Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf brings together bright citrus, juicy berries, and an incredibly tender crumb in one simple bake. Fresh lemon zest and juice give every slice a clean, sunny flavor, while Greek yogurt keeps the loaf wonderfully moist without making it heavy.

The blueberries add sweet, juicy pockets throughout, and olive oil helps the crumb stay soft even after the loaf has cooled. Best of all, there’s no mixer needed. A couple of bowls and a gentle fold are all it takes.

This is the kind of loaf that works just as beautifully for brunch as it does beside an afternoon cup of tea. Once cooled, it slices neatly while staying soft inside, and the lemon-blueberry flavor becomes even better as it rests. Simple ingredients, bright flavor, and a lovely bakery-style result make this one worth keeping close.

Recipe Yield: 8 servings

INGREDIENTS

1 cup fresh blueberries
1½ cups all-purpose flour
½ cup plain Greek yogurt
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract

INSTRUCTIONS

1. Prepare the oven and pan:
Preheat oven to 350°F (175°C). Line an 8½×4½-inch loaf pan with parchment and lightly grease.

2. Mix dry ingredients:
Reserve 1 Tbsp flour for the blueberries. In a bowl, whisk the remaining flour, baking powder, baking soda, salt, and sugar until combined.

3. Combine wet ingredients:
In another bowl, whisk eggs, yogurt, olive oil, lemon juice, lemon zest, and vanilla until smooth.

4. Bring the batter together:
Add the wet ingredients to the dry ingredients and gently fold just until no dry streaks remain. Do not overmix.

5. Add blueberries:
Toss blueberries with the reserved 1 Tbsp flour. Then gently fold them into the batter until evenly distributed.

6. Bake the loaf:
Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. For extra accuracy, the center should register about 200–205°F.

7. Cool and slice:
Cool in the pan for 15 minutes. Then transfer to a rack and cool completely before slicing.

Helpful Tips to Perfect This Recipe

• Coat the blueberries: Toss the blueberries with the reserved flour before folding them in. This helps them stay distributed more evenly throughout the loaf.
• Keep the mixing gentle: Once the wet and dry ingredients come together, fold only until no dry streaks remain. Overmixing can make the crumb heavier.
• Check the center carefully: Start checking around 50 minutes since loaf pans and ovens vary. A few moist crumbs are fine, but there should be no wet batter.
• Let the loaf cool: The crumb continues to set as it cools, so waiting before slicing gives cleaner slices and the best texture.