Lemon Blueberry Loaf — Classic, Healthy & So Many Ways to Make It
This easy Lemon Blueberry Loaf recipe is soft, moist, and customizable with healthy, gluten-free, dairy-free, vegan, and lower-sugar ingredient swaps.
Ingredients
For the Loaf
- 1½ cups + 1 tablespoon all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup plain nonfat Greek yogurt
- ½ cup 1 stick butter, melted
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1½ cups fresh or frozen blueberries
For the Lemon Glaze
- ¾ cup powdered sugar
- 2 –3 tablespoons skim milk
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
- Whisk 1½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt together.
- In a large bowl, combine ¾ cup Greek yogurt, ½ cup melted butter, ½ cup sugar, ¼ cup brown sugar, 2 eggs, 1 teaspoon vanilla, 1 tablespoon lemon zest, and ¼ cup lemon juice.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Toss 1½ cups blueberries with the remaining 1 tablespoon flour and gently fold them into the batter.
- Pour into the prepared pan.
- Bake at 350°F for 45–55 minutes, checking around 40 minutes.
- Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
- Whisk ¾ cup powdered sugar, ½ teaspoon lemon zest, and 2 tablespoons milk together. Add up to 1 additional tablespoon milk until you reach your desired consistency.
- Drizzle over the cooled loaf, slice, and enjoy!
Notes
For alternatives refer to our recipe on blog.