Lemon Blueberry Yogurt Loaf served and ready to eat

Lemon Blueberry Yogurt Loaf

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Greek yogurt keeps this lemon-scented blueberry loaf tender, while a simple mixing method makes it dependable for brunch or dessert.

Lemon Blueberry Yogurt Loaf
Photo by Desirae Hayes-Vitor on Unsplash.

Lemon Blueberry Yogurt Loaf Recipe

Prep: 18 minutes   Bake: 55 minutes   Total: 73 minutes plus cooling   Yield: 10 slices

Ingredients

  • 1 1/2 cups (190 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 1/2 cup neutral oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups blueberries, fresh or frozen
  • 1 teaspoon all-purpose flour for coating berries

Instructions

  1. Heat the oven to 350°F. Grease an 8 1/2-by-4 1/2-inch loaf pan and line the long sides with parchment.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Rub sugar and lemon zest together in a large bowl until fragrant. Whisk in eggs, yogurt, oil, lemon juice, and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients just until a few flour streaks remain.
  5. Toss blueberries with 1 teaspoon flour, then fold them into the batter. Spread batter evenly in the pan.
  6. Bake for 50 to 60 minutes, until a tester inserted in the center comes out with moist crumbs but no wet batter. Cool 15 minutes in the pan, then move to a rack.

Why this recipe works

Rubbing zest into sugar releases fragrant citrus oils. Greek yogurt and oil keep the crumb moist even after the loaf cools.

Helpful tips

  • Do not thaw frozen blueberries; fold them in straight from the freezer.
  • Stop mixing as soon as the flour disappears to avoid a tough loaf.
  • Tent loosely with foil if the top browns before the center is done.

Storage

Store fully cooled loaf airtight at room temperature for 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.

Food-safety note: Do not taste raw batter. Bake until no wet batter remains in the center.

Estimated nutrition

Per serving: 285 calories, 5 g protein, 37 g carbohydrates, and 14 g fat. Estimates vary by brands and portions.

Helpful kitchen gear

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