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- 1 cup plain yogurt - 1 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs - Zest of 1 large lemon - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon fine sea salt - 1 cup fresh blueberries - 1/4 cup freshly squeezed lemon juice To make the Blueberry Lemon Yogurt Loaf, you will need a few key ingredients. Each plays an important role in flavor and texture. Yogurt, sugar, and oil give the loaf moisture and a rich taste. Yogurt adds creaminess and tang. Sugar sweetens the loaf just right. Oil makes it tender. Eggs and lemon zest help bind the mixture and add lift. Eggs create a fluffy loaf. Lemon zest brings a bright flavor. Flour, baking powder, and salt form the base. Flour gives structure. Baking powder helps the loaf rise. Salt enhances the overall taste. Blueberries and lemon juice are the stars of the show. Blueberries add sweetness and burst with flavor. Lemon juice brightens every bite. Gather these ingredients to create a delightful loaf that everyone will love! {{ingredient_image_2}} - Prepping the loaf pan First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray. This helps the loaf come out easily after baking. - Mixing wet ingredients In a large bowl, mix 1 cup of Greek yogurt, 1 cup of granulated sugar, and 1/4 cup of vegetable oil. Whisk these together until you see a smooth and creamy mix. It should look nice and shiny. Next, add two large eggs one at a time. Whisk well after each egg. Then, stir in the zest of 1 lemon and 1 teaspoon of vanilla extract. Make sure everything is mixed well. - Incorporating dry ingredients In another bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of fine sea salt. Slowly fold this dry mix into the wet mixture using a spatula. Stop mixing when no dry spots are left; be gentle. Overmixing can make the loaf tough. Finally, fold in 1 cup of fresh blueberries carefully, so they don’t break apart. - Pouring batter into the pan Pour the batter into your prepared loaf pan. Spread it out evenly with a spatula. This helps the loaf bake evenly. - Baking time and doneness test Place the pan in your preheated oven. Bake for 50-60 minutes. To test if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your loaf is ready. - Combining lemon juice and powdered sugar While the loaf bakes, prepare a lemon glaze. In a small bowl, mix 1/4 cup of freshly squeezed lemon juice with 1 cup of powdered sugar. Whisk until it is smooth and free of lumps. - Drizzling over the cooled loaf Once the loaf is baked and cooled for about 10 minutes, transfer it to a wire rack. Drizzle the lemon glaze over the cooled loaf. Let it soak in for about 5-10 minutes before slicing. This adds a sweet and tangy touch to your delicious loaf. To get the best texture in your loaf, use room temperature ingredients. When your yogurt and eggs are at room temperature, they mix better. This helps the batter rise and keeps it light. Next, when you add blueberries, use a gentle folding technique. This means you carefully mix the blueberries into the batter without squishing them. It keeps the berries whole and juicy. One big mistake is overmixing the batter. When you mix too much, the loaf can become dense. Mix just until the dry ingredients disappear. Another mistake is not checking for doneness correctly. Use a toothpick to test the center. If it comes out clean or with a few crumbs, your loaf is ready. If it has wet batter, it needs more time. Pro Tips Use Room Temperature Eggs: Room temperature eggs incorporate better into the batter, resulting in a lighter loaf. Don't Overmix the Batter: Gently fold the dry ingredients into the wet to prevent a dense loaf; overmixing can develop gluten, leading to a tougher texture. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and pat them dry to avoid excess moisture in the batter. Glaze While Warm: Drizzling the lemon glaze over the loaf while it's still warm allows it to soak in, enhancing the flavor and moisture. {{image_4}} You can make this blueberry lemon yogurt loaf even better! - Adding nuts or seeds: Walnuts or almonds add a nice crunch. Try adding 1/2 cup of chopped nuts into the batter. Sunflower seeds can also give a great texture. - Substituting other fruits: If you love other fruits, use them! Raspberries or diced strawberries work well. Just swap the blueberries with the same amount of your chosen fruit. You can easily adjust this recipe for different diets. - Gluten-free options: Use a gluten-free flour blend instead of all-purpose flour. It will still taste great! - Dairy-free substitutions: To make this loaf dairy-free, swap the yogurt with a plant-based yogurt. Coconut yogurt adds a nice flavor and creaminess. You can store your Blueberry Lemon Yogurt Loaf in two ways: at room temperature or in the fridge. If you plan to eat it within two days, keep it at room temperature. Wrap it in plastic wrap or foil to keep it fresh. If you want to enjoy it later, store it in the fridge. This keeps it moist longer. For longer storage, you can freeze the loaf. Wrap it tightly in plastic wrap, then in foil. It can last up to three months in the freezer. When you’re ready to eat it, just thaw it overnight in the fridge. To reheat the loaf, use the microwave or the oven. If you choose the microwave, slice the loaf and heat for about 15-20 seconds. This helps keep it moist. If you prefer the oven, set it to 350°F (175°C) and warm the slices for 5-10 minutes. After reheating, you can serve it with a drizzle of lemon glaze or a dollop of yogurt. This adds a nice touch and enhances the flavor. Enjoy your tasty loaf warm! Yes, you can use frozen blueberries. Just thaw them and pat them dry. This helps keep the batter from getting too wet. Frozen blueberries work well and give you that same juicy burst. The loaf stays fresh for about 3 to 5 days at room temperature. Store it in an airtight container to keep it moist. If you want it to last longer, you can freeze it for up to 3 months. Yes, you can! Use dairy-free yogurt like almond or coconut yogurt. This keeps the recipe creamy. You can also use plant-based milk in place of yogurt if needed. This loaf pairs well with tea or coffee. You can also enjoy it with whipped cream for a sweet touch. Adding a dollop of yogurt on top makes it even better. If you want more flavor, try serving it with fresh fruit or a berry compote. In this article, we explored how to make a delicious Blueberry Lemon Yogurt Loaf. We covered key ingredients, from yogurt to blueberries, and shared step-by-step instructions for creating the batter and baking the loaf. I provided tips to achieve the perfect texture and avoid common mistakes. We also discussed fun variations, storage practices, and answered some FAQs. This recipe is easy and adaptable. Enjoy this tasty treat with family and friends. Happy baking!

