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Ultimate Lemon Blueberry Yogurt Loaf - Moist Bakery-Style Quick Bread Recipe

This lemon blueberry yogurt loaf features a moist, tender cake bursting with fresh lemon flavor and juicy blueberries, enhanced by Greek yogurt for a soft crumb. The recipe includes a tangy lemon glaze for a perfect balance of tart and sweet, making it ideal for brunch or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for coating berries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Toss the fresh blueberries with 1 tablespoon of flour until lightly coated to prevent sinking during baking.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy (2-3 minutes).
  4. Beat in eggs one at a time, then mix in Greek yogurt, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Gently fold the flour-coated blueberries into the batter using a spatula.
  7. Pour batter into a greased 9x5 loaf pan and bake at 350°F for 50-60 minutes, until a toothpick comes out clean.
  8. Let cool in pan for 15 minutes before transferring to a wire rack.
  9. Whisk together powdered sugar, lemon juice, and zest until smooth, then drizzle over the cooled loaf.

Notes

Use room temperature ingredients for better texture; do not overmix batter; test for doneness with toothpick; cool completely before slicing.