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Lemon Blueberry Yogurt Loaf: Moist Bakery-Style Quick Bread

This lemon blueberry yogurt loaf combines the bright zing of fresh lemons with juicy bursts of blueberries in an incredibly moist, bakery-style quick bread. Perfect for spring baking and weekend brunches, this easy recipe delivers professional results with simple ingredients.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup plain whole-milk yogurt
  • ½ cup vegetable oil
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for dusting blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together sugar and eggs until pale and slightly thickened. Add yogurt, oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. In a small bowl, toss blueberries with 1 tablespoon flour (this prevents them from sinking). Gently fold blueberries into the batter.
  4. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes before transferring to a wire rack.
  5. While loaf cools, whisk together powdered sugar, lemon juice, and vanilla for the glaze. Adjust consistency with more sugar or juice as needed. Drizzle over cooled loaf before serving.

Notes

Use room temperature ingredients for even mixing, don't overmix to prevent toughness, dust blueberries with flour to prevent sinking, cool completely before slicing for clean cuts.