Lemon Blueberry Yogurt Loaf (Printable Version)

Moist, tangy loaf with blueberries, lemon zest, and creamy yogurt blended for a tender crumb and easy prep.

# Ingredient List:

→ Wet Ingredients

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

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 3/4 cup granulated sugar
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 (or frozen, unthawed)
13 - 1 tablespoon all-purpose flour for tossing blueberries

→ Optional Glaze

14 - 1/2 cup powdered sugar
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, 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 salt to the blender. Pulse just until combined, avoiding overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into the batter using a spatula without blending.
05 - Pour batter into prepared loaf pan and smooth the top evenly.
06 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if top browns too fast.
07 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled loaf before slicing.

# Expert Advice:

01 -
  • It actually works—no mixer required, no creaming butter, just a blender and about ten minutes of prep.
  • The yogurt keeps it impossibly moist and adds a subtle tang that makes the lemon taste brighter.
  • Frozen blueberries are totally fine, which means you can make this anytime without a farmers market trip.
  • It slices beautifully, toasts wonderfully the next day, and somehow tastes better as it sits.
02 -
  • Frozen blueberries really do work better than fresh in this recipe because they don't release their juice during mixing, keeping the batter pale and the crumb uniform.
  • Lemon zest from a microplane gives you the oils without the bitter white pith that a box grater sometimes includes.
  • Don't skip the flour-toss for the blueberries—it's the difference between berries suspended throughout and a blueberry-heavy bottom layer.
03 -
  • Use the largest holes on a box grater or a microplane for lemon zest, and zest directly over the blender so you catch all those fragrant oils.
  • If your oven runs hot, start checking the loaf at forty-five minutes—every oven behaves differently, and you want that toothpick to come out just barely clean, not with a thick crumb clinging to it.
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