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Lemon Blueberry Yogurt Loaf: The Ultimate Moist Bakery-Style Recipe

This Lemon Blueberry Yogurt Loaf combines tart lemon zest, sweet blueberries, and creamy yogurt to create a moist, tender cake perfect for springtime baking. The lemon glaze adds an extra layer of citrus flavor, making this bakery-style loaf a crowd-pleaser that's surprisingly easy to make.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1½ cups fresh blueberries
  • 1 tablespoon flour (for tossing blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Prepare the blueberries by tossing fresh blueberries with 1 tablespoon of flour to prevent them from sinking during baking
  2. Mix dry ingredients by whisking together flour, baking powder, and salt in a medium bowl
  3. Combine wet ingredients by whisking together Greek yogurt, sugar, eggs, lemon zest, and vanilla extract until smooth, then gradually whisk in vegetable oil
  4. Fold dry ingredients into the wet mixture until just combined, then fold in the flour-coated blueberries
  5. Pour batter into a greased 9x5 inch loaf pan and bake at 350°F (175°C) for 50-60 minutes until a toothpick comes out clean
  6. While loaf cools for 10 minutes in pan, whisk together powdered sugar, lemon juice, and lemon zest for the glaze
  7. Remove loaf from pan, drizzle with lemon glaze while still warm, and let cool completely before slicing

Notes

Use fresh lemon zest for best flavor, don't overmix batter, bring eggs and yogurt to room temperature, test for doneness with toothpick