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Lemon Blueberry Yogurt Loaf Fresh and Tangy Delight

by on July 21, 2025

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Get ready to brighten your day with a Lemon Blueberry Yogurt Loaf! This loaf is fresh, tangy, and perfect for breakfast or a snack. I’ll guide you through easy steps to make this delightful treat, whether you’re a baking novice or a pro. By the end, you’ll have a moist, flavorful loaf that will impress. Let’s dive into the ingredients and get started on this delicious adventure!

For a perfect Lemon Blueberry Yogurt Loaf, gather the following ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup plain yogurt (Greek or regular) - 1/2 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 cup fresh blueberries (or thawed frozen blueberries) - 1/4 teaspoon vanilla extract If you need to substitute, here are some great options: - You can use almond flour instead of all-purpose flour for a gluten-free option. - Greek yogurt can replace regular yogurt for a thicker texture. - Unsweetened applesauce can work as a substitute for oil. - You can try honey or maple syrup instead of granulated sugar. These swaps can change the flavor or texture of the loaf, so it’s worth experimenting! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Preheating the oven is key. It helps the loaf bake evenly. While the oven warms up, take a 9x5-inch loaf pan. Grease it well with cooking spray or butter. This step makes sure the loaf comes out easily after baking. In a medium bowl, measure 1 cup of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients well. Whisking is important. It helps to break up any lumps and evenly mix the leavening agents. Grab a large mixing bowl. Add 1/2 cup of plain yogurt and 1/2 cup of granulated sugar. Use a whisk to blend them until smooth. Next, pour in 1/4 cup of vegetable oil, add 2 large eggs, the zest of 1 lemon, 2 tablespoons of lemon juice, and 1/4 teaspoon of vanilla extract. Whisk all these wet ingredients together until creamy. This mixture should be smooth and well-combined. Now, take the dry mixture and add it to the wet ingredients. Do this in parts, stirring gently with a spatula. Mix until just combined. Be careful not to overmix. This keeps the loaf light and fluffy. Now, gently fold in 1 cup of fresh blueberries. Use a spatula to ensure they are spread throughout the batter without breaking. Pour the batter into your greased loaf pan. Use a spatula to smooth the top. Bake in your preheated oven for 50-60 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your loaf is ready. When the loaf bakes, remove it from the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack. Allow it to cool completely before slicing. This helps keep the texture just right. To make a perfect Lemon Blueberry Yogurt Loaf, avoid common baking mistakes. First, always measure your flour correctly. Too much flour can make your loaf dry. Use a spoon to scoop flour into your measuring cup, then level it off with a knife. Next, mix dry ingredients well. Whisk the flour, baking powder, baking soda, and salt together. This helps create an even rise. When combining wet and dry mixes, stir gently. Overmixing can lead to a tough loaf. Check your oven temperature. An oven that's too hot can burn the edges. An oven thermometer helps ensure the right heat. Bake until a toothpick comes out clean. This means your loaf is done. For serving, slice the loaf and place the pieces on a nice plate. You can dust them lightly with powdered sugar to add a sweet touch. Garnish with whole blueberries and lemon zest. This makes your loaf look fresh and colorful. Pair your Lemon Blueberry Yogurt Loaf with drinks like tea or lemonade. The tangy flavor complements the loaf's sweetness well. Consider serving it with a dollop of whipped cream or yogurt for extra creaminess. This adds a lovely finish to your dish. Pro Tips Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, make sure to thaw and drain them well to prevent excess moisture in the batter. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing them in. This helps create a smooth batter and better incorporation with the other ingredients. Don't Overmix: Mix the batter until just combined. Overmixing can lead to a dense loaf, so be gentle when folding in the dry ingredients and blueberries. Cooling Time: Allow the loaf to cool completely on a wire rack before slicing. This helps set the texture and makes for cleaner, more even slices. {{image_4}} You can easily change the yogurt in this recipe. Try using Greek yogurt for a thicker texture. If you like a creamier loaf, use whole milk yogurt. Low-fat yogurt works too, but it might change the taste slightly. Instead of granulated sugar, use honey or maple syrup. These will add a unique flavor and sweetness. You can also swap the vegetable oil for melted coconut oil or butter for a richer taste. If you want to mix things up, add different fruits. Chopped strawberries or raspberries pair well with lemon. You might also try peaches or cherries for a summer twist. To enhance the flavor, consider adding spices. A pinch of cinnamon or nutmeg can bring warmth. Cardamom can add a lovely floral note. Just remember, a little goes a long way! For a gluten-free loaf, use a gluten-free flour blend. Make sure it has a mix of starches and proteins for the best texture. You can also add a bit of xanthan gum to help with the rise. If you need a vegan option, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for about five minutes to thicken. You can also use a plant-based yogurt for a creamy texture. To keep your Lemon Blueberry Yogurt Loaf fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a zip-top bag. This helps keep the moisture in and prevents it from drying out. Store it at room temperature for short-term use. If you want to keep it longer, move it to the fridge. Just make sure it’s well wrapped. If you want to freeze the loaf, first cool it completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can take out only what you need. To thaw, simply place a slice in the fridge overnight or leave it at room temperature for a few hours. You can also warm it in the microwave for a quick treat. At room temperature, the loaf lasts about 2 to 3 days. In the fridge, it stays fresh for about a week. If you freeze it, the loaf can last up to 3 months. Just remember to check for any signs of freezer burn before enjoying it. This way, you'll always have a slice of lemon blueberry goodness ready to go! You can use sour cream in place of yogurt. It gives a similar tangy taste. Buttermilk is another good choice. It will add moisture to the loaf. If you want a dairy-free option, try using coconut yogurt. Make sure it is plain and unsweetened for the best results. Yes, you can use frozen blueberries. Just remember to thaw them first. Drain any excess juice to avoid a wet batter. Frozen blueberries may not hold their shape as well in the loaf. However, they still add great flavor and color. Check the loaf after 50 minutes. Insert a toothpick into the center. If it comes out clean with a few crumbs, the loaf is ready. If the toothpick has wet batter, bake for a few more minutes. The top should also be golden brown. Yes, you can double the recipe easily. Just use a larger mixing bowl and pan. A 9x5-inch pan works for one loaf, but use two for the doubled batch. You may need to add a few extra minutes to the baking time. Keep an eye on the loaf as it bakes. In this post, I shared a detailed guide for making a delicious blueberry loaf. We covered ingredients, step-by-step baking instructions, tips for success, and variations. Remember, preheating your oven is key, and proper mixing is crucial for a smooth batter. Try different ingredients to make it your own, and follow my storage tips to keep it fresh. Baking is fun and allows for creativity. Enjoy baking and tasting your blueberry loaf! You’ll impress everyone with your skills.

