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Lemon Blueberry Yogurt Loaf - Bright, Moist, and Perfect for Any Day

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Plain yogurt (Greek or regular; whole milk preferred)
  • Eggs
  • Unsalted butter (melted and cooled) or neutral oil
  • Lemons (for zest and juice)
  • Vanilla extract
  • Blueberries (fresh or frozen)
  • Powdered sugar (for glaze, optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mix the dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  3. Combine the wet ingredients: In a large bowl, whisk 3/4 cup plain yogurt, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla, the zest of 1 large lemon, and 2 tablespoons fresh lemon juice.
  4. Add the fat: Slowly whisk in 1/3 cup melted, cooled unsalted butter (or 1/3 cup neutral oil) until smooth and glossy.
  5. Bring it together: Add the dry ingredients to the wet and whisk gently just until the flour disappears. Do not overmix.
  6. Prepare the blueberries: Toss 1 to 1 1/4 cups blueberries with 1 tablespoon flour. Fold them into the batter with a spatula, reserving a few to sprinkle on top if you like.
  7. Fill the pan: Scrape the batter into the prepared pan and smooth the top. Scatter any reserved berries over the top.
  8. Bake: Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool: Let the loaf cool in the pan for 10–15 minutes, then lift out and transfer to a rack to cool completely.
  10. Optional lemon glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice until pourable. Drizzle over the cooled loaf and let set for 10 minutes before slicing.