Description
This Lemon Blueberry Yogurt Loaf is a sunny, moist, and tangy quick bread bursting with citrus zest and juicy blueberries. Made with Greek yogurt for a tender crumb and fresh lemon for brightness, it’s the perfect anytime treat — from breakfast to dessert.
Ingredients
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 cup Greek yogurt (plain or vanilla)
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2/3 cup granulated sugar
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2 large eggs
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1/3 cup vegetable oil
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Zest of 1 lemon
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2 tbsp lemon juice
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Optional Lemon Glaze:
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1/2 cup powdered sugar
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1-2 tbsp lemon juice
Instructions
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Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper. -
Dry Ingredients:
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside. -
Wet Ingredients:
In a large bowl, mix yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until well combined. -
Combine:
Gently fold the dry ingredients into the wet mixture until just combined. Fold in floured blueberries carefully. -
Bake:
Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
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Glaze (Optional):
Mix powdered sugar and lemon juice to form a glaze. Drizzle over cooled loaf.
Notes
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Toss blueberries in flour to prevent sinking.
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Store in an airtight container at room temp for 2–3 days or refrigerate up to 5 days.
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Great toasted with a pat of butter or a dollop of yogurt.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