Why I Love This Recipe

  1. Bright Flavor: The combination of lemon and blueberries creates a refreshing and zesty flavor that is perfect for any occasion.
  2. Easy to Make: This recipe is straightforward and requires minimal prep time, making it great for bakers of all levels.
  3. Moist Texture: The addition of yogurt ensures that the loaf remains moist and tender, making each slice delightful.
  4. Versatile Enjoyment: This loaf is perfect for breakfast, snacks, or dessert, and pairs well with a cup of tea or coffee.

Ingredients

Detailed List of Ingredients

For a perfect Lemon Blueberry Yogurt Loaf, gather the following ingredients:

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup plain yogurt (Greek or regular)

– 1/2 cup granulated sugar

– 1/4 cup vegetable oil

– 2 large eggs, at room temperature

– Zest of 1 lemon (about 1 tablespoon)

– 2 tablespoons freshly squeezed lemon juice

– 1 cup fresh blueberries (or thawed frozen blueberries)

– 1/4 teaspoon vanilla extract

If you need to substitute, here are some great options:

– You can use almond flour instead of all-purpose flour for a gluten-free option.

– Greek yogurt can replace regular yogurt for a thicker texture.

– Unsweetened applesauce can work as a substitute for oil.

– You can try honey or maple syrup instead of granulated sugar.

These swaps can change the flavor or texture of the loaf, so it’s worth experimenting!

Step-by-Step Instructions

Prepping the Oven and Pan

Start by preheating your oven to 350°F (175°C). Preheating the oven is key. It helps the loaf bake evenly. While the oven warms up, take a 9×5-inch loaf pan. Grease it well with cooking spray or butter. This step makes sure the loaf comes out easily after baking.

Mixing Dry Ingredients

In a medium bowl, measure 1 cup of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients well. Whisking is important. It helps to break up any lumps and evenly mix the leavening agents.

Combining Wet Ingredients

Grab a large mixing bowl. Add 1/2 cup of plain yogurt and 1/2 cup of granulated sugar. Use a whisk to blend them until smooth. Next, pour in 1/4 cup of vegetable oil, add 2 large eggs, the zest of 1 lemon, 2 tablespoons of lemon juice, and 1/4 teaspoon of vanilla extract. Whisk all these wet ingredients together until creamy. This mixture should be smooth and well-combined.

