Lemon Blueberry Yogurt Loaf (Printable Version)

Tangy lemon loaf bursting with blueberries and creamy yogurt for a tender, fuss-free treat.

# What You'll Need:

→ 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

# Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a blender, combine eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until fully smooth.
03 - Add flour, granulated sugar, baking powder, baking soda, and salt to the blender. Pulse just until combined; avoid overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter with a spatula, avoiding the blender.
05 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
06 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Tent with foil during the final 15 minutes if browning too fast.
07 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf prior to slicing.

# Expert Insights:

01 -
  • One blender does almost all the work, and cleanup is genuinely minimal compared to traditional baking.
  • Fresh blueberries burst as they bake, creating pockets of tartness against the tangy yogurt crumb.
  • The lemon zest makes this taste sophisticated and morning-fresh without being cloyingly sweet.
  • It stays moist for days, getting even better as flavors deepen and meld.
02 -
  • Pulsing the dry ingredients is not optional—full-speed blending overworks the flour and results in a dense, almost gluey cake that's impossible to salvage.
  • A toothpick test is essential because the dark color and moist crumb can fool you into pulling the loaf out undercooked; the toothpick should be completely clean or have just a crumb or two clinging to it.
  • Don't skip tossing the blueberries in flour—without this step, most of them sink to the bottom and you end up with the last slice having all the fruit and the first slices having none.
03 -
  • Weigh your flour if you can—230g by weight instead of a heaping cup makes an enormous difference in texture, turning a potentially dense cake into something cloud-like.
  • Add 1/2 teaspoon of almond extract along with the vanilla if you want a subtle depth that makes people ask what's different about it.
  • If your kitchen is cold, set your eggs and yogurt out for 30 minutes before blending so the batter emulsifies smoothly without cold ingredients breaking the mixture.
Go Back