Blueberry Lemon Yogurt Loaf

A moist and tangy loaf cake infused with fresh blueberries and a zesty lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup plain yogurt (preferably Greek, for creaminess and tang)
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil (or melted coconut oil for added flavor)
  • 2 large eggs, at room temperature
  • 1 large lemon zest (about 1 tablespoon)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup fresh blueberries (or frozen, thawed and gently patted dry)
  • 1/4 cup freshly squeezed lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it generously with butter or non-stick spray.
  • In a large mixing bowl, combine the Greek yogurt, granulated sugar, and vegetable oil. Whisk together until the mixture is smooth and creamy.
  • Add the eggs, one at a time, whisking well after each addition to ensure a light and airy batter. Stir in the lemon zest and vanilla extract, mixing until just combined.
  • In another bowl, combine the all-purpose flour, baking powder, and fine sea salt. Gently fold this dry ingredient mixture into the wet ingredients using a spatula. Mix until no dry streaks remain, but be cautious not to overwork the batter.
  • Carefully fold in the blueberries, ensuring they are evenly distributed without breaking them apart.
  • Pour the batter into your prepared loaf pan, spreading it out evenly to ensure an even bake.
  • Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick in the center of the loaf; it should come out clean or with a few moist crumbs but no wet batter.
  • While the loaf is baking, prepare the lemon glaze by combining the freshly squeezed lemon juice with 1 cup of powdered sugar in a small bowl. Whisk until the mixture is smooth and free of lumps.
  • Once the loaf has finished baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
  • Drizzle the prepared lemon glaze over the cooled loaf, letting it soak in a bit. Allow it to set for 5-10 minutes before slicing into beautiful pieces.

Notes

Serve the sliced loaf on a lovely platter or cake stand. Garnish with a few fresh blueberries and a sprinkle of lemon zest for an inviting touch!
Keyword blueberry, cake, lemon, loaf, yogurt