Mixing Batters and Adding Blueberries

Now, take the dry mixture and add it to the wet ingredients. Do this in parts, stirring gently with a spatula. Mix until just combined. Be careful not to overmix. This keeps the loaf light and fluffy. Now, gently fold in 1 cup of fresh blueberries. Use a spatula to ensure they are spread throughout the batter without breaking.

Baking Process

Pour the batter into your greased loaf pan. Use a spatula to smooth the top. Bake in your preheated oven for 50-60 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your loaf is ready.

Cooling Tips

When the loaf bakes, remove it from the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack. Allow it to cool completely before slicing. This helps keep the texture just right.

Tips & Tricks

Baking Success Tips

To make a perfect Lemon Blueberry Yogurt Loaf, avoid common baking mistakes. First, always measure your flour correctly. Too much flour can make your loaf dry. Use a spoon to scoop flour into your measuring cup, then level it off with a knife.

Next, mix dry ingredients well. Whisk the flour, baking powder, baking soda, and salt together. This helps create an even rise. When combining wet and dry mixes, stir gently. Overmixing can lead to a tough loaf.

Check your oven temperature. An oven that’s too hot can burn the edges. An oven thermometer helps ensure the right heat. Bake until a toothpick comes out clean. This means your loaf is done.

Presentation Tips

For serving, slice the loaf and place the pieces on a nice plate. You can dust them lightly with powdered sugar to add a sweet touch. Garnish with whole blueberries and lemon zest. This makes your loaf look fresh and colorful.

Pair your Lemon Blueberry Yogurt Loaf with drinks like tea or lemonade. The tangy flavor complements the loaf’s sweetness well. Consider serving it with a dollop of whipped cream or yogurt for extra creaminess. This adds a lovely finish to your dish.

Pro Tips

  1. Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, make sure to thaw and drain them well to prevent excess moisture in the batter.
  2. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing them in. This helps create a smooth batter and better incorporation with the other ingredients.
  3. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a dense loaf, so be gentle when folding in the dry ingredients and blueberries.
  4. Cooling Time: Allow the loaf to cool completely on a wire rack before slicing. This helps set the texture and makes for cleaner, more even slices.

Variations

Ingredient Swaps

You can easily change the yogurt in this recipe. Try using Greek yogurt for a thicker texture. If you like a creamier loaf, use whole milk yogurt. Low-fat yogurt works too, but it might change the taste slightly.

Instead of granulated sugar, use honey or maple syrup. These will add a unique flavor and sweetness. You can also swap the vegetable oil for melted coconut oil or butter for a richer taste.

Flavor Additions

If you want to mix things up, add different fruits. Chopped strawberries or raspberries pair well with lemon. You might also try peaches or cherries for a summer twist.

To enhance the flavor, consider adding spices. A pinch of cinnamon or nutmeg can bring warmth. Cardamom can add a lovely floral note. Just remember, a little goes a long way!

Dietary Modifications

For a gluten-free loaf, use a gluten-free flour blend. Make sure it has a mix of starches and proteins for the best texture. You can also add a bit of xanthan gum to help with the rise.

If you need a vegan option, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for about five minutes to thicken. You can also use a plant-based yogurt for a creamy texture.

Storage Info

How to Store

To keep your Lemon Blueberry Yogurt Loaf fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a zip-top bag. This helps keep the moisture in and prevents it from drying out. Store it at room temperature for short-term use. If you want to keep it longer, move it to the fridge. Just make sure it’s well wrapped.

Freezing Instructions

If you want to freeze the loaf, first cool it completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can take out only what you need. To thaw, simply place a slice in the fridge overnight or leave it at room temperature for a few hours. You can also warm it in the microwave for a quick treat.

Shelf Life

At room temperature, the loaf lasts about 2 to 3 days. In the fridge, it stays fresh for about a week. If you freeze it, the loaf can last up to 3 months. Just remember to check for any signs of freezer burn before enjoying it. This way, you’ll always have a slice of lemon blueberry goodness ready to go!

FAQs

What can I substitute for yogurt in the recipe?

You can use sour cream in place of yogurt. It gives a similar tangy taste. Buttermilk is another good choice. It will add moisture to the loaf. If you want a dairy-free option, try using coconut yogurt. Make sure it is plain and unsweetened for the best results.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just remember to thaw them first. Drain any excess juice to avoid a wet batter. Frozen blueberries may not hold their shape as well in the loaf. However, they still add great flavor and color.

