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Lemon-Blueberry Loaf

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  • 1-1/2 cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • ¾ cup plain or vanilla Greek-style yogurt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries


  • Preheat oven to 325ºF. Grease a 9x5 loaf pan and set aside.
  • In a bowl combine flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer, cream butter and sugar for about 4 minutes until light and fluffy. Add eggs one at a time, mixing after each addition to fully incorporate.
  • On low, alternate adding dry ingredients and Greek yogurt mixing until just incorporated. Add lemon juice, zest and vanilla until just mixed in.
  • Add blueberries gently by hand mixing. Pour batter in prepared pan and bake for 50-55 minutes until brown and a toothpick comes out clean in the center. Cool.
  • When fully cooled, drizzle with lemon glaze (3/4 cup confectioners sugar with 2-4 Tbsp fresh lemon juice) if desired.