Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf with fresh blueberries, lemon zest, and creamy yogurt for a tender, fuss-free crumb.

# 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 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 completely smooth.
03 - Add flour, sugar, baking powder, baking soda, and salt to the blender. Pulse just until combined, avoiding overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into the batter using a spatula without blending.
05 - Pour batter into prepared loaf pan, smoothing the surface evenly.
06 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean. If browning too quickly, tent with foil during last 15 minutes.
07 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle glaze over cooled loaf before slicing.

# Expert Advice:

01 -
  • The blender does literally all the heavy lifting, which means one dirty pitcher instead of five bowls
  • Greek yogurt keeps the crumb so moist you can get away with serving it three days later
02 -
  • The batter will look thick and almost creamy, which is exactly right, but do not keep blending once you see flour streaks disappear
  • Tent the loaf with foil during the last 15 minutes if the top is browning faster than the center is baking
03 -
  • Pulse the dry ingredients instead of running the blender continuously to avoid developing too much gluten
  • Use a light colored metal pan rather than glass or dark metal for the most even baking
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