Lemon Blueberry Yogurt Loaf

The first time I made this loaf, my kitchen smelled like a lemon grove. I had half a container of Greek yogurt begging to be used and blueberries that were just past their peak. The blender method felt almost too simple, like I was forgetting something crucial. But when that golden crust emerged from the oven, I knew Id stumbled onto something special.

My neighbor texted me at 8am asking what smelled so incredible. I sliced her a warm piece with the glaze still dripping down the sides, and she stood on my porch eating it straight from the napkin. Now she asks for this loaf every time blueberries go on sale.

Ingredients

• 2 large eggs: Room temperature eggs blend more easily and create a smoother batter structure
• 1 cup (240 g) plain Greek yogurt: Full-fat yogurt yields the tenderest crumb, but low-fat works in a pinch
• 1/2 cup (120 ml) vegetable oil: Neutral oil lets the lemon shine without competing flavors
• 1 tbsp finely grated lemon zest: Zest before juicing—the oils hold all the bright, floral essence
• 1/4 cup (60 ml) fresh lemon juice: Room temperature juice incorporates more evenly into the batter
• 1 tsp vanilla extract: Pure vanilla extract rounds out the sharpness of the citrus beautifully
• 1 1/2 cups (190 g) all-purpose flour: Spoon and level the flour instead of scooping directly to avoid packing
• 3/4 cup (150 g) granulated sugar: This amount balances the tangy yogurt and tart blueberries perfectly
• 2 tsp baking powder: Fresh baking powder ensures the loftiest rise
• 1/2 tsp baking soda: Works with the acidic yogurt to create extra lift
• 1/4 tsp fine sea salt: Enhances all the flavors without making the loaf taste salty
• 1 cup (150 g) fresh blueberries: Gently dry them after washing so they dont add excess moisture
• 1 tbsp all-purpose flour: Coating berries keeps them suspended throughout the loaf instead of sinking
• 1/2 cup (60 g) powdered sugar: Sift before making the glaze to avoid lumps
• 1–2 tbsp fresh lemon juice: Adjust based on how thick you want the glaze to drizzle

Instructions

Heat and prep your pan:

Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan before lining with parchment paper

Blend the wet base:

Combine eggs, yogurt, oil, lemon zest, lemon juice, and vanilla in a blender until completely smooth

Add the dry ingredients:

Pulse in flour, sugar, baking powder, baking soda, and salt just until combined

Prepare the berries:

Toss blueberries with 1 tbsp flour then fold gently into batter with a spatula

Fill and bake:

Pour batter into prepared pan, smooth top, and bake 50–55 minutes until toothpick comes out clean

Cool completely:

Let rest in pan 10 minutes then remove to wire rack before glazing

Make the glaze:

Whisk powdered sugar with lemon juice until smooth then drizzle over cooled loaf

Pin

My mother-in-law asked for the recipe after one bite. She couldnt believe it came together in a blender. Now whenever I visit, this loaf appears on her counter, sometimes with raspberries instead of blueberries. She says the glaze is non-negotiable.

Make It Yours

Swap the blueberries for chopped strawberries, raspberries, or even blackberries depending on whats in season. Frozen fruit works beautifully but may add a minute or two to the baking time.

Storage Secrets

Wrap the cooled loaf tightly in plastic and it stays moist on the counter for two days. For longer storage, slice and freeze individually—thirty seconds in the microwave and it tastes freshly baked.

Serving Ideas

Serve this for breakfast alongside scrambled eggs and fresh fruit. Its elegant enough for brunch but casual enough for Tuesday morning coffee. The glaze adds just enough sweetness to feel dessert-like without crossing into cake territory.

• Try it toasted with a thin layer of butter
• Crumble leftovers over yogurt for a parfait
• Pair with Earl Grey or a bold coffee

Pin

Theres something deeply satisfying about a recipe that comes together so easily yet tastes like it took all day. This loaf has become my go-to for every occasion that calls for comfort wrapped in citrus.

Recipe Questions

→ How do I prevent blueberries from sinking?

Toss the blueberries with a small amount of flour before folding them gently into the batter to keep them suspended evenly.

→ Can I use frozen blueberries in this loaf?

Yes, frozen blueberries can be used directly without thawing, which helps maintain their shape and prevents extra moisture.

→ What is the best way to achieve a tender crumb?

Using yogurt adds moisture and softness, while careful blending without overmixing keeps the crumb tender and light.

→ Is the lemon glaze necessary to enhance flavor?

The glaze adds a delicate citrus sweetness that complements the loaf, but it’s optional depending on your preference.

→ Can I substitute ingredients for dietary needs?

For dairy-free options, swap yogurt with coconut yogurt and use a neutral oil instead of vegetable oil.