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Lemon Blueberry Yogurt Loaf

Close-up of a moist slice of Lemon Blueberry Yogurt Loaf showing bright yellow crumb and bursting blueberries.
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A simple recipe for a moist loaf cake featuring lemon zest and fresh blueberries, made tender with yogurt.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup plain yogurt (full-fat recommended)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons flour (for coating berries)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon fresh lemon juice (for optional glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs to the sugar mixture and whisk until lightened in color.
  5. Whisk in the yogurt, vegetable oil, vanilla extract, and 1/4 cup lemon juice until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Do not overmix.
  7. Gently toss the blueberries with 2 tablespoons of flour in a small bowl. Fold the coated blueberries into the batter.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If using the glaze, whisk the powdered sugar and 1 tablespoon of lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • Using full-fat yogurt helps keep the loaf moist.
  • If you use frozen blueberries, do not thaw them before adding them to the batter.
  • For a brighter flavor, substitute some of the lemon zest with orange zest.
  • Store the loaf tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://spoonfulsnap.com/lemon-blueberry-yogurt-loaf-recipe/