Cooking: Greek Yogurt Lemon Loaf with Blueberry Glaze (Complete Recipe)

2026-04-11

Moist, tangy loaf cake that stays tender from yogurt and oil. Makes 1 loaf (8–10 slices).

Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup plain Greek yogurt
- 1/3 cup neutral oil
- Zest of 2 lemons
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries (for glaze)
- 1/2 cup powdered sugar (for glaze)

Steps
1) Heat oven to 350°F (175°C). Grease and line an 8.5x4.5-inch loaf pan.
2) Whisk flour, baking powder, and salt.
3) In another bowl, whisk sugar, eggs, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
4) Fold dry into wet until just combined; do not overmix. Pour into pan.
5) Bake 45–50 minutes until a tester comes out clean. Cool 15 minutes, then remove to rack.
6) For glaze, simmer blueberries with 1 tbsp water until juices release; strain for juice. Whisk blueberry juice with powdered sugar to a pourable glaze; drizzle over cooled loaf.

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