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Mark Anthony

Lemon Blueberry Yogurt Loaf

This moist and flavorful Lemon Blueberry Yogurt Loaf is bursting with fresh blueberries, zesty lemon, and creamy Greek yogurt. Perfect for brunch, dessert, or snacking, it’s an easy one-bowl recipe that delivers soft, bakery-style texture in every slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup plain Greek yogurt
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 cup fresh blueberries plus 1 tbsp flour for dusting
Optional Add-ins:
  • 1 tbsp poppy seeds for texture
  • Lemon glaze powdered sugar + lemon juice
  • Swap blueberries for raspberries or blackberries

Method
 

Prep the Pan
  1. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper.
Mix the Dry
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add the Wet
  1. In a separate bowl, whisk the yogurt, oil, eggs, vanilla, lemon zest, and juice until smooth. Pour into the dry ingredients and stir just until combined.
Fold in the Blueberries
  1. Toss blueberries with 1 tbsp flour (to prevent sinking), then gently fold them into the batter.
Bake
  1. Pour the batter into the loaf pan. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
Cool & Glaze
  1. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Optional: drizzle with lemon glaze once fully cooled.

Notes

Lemon Blueberry Yogurt Loaf – Helpful Tips

Cooking Tips & Techniques
Use plain Greek yogurt for a rich, moist crumb with extra protein—full-fat is best for texture.
Toss fresh or frozen blueberries in a bit of flour before folding them into the batter to prevent sinking.
Use freshly grated lemon zest and juice for the brightest citrus flavor—bottled juice won’t cut it here.
Don’t overmix the batter once you add the flour; stir just until combined for a tender loaf.
Bake in a greased or parchment-lined loaf pan and check doneness with a toothpick—look for moist crumbs, not wet batter.
Serving Suggestions
Serve slightly warm or at room temperature with a dusting of powdered sugar or a drizzle of lemon glaze.
Pairs perfectly with a cup of coffee, hot tea, or a glass of cold milk.
Cut into slices for brunch platters, picnic baskets, or afternoon tea treats.
Add a dollop of whipped cream or a smear of butter for extra indulgence.
Great for gifting, potlucks, or just brightening up a rainy day.
Make-Ahead & Storage
Make-Ahead: Bake up to 1 day ahead and let cool completely before wrapping. The flavor deepens overnight!
Refrigerator: Store wrapped in foil or in an airtight container for up to 5 days.
Freezer: Freeze whole or sliced loaf for up to 2 months. Thaw at room temp and refresh with a light toast if desired.
Reheat: Warm slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.
Tasty Variations to Try
Glazed Loaf: Mix powdered sugar and lemon juice for a sweet-tart glaze poured over the cooled loaf.
Coconut Twist: Add shredded coconut and swap half the yogurt with coconut yogurt.
Almond Flavor Boost: Stir in a splash of almond extract and top with slivered almonds before baking.
Berry Blend: Use a mix of raspberries and blueberries for a colorful, tangy combo.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and make sure your baking powder is GF-certified.