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lemon blueberry yogurt loaf
Ash Tyrrell

Lemon Blueberry Yogurt Loaf Recipe

When I first baked this Lemon Blueberry Yogurt Loaf, I couldn't believe how moist and flavorful it turned out. Every bite was packed with the tanginess of lemon and the sweetness of juicy blueberries.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • All-purpose flour 1 ½ cups: This provides the base structure of the loaf.
  • Baking powder 2 teaspoons: A leavening agent to help the loaf rise and stay light and fluffy.
  • Salt ½ teaspoon: Enhances overall flavor by balancing out the sweetness.
  • Greek yogurt 1 cup: Keeps the loaf moist and adds a subtle tang. Use full-fat for best results.
  • Sugar 1 cup: Granulated sugar adds sweetness and helps with the loaf’s tender crumb.
  • Eggs 3 large: They bind the ingredients together and add richness.
  • Lemon zest 2 tablespoons: Adds intense citrusy flavor. Tip: Always zest your lemons before juicing.
  • Vanilla extract 1 teaspoon: Adds warmth and depth to the flavors.
  • Vegetable oil ½ cup: Keeps the loaf soft and prevents it from drying out. Use a neutral oil like canola.
  • Blueberries 1 ½ cups: Fresh or frozen works! If frozen, rinse and pat them dry before using.
  • Flour 1 tablespoon: Tossing the blueberries in flour prevents them from sinking during baking.

Method
 

  1. Start by preheating your oven to 350°F (175°C) and greasing your loaf pan with butter or cooking spray. Then, in a large bowl, mix the all-purpose flour, baking powder, and salt. Set it aside—this will be the foundation of your batter.
  2. Next, grab another bowl and whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. The mixture should be smooth and slightly frothy. This combination ensures the loaf is packed with flavor and stays moist.
  3. Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; this can make the loaf dense.
  4. Toss the blueberries in a tablespoon of flour to coat them lightly. This keeps them from sinking to the bottom of the batter. Fold them carefully into the batter, making sure they’re evenly distributed.
  5. Pour the batter into your prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a cooling rack.
  6. While the loaf cools, heat lemon juice and sugar in a small saucepan until the sugar dissolves. Poke small holes in the top of the loaf with a toothpick and pour the syrup evenly over it. This infuses extra lemony flavor.
  7. Finally, whisk together icing sugar, lemon juice, and a touch of milk (if needed) to make a smooth glaze. Drizzle it liberally over the cooled loaf, slice, and enjoy!

Notes

  • Measure accurately to maintain balance in ingredients. Baking is all about precision!
  • Don’t overmix the batter; it can lead to a tough loaf. Stir just until combined.
  • Cool completely before glazing to prevent the glaze from melting into the loaf.
  • Use fresh lemons for zest and juice for the best flavor.
  • Line your loaf pan with parchment paper for an easy release.