When I first baked this Lemon Blueberry Yogurt Loaf, I couldn’t believe how moist and flavorful it turned out. Every bite was packed with the tanginess of lemon and the sweetness of juicy blueberries.
Not only did my kitchen smell heavenly while it baked, but it also turned out to be the perfect treat with my afternoon tea.
This recipe is easy to follow, and trust me, you don’t need any fancy baking skills to nail it. It has now become a household favorite, and I’m excited to share it with you! Whether you’re exploring new dessert ideas or sticking with something familiar, this loaf is a guaranteed hit.
Ingredients for Lemon Blueberry Yogurt Loaf
Here’s everything you’ll need to make this delightful loaf. Each ingredient plays an important role, and I’ve included a few handy tips to help you get the best results.
- All-purpose flour (1 ½ cups): This provides the base structure of the loaf.
- Baking powder (2 teaspoons): A leavening agent to help the loaf rise and stay light and fluffy.
- Salt (½ teaspoon): Enhances overall flavor by balancing out the sweetness.
- Greek yogurt (1 cup): Keeps the loaf moist and adds a subtle tang. Use full-fat for best results.
- Sugar (1 cup): Granulated sugar adds sweetness and helps with the loaf’s tender crumb.
- Eggs (3 large): They bind the ingredients together and add richness.
- Lemon zest (2 tablespoons): Adds intense citrusy flavor. Tip: Always zest your lemons before juicing.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavors.
- Vegetable oil (½ cup): Keeps the loaf soft and prevents it from drying out. Use a neutral oil like canola.
- Blueberries (1 ½ cups): Fresh or frozen works! If frozen, rinse and pat them dry before using.
- Flour (1 tablespoon): Tossing the blueberries in flour prevents them from sinking during baking.
Note:
This recipe makes 8-10 servings, depending on how thick you cut the slices.
Variations
Customizing this recipe is simple! Here are a few ideas to make this loaf suit your preferences:
- Dairy-Free: Swap Greek yogurt with a plant-based yogurt like almond or coconut.
- Sugar-Free: Replace granulated sugar with a sugar substitute like erythritol or stevia.
- Berry Choices: Use raspberries, blackberries, or even cranberries instead of blueberries for a fruity twist.
- Gluten-Free: Replace all-purpose flour with a 1-to-1 gluten-free flour blend.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Equipment You Need
- Mixing bowls (for wet and dry ingredients): Helps keep everything organized.
- Whisk (to mix the batter): Ensures smooth and lump-free blending.
- Grater (for lemon zest): Use a microplane for fine zest.
- Loaf pan (8.5 x 4.5 x 2.5 inches): Provides the perfect shape and ensures even baking.
- Spatula (to fold in blueberries gently): Helps prevent them from bursting too much.
- Cooling rack (to cool the loaf): Ensures even air circulation to avoid sogginess at the bottom.
How to Make Lemon Blueberry Yogurt Loaf?
Mix the Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing your loaf pan with butter or cooking spray. Then, in a large bowl, mix the all-purpose flour, baking powder, and salt. Set it aside—this will be the foundation of your batter.
Whisk the Wet Ingredients
Next, grab another bowl and whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. The mixture should be smooth and slightly frothy. This combination ensures the loaf is packed with flavor and stays moist.
Combine Wet and Dry Ingredients
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; this can make the loaf dense.
Prepare and Add Blueberries
Toss the blueberries in a tablespoon of flour to coat them lightly. This keeps them from sinking to the bottom of the batter. Fold them carefully into the batter, making sure they’re evenly distributed.
Bake the Loaf
Pour the batter into your prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a cooling rack.
Add the Lemon Syrup
While the loaf cools, heat lemon juice and sugar in a small saucepan until the sugar dissolves. Poke small holes in the top of the loaf with a toothpick and pour the syrup evenly over it. This infuses extra lemony flavor.
Drizzle the Lemon Glaze
Finally, whisk together icing sugar, lemon juice, and a touch of milk (if needed) to make a smooth glaze. Drizzle it liberally over the cooled loaf, slice, and enjoy!
