A Lemon Blueberry Yogurt Loaf is a moist, tangy-sweet quick bread bursting with fresh blueberries and bright lemon flavor. The addition of yogurt gives it a soft, tender crumb and keeps it deliciously moist—perfect for breakfast, brunch, or a teatime treat.
🍋🫐 Lemon Blueberry Yogurt Loaf Recipe
📋 Ingredients:
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1½ cups all-purpose flour
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2 tsp baking powder
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½ tsp salt
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1 cup plain Greek yogurt (or regular plain yogurt)
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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Zest of 1 large lemon
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2 tbsp lemon juice
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½ cup vegetable oil (or melted butter)
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1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
Optional Lemon Glaze:
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½ cup powdered sugar
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1–2 tbsp lemon juice
👩🍳 Instructions:
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Preheat oven:
To 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment. -
Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt. -
Make the batter:
In a large bowl, whisk yogurt, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth.
Slowly add dry ingredients and mix just until combined.
Stir in oil until fully incorporated—batter will be smooth and glossy. -
Add blueberries:
Gently fold in the flour-coated blueberries. -
Bake:
Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if browning too quickly. -
Cool and glaze:
Let cool in the pan 10 minutes, then transfer to a wire rack.
Whisk glaze ingredients together and drizzle over the cooled loaf.
📝 Tips:
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Swap blueberries for raspberries or blackberries for a twist.
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Use lemon Greek yogurt for even more citrus flavor.
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Store covered at room temp for 2 days or refrigerate for up to 5 days. Freezes well!
Would you like a gluten-free version, or want to turn this into muffins or mini loaves?