Let me tell you about one of my favorite bakes ever this healthier lemon & blueberry yogurt loaf! It’s bright, fresh, and full of juicy blueberries. What makes it extra special? I use whole wheat flour and Greek yogurt, so it’s more nutritious and still super soft and spongy. Whether you’re baking for a family treat or just want something sweet with your tea, this loaf is a winner!
Method (In Detail)
Preparing the Oven and Pan
Before you start mixing ingredients, go ahead and preheat your oven to 180°C (350°F). This way, it will be ready once your batter is done. While the oven warms up, prepare your loaf pan by greasing it lightly with a bit of oil or butter. You can also line it with baking paper for easy removal after baking. I find this step helps keep the loaf from sticking and makes cleanup super easy.
Mixing the Dry Ingredients
In a large mixing bowl, combine all your dry ingredients. That includes 220g of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk or a fork to stir everything together. This ensures that the baking powder and baking soda are evenly spread throughout the flour, which helps the loaf rise nicely.
Mixing the Wet Ingredients
Now take a separate bowl and add your wet ingredients. Pour in 60g of olive oil (I like using extra virgin for a richer flavor), 100ml of honey or maple syrup, 220g of Greek yogurt, 2 eggs, the juice and zest of one lemon, and 1 teaspoon of vanilla extract (this part is optional but adds a lovely aroma). Use a whisk to mix everything together until smooth. The yogurt and lemon make this mixture creamy and fresh!
Combining Wet and Dry
Next, pour the wet mixture into the bowl with the dry ingredients. Use a spatula or large spoon to stir gently until the two mixtures are just combined. It’s important not to overmix here. You want the batter to be smooth, but still slightly lumpy that’s totally okay. Overmixing can make the loaf tough instead of soft and fluffy.
Folding in the Blueberries
Once your batter is ready, it’s time for the blueberries! Add 220g of fresh blueberries (make sure they’re washed and dried well), and fold them gently into the batter. Try not to stir too much just a few turns until the berries are spread out evenly. This helps keep them from bursting or sinking to the bottom during baking.
Baking the Loaf
Pour the finished batter into your greased or lined loaf pan. Use the back of your spoon or spatula to smooth out the top so it bakes evenly. Place the loaf in the preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top is browning too fast, you can lightly cover it with foil for the last 10 to 15 minutes.
Cooling and Serving
Once baked, take the loaf out of the oven and let it sit in the pan for about 10 minutes. Then carefully transfer it to a cooling rack and let it cool completely before slicing. This is the hard part but it’s worth the wait! The flavors really settle as it cools, and it’s even tastier the next day.
Necessary Tools
- 2 mixing bowls (one for wet, one for dry)
- A whisk or fork
- Measuring cups or a kitchen scale
- Loaf pan
- Baking paper (optional, for lining)
- Cooling rack
- Spatula or large spoon
🍋🫐 Lemon Blueberry Loaf Recipe; Light, Sweet, and So Satisfying!
Cuisine: AmericanDifficulty: Easy8
servings10
minutes50
minutes1
hourIngredients
Dry Ingredients:
220g whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients:
60g olive oil (I used extra virgin)
100ml honey or maple syrup
220g Greek yogurt
2 eggs
Juice and zest of 1 lemon
1 tsp vanilla extract (optional)
220g fresh blueberries (rinsed and dried)
Directions
- Preheat your oven to 180°C (350°F). Grease your loaf pan or line it with baking paper.
- In one bowl, mix all the dry ingredients flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together all the wet ingredients olive oil, honey, yogurt, eggs, lemon juice and zest, and vanilla if using.
- Pour the wet mixture into the dry and stir gently until just combined.
- Add the blueberries and fold them in slowly so they don’t burst or sink to the bottom.
- Pour the batter into the loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Let it cool completely on a baking rack before slicing. Trust me it tastes even better the next day!
Notes
- Don’t overmix the batter it can make the loaf dense instead of soft.
- Make sure the blueberries are dry before folding them in or they might make the cake soggy.
- If the top browns too quickly, cover it loosely with foil for the last 10–15 minutes of baking.
- Let the loaf cool completely before slicing, or it might fall apart.
Serving Suggestions
- Enjoy with a dollop of Greek yogurt and a drizzle of honey.
- Toast a slice and spread a little butter or nut butter on top.
- Serve with a cup of tea or lemonade for a refreshing treat.
- Add a few extra fresh berries on the side for color and flavor!
Fun Fact
Did you know? Blueberries are full of antioxidants that help protect your body and lemons are packed with vitamin C! That makes this cake feel a little extra good-for-you while still being a sweet treat.
Conclusion
This lemon blueberry loaf is one of those simple bakes that feels special every time. It’s wholesome, fruity, and full of zesty flavor. Plus, it’s easy enough for beginners but tasty enough to impress anyone. I hope you enjoy it as much as I do don’t be surprised if it disappears fast!
