lemon blueberry yogurt bread

Lemon blueberry yogurt bread

Indulge in a moist Lemon Blueberry Yogurt Loaf made with tangy Greek yogurt, zesty lemon, and succulent blueberries. Perfectly paired with your favorite brew!

Once upon a summer, on a spontaneous road trip, I stumbled upon a charming old-fashioned café nestled amidst blueberry orchards. Their special? A Lemon Blueberry Loaf. It was love at first bite, but alas, they held their recipe close to their hearts. So, driven by an insatiable craving, I recreated that memory, and voilà! This recipe was born. Each slice transports me back to that day – sunshine, laughter, and mouthfuls of heaven. I can only hope this loaf brings a touch of magic to your table as it did to mine.

Why You’ll Love This Lemon Blueberry Yogurt Loaf:

Let’s talk loaf lingo! Our Lemon Blueberry Yogurt Loaf is:

  • Ultra-Moist: Thanks to the Greek yogurt, each bite melts in your mouth.
  • Berry-Bursting: Packed with blueberries for that burst of freshness!
  • Lemon Lusciousness: A symphony of lemon from zest to glaze, for a zesty dance on your palate.
  • No More Sinking Blueberries: With our pro-tip, every slice has its fair share of berries.
  • Glaze Glory: A lemon glaze so divine, you might just lick the plate (not that I did… maybe).

Ingredients For Lemon Blueberry Yogurt Loaf:

  • All-purpose flour: The trusty backbone of our loaf. Make sure it’s fresh for the best results.
  • Greek Yogurt: The secret behind the moist magic. Full-fat works wonders!
  • Lemon Zest: Grate your own! It’s where the lemon’s true zest (pun intended!) hides.
  • Blueberries: Fresh or frozen, either works. Just imagine tiny blueberry balloons popping with flavour in your mouth.
  • Vegetable Oil: For that soft, tender crumb. But if you’re feeling adventurous, why not try olive oil for a slightly richer note?
  • For the Glaze: Ensure it’s runny but not too thin; we want drizzly drama, not a waterfall!

How To Make Lemon Blueberry Yogurt Loaf:

  • First and foremost, serenade your oven to a toasty 350 F. Now, don that apron and give that 8.5×4.5×2.5 inch loaf pan some TLC with butter or cooking spray and a sprinkle of flour.
  • Mixing the Basics: Take two bowls. In one, play mix-master with your 1 1/2 cups flour, baking powder, and salt. Let it sit pretty. In its partner bowl, whisk up a storm with the yogurt, sugar, eggs, zest of lemon dreams, vanilla, and vegetable oil.
  • Combining: Pour the wet mixture into the dry, stirring until they’re harmoniously combined.
  • Blueberry Prep: In a secretive little bowl, coat blueberries with that tablespoon of flour. Why? So they float like clouds and don’t sink like anchors. Then, gently fold these blue beauties into the batter.
  • Bake: Guide your batter into its loaf pan home. Bake it for 50 minutes. But remember, ovens are like snowflakes; each one’s different. So, check with a toothpick. If it emerges crumb-free, you’re golden!
  • Syrup Time: As your loaf becomes a golden beauty, simmer your lemon juice and sugar on the stove until sugar dissolves. This is your syrup; guard it with your life.
  • Cool Down: Once out of the oven, let the loaf chill in the pan for 10 minutes. Then, out onto a rack it goes. Use a skewer to play ‘poke the loaf’, then drench it with the syrup. Let it cool. Some suspense is good!
  • Glazing: Mix that glaze until it’s runny, and then unleash your inner artist, drizzling it over the loaf. Let the masterpiece set. Slice and dive into bliss!

Storage Options:

  • Keep your luscious loaf in an airtight container. It’ll stay your best friend for 3-4 days at room temp. Or, if you’re feeling chilly, the refrigerator extends your friendship for about a week. Thinking long term? Freeze slices, but remember to glaze post-thawing!

Variations and Substitutions:

Fancy a twist? Try these:

  • Yogurt: Swap Greek yogurt with sour cream or even dairy-free yogurt.
  • Flour: Gluten-sensitive? Use a gluten-free blend.
  • Berries: Feeling rebellious? Swap in raspberries or mixed berries!
  • Oil: For an extra layer of sophistication, olive oil can step in for vegetable oil.
  • Vegan: Use flax eggs, dairy-free yogurt, and a plant-based milk for the glaze.

Baking’s like jazz, there’s always room for improvisation. So, experiment and make the loaf sing your song! 


For the Loaf:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour

For the Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon granulated sugar

For the Lemon Glaze:

  • 1 cup icing sugar

  • 1/4 cup freshly squeezed lemon juice

  • 1 teaspoon vanilla extract

  • Milk as needed, to adjust the consistency of the glaze


  • Preparation: Preheat the oven to a temperature of 350°F. Thoroughly grease an 8.5×4.5×2.5 inch loaf pan using butter or an appropriate cooking spray. Subsequently, dust the pan lightly with flour.
  • Dry Ingredient Mixture: In a large mixing bowl, sift together 1 1/2 cups of all-purpose flour, baking powder, and salt. Once combined, set aside.
  • Wet Ingredient Mixture: In a separate mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil until the mixture achieves a smooth consistency.
  • Combining Wet and Dry Mixtures: Gradually introduce the wet ingredient mixture to the dry ingredient mixture, whisking them together until they are uniformly combined.
  • Blueberry Preparation: In a smaller bowl, gently coat the blueberries with 1 tablespoon of all-purpose flour. This procedure ensures that the blueberries remain suspended within the loaf and do not settle at the bottom. Subsequently, fold the blueberries into the batter with care.
  • Baking: Transfer the prepared batter into the loaf pan. Place the pan in the preheated oven and allow it to bake for approximately 50 minutes. However, it is crucial to note that the precise baking time may vary based on the specificities of the oven. It is advisable to verify the loaf’s readiness by inserting a toothpick into its center. If the toothpick emerges clean, the baking process is complete. In some cases, the baking time may extend up to 1 hour and 10 minutes.
  • Lemon Syrup Preparation: During the baking process, prepare the lemon syrup. In a small saucepan, combine the freshly squeezed lemon juice and granulated sugar. Heat the mixture until the sugar completely dissolves and the liquid becomes clear. Set aside for later use.
  • Cooling the Loaf: After baking, remove the loaf from the oven and allow it to cool within the pan for approximately 10 minutes. Following this, transfer the loaf to a baking rack, ensuring that the rack is positioned over a baking sheet. With a skewer or toothpick, puncture the loaf in several places, then evenly pour the prepared lemon syrup over the loaf. Allow the loaf to cool completely.
  • Lemon Glaze Application: Prepare the lemon glaze by whisking together the icing sugar, freshly squeezed lemon juice, and vanilla extract. If the glaze appears too thick, it can be thinned using milk, adding one tablespoon at a time until the desired consistency is achieved. Once the loaf has completely cooled, it can be uniformly drizzled with the lemon glaze. After allowing the glaze to set, the loaf is ready to be sliced and served.