Lemon Blueberry Yogurt Loaf – Bright, Moist, and Perfect for Any Day
This Lemon Blueberry Yogurt Loaf brings sunshine to the table, no matter the season. It’s moist, zesty, and packed with juicy bursts of blueberries. The simple batter comes together fast, and the yogurt keeps the crumb tender without being heavy.
Serve it for breakfast, as an afternoon pick-me-up, or as a light dessert. A quick lemon glaze on top makes it feel special, even on a weekday.
Lemon Blueberry Yogurt Loaf - Bright, Moist, and Perfect for Any Day
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting.Lightly grease the sides.
- Mix the dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Combine the wet ingredients: In a large bowl, whisk 3/4 cup plain yogurt, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla, the zest of 1 large lemon, and 2 tablespoons fresh lemon juice.
- Add the fat: Slowly whisk in 1/3 cup melted, cooled unsalted butter (or 1/3 cup neutral oil) until smooth and glossy.
- Bring it together: Add the dry ingredients to the wet and whisk gently just until the flour disappears. Do not overmix.
- Prepare the blueberries: Toss 1 to 1 1/4 cups blueberries with 1 tablespoon flour.Fold them into the batter with a spatula, reserving a few to sprinkle on top if you like.
- Fill the pan: Scrape the batter into the prepared pan and smooth the top. Scatter any reserved berries over the top.
- Bake: Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift out and transfer to a rack to cool completely.
- Optional lemon glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice until pourable. Drizzle over the cooled loaf and let set for 10 minutes before slicing.
What Makes This Recipe So Good
- Moist and tender texture: Yogurt adds richness and keeps the loaf soft for days without turning greasy.
- Bright lemon flavor: Using both zest and juice gives the loaf a fresh, clean citrus taste.
- Juicy blueberries in every slice: Tossing berries with a little flour helps them stay suspended instead of sinking.
- Simple pantry ingredients: No fancy techniques or equipment required—just a bowl, whisk, and loaf pan.
- Versatile and forgiving: Works with fresh or frozen blueberries and can be glazed or left plain.
Shopping List
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Plain yogurt (Greek or regular; whole milk preferred)
- Eggs
- Unsalted butter (melted and cooled) or neutral oil
- Lemons (for zest and juice)
- Vanilla extract
- Blueberries (fresh or frozen)
- Powdered sugar (for glaze, optional)
Step-by-Step Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
Lightly grease the sides.
- Mix the dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Combine the wet ingredients: In a large bowl, whisk 3/4 cup plain yogurt, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla, the zest of 1 large lemon, and 2 tablespoons fresh lemon juice.
- Add the fat: Slowly whisk in 1/3 cup melted, cooled unsalted butter (or 1/3 cup neutral oil) until smooth and glossy.
- Bring it together: Add the dry ingredients to the wet and whisk gently just until the flour disappears. Do not overmix.
- Prepare the blueberries: Toss 1 to 1 1/4 cups blueberries with 1 tablespoon flour.
Fold them into the batter with a spatula, reserving a few to sprinkle on top if you like.
- Fill the pan: Scrape the batter into the prepared pan and smooth the top. Scatter any reserved berries over the top.
- Bake: Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift out and transfer to a rack to cool completely.
- Optional lemon glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice until pourable. Drizzle over the cooled loaf and let set for 10 minutes before slicing.
Keeping It Fresh
Once fully cooled, wrap the loaf tightly or store it in an airtight container at room temperature for 2 days.
For longer storage, keep it in the fridge for up to 5 days. The glaze helps seal in moisture, so don’t skip it if you plan to keep leftovers.
To freeze, wrap slices individually in plastic, then place in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave or toaster oven.
Why This is Good for You
- Lemon zest and juice: Adds flavor without heavy additions, so you get brightness with fewer calories.
- Yogurt: Provides protein and calcium, and the acidity tenderizes the crumb.
- Blueberries: Naturally sweet, full of fiber and antioxidants, and they add moisture so the loaf needs less fat.
- Reasonable sugar and fat: This loaf strikes a balance—sweet enough to feel like a treat, but not over the top.
Pitfalls to Watch Out For
- Overmixing the batter: This leads to a dense, tough loaf.
Stir until the flour just disappears.
- Cutting while hot: Slicing too soon can cause crumbling. Let it cool so the structure sets.
- Skipping the flour toss for berries: Untossed berries may sink. A light coating helps them stay put.
- Using cold ingredients: Cold eggs or yogurt can make the butter seize.
Bring everything to room temp for a smooth batter.
- Underbaking: The berries add moisture. Check in multiple spots and bake until the center is set.
Alternatives
- Dairy swaps: Use full-fat Greek yogurt for extra richness, or a dairy-free yogurt and oil to make it lactose-free.
- Flour options: Replace up to 1/2 cup of the all-purpose flour with almond flour for a slightly denser, nutty loaf. For gluten-free, use a 1:1 baking blend.
- Sweetness: Swap 1/4 cup of the sugar with honey or maple syrup and reduce the yogurt by 1–2 tablespoons to keep the texture balanced.
- Fruit swaps: Try raspberries, blackberries, or chopped strawberries.
If using frozen berries, don’t thaw—fold them in straight from the freezer.
- Citrus twist: Orange or Meyer lemon zest works beautifully if regular lemons aren’t on hand.
- Glaze variations: Add a splash of vanilla or a pinch of poppy seeds to the glaze for a fun finish.
FAQ
Can I use frozen blueberries?
Yes. Use them straight from the freezer and toss with flour as directed. Don’t thaw; thawing releases extra juice and can turn the batter streaky.
What kind of yogurt is best?
Plain whole-milk yogurt or full-fat Greek yogurt gives the best texture and flavor.
Low-fat works, but the loaf may be slightly less tender. Avoid flavored yogurt, which adds extra sugar and artificial notes.
How do I know when it’s done?
The top should be golden and spring back lightly to the touch. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter.
If the top darkens too fast, tent loosely with foil for the last 10–15 minutes.
Can I make it ahead?
Absolutely. Bake the day before, cool completely, and store wrapped at room temperature. Glaze right before serving for the freshest look and texture.
Why did my blueberries sink?
They likely weren’t tossed with flour, or the batter was too warm and thin.
Folding in floured berries gently and baking promptly helps keep them suspended.
Can I reduce the sugar?
You can cut the granulated sugar to 1/2 cup for a less sweet loaf. The texture will still be good, though the crust may be slightly less golden.
What if I don’t have a 9×5 pan?
An 8.5×4.5-inch pan works; add a few minutes to the bake time. You can also use a muffin tin (about 10–12 muffins, 18–22 minutes) or a 9-inch round cake pan (check around 30–35 minutes).
Wrapping Up
This Lemon Blueberry Yogurt Loaf is simple, sunny, and hard to mess up.
With a bright lemon glaze and tender crumb, it’s a crowd-pleaser for brunch, potlucks, or a quiet morning at home. Keep the ingredients on hand, and you’ll always be ready to bake a loaf that feels special without any fuss. Slice thick, add a pat of butter if you like, and enjoy every zesty bite.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
