Lemon Blueberry Yogurt Loaf (Printable)

Moist loaf bursting with blueberries and bright lemon flavor, topped with a tangy lemon glaze.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup granulated sugar
05 - 2 large eggs
06 - 1 cup plain Greek yogurt
07 - 1/2 cup vegetable oil
08 - Zest of 2 lemons
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Mix-Ins

11 - 1 cup fresh blueberries
12 - 1 tablespoon all-purpose flour for coating blueberries

→ Lemon Glaze

13 - 1 cup powdered sugar
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.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk sugar, eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top evenly.
07 - Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the loaf cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
10 - Allow the glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The Greek yogurt makes this loaf impossibly moist without needing complicated techniques
  • Fresh blueberries burst in every bite while lemon keeps it from being too sweet
  • It comes together in one bowl and tastes like you spent all morning on it
02 -
  • Wait until the loaf is completely cool before glazing or the icing will slide right off
  • Frozen blueberries work perfectly but do not thaw them first or they will turn everything purple
  • Do not overmix the batter once you add the flour or your cake will be tough instead of tender
03 -
  • Room temperature ingredients blend together better so take everything out of the fridge thirty minutes before starting
  • Grease the pan really well even with parchment paper because the oil in the batter makes edges stick

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