Lemon Blueberry Yogurt Loaf (Print-Friendly)

Moist loaf featuring fresh blueberries, bright lemon zest, and creamy yogurt for a tender 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
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 oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a blender. Blend until smooth.
03 - Add flour, 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 with a spatula—do not blend.
05 - Pour batter into prepared loaf pan and smooth the top evenly.
06 - Bake for 50 to 55 minutes, until a toothpick inserted in center comes out clean. Tent with foil if top browns too quickly during the last 15 minutes.
07 - Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled loaf before slicing.

# Expert Advice:

01 -
  • It comes together in a blender, which means fewer bowls to wash and almost no cleanup.
  • The yogurt keeps it moist for days while the lemon zest makes every bite taste bright and alive.
  • You can have this ready to eat in just over an hour, perfect for when you need something homemade without the fuss.
02 -
  • Do not overmix once the dry ingredients go into the blender—every extra pulse makes the cake tougher and more dense, which defeats the whole purpose of using a blender for simplicity.
  • Frozen blueberries must stay frozen when they go into the batter; thawed berries will bleed and turn your crumb a murky color that tastes fine but looks less inviting.
  • Greek yogurt is non-negotiable here—regular yogurt has too much water and will make the cake wet and heavy, while Greek yogurt's thickness gives you that perfect tender crumb.
03 -
  • Weigh your flour if you can—it's the single easiest way to avoid a dense cake, since packed flour measures differently than scooped flour every single time.
  • Don't skip the 1 tablespoon of flour tossed with the blueberries; it's the difference between a cake studded with berries and a cake where all the berries settle at the bottom in one sad layer.
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