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Lemon Blueberry Yogurt Loaf

A tender, moist loaf bursting with juicy blueberries and bright lemon flavor, made with plain yogurt for a soft, pillowy crumb. Perfect for breakfast, snack time, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 10
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons fresh lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup neutral oil (vegetable or light olive oil)
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon flour (for tossing blueberries)

Method
 

Prep Your Pan and Oven
  1. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan well with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the long sides to create a sling for easy removal.
Mix the Wet Ingredients
  1. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and slightly pale. Then stream in the oil while whisking continuously until the batter looks glossy and well combined.
Add the Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry mixture into the wet ingredients using a rubber spatula, stopping as soon as you no longer see streaks of flour. Do not overmix — a few lumps are fine.
Coat and Fold in the Blueberries
  1. Toss the blueberries with the extra tablespoon of flour in a small bowl until lightly coated. Gently fold them into the batter with just a few strokes.
Bake to Golden Perfection
  1. Pour the batter into the prepared pan and smooth the top. Bake in the center of the preheated oven for 55–60 minutes. The loaf is done when a toothpick inserted into the center comes out clean and the top is deep golden brown.
  2. Let the loaf cool in the pan for 15 minutes before lifting it out onto a wire rack using the parchment sling.

Notes

Meal-Prep Tip: Mix dry ingredients the night before and store covered. In the morning, just combine wet ingredients and bake. Storage: Room temperature up to 2 days wrapped tightly. Refrigerator up to 5 days — warm slices 15-20 seconds in microwave before serving. Freezer: Slice, wrap individually, freeze up to 3 months, thaw overnight. Tips: Always zest lemon before juicing. Do not skip tossing blueberries in flour. Avoid overmixing once flour is added. Do not open oven before 45-minute mark. If top browns too quickly, loosely tent with foil around 40 minutes. Can be made into muffins: bake at 375°F for 20-23 minutes in a 12-cup muffin tin. Optional lemon glaze: mix powdered sugar with fresh lemon juice and drizzle over cooled loaf.