Additional Tips for Making This Recipe Better
Want to perfect your Lemon Blueberry Yogurt Loaf? Here are some of my best tips:
- Measure accurately to maintain balance in ingredients. Baking is all about precision!
- Don’t overmix the batter; it can lead to a tough loaf. Stir just until combined.
- Cool completely before glazing to prevent the glaze from melting into the loaf.
- Use fresh lemons for zest and juice for the best flavor.
- Line your loaf pan with parchment paper for an easy release.
How to Serve Lemon Blueberry Yogurt Loaf
This loaf is versatile and can be served in so many delicious ways. Here are a few ideas:
- Breakfast treat: Warm up a slice and pair it with a dollop of Greek yogurt on the side.
- Dessert indulgence: Add a scoop of vanilla ice cream or whipped cream on top. It also complements rich desserts like a nutty pecan pie cheesecake recipe if you’re hosting a larger gathering.
- Afternoon tea: Serve with a steaming cup of green tea or iced Earl Grey.
- Garnish: Sprinkle fresh lemon zest or add a few whole blueberries on top for a pretty presentation.
Nutritional Information
This Lemon Blueberry Yogurt Loaf is as nutritious as it is tasty. Here’s the breakdown for one slice:
- Calories: 291
- Protein: 5 g
- Carbohydrates: 44 g
- Fat: 10 g
Make Ahead and Storage
Store:
Keep the loaf on your counter, covered with plastic wrap, for up to 3 days. This helps it stay moist and flavorful.
Freeze:
Wrap slices individually in foil and store in a freezer-safe bag for up to 4 months. Thaw at room temperature when ready to enjoy.
Reheat:
Warm slices slightly in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.
Why You’ll Love This Recipe?
Here are just a few reasons you’ll fall head over heels for this Lemon Blueberry Yogurt Loaf:
- Easy to make: Simple steps and no fancy equipment needed.
- Bursting with flavor: The lemon and blueberry combo is unbeatable!
- Moist and tender: Thanks to the Greek yogurt and oil, it stays soft for days.
- Customizable: Easily adapt the recipe to suit dietary needs or preferences.
- Perfect for any occasion: Whether it’s breakfast, brunch, or dessert.
This Lemon Blueberry Yogurt Loaf is sure to become a staple in your baking repertoire. It’s foolproof, full of flavor, and absolutely delicious. Once you try it, you’ll see why it’s worth making again and again!
For more dessert ideas, consider pairing this loaf with a chilled butterfinger cheesecake recipe for a complete dessert table.
Lemon Blueberry Yogurt Loaf Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C) and greasing your loaf pan with butter or cooking spray. Then, in a large bowl, mix the all-purpose flour, baking powder, and salt. Set it aside—this will be the foundation of your batter.
- Next, grab another bowl and whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. The mixture should be smooth and slightly frothy. This combination ensures the loaf is packed with flavor and stays moist.
- Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; this can make the loaf dense.
- Toss the blueberries in a tablespoon of flour to coat them lightly. This keeps them from sinking to the bottom of the batter. Fold them carefully into the batter, making sure they’re evenly distributed.
- Pour the batter into your prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a cooling rack.
- While the loaf cools, heat lemon juice and sugar in a small saucepan until the sugar dissolves. Poke small holes in the top of the loaf with a toothpick and pour the syrup evenly over it. This infuses extra lemony flavor.
- Finally, whisk together icing sugar, lemon juice, and a touch of milk (if needed) to make a smooth glaze. Drizzle it liberally over the cooled loaf, slice, and enjoy!
Notes
- Measure accurately to maintain balance in ingredients. Baking is all about precision!
- Don’t overmix the batter; it can lead to a tough loaf. Stir just until combined.
- Cool completely before glazing to prevent the glaze from melting into the loaf.
- Use fresh lemons for zest and juice for the best flavor.
- Line your loaf pan with parchment paper for an easy release.
