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Moist Lemon Blueberry Yogurt Loaf

Close-up of a freshly baked Lemon Blueberry Yogurt Loaf, showing moist crumb packed with blueberries and drizzled with white glaze.
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Bake a tender, moist loaf cake featuring bright lemon flavor and fresh blueberries, using yogurt for a soft crumb.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup plain yogurt (full-fat recommended)
  • 1/2 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs, yogurt, oil, lemon juice, and vanilla extract to the sugar mixture. Whisk until just combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • To prevent blueberries from sinking, gently toss them with 1 teaspoon of the measured flour before folding them into the batter.
  • Greek yogurt can be substituted for plain yogurt, but you may need to add 1 extra teaspoon of milk if the batter seems too thick.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla extract.

Nutrition

Find it online: https://flavorvista.com/lemon-blueberry-yogurt-loaf-recipe/