Deliciously Moist Lemon Blueberry Yogurt Loaf You’ll Love

A moist and zesty quick bread featuring fresh blueberries and lemon, perfect for breakfast or dessert.

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Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or greasing it.
In one bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
In another bowl, whisk together the wet ingredients: lemon zest, lemon juice, yogurt, eggs, and oil.
Combine the wet and dry ingredients, mixing until just combined; do not over-mix.
Toss the blueberries with a spoonful of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a little sugar on top for a crunchy finish.
Bake for about 50 minutes, checking at 45 minutes. The loaf should be golden brown and a toothpick inserted should come out with a few crumbs.
Let the loaf cool in the pan for a bit before transferring it to a wire rack to cool completely before slicing.

Store leftovers tightly wrapped at room temperature for up to 2 days or in the fridge for up to a week. Freeze slices for longer storage.