Lemon Blueberry Yogurt Loaf Recipe – Tangy & Moist Delight
A soft, buttery lemon loaf made with creamy Greek yogurt and juicy blueberries, finished with a sweet-tart lemon glaze. Perfect for breakfast, brunch, dessert, or an afternoon coffee break.
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Ingredients
For the Loaf
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 g) plain Greek yogurt
- ½ cup (120 ml) vegetable oil or light olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1¼ cups (180 g) fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
Step 1: Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Mix Wet Ingredients
In a large bowl whisk together:
- Sugar
- Eggs
- Greek yogurt
- Oil
- Lemon juice
- Lemon zest
- Vanilla
Mix until smooth.
Step 4: Combine
Gradually fold the dry ingredients into the wet ingredients.
Mix just until combined.
Do not overmix.
Step 5: Add Blueberries
- Toss blueberries with 1 tablespoon flour.
- Fold gently into the batter.
This helps prevent them from sinking.
Step 6: Bake
- Pour batter into prepared loaf pan.
- Smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
Step 7: Make the Glaze
Whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest
until smooth.
Drizzle over the cooled loaf.
Allow the glaze to set for 15 minutes before slicing.
Serving Suggestions
Serve with:
- Fresh blueberries
- Lemon slices
- Whipped cream
- Vanilla yogurt
- Hot tea
- Coffee
- Fresh fruit salad
Storage
Room Temperature
Store in an airtight container for 3 days.
Refrigerator
Store for 1 week.
Freezer
Wrap tightly in plastic wrap and foil.
Freeze for 3 months.
Thaw overnight in the refrigerator before serving.
Nutrition Information (Per Slice)
- Calories: 290
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 40 mg
- Fiber: 1 g
- Sugar: 24 g
- Sodium: 170 mg
Nutrition values are approximate.
Nut Information
Contains:
- Milk (Greek yogurt)
- Eggs
- Wheat (all-purpose flour)
Does NOT Contain:
- Peanuts
- Tree nuts
- Soy (unless present in specific yogurt brands)
- Fish
- Shellfish
Nut-Free Tips
- This recipe is naturally peanut-free and tree nut-free.
- Always check yogurt, vanilla extract, and powdered sugar labels for possible cross-contamination if serving someone with severe nut allergies.
- Use a dedicated nut-free baking environment if preparing for anyone with a serious allergy.
Baking Tips
- Use room-temperature eggs and yogurt for a smoother batter.
- Coat the blueberries in flour to keep them evenly distributed.
- Avoid overmixing to ensure a tender loaf.
- Use fresh lemon juice and zest for the brightest flavor.
- Let the loaf cool completely before glazing to prevent the glaze from melting off.
Frequently Asked Questions (Q&S)
Q1: Can I use frozen blueberries?
Yes. Use them straight from the freezer without thawing, and toss them in flour before adding to the batter.
Q2: Can I substitute regular yogurt for Greek yogurt?
Yes. Plain regular yogurt works, though the loaf may be slightly less rich and moist.
Q3: Can I make this loaf gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
Q4: Why did my blueberries sink?
Coating them lightly in flour before folding them into the batter helps keep them suspended.
Q5: Can I reduce the sugar?
Yes. You can reduce the sugar to ¾ cup (150 g), though the loaf will be less sweet.
Q6: Can I make muffins instead of a loaf?
Yes. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Q7: Can I add nuts?
Yes. Chopped walnuts or pecans add a nice crunch, but omit them if you need the loaf to remain nut-free.
Q8: Why is my loaf dense?
Overmixing the batter or using expired baking powder can result in a dense texture.
Q9: Can I prepare this a day ahead?
Absolutely. The flavor often improves the next day as the lemon and blueberry flavors meld together.
Q10: What can I serve with Lemon Blueberry Yogurt Loaf?
It’s delicious with butter, cream cheese, lemon curd, fresh berries, whipped cream, vanilla yogurt, or a cup of coffee or tea.
