Lemon Blueberry Yogurt Loaf

Short Description

This Lemon Blueberry Yogurt Loaf is a delightful quick bread that combines the tangy brightness of lemon with the sweet burst of blueberries. The addition of Greek yogurt ensures a moist and tender crumb, making it a perfect treat for breakfast, brunch, or dessert.​50krecipes.com

Why You’ll Love This Recipe

• Moist and Tender: Greek yogurt adds moisture, resulting in a soft and tender loaf.
• Flavorful Combination: The zesty lemon pairs beautifully with the sweet blueberries.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
• Versatile: Perfect for various occasions, from casual breakfasts to elegant brunches.
• Freezer-Friendly: Can be made ahead and frozen for future enjoyment.​50krecipes.com

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 1½ cups blueberries (fresh or frozen)
• 1 tablespoon all-purpose flour (for coating blueberries)​Cooking with Manuela+8Jo Cooks+8That Oven Feelin+8Cooking with Manuela+3That Oven Feelin+3Jo Cooks+3

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8.5×4.5×2.5 inch loaf pan.​That Oven Feelin+1Jo Cooks+1
2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.​
3. Mix Wet Ingredients: In another bowl, combine the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. Mix until smooth.​Food.com+3That Oven Feelin+3Jo Cooks+3
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined.​
5. Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter.​That Oven Feelin+1Jo Cooks+1
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.​
7. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.​

Servings and Timing

• Servings: 12 slices
• Preparation Time: 15 minutes
• Cooking Time: 50–60 minutes
• Total Time: Approximately 1 hour 15 minutes​Cooking with Manuela+9Food.com+9Allrecipes+9That Oven Feelin

Variations

• Citrus Twist: Substitute lemon zest with orange or lime zest for a different citrus flavor.
• Berry Options: Replace blueberries with raspberries, blackberries, or a mix of berries.
• Glaze Addition: Drizzle a simple lemon glaze over the cooled loaf for extra sweetness.
• Nutty Addition: Add chopped nuts, such as walnuts or almonds, for added texture.​Tastes Better From Scratch

Storage/Reheating

• Storage: Store the loaf in an airtight container at room temperature for up to 3 days.
• Refrigeration: Keep refrigerated for up to 1 week. Bring to room temperature before serving.
• Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.​Tastes Better From Scratch

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent discoloration.​

What type of yogurt is best?

Greek yogurt is preferred for its thickness and tanginess, but regular plain yogurt can also be used.​

How do I prevent the blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter.​

Can I make this loaf gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.​

Is it possible to make this loaf dairy-free?

Yes, use a dairy-free yogurt alternative and a plant-based oil.​

Can I add a glaze to this loaf?

Absolutely. A simple glaze made from powdered sugar and lemon juice adds extra sweetness and flavor.​

How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.​

Can I make muffins with this batter?

Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 20–25 minutes.​

What can I serve with this loaf?

It pairs well with tea or coffee and can be served with a dollop of whipped cream or a scoop of vanilla ice cream.​

How do I know when the loaf is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the loaf is done.​

Conclusion

The Lemon Blueberry Yogurt Loaf is a delightful combination of tangy lemon and sweet blueberries, resulting in a moist and flavorful quick bread. Its versatility and ease of preparation make it a favorite for many occasions. Whether enjoyed fresh out of the oven or as a make-ahead treat, this loaf is sure to please.

Lemon Blueberry Yogurt Loaf

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• Author: Olivia
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8 slices)
• Diet: Vegetarian

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Description

This Lemon Blueberry Yogurt Loaf is a sunny, moist, and tangy quick bread bursting with citrus zest and juicy blueberries. Made with Greek yogurt for a tender crumb and fresh lemon for brightness, it’s the perfect anytime treat — from breakfast to dessert.

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Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup Greek yogurt (plain or vanilla)

• 2/3 cup granulated sugar

• 2 large eggs

• 1/3 cup vegetable oil

• Zest of 1 lemon

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)

Optional Lemon Glaze:

 

• 1/2 cup powdered sugar

• 1-2 tbsp lemon juice

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Instructions

• Preheat & Prep:
  Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.

• Dry Ingredients:
  In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

• Wet Ingredients:
  In a large bowl, mix yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until well combined.

• Combine:
  Gently fold the dry ingredients into the wet mixture until just combined. Fold in floured blueberries carefully.

• Bake:
  Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

 

• Glaze (Optional):
  Mix powdered sugar and lemon juice to form a glaze. Drizzle over cooled loaf.

Notes

• Toss blueberries in flour to prevent sinking.

• Store in an airtight container at room temp for 2–3 days or refrigerate up to 5 days.

 

• Great toasted with a pat of butter or a dollop of yogurt.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American