touch anything until the very end.
  • You can throw it together in 10 minutes and have warm cake before lunch—it's the kind of magic that feels like cheating.
02 -
  • Tossing the blueberries in flour before folding them in is the difference between a studded loaf and a cake with a blueberry layer at the bottom—I learned this the hard way and now I never skip it.
  • Don't thaw frozen blueberries; cold berries hold their shape better and are actually easier to work with than fresh ones that might be too soft.
  • Overmixing the dry ingredients is the most common mistake, and it results in a dense, tough cake instead of that tender crumb you're after.
03 -
  • If your kitchen is warm, chill your wet ingredients briefly before blending—cold ingredients create a more stable batter and help the blueberries stay suspended rather than sinking.
  • The parchment paper isn't just for ease; it actually helps the loaf bake evenly on all sides because it allows air to circulate while preventing the sides from browning too fast.
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