Lemon Blueberry Yogurt Loaf (Print Version)

Tangy loaf with fresh blueberries, bright lemon zest, and creamy yogurt for a tender, fuss-free crumb.

# 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
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 coating blueberries)

→ Optional Glaze

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

# How To Make It:

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

# Expert Tips:

01 -
  • No fancy equipment needed—your blender does all the heavy lifting, which feels like cheating in the best way.
  • The yogurt keeps this unbelievably moist for days, and the lemon cuts through any heaviness so it never feels indulgent.
  • You can have this on the table in under two hours, which is perfect for when you want homemade cake without the project.
02 -
  • Do not overmix once the dry ingredients hit the blender—I learned this by making a batch so tight it was almost gummy, and it was a waste of good blueberries.
  • Tossing the blueberries in flour genuinely works; skip this and half your berries end up at the bottom in a sad little pile.
  • Frozen blueberries are your friend here because they don't release excess water like thawed ones, which keeps the crumb perfect.
03 -
  • Room temperature eggs and yogurt blend more smoothly, so pull them out of the fridge fifteen minutes before you start if you remember—though honestly, this cake is forgiving enough that cold ingredients won't wreck it.
  • Fresh lemon zest is non-negotiable; it's the difference between a good loaf and one that makes people ask for your recipe.
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