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- 1 cup plain yogurt (preferably Greek) - 1 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs - Zest of 1 lemon - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup fresh blueberries (or frozen, thawed and drained) - 1/4 cup lemon juice Using Greek yogurt makes the loaf moist and rich. You can swap it for regular yogurt if needed. Choose fresh blueberries for the best flavor. If using frozen, ensure they are thawed and drained well. This helps prevent extra moisture in the batter. The lemon zest adds a bright flavor. Fresh lemons work best, but bottled juice is okay in a pinch. The sugar not only sweetens but also helps the loaf rise. Make sure to measure accurately for the best results. You can replace granulated sugar with coconut sugar or honey. Keep in mind that honey will change the texture slightly. For a dairy-free option, use almond or coconut yogurt. If you want a lighter loaf, swap half the oil for applesauce. For a gluten-free version, use a gluten-free flour blend. This may require adjusting the liquid in the recipe. If you don’t have lemons, try limes for a different twist. {{ingredient_image_1}} First, heat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x5-inch loaf pan and grease it well. You can use butter or cooking spray. This helps the loaf slide out easily later. In a large bowl, mix together 1 cup of plain yogurt, 1 cup of granulated sugar, and 1/4 cup of vegetable oil. Stir until the mixture is smooth. Then, add 2 large eggs one at a time. Beat well after each egg. Next, stir in the zest of 1 lemon and 1 teaspoon of vanilla extract for flavor. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This step helps to distribute the baking powder evenly. Gradually mix the dry ingredients into the wet mixture. Be gentle; we do not want to overmix. Now, it’s time to add the star of the show! Gently fold in 1 cup of fresh blueberries. If you use frozen blueberries, make sure they are thawed and drained. This keeps the batter from turning blue. Once your batter is ready, pour it into the greased loaf pan. Spread it out evenly. Bake in your preheated oven for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your loaf is ready! While the loaf is baking, mix together 1/4 cup of lemon juice with 1 cup of powdered sugar. Stir until smooth. This glaze adds a sweet and tangy finish. Once your loaf cools, drizzle the glaze over the top. Let it set for a few minutes before slicing. Enjoy! To get a moist and fluffy loaf, use Greek yogurt. It adds creaminess and flavor. Mix wet ingredients until smooth. The eggs help create a light texture. When you combine wet and dry ingredients, do it gently. Overmixing can make the loaf dense. You want just enough mixing to blend everything nicely. One big mistake is not measuring the flour correctly. Too much flour makes the loaf dry. Always spoon flour into your measuring cup and level it off. Another mistake is baking too long. Keep an eye on it in the oven. Check for doneness with a toothpick. If it comes out clean, your loaf is ready! This loaf is great for breakfast or snacks. Serve it warm with butter for extra flavor. You can also add a dollop of whipped cream or yogurt on top. For a fun twist, top it with fresh berries. A slice pairs well with coffee or tea. Enjoy it at any time of day! Pro Tips Use Room Temperature Ingredients: Make sure your yogurt and eggs are at room temperature for easier mixing and a smoother batter. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep the loaf tender and prevent it from becoming dense. Fresh vs. Frozen Blueberries: If using frozen blueberries, ensure they are thoroughly thawed and drained to prevent excess moisture in the batter. Cool Before Glazing: Allow the loaf to cool completely before adding the glaze to prevent it from melting and running off. {{image_2}} You can easily change the taste of this loaf. Try adding spices like cinnamon or nutmeg. These add warmth and depth. You can also switch the lemon zest for orange or lime zest. Each brings a fresh twist. For a richer flavor, consider adding almond extract instead of vanilla. Just remember, a little goes a long way! Want to make this loaf gluten-free? Use a gluten-free flour blend. Look for blends that work well in baking. Make sure they have a good balance of starches and flours. You might need to add a binder like xanthan gum. This will help hold it together. Always check the package for the right measurements. Blueberries are amazing, but other fruits work well too! You can try raspberries, strawberries, or even chopped peaches. Just be sure to adjust the amount. If you use a fruit with more juice, reduce the lemon juice a bit. This will keep the loaf from getting too wet. Mix and match to find your favorite combo! To keep your Blueberry Lemon Yogurt Loaf fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. If you don't have a container, wrap the loaf tightly in plastic wrap. Place it in a cool, dry place, away from direct sunlight. The loaf will stay fresh for about 3-4 days at room temperature. Freezing your loaf is simple! First, let it cool completely. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil. This double wrap helps prevent freezer burn. You can freeze the loaf for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight. To reheat your loaf, preheat your oven to 350°F (175°C). Place the loaf in the oven for about 10-15 minutes. This warms it up and revives its soft texture. If you prefer, you can microwave a slice for about 20-30 seconds. Just be careful not to overheat it; you want to keep it moist and tasty! Yes, you can use frozen blueberries. Thaw them and drain excess juice. This keeps the loaf from getting too wet. Frozen blueberries also taste great in this recipe. The loaf stays fresh for about three days at room temperature. Store it in an airtight container. For longer storage, keep it in the fridge for up to a week. You can replace yogurt with sour cream or buttermilk. Each will add a nice tang. The texture may change slightly, but it will still taste good. You can use lime juice or orange juice instead. Each will give a different flavor. If you want, you can skip it, but the loaf won't taste as bright. We covered the key steps to make a tasty blueberry lemon yogurt loaf. I shared important notes on ingredients and helpful tips. You can also explore fun variations and find the best storage practices. Remember, baking is about experimenting and having fun. Use this recipe as a guide, but feel free to make it your own. Enjoy your cooking and share your tasty results with friends!

Blueberry Lemon Yogurt Loaf

A moist and flavorful loaf cake made with yogurt, 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 150 kcal

Ingredients
  

  • 1 cup plain yogurt (preferably Greek)
  • 1 cup granulated sugar
  • 1 4 cup vegetable oil
  • 2 large eggs
  • 1 zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 2 teaspoon salt
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1 4 cup lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a large mixing bowl, combine the yogurt, granulated sugar, and vegetable oil. Mix until smooth.
  • Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined. Be careful not to overmix.
  • Gently incorporate the blueberries into the batter, ensuring they are evenly distributed.
  • Pour the batter into the prepared loaf pan and spread it out evenly.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • While the loaf is baking, prepare the lemon glaze by mixing the lemon juice with 1 cup of powdered sugar until smooth.
  • Once the loaf is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Drizzle the lemon glaze over the cooled loaf. Allow it to set for a few minutes before slicing.

Notes

For best results, use fresh blueberries. If using frozen, ensure they are thawed and drained.
Keyword blueberry, cake, lemon, loaf, yogurt