Lemon Blueberry Yogurt Loaf

Alright, this lemon blueberry yogurt loaf? It’s soft, moist, and bursting with bright flavor in every bite. Think cozy loaf cake meets fresh summer vibes.

I made it one morning with a handful of blueberries and some plain yogurt I needed to use up. Added lemon zest, juice, and a simple batter—and oh wow, the smell while it baked was unreal. It came out golden, fluffy, and packed with juicy berries.

The yogurt keeps it tender, the lemon adds that perfect zing, and the blueberries give little pops of sweetness. No mixer needed, just a bowl, a whisk, and a loaf pan.

If you’re into simple bakes that taste bakery-level good, this one’s a keeper. Let’s make it—you’re gonna love how easy (and delicious) it is.

Why You’ll Love This Recipe

• Moist and Soft: The yogurt in the loaf keeps it from drying out. Each bite is soft and a little creamy, not crumbly or dry.
• Bright Lemon Flavor: Fresh lemon zest is mixed into the batter, so every slice tastes sunny and fresh.
• Easy Ingredients: All the ingredients are simple and easy to find. Most of them may already be in your kitchen.
• Kid-Friendly: Children enjoy the sweet blueberries and the gentle tang from the yogurt and lemon.
• Good for Leftovers: The loaf stays moist for several days, so you can enjoy it all week.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 50 to 55 minutes
Total Time: About 1 hour and 15 minutes

This recipe makes 1 full-size loaf (9×5-inch pan), which you can cut into 8 to 10 slices. The recipe is simple and does not need a mixer—just bowls, a whisk, and a spatula.

You do not need to be an expert baker for this recipe. Even a beginner can make a tasty, beautiful loaf.

Required Kitchen Tools

• Loaf Pan: A 9×5-inch pan is best. If you use a smaller pan, the loaf will be taller, and may need a few more minutes to bake.
• Mixing Bowls: Use one medium bowl for dry ingredients and one large bowl for wet ingredients.
• Measuring Cups & Spoons: For accurate amounts.
• Whisk: For mixing wet ingredients until smooth.
• Spatula: For folding the blueberries into the batter.
• Zester or Grater: For getting the lemon zest.
• Cooling Rack: To let the loaf cool after baking.

Ingredients for Lemon Blueberry Yogurt Loaf

For the Loaf:

• All-Purpose Flour: 1 1/2 cups (190 grams). Provides structure and texture.
• Baking Powder: 2 teaspoons. Helps the loaf rise and become fluffy.
• Salt: 1/2 teaspoon. Balances the sweetness and brings out the lemon flavor.
• Greek Yogurt: 3/4 cup (180 grams), plain or lemon flavor. Adds moisture and tenderness.
• Granulated Sugar: 1 cup (200 grams). Sweetens the loaf.
• Large Eggs: 2, at room temperature. Hold everything together and add richness.
• Lemon Zest: Zest from 2 lemons. Use only the yellow part for a bright, clean flavor.
• Vanilla Extract: 1 teaspoon. Adds a warm, sweet flavor that goes well with lemon.
• Vegetable Oil: 1/2 cup (120 milliliters). Makes the loaf moist and helps keep it fresh.
• Fresh Blueberries: 1 cup (150 grams). Wash and dry them well. If using frozen blueberries, do not thaw.
• Flour for Blueberries: 1 tablespoon. Toss blueberries with flour to keep them from sinking.

For the Optional Lemon Glaze:

• Icing Sugar (Powdered Sugar): 3/4 cup (90 grams). For the glaze on top.
• Lemon Juice: 2–3 teaspoons, freshly squeezed. For a tangy, shiny glaze.
• Milk: 1–2 teaspoons, if needed, to thin the glaze so it can drizzle.

Variations for Lemon Blueberry Yogurt Loaf

• Swap Yogurt Flavor: Use vanilla or blueberry yogurt for a different taste.
• Add Nuts: Stir in 1/2 cup chopped walnuts or pecans for crunch.
• Change the Fruit: Try raspberries or blackberries instead of blueberries.
• Make it Gluten-Free: Use a 1:1 gluten-free flour blend.
• Skip the Glaze: The loaf is delicious with or without the glaze.
• Use Frozen Berries: Use straight from the freezer—no need to thaw.

How to Make Lemon Blueberry Yogurt Loaf (Step-by-Step)

1. Prepare the Loaf Pan and Oven

First, preheat your oven to 350°F (175°C). This ensures your oven is hot and ready when your batter is mixed.
Grease a 9×5-inch loaf pan with nonstick spray, a little oil, or a thin layer of butter.
To help the loaf come out easily, you can also line the bottom and sides with a strip of parchment paper, leaving some paper hanging over the sides like handles.

