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Ultimate Lemon Blueberry Yogurt Loaf: Moist Bakery-Style Perfection

This bakery-quality Lemon Blueberry Yogurt Loaf combines bright, zesty lemon with sweet blueberries in a moist, tender cake that's surprisingly easy to make at home. Greek yogurt creates incredible moisture while keeping the texture light and fluffy, perfect for spring baking or brunch gatherings.
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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 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • For the lemon glaze: 1 cup powdered sugar + 2 tablespoons fresh lemon juice

Method
 

Instructions
  1. Toss your fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt
  3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (2-3 minutes)
  4. Beat in eggs one at a time, then mix in Greek yogurt, lemon zest, and fresh lemon juice
  5. Gradually add dry ingredients to wet mixture, mixing until just combined, then gently fold in flour-coated blueberries
  6. Pour batter into greased 9x5-inch loaf pan and bake at 350°F (175°C) for 50-60 minutes until toothpick comes out clean
  7. Let loaf cool completely, then drizzle with lemon glaze made from powdered sugar and lemon juice

Notes

Use room temperature ingredients for even mixing; don't overmix batter once flour is added; test for doneness at 50 minutes; tent with foil if browning too quickly; frozen blueberries can be used with extra flour coating