Lemon Blueberry Yogurt Loaf is the answer to those days when nothing in your kitchen sounds even remotely exciting. You know the feeling right? You want something sweet—yep, something moist, something with a bit of zing—maybe even pretending you picked it up from a five-star bakery (wink wink). You probably have lemons, blueberries, and yogurt that you keep glancing at, wondering if they’ve overstayed their welcome. Give them a second life in this easy quick bread that’ll pretty much make your kitchen smell like a cozy summer day.
Why You’ll Love This Lemon Blueberry Yogurt Loaf
First off, let me just get this out—this loaf is ridiculously moist. Like, cut-a-slice-and-watch-everyone-stare moist. The yogurt isn’t just for show; it keeps things tender in a way that plain old milk never really could. Oh, and that burst of blueberries? Honestly, it’s the berry best (sorry, had to). I’m convinced you can’t have too much lemon zest either.
Plus, it’s the kind of recipe that loves you back. Not fussy at all. You don’t really need any fancy tools. If your oven sometimes plays tricks on you—mine does, don’t ask—it can forgive a few roasting minutes over or under. Pro tip: it doubles as a pretty cool breakfast OR dessert slice. Talk about multi-tasking.
I shared it with my neighbor, and she literally texted me halfway through eating her slice:
“I had plans to save some for later but, um…there are now only crumbs left. How is this so dang soft?”
Ingredients For Lemon Blueberry Yogurt Loaf
Here’s where it gets real simple, and yes, substitutions are a thing (more on that soon). But for best results, here’s what you’ll want:
All-purpose flour is your friend here—it gives the loaf that just-right base. You’ll need baking powder to get a little rise. Granulated sugar brings the sweetness, of course, but don’t go thinking it’s too sweet. Salt—just a pinch—because it always makes things better.
For the flavor—lemons (both zest and juice). Fresh is so much brighter, trust me. Plain Greek yogurt for moisture and tang. Eggs pull things together, and a neutral oil (like canola or vegetable) works best for keeping everything light.
Oh, blueberries. Fresh works, but I won’t scold you for going the frozen route. Just don’t thaw them first.
The first time I made this, I realized halfway through mixing I only had vanilla yogurt, and honestly…turned out lovely. Maybe even a tad more decadent.
How To Make Lemon Blueberry Yogurt Loaf
So, don’t be scared. Like, you don’t need baking school for this. Preheat your oven (trust me, do it early). Grab a loaf pan and line it with parchment or just grease it up good—no need for perfection.
Start with your dry stuff in one bowl, your wet in another. Easy. Combine, but don’t over-mix. If there are a couple of lumps, who cares?
Here’s my slightly odd tip—toss the blueberries with a spoonful of flour before folding them in. Keeps them from sinking!
Pour the batter in the pan and smooth it out. You can sprinkle a little sugar on top, just for a glossy crunch if you feel fancy. Baking takes about 50ish minutes, but keep an eye out at 45…every oven is different, and frankly, the golden top is your cue.
Once it’s out, you’ll need patience (I know—it smells outrageously good). Let it cool before slicing, or you’ll end up with a crumb explosion.
Storage Options
Okay, so here’s the truth: this loaf rarely sticks around long at my house. But on rare occasion, you’ve got leftovers—not a bad problem.
- Wrap tightly in cling film or foil, and it’s cozy on the counter for up to 2 days.
- For longer, stash slices in an airtight container, chill in your fridge—good for about a week.
- Want to keep it for later cravings? Individually wrap slices and freeze. Just thaw overnight or zap quick in the microwave.
Nothing beats homemade, but a toasted slice from the freezer is surprisingly mood-lifting.
Variations and Substitutions
Look, recipes aren’t sermons. Feel free to riff. If you don’t have Greek yogurt, sour cream is just as ace. No lemons? Try orange zest—it’ll change the vibe, but still rocks. Raspberries instead of blueberries? Go wild!
Prefer it sweeter? Add a lemon glaze on top (just mix powdered sugar and juice). Or, stagger in a handful of nuts for a little crunch—pecans are a personal favorite.
Swapping all-purpose flour with a gluten-free blend? Go for it. The loaf’s forgiving. Used coconut oil by mistake once—surprisingly delicious.
Tinker. Taste. Repeat. Worst case, you’ve got cake crumbs.
Common Questions
Can I use frozen blueberries instead of fresh ones?
Absolutely. Just toss them in frozen with a dusting of flour. Saves you the blue swirl disaster.
Why is my loaf dense?
Probably mixed too much. Really, as soon as those ingredients come together, you’re done. Don’t worry about lumps. They disappear during baking.
How do I know when it’s done?
Stick a toothpick in the center. If it comes out with a few crumbs, not goopy batter, you’re good to go.
Can I make this loaf vegan?
You can try swapping yogurt and eggs for plant-based versions. I haven’t tested it, but people say it works.
What can I serve with this loaf?
Honestly? Hot coffee, a dollop of whipped cream, or just straight up. Warm slice, cozy blanket, good book. Pure magic.
Ready to Bake? This Loaf Will Make You Look Like a Pro
Baking doesn’t have to be a drama. This Lemon Blueberry Yogurt Loaf feels almost too simple for something so darn tasty. The big punch of lemon, juicy bursts of berries, and that yogurt-magic texture—trust me, your friends will want your “secret.” For another take or troubleshooting ideas, see the one at Jo Cooks or peek at That Oven Feelin, too. Honestly, try it yourself—because bakery results at home are totally possible (even if you, like me, forget to set a timer sometimes). Happy baking!
Print
Lemon Blueberry Yogurt Loaf
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and zesty quick bread featuring fresh blueberries and lemon, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup neutral oil (canola or vegetable)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or greasing it.
- In one bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
- In another bowl, whisk together the wet ingredients: lemon zest, lemon juice, yogurt, eggs, and oil.
- Combine the wet and dry ingredients, mixing until just combined; do not over-mix.
- Toss the blueberries with a spoonful of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a little sugar on top for a crunchy finish.
- Bake for about 50 minutes, checking at 45 minutes. The loaf should be golden brown and a toothpick inserted should come out with a few crumbs.
- Let the loaf cool in the pan for a bit before transferring it to a wire rack to cool completely before slicing.
Notes
Store leftovers tightly wrapped at room temperature for up to 2 days or in the fridge for up to a week. Freeze slices for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg