Lemon Blueberry Yogurt Loaf (Printable Version)

Moist, tangy loaf blending fresh blueberries, lemon zest, and creamy yogurt into a tender crumb.

# Ingredient List:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup plain Greek yogurt (240 g)
03 - 1/2 cup vegetable oil (120 ml)
04 - 1 tbsp finely grated lemon zest (from 1–2 lemons)
05 - 1/4 cup fresh lemon juice (60 ml)
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour (190 g)
08 - 3/4 cup granulated sugar (150 g)
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 (150 g), unthawed if frozen
13 - 1 tbsp all-purpose flour (for coating blueberries)

→ Optional Glaze

14 - 1/2 cup powdered sugar (60 g)
15 - 1–2 tbsp fresh lemon juice

# How to Make:

01 - Preheat 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 fully smooth.
03 - Add all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the blender. Pulse briefly until just combined without overmixing.
04 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter using a spatula. Avoid blending.
05 - Pour the batter into the prepared loaf pan and smooth the top evenly.
06 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If browning too fast, tent with foil during the last 15 minutes.
07 - Let the loaf cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf before slicing.

# Expert Suggestions:

01 -
  • Everything goes into a blender first, which means no creaming butter or fussing with a mixer—truly minimal effort for maximum flavor.
  • The Greek yogurt keeps the crumb impossibly tender and moist while adding brightness that plays perfectly with the lemon.
  • It bakes in under an hour and looks impressive enough to serve guests, but honest enough to eat straight from the pan in your kitchen.
02 -
  • Overmixing the dry ingredients is the enemy—pulse gently in the blender, and if you're nervous, stop slightly early and do one final hand fold with a spatula to finish combining.
  • Frozen blueberries are genuinely better here than thawed ones because they stay intact and don't release all their moisture and color into the batter before baking.
  • This cake actually improves on day two when the flavors meld and the crumb becomes even more tender, so don't feel pressured to eat it warm—wrapped tightly, it keeps beautifully.
03 -
  • Use a microplane or fine grater for lemon zest—larger graters give you bitter white pith along with the fragrant oil, which changes the whole flavor profile.
  • If your blueberries are very large, halve them before tossing with flour; they toast more evenly and distribute their flavor better throughout the loaf.
  • Room-temperature ingredients blend more smoothly and create a more stable batter, so pull everything out of the fridge about 20 minutes before you start.
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