Lemon Blueberry Yogurt Loaf (Printer-Friendly)

Moist loaf with fresh blueberries and bright lemon flavor, finished with a tangy lemon glaze.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Wet Ingredients

05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 cup plain Greek yogurt
08 - 1/2 cup vegetable oil
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Mix-Ins

12 - 1 cup fresh blueberries (or frozen, unthawed)

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - Whisk together 1 1/2 cups flour, baking powder, and salt in a medium bowl until thoroughly blended.
03 - In a large bowl, whisk granulated sugar, eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract until completely smooth and incorporated.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to prevent tough texture.
05 - Toss fresh blueberries with 1 tablespoon flour in a small bowl to coat, then gently fold into the batter until evenly distributed.
06 - Pour batter into the prepared loaf pan and smooth the top surface. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
07 - Allow the loaf to cool in the pan for 15 minutes before removing. Transfer to a wire rack to cool completely before glazing.
08 - Whisk powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Adjust consistency with additional juice if needed.
09 - Drizzle the lemon glaze evenly over the completely cooled loaf. Allow glaze to set for 10-15 minutes before slicing into 8 servings.

# Expert Advice:

01 -
  • The Greek yogurt keeps it incredibly moist without needing butter
  • Fresh lemon juice in the batter makes every bite taste bright and alive
  • Blueberries burst in your mouth creating little pockets of sweetness
02 -
  • Don't try to glaze a warm loaf or it'll melt right off and pool everywhere
  • Frozen blueberries work fine but don't thaw them first or they'll turn your batter gray purple
  • The toothpick test is your best friend, if it comes out with wet batter keep baking
03 -
  • Zest your lemons before juicing them, it's nearly impossible to do it the other way around
  • Use a microplane or fine grater for zest to avoid the bitter white pith underneath

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