Lemon Blueberry Yogurt Loaf (Printable)
A moist loaf with fresh blueberries and bright lemon flavor, finished with a zesty glaze.
# What You'll Need:
→ Loaf Cake Dry Ingredients
01 - 1 1/2 cups all-purpose flour (190 g)
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon flour for coating blueberries
→ Loaf Cake Wet Ingredients
06 - 1 cup granulated sugar (200 g)
07 - 2 large eggs, room temperature
08 - 1/2 cup vegetable oil (120 ml)
09 - 1 cup plain Greek yogurt (245 g)
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon lemon zest (from 1 large lemon)
12 - 1 teaspoon vanilla extract
→ Add-Ins
13 - 1 cup fresh blueberries (150 g), frozen unthawed may be used
→ Lemon Glaze
14 - 3/4 cup powdered sugar, sifted (90 g)
15 - 1-2 tablespoons fresh lemon juice
# Step-by-step:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until thoroughly blended.
03 - In a large bowl, whisk granulated sugar and eggs until pale and slightly thickened, about 2 minutes. Add vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Mix until smooth and fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to avoid developing gluten, which can result in a tough texture.
05 - Toss fresh blueberries with 1 tablespoon flour in a small bowl. This prevents the berries from sinking to the bottom during baking. Fold the coated blueberries into the batter.
06 - Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
07 - Allow the loaf to cool in the pan for 10 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, whisk sifted powdered sugar with fresh lemon juice, starting with 1 tablespoon. Add additional juice as needed to reach a thick but pourable consistency.
09 - Drizzle the glaze evenly over the completely cooled loaf. Allow the glaze to set for 15-20 minutes before slicing into 8-10 servings.
# Expert Advice:
01 -
- The Greek yogurt keeps it incredibly moist without needing complicated techniques
- That tart lemon glaze transforms simple ingredients into something bakery worthy
- Blueberries burst in every bite, making it feel fancy but it comes together in under 20 minutes of prep
02 -
- Overmixing once the flour is added will make your loaf tough, so fold gently and stop as soon as you see no dry flour
- The toothpick test is your best friend, insert it into the center and if it comes out clean or with just a few moist crumbs, it is done
- Let the cake cool completely before adding the glaze or it will melt right off and pool on your counter
03 -
- Room temperature ingredients incorporate more easily, so take your eggs and yogurt out about 30 minutes before baking
- Extra lemon zest in the glaze makes it even more vibrant and gives it that beautiful speckled look