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

This Lemon Blueberry Yogurt Loaf combines fresh lemon flavor with sweet blueberries in a moist, tender crumb enhanced by Greek yogurt. The easy recipe produces bakery-quality results perfect for brunch, spring gatherings, or a special treat, finished with a zesty lemon glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup plain Greek yogurt
  • ½ cup vegetable oil
  • Zest of 2 large lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries (lightly tossed in 1 tablespoon flour)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ 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, baking soda, and salt in a medium bowl until well combined.
  3. In a large mixing bowl, whisk sugar and eggs until pale and thickened. Add Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
  4. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined (avoid overmixing).
  5. Gently fold flour-coated blueberries into the batter, being careful not to break them.
  6. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes until toothpick inserted comes out clean.
  7. Cool loaf in pan for 15 minutes, then transfer to wire rack to cool completely. Whisk powdered sugar, lemon juice, and lemon zest for glaze and drizzle over cooled loaf.

Notes

Use full-fat Greek yogurt for best texture; don't overmix batter; toss blueberries in flour to prevent sinking; cool completely before glazing; test doneness with toothpick avoiding blueberries