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

This moist lemon blueberry yogurt loaf combines sweet blueberries with zesty lemon for an incredibly tender quick bread. The secret ingredient is Greek yogurt, which creates a light, airy texture while keeping the bread moist and flavorful.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup Greek yogurt (plain or vanilla)
  • 2 large eggs
  • ½ cup vegetable oil
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, combine the sugar, Greek yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay!
  4. Toss the fresh blueberries with 1 tablespoon of flour. Gently fold the blueberries into the batter.
  5. Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack. While cooling, whisk together the powdered sugar, lemon juice, and vanilla for the glaze. Drizzle over the cooled loaf.

Notes

Toss blueberries with flour to prevent sinking; don't overmix the batter; test doneness with toothpick; can use frozen blueberries without thawing; store in airtight container for 3 days at room temperature or freeze for 3 months.