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Moist Lemon Blueberry Yogurt Loaf

A close-up of a sliced Lemon Blueberry Yogurt Loaf topped with white glaze and fresh blueberries.
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A simple recipe for a moist, tender loaf cake featuring fresh lemon zest and juicy blueberries, topped with a bright lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened.
  5. Whisk in the Greek yogurt, vegetable oil, vanilla extract, and lemon juice until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Do not overmix.
  7. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more lemon juice, a few drops at a time, if needed to reach a drizzling consistency.
  12. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • Toss the blueberries lightly in one tablespoon of the flour mixture before folding them into the batter; this helps prevent them from sinking to the bottom of the loaf.
  • For the best texture, use full-fat Greek yogurt.
  • If the top of the loaf begins to brown too quickly during baking, loosely tent it with aluminum foil for the last 15 minutes.

Nutrition

Find it online: https://savorandpin.com/lemon-blueberry-yogurt-loaf-recipe/