Lemon Blueberry Yogurt Loaf (Printable)

Tangy loaf with blueberries, lemon zest, and creamy yogurt, blending fresh flavors with ease and moisture.

# What You'll Need:

→ Wet Ingredients

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

→ Dry Ingredients

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

→ Add-ins

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

→ Optional Glaze

14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons fresh lemon juice

# How To Make It:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a blender, combine eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until smooth.
03 - Add flour, granulated sugar, baking powder, baking soda, and salt to the blender. Pulse briefly until just combined to avoid overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula without blending.
05 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
06 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Tent with foil during the final 15 minutes if browning occurs too quickly.
07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf before slicing.

# Expert Advice:

01 -
  • Everything lives in your blender—no stand mixer, no extra bowls cluttering your sink.
  • The yogurt keeps it impossibly moist for days, and the lemon makes it taste bright without any bitter edge.
  • You can have batter ready to bake in the time it takes your oven to preheat.
02 -
  • Don't thaw frozen blueberries before folding them in; they stay whole and suspended instead of bleeding purple throughout.
  • The blender is fast enough that overmixing is your biggest risk—pulse the dry ingredients just until flour disappears, even if you see a few tiny lumps.
03 -
  • Room-temperature eggs blend more smoothly with yogurt and oil; if yours are cold, sit them on the counter for 15 minutes first.
  • Finely grating the zest directly into the wet ingredients in the blender means you won't lose any of that floral, bright oil to a bowl or measuring spoon.
Go Back