Lemon Blueberry Yogurt Loaf (Print Version)
A tangy loaf featuring fresh blueberries and bright lemon flavor, finished with a sweet citrus glaze.
# 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
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan 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 the sugar with your fingers until fragrant. Add oil, eggs, yogurt, lemon juice, and vanilla extract; whisk until smooth.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
05 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
06 - Pour batter into prepared loaf pan and smooth the top.
07 - Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent loosely with foil after 40 minutes.
08 - Cool loaf in the pan for 15 minutes, then lift out and place on a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled loaf. Allow glaze to set before slicing.
# Expert Tips:
01 -
- The Greek yogurt keeps it incredibly moist without needing butter
- That lemon glaze transforms it from simple breakfast bread into something company-worthy
02 -
- Overmixing makes tough bread, stop as soon as the flour disappears
- The toothpick test is your friend, crumbs are fine but wet batter means more time
03 -
- Room temperature ingredients prevent curdling when you mix them
- Let the glaze sit for 5 minutes before slicing so it sets properly