Lemon Blueberry Yogurt Loaf

I pulled this loaf from the oven on a gray Tuesday morning when I needed something bright. The kitchen filled with the smell of lemon and warm berries, and suddenly the whole day felt lighter. I sliced into it while it was still barely cool, the blueberries bleeding purple into the tender crumb, and ate two pieces standing at the counter.

My neighbor knocked on the door one afternoon, and I handed her three warm slices wrapped in a tea towel. She texted me an hour later asking for the recipe. That was the moment I knew this loaf was a keeper.

Ingredients

• Plain Greek yogurt: This is what makes the loaf so tender and moist, and it adds a subtle tang that balances the sweetness perfectly.
• Fresh lemon zest and juice: Use a microplane for the zest to get those fragrant oils without any bitter pith, and always zest before you juice.
• Vegetable oil: Keeps the crumb soft and light, I tried butter once and it was heavier, less delicate.
• Fresh blueberries: Toss them in a little flour so they dont all sink to the bottom, a trick I learned after my first lopsided loaf.
• Baking powder and baking soda: Together they give you a gentle rise and a tender texture, dont skip either one.
• Granulated sugar: Just enough sweetness to let the lemon and berries shine without turning this into cake.

Instructions

Prep Your Pan:

Preheat the oven to 350°F and line your loaf pan with parchment paper, letting it hang over the sides so you can lift the loaf out easily later. Grease it lightly even with the paper, trust me.

Mix the Wet Ingredients:

Whisk the yogurt, eggs, oil, lemon zest, lemon juice, and vanilla in a large bowl until everything is smooth and glossy. The zest will speckle the mixture with tiny yellow flecks.

Combine the Dry Ingredients:

In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Sifting makes the texture lighter and helps avoid lumps.

Fold It Together:

Pour the dry ingredients into the wet and stir gently with a spatula just until combined, a few streaks of flour are fine. Overmixing makes the loaf tough, and nobody wants that.

Add the Blueberries:

Toss the blueberries with a tablespoon of flour, then fold them into the batter with a light hand. They should be evenly distributed but still whole.

Bake Until Golden:

Pour the batter into the pan, smooth the top, and bake for 45 to 55 minutes. The top will turn golden and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Cool and Glaze:

Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Once completely cool, whisk together powdered sugar and lemon juice and drizzle it over the top.

Save

I brought this loaf to a brunch once, still warm in the pan, and watched people go quiet as they tasted it. Someone said it tasted like summer in a bite, and I thought, yes, thats exactly it.

How to Store It

Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. It actually tastes better on day two when the flavors have settled. You can also freeze slices individually wrapped in foil, then tucked into a freezer bag, and thaw them one at a time for a quick breakfast.

What to Serve It With

I love a slice with black coffee in the morning, but its also wonderful with a dollop of whipped cream or more Greek yogurt on the side. If youre feeling fancy, a spoonful of lemon curd spread on top makes it feel like dessert.

Swaps and Tweaks

You can use frozen blueberries straight from the freezer, just add five minutes to the baking time and expect a slightly softer crumb. If you want more lemon punch, add half a teaspoon of lemon extract to the batter. I once swapped half the blueberries for raspberries and it was just as good, tart and jammy.

• Try adding a handful of poppy seeds for a classic lemon poppy twist.
• Use lime zest and juice instead of lemon for a tropical variation.
• Fold in white chocolate chips with the blueberries if you want something a little richer.

Save

This loaf has become my go-to whenever I need something comforting and a little bit special without much fuss. I hope it brings you the same quiet joy it brought me.

Questions & Answers

→ How do I prevent blueberries from sinking in the loaf?

Lightly tossing the blueberries with flour before folding them into the batter helps keep them evenly distributed and prevents sinking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used without thawing. Baking time should be increased by about 5 minutes to ensure doneness.

→ What gives this loaf its moist texture?

The combination of Greek yogurt and vegetable oil contributes to a tender, moist crumb, keeping the loaf soft and flavorful.

→ Is the lemon glaze necessary?

The lemon glaze adds a subtle sweetness and bright citrus finish, but the loaf is delicious even without it.

→ How can I enhance the lemon flavor further?

Adding ½ teaspoon of lemon extract to the batter intensifies the lemon aroma and flavor without altering texture.