Go Back
lemon-blueberry-yogurt-loaf_feature

Lemon Blueberry Yogurt Loaf - Moist Bakery-Style Quick Bread Recipe

This Lemon Blueberry Yogurt Loaf is a bakery-style quick bread combining bright lemon flavor with sweet blueberries, made incredibly moist and tender with Greek yogurt. Perfect for brunch gatherings, afternoon tea, or dessert, this forgiving recipe comes together quickly and reliably for bakers of all skill levels.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the yogurt, sugar, eggs, lemon zest, and vanilla extract. Whisk until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly. This prevents them from sinking to the bottom of the loaf.
  6. Gently fold the coated blueberries into the batter using a spatula.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  9. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the loaf cools, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
  11. Once the loaf is completely cool, drizzle the glaze over the top. Allow the glaze to set for about 30 minutes before slicing.

Notes

Fresh vs. Frozen Blueberries: While fresh blueberries work beautifully, you can substitute frozen blueberries without thawing them. Just be aware that frozen berries may release more moisture and create a slightly denser texture. The flour coating is especially important with frozen berries.