Lemon Blueberry Yogurt Loaf

A Bright, Moist, and Tangy Loaf Full of Fresh Flavor

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✨ Introduction

There’s something magical about the combination of tart lemon and sweet blueberries baked into a tender, melt-in-your-mouth loaf. It’s the kind of recipe that makes your kitchen smell like pure happiness — fresh, zesty, and cozy all at once.

This Lemon Blueberry Yogurt Loaf is one of those anytime treats — perfect for breakfast, brunch, tea time, or dessert. The Greek yogurt keeps it incredibly moist, the lemon zest brightens every bite, and the blueberries add juicy bursts of sweetness. Finished with a silky lemon glaze, it’s fresh, flavorful, and simply irresistible.

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Why You’ll Love It

• Super Moist: Greek yogurt adds richness and tenderness.

• Bright & Tangy: Fresh lemon zest and juice make it lively.

• Berry Bliss: Blueberries burst into sweet pockets of flavor.

• Versatile: Great for breakfast, dessert, or gifting.

• Freezer-Friendly: Keeps beautifully for later enjoyment.

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Ingredients

For the Loaf

• 1½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup (200g) granulated sugar

• 1 tbsp lemon zest (from 1–2 lemons)

• ¾ cup (180g) plain Greek yogurt (or regular yogurt)

• ½ cup (120ml) vegetable oil (or melted butter)

• 3 large eggs

• ¼ cup (60ml) fresh lemon juice

• 1 tsp vanilla extract

• 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)

• 1 tbsp all-purpose flour (for tossing the berries)

For the Lemon Glaze

• ¾ cup (90g) powdered sugar

• 1–2 tbsp fresh lemon juice (adjust for consistency)

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‍ Instructions

1. Prep

• Preheat your oven to 350°F (175°C).

• Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

2. Combine Dry Ingredients

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

3. Infuse the Sugar

In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant and yellow-tinted — this releases the oils for maximum lemon flavor.

4. Add Wet Ingredients

To the lemon sugar, whisk in yogurt, oil, eggs, lemon juice, and vanilla until smooth and creamy.

5. Combine Wet & Dry

Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.

6. Fold in Blueberries

Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

7. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

(Tip: If the top browns too quickly, cover loosely with foil during the last 10 minutes.)

8. Cool

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

9. Make the Glaze

Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. Let it set before slicing.

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Tips for Success

• Use room temperature ingredients for even mixing.

• Fresh lemons only! Bottled juice won’t give the same bright flavor.

• Don’t overmix — it can make the loaf dense.

• Frozen blueberries work fine; just add them directly from the freezer.

• For extra flavor, brush warm loaf with a little lemon syrup (1 tbsp sugar + 1 tbsp lemon juice heated until dissolved).

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Storage & Freezing

• Room Temperature: Store covered for 2 days.

• Refrigerator: Keeps up to 5 days.

• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temp or microwave for a few seconds before serving.

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Variations

• Lemon Raspberry Loaf: Replace blueberries with raspberries.

• Glazed Lemon Poppy Seed Loaf: Add 1 tbsp poppy seeds and skip berries.

• Coconut Twist: Substitute ¼ cup flour with shredded coconut.

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Serving Ideas

• Serve warm with a dollop of whipped cream or Greek yogurt.

• Pair with a cup of Earl Grey or chamomile tea.

• Add extra glaze and serve as a dessert loaf for guests.

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Printable Recipe Card

Lemon Blueberry Yogurt Loaf

Prep Time: 15 mins
Cook Time: 55 mins
Servings: 8–10 slices

Ingredients

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup sugar

• 1 tbsp lemon zest

• ¾ cup Greek yogurt

• ½ cup vegetable oil

• 3 large eggs

• ¼ cup lemon juice

• 1 tsp vanilla extract

• 1 cup blueberries (fresh or frozen)

• 1 tbsp flour

Lemon Glaze

• ¾ cup powdered sugar

• 1–2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line loaf pan with parchment.

2. Whisk flour, baking powder, baking soda, and salt.

3. Rub lemon zest into sugar; whisk in yogurt, oil, eggs, juice, and vanilla.

4. Combine wet and dry ingredients; fold in floured blueberries.

5. Pour into pan and bake 50–60 minutes until a toothpick comes out clean.

6. Cool completely; drizzle with glaze.

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Pin for Later

Lemon Blueberry Yogurt Loaf — soft, tangy, and bursting with juicy berries! The perfect bright loaf for brunch, tea, or anytime you need a little sunshine.