Description
Soft, moist, and bursting with citrus and berry flavors, this lemon blueberry yogurt loaf is a delightful treat for any time of the day. Whether paired with tea, coffee, or enjoyed as a light dessert, its tangy-sweet balance makes it absolutely irresistible!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup Greek yogurt
- ⅓ cup melted butter (or vegetable oil)
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Instructions
Preheat Oven – Set to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare Wet Mixture – In another bowl, whisk sugar, eggs, Greek yogurt, melted butter, lemon juice, zest, and vanilla extract until smooth.
Combine – Gradually fold dry ingredients into wet mixture. Stir gently until just combined.
Add Blueberries – Toss blueberries in a little flour (to prevent sinking) and fold them into the batter.
Bake – Pour batter into the loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool & Glaze – Let the loaf cool completely. Mix powdered sugar and lemon juice for the glaze, then drizzle over the top.
Notes
Coat Blueberries in Flour – Tossing blueberries in a little flour prevents them from sinking to the bottom of the loaf, ensuring an even distribution throughout the cake.
Do Not Overmix the Batter – Stir just until the ingredients are combined. Overmixing will develop too much gluten, making the loaf dense instead of light and moist.
Let the Loaf Cool Before Adding Glaze – Pouring glaze on a warm loaf will cause it to melt and soak in too much. Let the loaf cool completely for a smooth, glossy finish.
- Prep Time: 10 mins
- Cook Time: 50 mins