2. Mix the Dry Ingredients

In a medium bowl, add the flour, baking powder, and salt.
Whisk them together so the baking powder and salt are evenly spread through the flour. This helps the loaf bake evenly and rise nicely.

3. Get Ready for Wet Ingredients

In a large mixing bowl, combine the Greek yogurt, granulated sugar, eggs, lemon zest, and vanilla extract.
Use a whisk to mix everything together until smooth and creamy.
Slowly pour in the vegetable oil. Whisk again until everything is fully combined and looks glossy.

4. Combine Wet and Dry Ingredients

Take the bowl with your dry ingredients (flour, baking powder, and salt).
Add about half of the dry mixture to the bowl with your wet ingredients.
Use a spatula or wooden spoon to gently mix, just until the flour is almost gone.
Add the rest of the dry ingredients and mix again, gently, until you can’t see any flour.
Tip: Don’t overmix. The batter should look thick and smooth, but if you mix too much, the loaf might turn out tough instead of soft.

5. Prepare and Add Blueberries

Place your fresh blueberries in a small bowl.
Sprinkle 1 tablespoon of flour over the berries and toss them gently. This light coating of flour helps stop the berries from sinking to the bottom of the loaf as it bakes.
Add the floured blueberries to your loaf batter.
Using your spatula, gently fold the berries in so they are spread out evenly.

6. Fill the Loaf Pan

Pour or spoon the batter into your prepared loaf pan.
Use your spatula to spread the top so it’s even and smooth.
If you want, you can place a few extra blueberries on top to make it look nice after baking.

7. Bake

Place the pan on the middle rack in your preheated oven.
Bake for 50–55 minutes. Start checking at 50 minutes—insert a toothpick or a thin knife into the center of the loaf.
If it comes out clean or with only a few moist crumbs (no wet batter), the loaf is done.
If it looks wet, put the loaf back in the oven for a few more minutes, checking again soon.

8. Cool

Take the loaf out of the oven and set the pan on a wire rack.
Let it cool in the pan for about 10–15 minutes.
Then, carefully lift the loaf out of the pan using the parchment paper (if you used it) or turn the pan upside down and let the loaf slide onto the rack.
Let the loaf cool completely before slicing. If you try to slice it while it’s still warm, it might fall apart.

Serving and Decoration

When your Lemon Blueberry Yogurt Loaf is cool, you can slice it with a bread knife. Each slice will show bits of blueberry and flecks of lemon zest.
If you want, you can add a simple lemon glaze for extra flavor and a shiny look.

How to Make Lemon Glaze (Optional)

1. In a small bowl, add 3/4 cup (90g) icing sugar.
2. Add 2–3 teaspoons of fresh lemon juice. Stir together.
3. If the glaze is too thick, add a tiny bit of milk (just a few drops at a time) until you can drizzle it.
4. Use a spoon to drizzle the glaze over the cooled loaf.
5. Let the glaze set for a few minutes before slicing.

The loaf is also delicious without the glaze. You can serve it as-is, or with a little butter or cream cheese on each slice.

Storing Lemon Blueberry Yogurt Loaf

• Room Temperature: Keep the loaf in an airtight container or wrap it well. It stays fresh for up to 2 days.
• Refrigerator: For longer storage, put it in the fridge. It will last up to 5 days. Let the slices come to room temperature before eating for best taste.
• Freezer: You can freeze the loaf, either whole or sliced. Wrap tightly in plastic and put in a freezer bag. Thaw at room temperature before serving.

Tips and Tricks for Success

• Use room temperature eggs and yogurt for smoother batter and better rise.
• Don’t overmix the batter once you add flour. Stop mixing as soon as the flour is just blended in.
• Toss blueberries with flour so they don’t all sink to the bottom of your loaf.
• Let the loaf cool completely before adding glaze or slicing, or it may break apart.
• If using frozen blueberries, don’t thaw before adding—just toss in flour and fold in gently.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice (1/10 loaf)	185	6g	30g	15g	4g

Values are approximate and may vary by ingredients used.

Lemon Blueberry Yogurt Loaf FAQs

Can I use frozen blueberries?
Yes, just toss them with flour and add to the batter while still frozen.

Can I make muffins instead?
Yes. Divide batter among muffin tins and bake 20–25 minutes.

How do I know when it’s done?
The loaf is done when a toothpick in the center comes out clean or with a few crumbs.

Conclusion

Lemon Blueberry Yogurt Loaf is easy to bake, bright in flavor, and perfect for sharing. The mix of fresh lemon, juicy blueberries, and soft yogurt crumb makes this loaf a favorite for breakfast or dessert. It’s a recipe you can trust, whether you’re new to baking or have made many loaves before.