Light, moist, and bursting with flavor, the Lemon Blueberry Yogurt Loaf is a delightful treat perfect for breakfast, brunch, or afternoon tea. The combination of tangy yogurt, fresh blueberries, and zesty lemon creates a tender, flavorful loaf that’s simple to make yet impressive. Popular in the United States, United Kingdom, and Canada, this loaf is a versatile recipe you’ll return to again and again.
Whether you’re baking for family, friends, or just yourself, this loaf offers a balance of sweetness and freshness in every slice.
Why This Loaf Works
Moist texture: Yogurt keeps the loaf tender without needing excessive butter or oil.
Fresh flavor: Lemon zest and juice brighten the blueberries for a refreshing taste.
Simple ingredients: Uses pantry staples and fresh fruit, no complicated techniques.
Versatile: Perfect for breakfast, snack, or dessert with tea or coffee.
Ingredients
Dry Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
1 cup plain or vanilla yogurt
½ cup granulated sugar
2 large eggs
¼ cup vegetable oil or melted butter
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
Add-Ins
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (to toss blueberries and prevent sinking)
Optional Glaze
½ cup powdered sugar
1–2 tablespoons lemon juice
Step-by-Step Instructions
🔥 Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
🥣 Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
🥄 Step 3: Toss the Blueberries
Toss blueberries with 1 tablespoon flour to prevent them from sinking in the batter.
🍋 Step 4: Mix Wet Ingredients
In a large bowl, whisk together yogurt, sugar, eggs, oil or melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
🍇 Step 5: Combine Wet and Dry
Gently fold dry ingredients into wet until just combined. Be careful not to overmix.
Fold in the floured blueberries gently.
🥧 Step 6: Bake the Loaf
Pour batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Cover loosely with foil if the top browns too quickly.
🍯 Step 7: Optional Lemon Glaze
While loaf cools, whisk powdered sugar with lemon juice to make a glaze.
Drizzle over the loaf for extra sweetness and lemony brightness.
🍽️ Step 8: Cool and Serve
Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and enjoy!
Tips for Perfect Lemon Blueberry Yogurt Loaf
Use fresh lemon zest for the brightest flavor.
Fold gently to keep blueberries intact and prevent streaking the batter.
Room-temperature eggs and yogurt help the batter mix evenly.
Check baking time—every oven varies, so start testing at 50 minutes.
Variations
🌿 Herb-Infused
Add 1 teaspoon finely chopped fresh thyme or rosemary for a subtle herbal note.
🥥 Coconut Blueberry
Fold in ¼ cup shredded coconut for a tropical twist.
🍫 Chocolate Chip
Swap half the blueberries with chocolate chips for a sweeter variation.
Gluten-Free Version
Use a 1:1 gluten-free flour blend to make it gluten-free.
What to Serve With
A cup of tea or coffee
Greek yogurt and honey
Fresh fruit salad
A dollop of whipped cream for dessert
Storage
Wrap cooled loaf in plastic wrap or store in an airtight container.
Keeps at room temperature for 2–3 days, or in the fridge for up to a week.
Can be frozen for up to 2 months; thaw at room temperature.
Conclusion
The Lemon Blueberry Yogurt Loaf is a tender, flavorful, and versatile loaf perfect for any occasion. Its bright lemon flavor, juicy blueberries, and moist texture make it a winner for breakfast, brunch, or dessert.
Simple, elegant, and made with ingredients you likely already have on hand, it’s the kind of recipe that becomes a household favorite.