Lemon Blueberry Yogurt Loaf (Printer View)

Moist loaf with fresh blueberries, lemon zest, and creamy yogurt offers tender, tangy bites perfect for any time.

# Components:

→ 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 (from 1–2 lemons)
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

# Method:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Combine eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a blender and blend until fully smooth.
03 - Add flour, sugar, baking powder, baking soda, and sea salt to the blender and pulse just until combined, avoiding overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula, avoiding blending.
05 - Pour batter into the prepared loaf pan and smooth the surface evenly.
06 - Bake for 50 to 55 minutes until a toothpick inserted centrally comes out clean. Tent with foil during the last 15 minutes if the top browns too quickly.
07 - Allow loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf before serving.

# Expert Advice:

01 -
  • The entire wet ingredient base blends together in one step, which means less cleanup and less chance of overmixing.
  • Fresh blueberries stay plump and burst with flavor instead of sinking to the bottom like they do in denser batters.
  • Tangy Greek yogurt gives the crumb that perfect moisture without feeling heavy or greasy.
  • It's genuinely fast enough for a weekday breakfast but impressive enough to serve when people drop by.
02 -
  • Blending is your friend here, but overmixing the dry ingredients afterward is not—pulse just until combined, because the gluten develops quickly and ruins the tender crumb you've worked for.
  • Frozen blueberries genuinely perform better than thawed ones because they hold their shape and color; thawed berries release too much juice and stain the batter gray.
  • Room-temperature eggs and yogurt blend more smoothly and incorporate air, creating a lighter cake than cold ingredients pulled straight from the fridge.
03 -
  • Lemon zest loses its oils and flavor if you zest it more than a few hours before baking—zest right before you blend if you want maximum brightness and aroma.
  • If you don't have a blender, whisk the wet ingredients together very well by hand, then fold in the dry ingredients by hand with a spatula—it takes longer but works just fine.
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