Lemon Blueberry Yogurt Loaf Recipe

Introduction

This Lemon Blueberry Yogurt Loaf is a moist and tangy treat, bursting with fresh blueberries and bright lemon flavor. It’s an easy-to-make loaf that’s perfect for breakfast, snack time, or a light dessert. The yogurt adds richness while keeping the bread tender and soft.

Ingredients

• 2 large eggs
• 1 cup plain Greek yogurt (240 g)
• 1/2 cup vegetable oil (120 ml)
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice (60 ml)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (190 g)
• 3/4 cup granulated sugar (150 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup fresh blueberries (150 g), or frozen and unthawed
• 1 tablespoon all-purpose flour (for tossing blueberries)
• 1/2 cup powdered sugar (60 g)
• 1 to 2 tablespoons fresh lemon juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
2. Step 2: In a blender, combine eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until the mixture is smooth and well combined.
3. Step 3: Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the blender. Pulse a few times just until the dry ingredients are incorporated; avoid overmixing.
4. Step 4: Toss the blueberries with 1 tablespoon of flour to keep them from sinking, then gently fold them into the batter using a spatula.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly during the last 15 minutes, tent it loosely with foil.
6. Step 6: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
7. Step 7: For the optional glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf before slicing and serving.

Tips & Variations

• Use fresh lemon zest for the brightest flavor; avoid the bitter white pith.
• If using frozen blueberries, do not thaw them before folding in to prevent the batter from turning purple.
• For added texture, sprinkle some sliced almonds on top before baking.
• To make it dairy-free, substitute yogurt with a plant-based alternative and use a neutral oil.
• The glaze is optional but adds a lovely sweet-tart finish—adjust lemon juice to taste for thinner or thicker consistency.

Storage

Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature and reheat lightly in the microwave or oven if desired. The glaze is best applied fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries without thawing. Toss them with flour as directed to prevent sinking and fold them gently into the batter to avoid bleeding color.

How do I know when the loaf is fully baked?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is done. If batter sticks to the toothpick, bake a few minutes longer and test again.

Lemon Blueberry Yogurt Loaf Recipe

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★★★★★

4.8 from 78 reviews

• Author: Jake
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (approximately 10 slices) 1x
• Diet: Vegetarian

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Description

This moist and tangy Lemon Blueberry Yogurt Loaf is a delightful treat perfect for breakfast or afternoon tea. Combining the freshness of lemon zest and juice with juicy blueberries and creamy Greek yogurt, this loaf offers a tender crumb with a subtle citrus zing. Finished with a light lemon glaze, it is a scrumptious way to brighten your day with every bite.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs
• 1 cup plain Greek yogurt (240 g)
• 1/2 cup vegetable oil (120 ml)
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice (60 ml)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour (190 g)
• 3/4 cup granulated sugar (150 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 tablespoon all-purpose flour (for tossing blueberries)

Fruit

• 1 cup fresh blueberries (150 g), or frozen and unthawed

Glaze

• 1/2 cup powdered sugar (60 g)
• 1 to 2 tablespoons fresh lemon juice

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Instructions

1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal and a clean finish.
2. Blend wet ingredients: In a blender, combine the eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until the mixture is smooth and fully incorporated.
3. Incorporate dry ingredients: Add the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to the blender. Pulse just until the ingredients are combined; avoid overmixing to maintain a tender crumb.
4. Fold in blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the blueberries into the batter using a spatula, ensuring they’re evenly distributed.
5. Transfer and bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly towards the end, tent the loaf with foil to prevent burning.
6. Cool loaf: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature before glazing.
7. Prepare optional glaze: Whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle this glaze over the cooled loaf to add extra lemony sweetness before slicing and serving.

Notes

• Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent them from bleeding into the batter.
• Tossing blueberries with flour helps them stay suspended in the batter and not sink to the bottom.
• For a juicier glaze, add more lemon juice a teaspoon at a time until you reach desired consistency.
• Store leftover loaf covered at room temperature for up to 3 days or refrigerate for up to a week.
• This loaf freezes well; wrap tightly and freeze for up to 2 months. Thaw before serving.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry loaf, yogurt loaf, lemon blueberry bread, Greek yogurt cake, lemon dessert bread, moist loaf cake