Lemon Blueberry Yogurt Loaf (Print Version)
Moist loaf with fresh blueberries, lemon zest, and a sweet glaze, perfect for any time of day.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon flour (for coating blueberries)
→ Wet Ingredients
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup vegetable oil
09 - 1 cup plain Greek yogurt
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon lemon zest
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 cup fresh or frozen blueberries
→ Lemon Glaze
14 - 3/4 cup powdered sugar, sifted
15 - 1-2 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk granulated sugar and eggs until pale and slightly thickened, about 1 minute. Add oil, 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 just until combined—do not overmix or the cake will become dense.
05 - Place blueberries in a small bowl and toss with 1 tablespoon flour until lightly coated. This prevents them from sinking to the bottom during baking.
06 - Gently fold the flour-coated blueberries into the batter, taking care not to crush them.
07 - Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let the cake cool in the pan for 10 minutes. Using the parchment paper overhang, lift the cake from the pan and transfer to a wire rack. Cool completely before glazing, about 1 hour.
09 - In a small bowl, whisk together powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
10 - Drizzle the glaze evenly over the completely cooled cake, allowing it to drip down the sides. Let the glaze set for 15-20 minutes before slicing.
# Expert Tips:
01 -
- The texture walks this perfect line between coffee cake and something lighter, making it work for breakfast or dessert without feeling wrong either way
- Blueberries stay suspended beautifully instead of sinking to the bottom, which I learned after years of dense fruit cakes
02 -
- Overmixing the batter is the fastest way to turn this into something dense and tough, so stop as soon as the flour disappears
- The toothpick test matters more than the timer here because ovens vary wildly in actual temperature
03 -
- Zest your lemon before juicing it because it's impossible to zest a lemon that's already been squeezed
- Room temperature ingredients blend more smoothly, so pull everything out about 30 minutes before you start baking