Name: Lemon Blueberry Yogurt Loaf
Prep time: 10 min
Cook time: PT-483885H54M51S
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 1 cup plain Greek yogurt (or regular yogurt); ¾ cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup vegetable oil (or melted butter); 1 tsp vanilla extract; 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking); ½ cup powdered sugar; 2 tbsp fresh lemon juice

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This moist and tender Lemon Blueberry Yogurt Loaf is packed with zesty lemon flavor, juicy blueberries, and a creamy texture from Greek yogurt. It’s the perfect balance of tart and sweet, making it an ideal choice for breakfast, dessert, or an afternoon snack. The optional lemon glaze adds an extra burst of citrusy goodness, making every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Loaf:

1 ½ cups all-purpose flour

2 tsp baking powder

¼ tsp salt

1 cup plain Greek yogurt (or regular yogurt)

¾ cup granulated sugar

2 large eggs

1 tbsp lemon zest

¼ cup fresh lemon juice

½ cup vegetable oil (or melted butter)

1 tsp vanilla extract

1 cup fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking)

For the Lemon Glaze (Optional but Recommended!):

½ cup powdered sugar

2 tbsp fresh lemon juice

Directions

Preheat Oven & Prepare Pan:

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt.

Mix Wet Ingredients:

In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla extract until smooth and well combined.

Combine & Fold in Blueberries:

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the flour-coated blueberries to prevent them from sinking to the bottom.

Bake the Loaf:

Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Add Glaze:

Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled loaf.

Serve & Enjoy!

Slice and serve with a cup of tea, coffee, or a dollop of whipped cream.

Servings and Timing

Prep Time: 10 minutes

Bake Time: 50-55 minutes

Servings: 8-10 slices

Variations

Extra Moist Loaf: Swap half of the oil for unsweetened applesauce.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

More Lemon Flavor: Add ½ teaspoon of lemon extract for an extra citrus punch.

Berry Swap: Replace blueberries with raspberries or chopped strawberries for a different twist.

Healthier Version: Use coconut sugar instead of granulated sugar and whole wheat flour for added fiber.

Storage & Reheating

Room Temperature: Store the loaf in an airtight container for up to 2 days.

Refrigerator: Keep it in the fridge for up to 5 days. Warm slices in the microwave for a few seconds before serving.

Freezing: Wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the microwave before enjoying.

FAQs

How do I keep blueberries from sinking in the loaf?

I toss the blueberries in a tablespoon of flour before adding them to the batter. This helps distribute them evenly throughout the loaf.

Can I use frozen blueberries instead of fresh?

Yes, I use frozen blueberries straight from the freezer without thawing. This prevents them from releasing too much moisture into the batter.

Can I make this loaf dairy-free?

Absolutely! I substitute Greek yogurt with a non-dairy yogurt alternative, such as coconut or almond yogurt.

Why is my loaf too dense?

Overmixing the batter can make the loaf dense. I mix just until the ingredients are combined to keep the texture light and fluffy.

Can I skip the lemon glaze?

Yes, but I highly recommend it for extra flavor. If I want a less sweet option, I lightly dust the loaf with powdered sugar instead.

Conclusion

This Lemon Blueberry Yogurt Loaf is a delightful treat that’s bursting with fresh, vibrant flavors. Whether I’m enjoying it with my morning coffee or as an afternoon snack, it’s always a hit. The combination of tangy lemon, juicy blueberries, and creamy yogurt creates a perfectly moist loaf that’s easy to make and even easier to love.

Recipe:

Lemon Blueberry Yogurt Loaf

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Print Recipe

This Lemon Blueberry Yogurt Loaf is a moist, tender, and flavorful quick bread bursting with zesty lemon and juicy blueberries. Greek yogurt keeps the loaf extra soft, while a sweet-tart lemon glaze adds the perfect finishing touch. Ideal for breakfast, brunch, dessert, or a midday snack, this easy-to-make loaf is sure to become a favorite.

Total Time: 1 hour
Yield: 8-10 slices

Instructions

Preheat Oven & Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients: In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla extract until smooth.
Combine & Fold in Blueberries: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the flour-coated blueberries to prevent sinking.
Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Add Glaze: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together powdered sugar and lemon juice, then drizzle over the cooled loaf.
Serve & Enjoy: Slice and serve with tea, coffee, or a dollop of whipped cream.