A wonderfully moist, tender, and tangy lemon loaf packed with juicy blueberries and finished with a simple lemon glaze. Greek yogurt keeps the crumb soft, while fresh lemon zest and juice give it a bright citrus flavor.
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Yield: 1 loaf / about 10–12 slices
Pan: 8½ × 4½-inch or 9 × 5-inch loaf pan
Ingredients
Lemon Blueberry Loaf
1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup granulated sugar
Zest of 2 lemons
½ cup plain Greek yogurt
½ cup neutral oil, such as canola or vegetable oil
2 large eggs
2 tbsp fresh lemon juice
1 tsp vanilla extract
1¼ cups fresh blueberries
1 tbsp all-purpose flour, for coating the blueberries
Lemon Glaze
¾ cup powdered sugar
1½–2 tbsp fresh lemon juice
½ tsp lemon zest, optional
Tiny pinch of salt
Optional Lemon Syrup
For an extra-moist and intensely lemony loaf:
2 tbsp fresh lemon juice
1 tbsp granulated sugar
The traditional version of this loaf can also be finished with a lemon syrup before the glaze.
Instructions
1. Prepare the Oven & Pan
Preheat oven to 350°F (175°C).
Grease an 8½ × 4½-inch or 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Salt
Set aside.
3. Bring Out the Lemon Flavor
Place the sugar and lemon zest in a large mixing bowl.
Rub the zest into the sugar with your fingertips for about 30 seconds. This releases the lemon oils and gives the loaf a stronger citrus aroma.
4. Mix the Wet Ingredients
Add the Greek yogurt, oil, eggs, lemon juice, and vanilla.
Whisk until smooth and well combined.
5. Combine
Add the dry ingredients to the wet mixture.
Stir gently with a spatula just until no large streaks of flour remain.
Don’t overmix—overmixing can make the loaf dense.
6. Prepare the Blueberries
Place the blueberries in a small bowl.
Toss them gently with 1 tbsp flour.
This light coating helps keep the berries from sinking toward the bottom of the loaf.
7. Fold in the Blueberries
Gently fold the blueberries into the batter.
Try not to crush them, especially if using very ripe berries.
8. Bake
Pour the batter into the prepared loaf pan.
Smooth the top.
Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely tent it with foil during the final 15 minutes.
9. Cool
Let the loaf cool in the pan for 10 minutes.
Use the parchment paper to lift it onto a wire rack.
Allow it to cool completely before glazing.
Optional Lemon Syrup
For an extra juicy loaf, combine 2 tbsp lemon juice + 1 tbsp sugar in a small saucepan.
Warm gently until the sugar dissolves.
While the loaf is still warm, poke several small holes across the top with a toothpick.
Brush the lemon syrup over the loaf and allow it to soak in.
This syrup technique is used in classic lemon-blueberry yogurt loaf preparations to intensify the lemon flavor and moisture.
Make the Lemon Glaze
Add powdered sugar to a small bowl.
Gradually whisk in lemon juice until you have a thick but pourable glaze.
If it’s too thick, add a few drops of lemon juice.
If it’s too thin, add a little more powdered sugar.
Once the loaf is completely cool, drizzle the glaze over the top.
Allow it to set for about 15 minutes before slicing.
Tips for the Best Lemon Blueberry Loaf
Use fresh lemon zest and juice for the strongest flavor.
Greek yogurt helps create a soft, moist crumb.
Don’t overmix the batter.
Toss blueberries lightly in flour to help distribute them throughout the loaf.
If using frozen blueberries, you can add them without thawing to reduce excess juice and streaking.
Let the loaf cool completely before glazing.
For an especially lemony loaf, use both the syrup and glaze.
🫐 Fresh or Frozen Blueberries?
Fresh: Best for firm, juicy berries and clean-looking slices.
Frozen: Absolutely fine. For best results, use them frozen rather than thawing them first; thawed berries can release more liquid and streak the batter.
Nut & Allergen Information
Peanuts: None in the recipe as written.
Tree nuts: None in the basic recipe.
Dairy: Contains Greek yogurt.
Eggs: Contains eggs.
Gluten: Contains wheat flour.
Soy: No soy is required, but check packaged ingredients if necessary.
Sesame: None.
Coconut: None.
Fish/Shellfish: None.
Vegetarian: Yes.
Vegan: No, because of the eggs and yogurt. Plant-based yogurt and an appropriate egg substitute can be used for a vegan adaptation.
Allergy note: If serving someone with a serious allergy, check ingredient labels for cross-contact warnings, particularly yogurt, flour, baking powder, and powdered sugar.
Approximate Nutrition
Per slice, assuming 12 slices and including glaze:
Calories: ~290
Protein: ~5 g
Carbohydrates: ~43 g
Fat: ~12 g
Fiber: ~1–2 g
Sugar: ~25 g
Sodium: ~180 mg
Nutrition is an estimate and will vary according to yogurt, oil, glaze, and slice size.
Q&A
Why does my blueberry loaf sink in the middle?
The batter may have been overmixed, the oven temperature may be too low, or the loaf may have been removed before the center was fully baked. Bake until a toothpick comes out clean or with a few moist crumbs.
Why did my blueberries sink?
Tossing the berries with a little flour before folding them into the batter helps them stay more evenly distributed.
Can I use frozen blueberries?
Yes. Frozen blueberries work very well. Ideally, use them directly from frozen rather than thawing them first.
Can I use regular yogurt instead of Greek yogurt?
Yes. Plain regular yogurt works, although Greek yogurt gives the loaf a particularly rich and tender texture.
Can I use sour cream?
Yes. Sour cream can replace yogurt while maintaining a moist, tender crumb.
Can I use butter instead of oil?
Yes. Melted and cooled butter can be used, although oil generally gives this style of loaf a particularly moist texture.
How do I make it extra lemony?
Use plenty of fresh zest, add the optional lemon syrup while the loaf is warm, and finish with the lemon glaze.
Can I make this without the glaze?
Absolutely. The loaf is delicious on its own, especially when served slightly warm with tea or coffee.
How should I store it?
Wrap the cooled loaf tightly and keep it at room temperature for about 3 days for the best texture.
Can I refrigerate it?
Yes, but refrigeration can make baked goods feel firmer. Bring slices to room temperature before serving.
Can I freeze it?
Yes. Wrap the whole cooled loaf or individual slices tightly and freeze for up to 2 months for best quality.
Can I make muffins with this batter?
Yes. The same general batter can be baked as muffins, but the baking time will be much shorter. Start checking around 18–25 minutes, depending on size.
Can I add nuts?
Yes. For extra crunch, fold in about ½ cup chopped walnuts, pecans, or almonds. If doing this, remember that the finished recipe will no longer be nut-free.
What can I serve with it?
Serve slices with fresh blueberries, whipped cream, Greek yogurt, lemon curd, or simply a cup of coffee or tea.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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