Follow these step-by-step instructions to bake a perfect Lemon Blueberry Yogurt Loaf every time:

1. Preheat the Oven and Prepare the Loaf Pan: Start by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the loaf in, leading to even baking. Grease and flour a standard 9×5 inch loaf pan. Greasing prevents sticking, and flouring helps create a clean release, ensuring your loaf comes out beautifully intact. Alternatively, you can use baking spray with flour for a quicker and equally effective pan preparation.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking aerates the flour and ensures the leavening agents and salt are evenly distributed throughout the dry ingredients. This step is crucial for a consistent rise and flavor in your loaf.
3. Cream Butter and Sugar: In a separate large bowl, or the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the butter and sugar mixture, which is essential for a tender and airy loaf. Cream for 2-3 minutes until the mixture is noticeably paler and fluffier.
4. Beat in Eggs, One at a Time: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat well after each addition. Eggs add structure, richness, and moisture. Incorporating them one at a time allows for better emulsification and a smoother batter.
5. Incorporate Lemon Zest, Lemon Juice, and Vanilla Extract: Stir in the lemon zest, fresh lemon juice, and vanilla extract. Mix until just combined. These ingredients infuse the batter with bright, zesty lemon flavor and a hint of warm vanilla, creating the signature taste of this loaf. Make sure to zest the lemons before juicing them for maximum flavor extraction.
6. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the plain Greek yogurt in two additions. Begin and end with the dry ingredients. Start by adding about one-third of the dry ingredient mixture to the wet ingredients and mix until just combined. Then, add half of the Greek yogurt and mix. Repeat, alternating between dry and wet ingredients, ending with the remaining dry ingredients. Mix until just combined after each addition, being careful not to overmix. Overmixing can develop gluten, resulting in a tough loaf.
7. Fold in Fresh Blueberries: Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. Folding is a gentle mixing technique that prevents the blueberries from bursting and bleeding color into the batter too much. Use a spatula and gently turn the batter over and over, just until the blueberries are incorporated.
8. Pour Batter into Prepared Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly. A uniform batter distribution ensures even baking and a level top on your loaf. You can gently tap the pan on the counter a few times to release any air bubbles trapped in the batter.
9. Bake in Preheated Oven: Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary depending on your oven, so start checking for doneness around 60 minutes. If the top of the loaf is browning too quickly, you can loosely tent it with aluminum foil to prevent over-browning while allowing the inside to bake through.
10. Cool in Pan: Once baked, remove the loaf from the oven and let it cool in the loaf pan for 10-15 minutes. This allows the loaf to set slightly and makes it easier to remove from the pan without breaking.
11. Transfer to Wire Rack to Cool Completely: After the initial cooling period, carefully invert the loaf onto a wire rack and let it cool completely before glazing or slicing. Cooling completely ensures the loaf is stable and won’t crumble when sliced.
12. Prepare Lemon Glaze (Optional): While the loaf is cooling, you can prepare the optional lemon glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and desired consistency is reached. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
13. Glaze the Loaf (Optional): Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving. The glaze adds an extra layer of lemon flavor and sweetness, as well as a beautiful finish to the loaf.