Lemon Blueberry Yogurt Loaf Recipe

Bright, zesty, and bursting with plump berries, this Lemon Blueberry Yogurt Loaf is a marvelous way to greet the day or sweeten your afternoon. Picture a moist, tangy crumb thanks to Greek yogurt and a double dose of lemon (zest and juice), all dotted with juicy blueberries that pop in every bite. Topped off with a shiny, lemony glaze that soaks right in, this loaf strikes the perfect harmony between comfort and elegance—you’ll want to bake it every weekend!

Ingredients You’ll Need

One of the best things about Lemon Blueberry Yogurt Loaf is how each simple ingredient brings something valuable to the table—tender crumb, lively flavor, or beautiful color. Here’s exactly what you’ll need and why each item matters:

• All-purpose flour: The foundation of the loaf, providing structure for that perfect, sliceable crumb.
• Baking powder: Your fluffy-loaf insurance, helping everything rise nice and tall in the oven.
• Salt: Adds balance and highlights the zingy citrus and sweetness.
• Greek yogurt: Tangy, creamy, and essential for an ultra-moist crumb with a little protein boost.
• Granulated sugar: Sweetens the loaf and helps with that beautiful golden brown finish.
• Eggs: Bind everything together and provide structure, plus a little richness.
• Lemon zest: The secret to deep lemon flavor—always zest before juicing!
• Vanilla extract: Adds gentle aroma and warmth that highlights the blueberries and lemon.
• Vegetable oil: Keeps the loaf extra moist and tender without making it heavy.
• Blueberries (fresh or frozen): Bursts of fruity sweetness in every bite; no need to thaw if using frozen.
• All-purpose flour (extra): Used to coat blueberries so they don’t all sink to the bottom.
• Freshly squeezed lemon juice: Needed for both the syrup and glaze—fresh is best for that extra tang!
• Icing sugar: For a smooth, sweet glaze to finish things off in style.
• Milk (optional): Just a splash, to make your glaze pourable to your liking.

How to Make Lemon Blueberry Yogurt Loaf

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F and prepping your loaf pan: grease every nook and cranny with butter or nonstick spray, then a light dusting of flour to guarantee easy release and a perfect crust. Setting up your baking station right from the start ensures your Lemon Blueberry Yogurt Loaf doesn’t stick and bakes evenly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. This quick step gets rid of pesky lumps and helps your loaf rise beautifully, so you get that professional slice every time.

Step 3: Whisk the Wet Ingredients

Grab a separate bowl and whisk together the Greek yogurt, granulated sugar, eggs, vibrant lemon zest, vanilla, and vegetable oil until the mixture is silky smooth. The yogurt and oil work their magic here—think dreamy, tender texture with every bite!

Step 4: Combine Wet and Dry Mixtures

Gradually whisk your wet ingredients into the dry mixture. Take it slow and steady, mixing just until you see no more streaks of flour—the secret to a light, never tough Lemon Blueberry Yogurt Loaf!

Step 5: Prep and Fold in the Blueberries

Toss your blueberries (straight from the fridge or freezer) with a tablespoon of flour. This tiny trick is a game changer, keeping those gorgeous berries suspended throughout the loaf instead of all sinking to the bottom. Gently fold them into the batter so they stay whole and juicy.

Step 6: Pour and Bake

Pour your lovely batter into the prepared pan and smooth the top. Slide it into the oven and bake for 50 to 70 minutes, checking with a toothpick at the 50-minute mark. If it comes out clean, you’re good to go! Ovens vary, so don’t worry if yours takes closer to 1 hour and 10 minutes.

Step 7: Make the Lemon Syrup

While your Lemon Blueberry Yogurt Loaf is baking, simmer together fresh lemon juice and a bit of sugar in a small saucepan until clear. This punchy syrup will soak into the warm loaf, making every bite extra moist and undeniably lemony.

Step 8: Soak and Cool

Once your loaf is out of the oven, let it cool in the pan for about 10 minutes, then transfer to a wire rack. Prick the top with a skewer and drizzle the warm lemon syrup slowly so it gets absorbed all the way through. Let the loaf cool completely while the flavors meld and the crumb sets up.

Step 9: Glaze and Slice

Whisk together icing sugar, lemon juice, and vanilla, adding a touch of milk if needed to achieve a thick but pourable consistency. Drizzle this over the completely cooled loaf, then give it a few minutes to firm up. Now, all that’s left is to slice and serve!

How to Serve Lemon Blueberry Yogurt Loaf

Garnishes

A simple glaze already crowns this loaf, but for a touch of flair, sprinkle on fresh lemon zest or a handful of extra blueberries. A scattering of edible flowers, like violets or pansies, can make your Lemon Blueberry Yogurt Loaf the centerpiece of any brunch.

Side Dishes

Pair your Lemon Blueberry Yogurt Loaf with creamy Greek yogurt, additional fresh fruit, or a side of lightly sweetened whipped cream for an elevated breakfast. It even plays well alongside hot tea or cold brew coffee, making it a versatile treat for any spread.

Creative Ways to Present

Slice the loaf into dainty fingers for a tea party, cube it and layer in parfait glasses with yogurt and granola, or use thick slices as the base for a stunning French toast. However you serve it, don’t be surprised when it steals the spotlight!

Make Ahead and Storage

Storing Leftovers

Once your Lemon Blueberry Yogurt Loaf has cooled completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. After that, pop it in the fridge to keep it fresh for a few more days—just bring to room temp before serving for the best flavor.

Freezing

This loaf freezes beautifully! Once the glaze has set, wrap the whole loaf or individual slices tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight at room temperature or gently warm in the oven when a craving strikes.

Reheating

To enjoy your Lemon Blueberry Yogurt Loaf warm, gently heat slices in the microwave for 10 to 15 seconds or in a low oven (325°F) for 5 to 10 minutes. If you’ve frozen it, let it come to room temperature first for the best texture.

FAQs

Can I use frozen blueberries?

Absolutely! You can use frozen blueberries straight from the freezer for your Lemon Blueberry Yogurt Loaf—no need to thaw. Tossing them with flour first keeps them from bleeding too much color or sinking in the batter.

What size loaf pan should I use?

For best results, use an 8.5×4.5×2.5 inch loaf pan. This size gives you the ideal rise and ensures the Lemon Blueberry Yogurt Loaf bakes through evenly. If your pan is a bit bigger or smaller, just keep an eye on bake time and adjust as needed.

Can I substitute regular yogurt for Greek yogurt?

You can swap regular yogurt in a pinch, though Greek yogurt makes the loaf richer and sturdier. If using regular yogurt, try to use a whole-milk variety and expect the batter to be slightly thinner, which could shorten bake time by a few minutes.

How do I keep the loaf from sticking to the pan?

A double barrier works wonders: grease your pan well with butter or spray, then dust with flour. Letting the Lemon Blueberry Yogurt Loaf cool for 10 minutes before turning it out also helps prevent sticking.

Can I skip the glaze or syrup?

You can, but both add so much flavor and extra moistness! If you prefer a less sweet loaf, just prick and brush with syrup and skip the glaze, or vice versa. The beauty of this recipe is that you can customize the finishing touches.

Final Thoughts

If you’re looking for an easy recipe that tastes bakery-worthy every single time, don’t let another week go by without getting this Lemon Blueberry Yogurt Loaf into your oven. It’s bright, satisfying, and unfailingly cheerful—a true treat for both novice and seasoned bakers. Give it a try and watch it become a delicious new tradition at your table!

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