Lemon Blueberry Yogurt Loaf

As the aroma of baking fills your kitchen, there’s just something special about the combination of lemon and blueberry. This Lemon Blueberry Yogurt Loaf is not only a showstopper but also a delightful treat that’s simple to make. The tangy flavor of fresh lemon pairs perfectly with sweet, juicy blueberries, creating a moist loaf that feels like a cozy hug on a plate. Whether you’re serving it for brunch, enjoying a slice with your afternoon tea, or simply indulging yourself, this recipe is bound to brighten your day. Plus, the Greek yogurt adds a lovely creaminess, making each bite irresistibly tender. So, let’s roll up our sleeves and get baking!

Why You’ll Love This Lemon Blueberry Yogurt Loaf

Explore the vibrant flavors of lemon and blueberry in a moist yogurt loaf that feels like a warm embrace. Perfect for any occasion, this recipe is a simple and delightful way to brighten your day.

What is a Lemon Blueberry Yogurt Loaf

A Lemon Blueberry Yogurt Loaf is a sweet, baked bread made moist by the addition of Greek yogurt. It’s infused with zesty lemon and studded with juicy blueberries, ideal for dessert or an afternoon snack.

Ingredients for Lemon Blueberry Yogurt Loaf

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup Greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 1½ cups blueberries (fresh or frozen)
• 1 tablespoon all-purpose flour (for dusting blueberries)
• ⅓ cup lemon juice (freshly squeezed)
• 1 tablespoon sugar (for syrup)
• 1 cup icing sugar (for glaze)
• ¼ cup lemon juice (for glaze)
• 1 teaspoon vanilla extract (for glaze)
• Milk (if needed to thin out the glaze)

Preparing Your Lemon Blueberry Yogurt Loaf

Preheat the Oven and Prepare the Pan

Begin by preheating your oven to 350°F. Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray, and then dust it with flour to prevent sticking.

Mix Dry Ingredients

In a large bowl, whisk together the 1½ cups of all-purpose flour, baking powder, and salt. Set this mixture aside for later.

Combine Wet Ingredients

In another bowl, whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until well combined. The mixture should be smooth and creamy.

Combine Wet and Dry Mixtures

Now, it’s time to bring the two mixtures together. Add the wet ingredients to the dry ingredients and whisk them until just combined. Be careful here—overmixing can lead to a dense loaf, and we want it light and fluffy.

Prepare the Blueberries

In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This important step helps prevent those beautiful berries from sinking to the bottom of the loaf.

Fold in Blueberries

With care, gently fold the blueberries into the batter. You want to ensure they’re evenly distributed without crushing them into bits.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. It’s always good to check periodically, as baking times can vary.

Prepare the Lemon Syrup

While the loaf is baking, let’s whip up the lemon syrup. In a small saucepan, combine the ⅓ cup of lemon juice with 1 tablespoon of sugar. Heat it gently until the sugar dissolves and the mixture is clear. Set this lovely syrup aside.

Make the Lemon Glaze

In a bowl, whisk together the icing sugar, fresh lemon juice, and vanilla extract. Gradually add milk until you reach a pourable consistency. This glaze will add a sweet and tangy finish to your loaf.

Cool and Drizzle

Once the loaf is baked, allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack. Use a skewer to poke holes in the top, then pour the lemon syrup over it. Let it cool completely before you drizzle on that delicious lemon glaze.

Serving Suggestions

Slice and serve your Lemon Blueberry Yogurt Loaf as a delightful dessert or with afternoon tea. It’s fantastic on its own, but for an extra treat, consider pairing it with fresh fruit or a dollop of whipped cream.

Tips for Success

• Ensure your ingredients are at room temperature. This enhances mixing and improves taste.
• Don’t overmix the batter—keep it light and airy for the best loaf.
• Fresh blueberries deliver the best flavor. However, frozen can work if necessary.

Variations

• If you want to shake things up, substitute the blueberries with raspberries for a different flavor profile.
• Add some poppy seeds for an interesting texture and flavor twist.

Storage Tips

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to wrap it tightly!

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt gives a creamier texture that makes the loaf even better.

How do I prevent the blueberries from sinking?

Coating the blueberries with flour before folding them into the batter helps keep them suspended throughout the loaf.

Can I make this recipe gluten-free?

Definitely! Just substitute the all-purpose flour with a gluten-free flour blend. It should work well.

What is the best way to serve this loaf?

Slice it up and enjoy with tea, coffee, or even plain. It’s delightful in any form!

How can I enhance the lemon flavor?

For a more pronounced citrus taste, increase the lemon zest and juice a little.

The Lemon Blueberry Yogurt Loaf is a simple yet impressive treat sure to steal the spotlight at any gathering. With its moist texture and perfect blend of fruity flavors, it promises a cheerful indulgence. Whether served at brunch or sliced for a quick afternoon snack, this loaf is your new go-to recipe that brings a slice of sunshine to every occasion.

More Easy Desserts Recipes:

• Lemon Poke Cake
• Ooey Gooey Butter Cake
• Lemon Custard
• Soft Pretzel Bites

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Lemon Blueberry Yogurt Loaf

Print Recipe

Pin Recipe

This Lemon Blueberry Yogurt Loaf is a delightful blend of fresh lemon and juicy blueberries. Moist, flavorful, and easy to make, it’s perfect for any occasion.

• Total Time: 1 hour 5 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup Greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 1½ cups blueberries (fresh or frozen)
• 1 tablespoon all-purpose flour (for dusting blueberries)
• ⅓ cup lemon juice (freshly squeezed)
• 1 tablespoon sugar (for syrup)
• 1 cup icing sugar (for glaze)
• ¼ cup lemon juice (for glaze)
• 1 teaspoon vanilla extract (for glaze)
• Milk (if needed to thin out the glaze)

Instructions

• Preheat oven to 350°F. Grease and flour a loaf pan.
• Whisk together flour, baking powder, and salt.
• Combine yogurt, sugar, eggs, lemon zest, vanilla, and oil in a bowl.
• Mix wet ingredients with dry ingredients until just combined.
• Toss blueberries with flour and fold them into the batter.
• Pour batter into the loaf pan and bake for about 50 minutes.
• Prepare lemon syrup by heating lemon juice and sugar until dissolved.
• Make glaze by mixing icing sugar, lemon juice, and vanilla; add milk to thin if needed.
• Cool loaf, poke holes, pour syrup over, and drizzle with glaze.

Notes

Use room temperature ingredients for better mixing.
Ensure not to overmix the batter for a light loaf.
Fresh blueberries offer the best flavor; frozen can be used if necessary.

• Author: Martha
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 210
• Sugar: 19
• Sodium: 150
• Fat: 7
• Saturated Fat: 1
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 34
• Fiber: 1
• Protein: 4
• Cholesterol: 50