There’s something magical about baking a Lemon Blueberry Yogurt Loaf. When I first made this recipe, the aroma of fresh lemon zest combined with sweet blueberries felt like pure happiness filling my kitchen.
After the first bite, I knew this was a recipe I’d make again and again. The way the Greek yogurt makes each slice so moist and the zesty glaze adds just the right tangy finish is simply irresistible. Trust me, this loaf not only tastes amazing but is also easy to whip up, even if you’re new to baking!
For a delightful appetizer to complement your baking, check out this Charleston Cheese Dip recipe.
Ingredients You’ll Need for Lemon Blueberry Yogurt Loaf
Every ingredient in this recipe has an important role to play. Here’s a quick breakdown, along with tips to make your loaf even better:
- All-purpose flour
This is your base for the loaf. Using fresh flour ensures the bread is light and fluffy. - Baking powder and salt
These help the loaf rise perfectly and balance the sweetness. - Greek yogurt
The secret to an ultra-moist loaf. Full-fat yogurt works best for a creamy texture. - Granulated sugar
Adds the right amount of sweetness. Don’t skip this, as it balances the tang of lemons. - Eggs
Eggs act as the glue, holding everything together while adding richness. - Lemon zest and freshly squeezed lemon juice
Zest is packed with citrusy oils that give the loaf its refreshing flavor. Always zest your lemons before juicing them for the best result. - Vanilla extract
Enhances all the other flavors without overpowering them. - Vegetable oil
This keeps the loaf tender. You can also experiment with olive oil for a richer flavor. - Fresh or frozen blueberries
Fresh blueberries work best since they don’t release as much liquid. If using frozen, no need to thaw them first. - Icing sugar and milk
Used for the glaze, these create that stunning drizzle that finishes the loaf.
Note: This recipe serves about 12 slices.
Variations to Try
Want to customize your loaf? Here are a few simple swaps and add-ins for dietary needs or flavor preferences:
- Gluten-free option
Substitute the all-purpose flour with a gluten-free baking blend. - Dairy-free option
Use a plant-based yogurt and dairy-free milk for the glaze. - Less sweet
Reduce the sugar slightly, especially if you’re pairing the loaf with a sweet beverage. - Other berries
Swap blueberries for raspberries or strawberries for a fun variation. - Lemon-lime twist
Add fresh lime zest along with the lemon for a citrusy punch.
Cooking Time
This recipe requires minimal prep, making it easy to squeeze into a busy day.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
Equipment You will Needed
To make this recipe a breeze, you’ll need the following kitchen tools:
- 8.5 x 4.5-inch loaf pan
For baking the loaf to perfection. - Mixing bowls
One for dry ingredients, another for wet. - Whisk
To combine ingredients smoothly. - Silicone spatula
Perfect for folding in blueberries gently. - Zester
For finely grating lemon zest. - Toothpick
Used to check if the loaf is fully baked. - Baking rack
To cool the loaf evenly.
How to Make Lemon Blueberry Yogurt Loaf
This recipe is straightforward and fun to follow. Here’s how you can make a loaf that’s picture-perfect and delicious every single time.
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or a non-stick spray, and add a light dusting of flour to prevent sticking. This small step makes sure your loaf slips out easily later.
Step 2: Mix the Dry Ingredients
Combine the all-purpose flour, baking powder, and salt in a large mixing bowl. Whisk them together to distribute the baking powder evenly throughout the mixture. This ensures a consistent rise.
Step 3: Whisk Wet Ingredients
Take a separate bowl and whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. You’ll notice how creamy and light this mixture looks after whisking for a minute or two. That’s what will give your loaf its smooth texture!
Step 4: Combine Both Mixtures
Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as that can make the loaf dense.
Step 5: Fold in the Blueberries
Toss your blueberries in a bit of flour to keep them from sinking during baking. Gently fold them into the batter with a spatula. This step makes sure every slice is packed with berries.
Step 6: Bake the Loaf
Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for about 50–60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Step 7: Add the Lemon Syrup
While the loaf is cooling in the pan, heat fresh lemon juice and sugar in a saucepan until the sugar melts. Once the loaf is out of the pan and cooling on a rack, poke small holes into it with a toothpick and pour the syrup evenly over the top.
Step 8: Glaze and Serve
After the loaf has fully cooled, mix the glaze by combining icing sugar and lemon juice. Drizzle it generously over the loaf and let it set for a few minutes before slicing.
Additional Tips for the Best Results
Here are a few tips I swear by to make this loaf even better:
- Coat berries in flour to keep them evenly distributed in the loaf.
- Don’t overmix the batter to maintain a light texture.
- Use room-temperature eggs and yogurt for a smoother blend.
- For an extra lemony taste, double up on the lemon zest in the batter.
How to Serve Lemon Blueberry Yogurt Loaf
This loaf shines on its own but pairs beautifully with other elements. Here are serving suggestions:
- Slice and serve with a dollop of whipped cream or vanilla ice cream for a dessert-style treat.
- Top with a few fresh blueberries and a lemon twist for an elegant presentation.
- Serve alongside coffee or tea for a cozy afternoon snack.
For a savory twist to your baking adventures, you might enjoy this Chicken and Peppers in White Sauce recipe.
Nutritional Information
Here’s the approximate nutritional breakdown for one serving (1 slice):
- Calories: 220
- Protein: 5g
- Carbohydrates: 35g
- Fat: 8g
How to Store the Leftover?
For those who like to plan ahead, this loaf is perfect for make-ahead storage. Here’s how to keep it fresh and enjoy it later.
Storing the Loaf
Keep the loaf in an airtight container at room temperature for up to 3 days. If refrigerated, it can stay fresh for about a week.
Freezing
Wrap individual slices in plastic wrap and freeze for up to 3 months. Reheat in the oven or microwave for that just-baked feel.
Reheating
Pop a slice in the microwave for 10–15 seconds to quickly bring back its moist texture.
Why You’ll Love This Recipe
This Lemon Blueberry Yogurt Loaf checks all the right boxes:
- Easy to Make
Simple steps and common ingredients make this beginner-friendly. - Perfectly Moist
The Greek yogurt keeps every bite soft and tender. - Customizable
Easily adapt the recipe for different dietary needs. - Flavor Explosion
The tangy lemon and sweet blueberries create a delightful balance. - Versatile
Great as a snack, breakfast, or dessert!
FAQs
Can I use frozen blueberries?
Yes, but don’t thaw them before adding to the batter. The flour coating will help them stay suspended in the loaf.
What’s the best way to zest a lemon?
Use a microplane zester for fine, even zest. Avoid grating too deeply to prevent including the bitter white pith.
How do I prevent my loaf from sinking in the middle?
Make sure your oven temperature is accurate, and don’t open the oven door while baking.
Can I double the recipe?
Absolutely! Use two loaf pans and bake them side by side.