Lemon Blueberry Yogurt Loaf (Print)

A moist loaf blending fresh blueberries, zesty lemon, and creamy yogurt for a tender, flavorful treat.

# Components:

→ 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

→ Optional Glaze

14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract in a blender. Blend until the mixture is smooth.
03 - Add all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt to the blender. Pulse briefly until just combined, avoiding overmixing.
04 - Toss blueberries with 1 tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter with a spatula, avoiding blending.
05 - Pour the batter into the prepared loaf pan and smooth the surface. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if the top browns too quickly.
06 - Allow the loaf to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
07 - Whisk powdered sugar and fresh lemon juice together until smooth. Drizzle over the cooled loaf before slicing.

# Expert Advice:

01 -
  • The blender does all the hard work, meaning one less bowl to wash and zero arm fatigue from mixing
  • Greek yogurt keeps every bite impossibly moist without needing complicated techniques or special ingredients
02 -
  • Overblending after adding flour develops gluten, making the loaf tough instead of tender
  • Tenting foil too early prevents proper browning but waiting too late lets the crust burn
03 -
  • Greek yogurt thickness varies between brands, so adjust with a teaspoon of milk if batter seems too thick
  • Room temperature ingredients prevent the coconut oil from solidifying and creating pockets
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