Moist loaf with blueberries, lemon zest, and creamy yogurt offering a tender crumb and tangy flavor.
# What You Need:
→ Wet Ingredients
01 - 2 large eggs
02 - 1 cup plain Greek yogurt (240 g)
03 - 1/2 cup vegetable oil (120 ml)
04 - 1 tablespoon finely grated lemon zest (from 1–2 lemons)
05 - 1/4 cup fresh lemon juice (60 ml)
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour (190 g)
08 - 3/4 cup granulated sugar (150 g)
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt
→ Add-ins
12 - 1 cup fresh blueberries (150 g), use frozen unthawed if preferred
13 - 1 tablespoon all-purpose flour (for tossing blueberries)
→ Optional Glaze
14 - 1/2 cup powdered sugar (60 g)
15 - 1 to 2 tablespoons fresh lemon juice
# How To Make:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a blender, combine eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until the mixture is smooth.
03 - Add flour, sugar, baking powder, baking soda, and salt to the blender. Pulse just until ingredients combine without overmixing.
04 - Toss blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter using a spatula without blending.
05 - Transfer batter into the prepared loaf pan and smooth the surface evenly.
06 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Cover with foil during the last 15 minutes if the top browns too quickly.
07 - Allow the loaf to cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf prior to slicing.
