Lemon Blueberry Yogurt Loaf (Printable)

Moist loaf infused with lemon zest, fresh blueberries, and a sweet citrus glaze for a bright, flavorful treat.

# What You'll Need:

→ For the Cake

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup granulated sugar
05 - Zest of 2 lemons
06 - 1/2 cup vegetable oil
07 - 3 large eggs
08 - 1 cup plain Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 1/4 cups fresh blueberries
12 - 1 tablespoon all-purpose flour for tossing blueberries

→ For the Lemon Glaze

13 - 3/4 cup powdered sugar, sifted
14 - 2-3 tablespoons fresh lemon juice

# Step-by-step:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, rub lemon zest into sugar with fingers until fragrant. Add oil, eggs, yogurt, lemon juice, and vanilla extract; whisk until smooth.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
06 - Pour batter into prepared loaf pan and smooth top. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Tent loosely with foil after 40 minutes if browning too quickly.
07 - Cool loaf in pan for 15 minutes, then lift out and place on wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled loaf. Allow glaze to set before slicing.

# Expert Advice:

01 -
  • The Greek yogurt makes it incredibly moist without needing butter
  • Fresh lemon zest and juice give it that bright, tangy flavor that feels like spring
  • It's equally good for breakfast with coffee or dessert after dinner
02 -
  • Overmixing the batter will make your loaf tough, so stop as soon as the flour disappears
  • Letting the loaf cool completely before glazing prevents the glaze from melting right off
  • The toothpick test should come out clean or with just a few moist crumbs, never wet batter
03 -
  • Room temperature ingredients blend together more easily and create a more even texture
  • Use a microplane for the lemon zest to get just the yellow part, none of the bitter white pith

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