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A side view of a moist lemon blueberry loaf, showcasing its golden crust and blueberries.
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Lemon Blueberry Loaf

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 250
A moist and tangy lemon blueberry loaf perfect for breakfast or dessert, with a sweet glaze topping.

Ingredients

Dry ingredients

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt

Wet ingredients

  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 0.5 cup vegetable oil

Blueberries

  • 1.5 cups blueberries (fresh or frozen)

Lemon juice

  • 0.33 cup lemon juice (freshly squeezed)

Glaze

  • 1 cup icing sugar
  • 0.25 cup lemon juice

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour loaf pan.
  • Mix dry ingredients; set aside.
  • Combine wet ingredients; fold into dry. Toss blueberries in flour and fold in.
  • Pour batter into pan and bake for 50 minutes. Cool and glaze.

Notes

Gently fold blueberries to prevent sinking. Adjust glaze consistency as needed.
Calories: 250kcal
Cost: $15
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry, Lemon, Loaf