Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf with blueberries, lemon zest, and creamy yogurt delivers moist, tender crumb and bright flavor.

# What You’ll Need:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup plain Greek yogurt (240 g)
03 - 1/2 cup vegetable oil (120 ml)
04 - 1 tablespoon finely grated lemon zest (from 1–2 lemons)
05 - 1/4 cup fresh lemon juice (60 ml)
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour (190 g)
08 - 3/4 cup granulated sugar (150 g)
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt

→ Add-ins

12 - 1 cup fresh or frozen blueberries, unthawed (150 g)
13 - 1 tablespoon all-purpose flour (for tossing blueberries)

→ Optional Glaze

14 - 1/2 cup powdered sugar (60 g)
15 - 1–2 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine eggs, yogurt, 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 briefly until just combined without overmixing.
04 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter using a spatula; avoid blending.
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 if browning occurs too quickly during the last 15 minutes.
07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth, then drizzle it over the cooled loaf before slicing.

# Top Suggestions:

01 -
  • It actually comes together in a blender—no creaming butter, no fussing with multiple bowls, just pure convenience.
  • The yogurt keeps everything impossibly moist for days, which means leftovers taste even better than day one.
  • That bright lemon-blueberry combination hits differently when the flavors stay bold and untamed by heavy cream.
02 -
  • Pulse, never blend, once the dry ingredients are in—one second too long and you've got a dense hockey puck instead of tender crumb.
  • The blueberry-flour toss is genuinely important; I learned this the hard way when a batch sank entirely to the bottom and made a soggy layer.
  • Greek yogurt is your friend here, but regular yogurt works too if that's what you have; you might need to reduce the lemon juice slightly since regular yogurt is more liquid.
03 -
  • Use a microplane for lemon zest—it captures the oils and flavor in a way a box grater just can't match.
  • If you don't have Greek yogurt, regular yogurt works, but reduce the lemon juice by a tablespoon since regular yogurt is wetter.
  • Frozen blueberries are honestly better than fresh because they're consistent year-round and don't release liquid the way thawed berries do.
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