Easy Blueberry Lemon Loaf (Printable Version)
Zesty blueberry lemon loaf with Greek yogurt and a vibrant lemon glaze for a moist, flavorful treat.
# What You'll Need:
→ Loaf batter
01 -
1½ cups all-purpose flour, spooned and leveled
02 -
2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
½ cup brown sugar
05 -
¼ cup white sugar
06 -
1 tablespoon lemon zest
07 -
¾ cup whole milk Greek yogurt
08 -
½ cup extra-virgin olive oil, plus more for the pan
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1½ cups blueberries, fresh or frozen
→ Lemon glaze
12 -
½ cup powdered sugar
13 -
1–2 tablespoons freshly squeezed lemon juice
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, combine the sugar and lemon zest. Using your fingers or a mortar and pestle, rub the zest into the sugar until it’s fragrant. Add the yogurt, olive oil, eggs, and vanilla, and whisk until smooth.
04 -
Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries—the batter will be thick.
05 -
Transfer the batter to the greased loaf pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
06 -
For the glaze, whisk the powdered sugar and freshly squeezed lemon juice until smooth while the loaf bakes.
07 -
Let the loaf cool completely before removing it from the pan. If desired, drizzle with lemon glaze before slicing and serving.
# Additional Notes:
01 -
For best results, use fresh lemon juice and zest for a vibrant flavor.