How do I know when the loaf is done baking?

Check the loaf after 50 minutes. Insert a toothpick into the center. If it comes out clean with a few crumbs, the loaf is ready. If the toothpick has wet batter, bake for a few more minutes. The top should also be golden brown.

Can I double this recipe?

Yes, you can double the recipe easily. Just use a larger mixing bowl and pan. A 9×5-inch pan works for one loaf, but use two for the doubled batch. You may need to add a few extra minutes to the baking time. Keep an eye on the loaf as it bakes.

In this post, I shared a detailed guide for making a delicious blueberry loaf. We covered ingredients, step-by-step baking instructions, tips for success, and variations. Remember, preheating your oven is key, and proper mixing is crucial for a smooth batter.

Try different ingredients to make it your own, and follow my storage tips to keep it fresh. Baking is fun and allows for creativity. Enjoy baking and tasting your blueberry loaf! You’ll impress everyone with your skill

For a perfect Lemon Blueberry Yogurt Loaf, gather the following ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup plain yogurt (Greek or regular) - 1/2 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 cup fresh blueberries (or thawed frozen blueberries) - 1/4 teaspoon vanilla extract If you need to substitute, here are some great options: - You can use almond flour instead of all-purpose flour for a gluten-free option. - Greek yogurt can replace regular yogurt for a thicker texture. - Unsweetened applesauce can work as a substitute for oil. - You can try honey or maple syrup instead of granulated sugar. These swaps can change the flavor or texture of the loaf, so it’s worth experimenting! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Preheating the oven is key. It helps the loaf bake evenly. While the oven warms up, take a 9x5-inch loaf pan. Grease it well with cooking spray or butter. This step makes sure the loaf comes out easily after baking. In a medium bowl, measure 1 cup of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients well. Whisking is important. It helps to break up any lumps and evenly mix the leavening agents. Grab a large mixing bowl. Add 1/2 cup of plain yogurt and 1/2 cup of granulated sugar. Use a whisk to blend them until smooth. Next, pour in 1/4 cup of vegetable oil, add 2 large eggs, the zest of 1 lemon, 2 tablespoons of lemon juice, and 1/4 teaspoon of vanilla extract. Whisk all these wet ingredients together until creamy. This mixture should be smooth and well-combined. Now, take the dry mixture and add it to the wet ingredients. Do this in parts, stirring gently with a spatula. Mix until just combined. Be careful not to overmix. This keeps the loaf light and fluffy. Now, gently fold in 1 cup of fresh blueberries. Use a spatula to ensure they are spread throughout the batter without breaking. Pour the batter into your greased loaf pan. Use a spatula to smooth the top. Bake in your preheated oven for 50-60 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your loaf is ready. When the loaf bakes, remove it from the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack. Allow it to cool completely before slicing. This helps keep the texture just right. To make a perfect Lemon Blueberry Yogurt Loaf, avoid common baking mistakes. First, always measure your flour correctly. Too much flour can make your loaf dry. Use a spoon to scoop flour into your measuring cup, then level it off with a knife. Next, mix dry ingredients well. Whisk the flour, baking powder, baking soda, and salt together. This helps create an even rise. When combining wet and dry mixes, stir gently. Overmixing can lead to a tough loaf. Check your oven temperature. An oven that's too hot can burn the edges. An oven thermometer helps ensure the right heat. Bake until a toothpick comes out clean. This means your loaf is done. For serving, slice the loaf and place the pieces on a nice plate. You can dust them lightly with powdered sugar to add a sweet touch. Garnish with whole blueberries and lemon zest. This makes your loaf look fresh and colorful. Pair your Lemon Blueberry Yogurt Loaf with drinks like tea or lemonade. The tangy flavor complements the loaf's sweetness well. Consider serving it with a dollop of whipped cream or yogurt for extra creaminess. This adds a lovely finish to your dish. Pro Tips Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, make sure to thaw and drain them well to prevent excess moisture in the batter. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing them in. This helps create a smooth batter and better incorporation with the other ingredients. Don't Overmix: Mix the batter until just combined. Overmixing can lead to a dense loaf, so be gentle when folding in the dry ingredients and blueberries. Cooling Time: Allow the loaf to cool completely on a wire rack before slicing. This helps set the texture and makes for cleaner, more even slices. {{image_4}} You can easily change the yogurt in this recipe. Try using Greek yogurt for a thicker texture. If you like a creamier loaf, use whole milk yogurt. Low-fat yogurt works too, but it might change the taste slightly. Instead of granulated sugar, use honey or maple syrup. These will add a unique flavor and sweetness. You can also swap the vegetable oil for melted coconut oil or butter for a richer taste. If you want to mix things up, add different fruits. Chopped strawberries or raspberries pair well with lemon. You might also try peaches or cherries for a summer twist. To enhance the flavor, consider adding spices. A pinch of cinnamon or nutmeg can bring warmth. Cardamom can add a lovely floral note. Just remember, a little goes a long way! For a gluten-free loaf, use a gluten-free flour blend. Make sure it has a mix of starches and proteins for the best texture. You can also add a bit of xanthan gum to help with the rise. If you need a vegan option, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for about five minutes to thicken. You can also use a plant-based yogurt for a creamy texture. To keep your Lemon Blueberry Yogurt Loaf fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a zip-top bag. This helps keep the moisture in and prevents it from drying out. Store it at room temperature for short-term use. If you want to keep it longer, move it to the fridge. Just make sure it’s well wrapped. If you want to freeze the loaf, first cool it completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can take out only what you need. To thaw, simply place a slice in the fridge overnight or leave it at room temperature for a few hours. You can also warm it in the microwave for a quick treat. At room temperature, the loaf lasts about 2 to 3 days. In the fridge, it stays fresh for about a week. If you freeze it, the loaf can last up to 3 months. Just remember to check for any signs of freezer burn before enjoying it. This way, you'll always have a slice of lemon blueberry goodness ready to go! You can use sour cream in place of yogurt. It gives a similar tangy taste. Buttermilk is another good choice. It will add moisture to the loaf. If you want a dairy-free option, try using coconut yogurt. Make sure it is plain and unsweetened for the best results. Yes, you can use frozen blueberries. Just remember to thaw them first. Drain any excess juice to avoid a wet batter. Frozen blueberries may not hold their shape as well in the loaf. However, they still add great flavor and color. Check the loaf after 50 minutes. Insert a toothpick into the center. If it comes out clean with a few crumbs, the loaf is ready. If the toothpick has wet batter, bake for a few more minutes. The top should also be golden brown. Yes, you can double the recipe easily. Just use a larger mixing bowl and pan. A 9x5-inch pan works for one loaf, but use two for the doubled batch. You may need to add a few extra minutes to the baking time. Keep an eye on the loaf as it bakes. In this post, I shared a detailed guide for making a delicious blueberry loaf. We covered ingredients, step-by-step baking instructions, tips for success, and variations. Remember, preheating your oven is key, and proper mixing is crucial for a smooth batter. Try different ingredients to make it your own, and follow my storage tips to keep it fresh. Baking is fun and allows for creativity. Enjoy baking and tasting your blueberry loaf! You’ll impress everyone with your skills.

