Lemon Blueberry Yogurt Loaf (Printable)

Moist and tangy loaf with fresh blueberries, bright lemon zest, and creamy yogurt—easy and delicious.

# What You 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, unthawed if frozen
13 - 1 tablespoon all-purpose flour for tossing blueberries

→ Optional Glaze

14 - 1/2 cup powdered sugar
15 - 1–2 tablespoons fresh lemon juice

# Directions:

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

# Expert Suggestions:

01 -
  • The entire prep happens in a blender, which means fewer dishes and more time actually enjoying the cake.
  • It stays moist for days, tasting somehow better on day two than it does fresh from the oven.
  • Fresh blueberries burst into pockets of tartness that cut through the richness in the most satisfying way.
02 -
  • Do not blend the blueberries—they're fragile and will turn into a purple streak instead of staying as whole berries throughout the cake.
  • The coating of flour on the blueberries is not optional; it's the difference between berries scattered throughout and berries settling into a heavy layer at the bottom.
03 -
  • If you're not confident about over-mixing, use the pulse button repeatedly instead of letting the blender run continuously—you can always pulse once more, but you can't un-mix flour.
  • Room temperature yogurt and eggs blend more smoothly than cold ones, which matters more than you'd think when everything is happening in a blender.
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