Lemon Blueberry Yogurt Loaf (Print Version)

Tangy loaf with fresh blueberries and lemon, topped with a zesty lemon glaze. Ideal for breakfast or tea.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Whisk sugar, eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a large bowl until smooth.
04 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain tender texture.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into batter to distribute evenly.
06 - Pour batter into prepared loaf pan and smooth top with spatula.
07 - Bake for 50-55 minutes until toothpick inserted in center comes out clean.
08 - Let loaf cool in pan for 15 minutes, then remove and transfer to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and drizzle consistency.
10 - Drizzle glaze over cooled loaf. Allow glaze to set before slicing and serving.

# Expert Tips:

01 -
  • The Greek yogurt keeps it incredibly moist without any complicated techniques
  • That lemon glaze transforms simple ingredients into something that feels like a bakery treat
02 -
  • Overmixing once the flour is added will make your loaf dense instead of tender
  • The toothpick test is more reliable than the timer since ovens vary so much
03 -
  • Room temperature ingredients mix together more easily and create a more uniform texture
  • Grate your lemon zest before juicing so you do not accidentally juice the lemons first and make zesting difficult

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