Lemon Blueberry Yogurt Loaf (Printable Version)

A moist, tangy loaf packed with blueberries, lemon zest, and creamy yogurt, perfect for snack or breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup plain Greek yogurt
03 - 1/2 cup vegetable oil
04 - 1 tbsp finely grated lemon zest (from 1–2 lemons)
05 - 1/4 cup fresh lemon juice
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 3/4 cup granulated sugar
09 - 2 tsp baking powder
10 - 1/2 tsp baking soda
11 - 1/4 tsp fine sea salt

→ Add-ins

12 - 1 cup fresh blueberries (or frozen, unthawed)
13 - 1 tbsp all-purpose flour (for tossing blueberries)

→ Optional Glaze

14 - 1/2 cup powdered sugar
15 - 1–2 tbsp fresh lemon juice

# Directions:

01 - Preheat oven to 350°F and grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a blender; blend until smooth.
03 - Add all-purpose flour, sugar, baking powder, baking soda, and salt to the blender and pulse until just combined without overmixing.
04 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold into the batter using a spatula; avoid blending.
05 - Pour batter into prepared pan and smooth the top evenly.
06 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean; tent with foil if the top browns too quickly during the last 15 minutes.
07 - Allow loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with fresh lemon juice until smooth and drizzle over the cooled loaf before slicing.

# Expert Suggestions:

01 -
  • It's genuinely 10 minutes of hands-on time, which means you can have warm cake while your friends are still deciding what to make for breakfast.
  • The blender method creates such a delicate crumb that people will assume you spent hours on it.
  • Works perfectly straight from the freezer—literally throw in frozen blueberries and watch them distribute evenly.
02 -
  • The blender does the creaming work for you, but pulse the dry ingredients—don't fully blend them, or gluten overdevelopment will toughen your cake.
  • Frozen blueberries don't need thawing and actually distribute more evenly than fresh ones; they also prevent the batter from turning purple.
  • If your loaf's top browns too quickly, tent it loosely with foil during the final 15 minutes of baking so the interior finishes cooking.
03 -
  • Grate your lemon zest just before blending so the oils are still fragrant—pre-zested or bottled zest loses that bright punch.
  • If you're worried about the top browning too quickly, lower the oven temperature to 325°F and add 5 extra minutes to baking time for more even cooking.
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