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Lemon Blueberry Yogurt Loaf

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 250
A moist and tangy lemon blueberry loaf perfect for breakfast or dessert, combining fresh flavors with a tender crumb.

Ingredients

Dough

  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 0.5 cup vegetable oil
  • 1 tablespoon finely grated lemon zest
  • 0.25 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 1 cup fresh blueberries (or frozen, unthawed)
  • 1 tablespoon all-purpose flour for tossing blueberries
  • 0.5 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice (for glaze)

Instructions 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  • Blend eggs, Greek yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
  • Add flour, sugar, baking powder, baking soda, and salt; pulse until just combined.
  • Toss blueberries with 1 tablespoon flour; gently fold into batter.
  • Pour batter into pan, smooth top, and bake 50-55 minutes. Cool before glazing.
  • Mix powdered sugar with lemon juice; drizzle over cooled loaf before slicing.

Notes

Use frozen blueberries without thawing to prevent sinking.
Calories: 250kcal
Cost: $15
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry, lemon, yogurt