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Ultimate Lemon Blueberry Yogurt Loaf: Moist Bakery-Style Cake Recipe

This lemon blueberry yogurt loaf features a moist, tender crumb infused with bright lemon flavor and studded with juicy blueberries, topped with a tangy lemon glaze. Greek yogurt adds incredible moisture and a subtle tang that balances the sweetness perfectly, making it perfect for brunch, tea, 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
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Toss blueberries with 1 tablespoon flour to prevent sinking.
  2. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large mixing bowl, combine Greek yogurt, sugar, eggs, lemon zest, and vanilla extract. Whisk until smooth and well combined.
  4. Slowly whisk in vegetable oil until fully incorporated, then gradually add dry ingredients, folding gently until just combined.
  5. Gently fold in the flour-coated blueberries.
  6. Pour batter into prepared loaf pan, smooth the top, and bake for 50-60 minutes until toothpick comes out clean.
  7. Cool loaf in pan for 15 minutes, then transfer to wire rack. Whisk together powdered sugar, lemon juice, and zest for glaze and drizzle over cooled loaf.

Notes

Coating blueberries in flour prevents sinking; don't overmix batter; use room temperature ingredients for better texture; flavor improves after a day of storage.