Lemon Blueberry Yogurt Loaf

I still remember the first time I made this lemon blueberry yogurt loaf: the kitchen filled with the zingy aroma of fresh lemons and the sweet burst of blueberries—a loaf that felt like sunshine in every bite.

One afternoon, unexpected guests showed up and all I had was this loaf cooling on the rack. It disappeared faster than I could make tea, proving it's a crowd pleaser every time.

Ingredients

• All-purpose flour: This forms the perfect base, and keeping it fresh makes a noticeable difference in texture
• Baking powder: I always double-check the freshness to ensure the loaf rises just right
• Salt: Just a pinch to enhance those bright flavors
• Granulated sugar: Sweetness that plays nicely with tart lemon zest
• Lemon zest and juice: I zest fresh lemons for that vibrant flavor and always strain the juice to avoid bitterness
• Greek yogurt: Adds moisture and tang; the creamy texture is a game changer
• Vegetable oil: Keeps the loaf tender without overpowering other flavors
• Eggs: Provide structure and richness—room temperature always works best
• Vanilla extract: A subtle background note that rounds out the flavors
• Fresh blueberries: Tossed lightly with flour to prevent sinking and bursting inside the batter
• Powdered sugar: For that delicate lemon glaze finishing touch

Instructions

Get Everything Ready:

Preheat your oven and prepare the loaf pan with grease and parchment so the loaf releases perfectly when baked.

Mix Dry Ingredients:

Whisk flour, baking powder, and salt in a bowl, noticing how the powdery mixture blends smoothly.

Release Lemon Oils:

Combine sugar and lemon zest, rubbing them together with your fingers to bring out that aromatic zing.

Blend Wet Ingredients:

Whisk yogurt, oil, eggs, lemon juice, and vanilla into the sugar mixture until silky and smooth.

Combine Mixtures:

Carefully fold the dry ingredients into the wet mixture just to combine—the batter should still be a little lumpy.

Add Blueberries:

Toss blueberries with a little flour and gently fold them in so they distribute without breaking.

Pour and Smooth:

Transfer batter into the pan, smoothing the top so it bakes evenly.

Bake:

Let the loaf cook for about 50 minutes until a toothpick inserted comes out clean; the kitchen fills with a warm citrus scent.

Cool and Glaze:

Allow to cool in the pan briefly before removing. Mix powdered sugar with lemon juice for a smooth glaze and drizzle over the cooled loaf before slicing.

Save

This loaf went beyond just dessert once when it became the centerpiece for a celebration, its lemony brightness lifting the mood and making the moment that much sweeter.

Keeping It Fresh

Store the loaf wrapped tightly in plastic wrap or an airtight container to keep it moist for days—if it lasts that long! Refrigeration can extend freshness but let it warm up before serving to bring back that soft crumb.

Serving Ideas That Clicked

Try slicing it thick and toasting it lightly with a smear of butter or cream cheese. Pairing with Earl Grey tea balances the citrus notes perfectly, turning an afternoon snack into a cozy ritual.

A Time This Recipe Saved the Day

Once, on a hectic morning with guests arriving early, this loaf was a quick bake that stole the show—simple ingredients but a warm, homemade touch nobody could resist.

• Don't forget to zest those lemons fresh—the oils are magic
• Oh wait one more thing: folding gently is key; overmixing deflates the batter
• Keeping a little extra glaze handy for drizzling later is a nice touch

Save

Thanks for spending this time chatting about one of my favorite kitchen wins—it's simple, bright, and always worth the effort.

Questions & Answers

→ Can I use frozen blueberries?

Yes, frozen blueberries work well and can be added without thawing to preserve their shape and prevent extra moisture.

→ What yogurt type is best for this loaf?

Plain Greek yogurt provides a creamy texture and subtle tanginess. Whole-milk yogurt can be used for a richer result.

→ How do I prevent blueberries from sinking?

Toss blueberries in a teaspoon of flour before folding into batter to evenly suspend them during baking.

→ Can I add other flavor extracts?

Adding ½ teaspoon almond extract complements the lemon and blueberry flavors with a unique twist.

→ What is the best way to store the loaf?

Keep the loaf wrapped at room temperature for up to two days or refrigerate for longer freshness, allowing it to come back to room temperature before serving.