Lemon Blueberry Yogurt Loaf

This Lemon Blueberry Yogurt Loaf is the perfect balance of tangy, sweet, and fresh flavors. Made with Greek yogurt for extra moisture, zesty lemon, and succulent blueberries, it’s a delicious and light loaf that pairs wonderfully with your favorite coffee or tea. Whether for breakfast, dessert, or as a snack, this loaf is a delightful treat that’s easy to make and hard to resist.

Why You’ll Love This Recipe

This Lemon Blueberry Yogurt Loaf is moist, tender, and bursting with fresh, vibrant flavors. The tangy Greek yogurt ensures a rich, soft texture, while the lemon adds a refreshing zest that perfectly complements the sweetness of the blueberries. Topped with a lemon syrup and glaze, every bite is full of citrusy goodness. It’s a versatile recipe that can be enjoyed at any time of the day and is sure to become a favorite in your baking repertoire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Loaf:

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup Greek yogurt

• 1 cup granulated sugar

• 3 large eggs

• 2 tablespoons lemon zest

• 1 teaspoon vanilla extract

• ½ cup vegetable oil

• 1 ½ cups blueberries (fresh or frozen)

• 1 tablespoon all-purpose flour

For the Lemon Syrup:

• ⅓ cup freshly squeezed lemon juice

• 1 tablespoon granulated sugar

For the Lemon Glaze:

• 1 cup icing sugar

• ¼ cup freshly squeezed lemon juice

• 1 teaspoon vanilla extract

• Milk (as needed to adjust the glaze consistency)

Directions

1. Preparation: Preheat the oven to 350°F. Grease an 8.5×4.5×2.5-inch loaf pan with butter or cooking spray, then lightly dust the pan with flour.

2. Dry Ingredient Mixture: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

3. Wet Ingredient Mixture: In a separate bowl, whisk together the Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.

4. Combining Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, whisking to combine until the batter is uniform.

5. Blueberry Preparation: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent the berries from sinking to the bottom of the loaf during baking. Gently fold the blueberries into the batter.

6. Baking: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for approximately 50 minutes. Check doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the loaf is ready. Depending on your oven, baking time may take up to 1 hour and 10 minutes.

7. Lemon Syrup: While the loaf is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice and granulated sugar. Heat over medium heat until the sugar dissolves completely and the mixture is clear. Set aside.

8. Cooling the Loaf: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the loaf to a cooling rack placed over a baking sheet. Poke several holes in the loaf with a skewer or toothpick, and pour the lemon syrup evenly over the loaf. Let it cool completely.

9. Lemon Glaze: To make the lemon glaze, whisk together the icing sugar, lemon juice, and vanilla extract. If the glaze is too thick, add milk one tablespoon at a time until it reaches the desired consistency.

10. Glaze the Loaf: Once the loaf has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Servings and Timing

• Servings: 12

• Prep time: 10 minutes

• Cook time: 1 hour

• Total time: 1 hour 10 minutes

Variations

• Add nuts: For extra texture, try adding chopped walnuts or almonds to the batter.

• Lemon poppy seed loaf: Add a tablespoon of poppy seeds to the batter for a fun twist.

• Blueberry-less loaf: If you’re not a fan of blueberries, you can skip them or substitute with raspberries, blackberries, or even diced strawberries.

• Make it dairy-free: Swap the Greek yogurt for a dairy-free yogurt alternative and use a plant-based oil like coconut oil.

Storage/Reheating

• Storage: Store the loaf in an airtight container at room temperature for up to 3 days. It can also be wrapped in plastic wrap and refrigerated for up to a week.

• Freezing: You can freeze the loaf by wrapping it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices.

• Reheating: Reheat individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 5-10 minutes to warm it up.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work just fine in this recipe. However, make sure not to thaw them before adding to the batter to prevent color bleeding.

How do I make sure my loaf stays moist?

The Greek yogurt helps keep the loaf moist, but make sure not to overbake the loaf, as this can dry it out. Always check the center with a toothpick and remove it as soon as it comes out clean.

Can I make this loaf without the glaze and syrup?

Yes, you can skip the lemon syrup and glaze if you prefer a less sweet loaf. The loaf itself will still be delicious!

Can I make this recipe into muffins instead of a loaf?

Absolutely! To make muffins, fill a muffin tin with the batter and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.

How can I adjust the sweetness of the loaf?

If you prefer a less sweet loaf, you can reduce the amount of granulated sugar in the batter by ¼ cup, or leave off the glaze.

Can I substitute the vegetable oil for another oil?

Yes, you can substitute vegetable oil with other oils like canola oil or melted coconut oil.

Can I use non-fat Greek yogurt instead of full-fat?

Yes, you can use non-fat Greek yogurt, but the loaf may be slightly less rich in texture. Full-fat yogurt gives the loaf a moister, denser crumb.

Can I add lemon juice to the batter for more citrus flavor?

Yes, if you love lemon, you can add a tablespoon or two of lemon juice to the batter to intensify the citrus flavor.

How do I know when the loaf is fully baked?

Check the loaf by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the loaf is done. If the toothpick comes out with wet batter, continue baking for an additional 5-10 minutes.

How can I make this loaf gluten-free?

You can use a gluten-free flour blend to make this loaf gluten-free. Make sure the blend includes xanthan gum or another binding agent for the best texture.

Conclusion

This Lemon Blueberry Yogurt Loaf is a light, flavorful, and moist treat that is perfect for any occasion. The combination of Greek yogurt, fresh lemon, and juicy blueberries gives it a wonderful balance of tang and sweetness, while the syrup and glaze add an extra layer of citrusy delight. Whether enjoyed for breakfast, dessert, or as a snack, it’s a loaf that will leave everyone asking for seconds!