Description
This Lemon Blueberry Yogurt Loaf is a moist, tender quick bread that bursts with fresh lemon flavor and juicy blueberries in every bite. The yogurt keeps the loaf incredibly soft, while the lemon zest and juice bring a bright, refreshing citrus note. Perfect as a breakfast treat, snack, or light dessert, this loaf is easy to make and even easier to love.
Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup plain Greek yogurt
¾ cup granulated sugar
2 large eggs
⅓ cup vegetable oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon flour (for coating blueberries)
Instructions
Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk the yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
or extra lemon flavor, drizzle the cooled loaf with a lemon glaze made from powdered sugar and lemon juice.
Use full-fat Greek yogurt for a richer texture, or substitute with sour cream if preferred.
If using frozen blueberries, keep them frozen when adding to the batter to avoid streaking.
Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.