Lemon Blueberry Yogurt Loaf

There was this rainy Sunday when my kitchen smelled like nothing but lemons and I could not have been happier about it. I had blueberries from the farmers market that needed using and something about the combination felt like exactly what a gray afternoon demanded. The way the house filled with citrus while this baked made the weather outside feel irrelevant.

My sister came over unexpectedly the first time I made this and we ended up eating half the loaf standing at the counter. She kept saying she does not even like cake that much but there was something about the tang and the bursts of blueberry that made it impossible to stop reaching for another slice. Now it is what she requests every time she visits.

Ingredients

• Plain Greek yogurt: This is the secret to keeping everything incredibly tender while adding a subtle tang
• Vegetable oil: Oil keeps the loaf moist for days unlike butter which can firm up when chilled
• Lemon zest and juice: Both are essential because zest gives you aromatic oils while juice provides the bright acid
• All-purpose flour: The structure builder but treat it gently and do not overwork the batter
• Fresh blueberries: Tossing them in flour first keeps them from sinking to the bottom while baking
• Granulated sugar: Sweetens but also helps create that gorgeous golden crust

Instructions

Preheat and prep your pan:

Get your oven to 350°F and grease a 9x5 loaf pan thoroughly because nothing is worse than a stuck cake

Whisk the wet ingredients:

Combine the yogurt, eggs, oil, vanilla, lemon zest, and juice until you have a smooth creamy mixture

Mix the dry ingredients:

In another bowl stir together the flour, baking powder, baking soda, salt, and sugar so everything is evenly distributed

Combine the mixtures:

Fold the dry ingredients into the wet mixture gently until just combined because overmixing makes tough cake

Prep the blueberries:

Toss your blueberries with that extra tablespoon of flour then fold them in as the final step

Bake to perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out clean

Cool completely:

Let the loaf rest in the pan for 10 minutes then move it to a wire rack to cool fully before glazing

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This recipe has become my go-to for new neighbors and coworkers because it feels special without being fussy. Something about handing someone a homemade loaf that tastes like sunshine creates an instant connection.

Making It Your Own

I have swapped in different fruits when blueberries are not in season and raspberries work beautifully. The lemon really can stand on its own too if you want to skip the berries entirely and just double down on the citrus.

Storage Tips

This loaf actually tastes better on day two when the flavors have had time to settle and mingle. Keep it wrapped tightly at room temperature for up to three days or freeze individual slices for those mornings when you need something special.

Serving Suggestions

Warm a slice slightly and serve with a pat of butter or some plain Greek yogurt on top. It is also incredible toasted until the edges get crisp and the inside becomes pudding-like.

• Add a handful of chopped walnuts to the batter for extra texture
• Try a lime and blueberry version for something different
• Serve with whipped cream and extra fresh berries for dessert

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There is something deeply satisfying about a recipe that comes together this easily yet tastes like it took all day. Hope this brings a little brightness to your kitchen too.

Recipe FAQs

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used directly without thawing. Toss them with a bit of flour before folding into the batter to prevent sinking.

→ What yogurt works best?

Plain Greek yogurt provides creaminess and tang, but regular plain yogurt can be substituted if preferred.

→ How do I know when the loaf is done?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs when fully baked.

→ Can I add nuts for texture?

Yes, a handful of chopped nuts can be folded into the batter for added crunch and flavor.

→ Is a glaze necessary?

The lemon glaze is optional but adds a fresh, zesty finish that complements the loaf’s flavors beautifully.