Lemon Blueberry Yogurt Loaf

A moist and flavorful loaf cake infused with lemon and studded with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 180 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup plain yogurt (Greek or regular)
  • 0.5 cup granulated sugar
  • 0.25 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 tablespoon Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup fresh blueberries (or thawed frozen blueberries)
  • 0.25 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with cooking spray or butter. Set it aside for later use.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside so that the leavening agents can activate.
  • In a large mixing bowl, add the plain yogurt and granulated sugar. Use a whisk to mix them together until the mixture is smooth and the sugar is well incorporated.
  • Next, add in the vegetable oil, eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract to the yogurt-sugar blend. Whisk vigorously until all wet ingredients are fully blended and the mixture is creamy.
  • Carefully add the dry flour mixture into the wet ingredients in increments, stirring gently with a spatula or wooden spoon. Mix until just combined; be cautious not to overmix, as this could affect the texture of the loaf.
  • Gently fold in the fresh blueberries, ensuring that they are evenly distributed throughout the batter without breaking them apart.
  • Pour the prepared batter into the greased loaf pan, using a spatula to smooth the surface into an even layer.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer the loaf to a wire rack to cool completely before slicing.

Notes

For an elegant serving, slice the loaf and arrange the pieces on a decorative plate. Dust lightly with powdered sugar and garnish with a handful of whole blueberries and a light sprinkle of lemon zest on top for a vibrant, fresh touch.
Keyword blueberry, cake, lemon, loaf, yogurt

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