Lemon Blueberry Yogurt Loaf (Printer-Friendly)
Moist loaf with fresh blueberries, lemon zest, and a sweet citrus glaze for a bright, flavorful treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup granulated sugar
05 - Zest of 1 large lemon
06 - 3/4 cup plain Greek yogurt
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1/4 cup freshly squeezed lemon juice
10 - 1 teaspoon vanilla extract
→ Blueberries
11 - 1 cup fresh blueberries
12 - 1 tablespoon all-purpose flour for tossing
→ Lemon Glaze
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, massage lemon zest into sugar until fragrant and pale yellow. Whisk in yogurt, vegetable oil, eggs, lemon juice, and vanilla extract until fully incorporated and smooth.
04 - Fold dry ingredients into wet mixture using a spatula until just combined. Avoid overmixing to prevent a tough crumb.
05 - Toss blueberries with reserved flour to coat, then gently fold into batter to prevent sinking and bleeding.
06 - Scrape batter into prepared loaf pan, smoothing the surface with a spatula for even rising.
07 - Bake for 50 to 55 minutes until golden brown and a toothpick inserted in the center emerges clean. Shield with foil if browning accelerates during final 15 minutes.
08 - Rest in pan for 10 minutes, then lift out using parchment sling and transfer to a wire rack to cool completely before glazing.
09 - Whisk powdered sugar with lemon juice to pourable consistency. Drizzle over cooled loaf and allow to set before slicing.
# Expert Advice:
01 -
- The yogurt keeps everything impossibly tender without the heaviness of butter weighing down your afternoon
- Those blueberries burst into little pockets of jam that make every slice look like you planned it that way
02 -
- Frozen blueberries will bleed purple streaks through your batter unless you use them straight from freezer without thawing
- The toothpick test lies if you hit a blueberry, so check in two spots or look for clean crumbs rather than wet batter
03 -
- Save your squeezed lemon halves to rub down your cutting board, removing both stains and the ghost of whatever you chopped yesterday
- If your glaze is too thin, add sugar by tablespoons. Too thick, add juice by drops. There is no undoing a flood