I’ll admit it—I never thought a quick yogurt loaf could steal the show at summer gatherings until this Lemon Blueberry Yogurt Loaf entered my life. I first whipped one up on a sweltering July afternoon when my oven was my worst enemy. Armed with Greek yogurt, fresh blueberries, and enough lemon zest to brighten the mood, I braved the heat—and the result was nothing short of magic. The crumb was tender, the flavor popped, and whispers of that zesty syrup had everyone reaching for seconds.

This loaf strikes the perfect balance between tang and sweetness. Greek yogurt keeps it moist without weighing it down, while a swirl of lemon syrup sunk into the warm crumb makes every slice sing. Whether you’re hosting brunch, craving a mid-afternoon pick-me-up, or simply need a reason to stock up on fresh berries, this recipe has you covered.

Below, you’ll find the full ingredient lineup and the first steps to get you started. Let’s dive in!

Ingredients

For the Loaf

1½ cups (190 g) all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup (240 g) Greek yogurt
1 cup (200 g) granulated sugar
3 large eggs, room temperature
2 Tbsp lemon zest (from 2–3 lemons)
1 tsp vanilla extract
½ cup (120 ml) vegetable oil
1½ cups (about 200 g) blueberries (fresh or frozen)
1 Tbsp all-purpose flour (for dusting berries)

For the Lemon Syrup

⅓ cup (80 ml) freshly squeezed lemon juice
1 Tbsp granulated sugar

For the Lemon Glaze

1 cup (120 g) icing sugar
¼ cup (60 ml) freshly squeezed lemon juice
1 tsp vanilla extract
Milk, as needed (to thin)

1️⃣ Preheat & Prep Pan

First things first—preheat your oven to 350 °F (175 °C). Grease an 8.5 × 4.5 × 2.5-inch loaf pan generously with butter or nonstick spray, then dust it lightly with flour. Tapping out any excess flour gives a nice nonstick finish and helps the loaf release cleanly.

2️⃣ Mix Dry Ingredients

In a large bowl, sift together the 1½ cups of flour, 2 tsp baking powder, and ½ tsp salt. Sifting not only removes any lumps, it also aerates the flour—key for a light, tender crumb. Once combined, set this bowl aside.

3️⃣ Whisk Wet Ingredients

Grab a separate mixing bowl and whisk together:

1 cup Greek yogurt
1 cup granulated sugar
3 eggs
2 Tbsp lemon zest
1 tsp vanilla extract
½ cup vegetable oil

Whisk until the mixture is smooth and homogenous. You’ll notice how the lemon zest bursts with aroma as it blends into the creamy yogurt base—this is where the loaf’s bright flavor truly begins.

4️⃣ Combine Batter

Pour the wet mixture into the dry ingredients. Using a rubber spatula or a whisk, gently fold until just combined—resist the urge to overmix. A few streaks of flour here and there are okay; they’ll disappear in the oven. Overmixing can lead to a dense loaf, and we’re all about keeping things light and tender.

5️⃣ Prep the Blueberries

Before your batter goes into the oven, let’s give those blueberries some help staying suspended. In a small bowl, gently toss 1½ cups of fresh or frozen blueberries with 1 tablespoon of all-purpose flour. The flour creates a light coating that helps the berries cling to the batter instead of sinking straight to the bottom. Once they’re evenly dusted, fold the berries into your batter with a flexible spatula, using gentle strokes to distribute them without deflating the mixture.

6️⃣ Bake the Loaf

Pour the blueberry-studded batter into your prepared pan, smoothing the top with the back of a spoon or offset spatula. Pop it into the preheated 350 °F (175 °C) oven and bake for 50–60 minutes. Ovens can vary, so begin checking at around 50 minutes: insert a toothpick into the center, and if it comes out clean or with only a few moist crumbs, your loaf is ready. If there’s still wet batter clinging, give it another 5–10 minutes. The top should be a light golden brown, and you’ll catch a whiff of that lemony aroma wafting through your kitchen.

7️⃣ Make the Lemon Syrup

While the loaf bakes, whisk together ⅓ cup freshly squeezed lemon juice and 1 tablespoon granulated sugar in a small saucepan. Warm over low heat just until the sugar dissolves—avoid bringing it to a boil. The goal is a slightly thickened, pourable syrup that will soak into every nook of your loaf, amplifying the citrus punch.

8️⃣ Soak & Cool

When your loaf emerges from the oven, let it rest in the pan for 10 minutes. This brief cooling window allows the crumb to set so it won’t crack when you transfer it. After 10 minutes, turn the loaf out onto a wire rack set over a baking sheet (that sheet will catch any drips). Using a skewer or toothpick, poke holes all over the top—this is the secret to maximum syrup absorption. Working quickly, brush or drizzle the warm lemon syrup over the loaf, letting it seep into each puncture. Allow the loaf to cool completely before moving on to the glaze.

Chef’s Tips & Variations

Room-Temperature Ingredients: Bring your eggs and yogurt to room temperature before mixing. This helps the batter come together more smoothly and promotes even baking.
Avoid Overmixing: Stir just until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can make the loaf tough.
Berry Substitutions: Swap in raspberries or chopped strawberries for a different berry twist—just use the same 1½-cup measure and toss with flour as directed.
Gluten-Free Option: Replace the all-purpose flour with your favorite gluten-free blend cup for cup. You may need to add an extra teaspoon of baking powder to ensure a good rise.
Storage: Keep the loaf covered at room temperature for up to 3 days. For longer life, wrap tightly and refrigerate; slices can be gently warmed in the microwave for 10–15 seconds before serving.
Make-Ahead Syrup: The lemon syrup can be made a day in advance and stored in the fridge. Warm it slightly before brushing it over the fresh loaf.

FAQ

1. Can I use frozen blueberries instead of fresh?

Absolutely! Frozen berries work wonderfully here. Keep them frozen until you’re ready to toss them with flour, and don’t thaw first—this prevents the batter from turning purple. You may need to add 2–3 extra minutes to the baking time if your oven runs cool.

2. Why did my blueberries sink to the bottom?

If your berries end up clustered at the loaf’s base, it usually means they weren’t evenly coated in flour or the batter was too thin. Make sure you gently toss each berry in that tablespoon of flour, and fold them in just at the end. A thicker batter also helps suspend the fruit.

3. How can I tell when the loaf is fully baked?

A toothpick inserted into the center should come out clean or with a few moist crumbs clinging—but never wet batter. The top should spring back lightly when you press it. If the edges are browning too fast but the center still seems underdone, tent the loaf loosely with foil and continue baking.

4. What’s the best way to store leftovers?

Once fully cooled and glazed, wrap the loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. If you need more time, refrigerate for up to a week—just allow slices to come to room temperature or warm them in the microwave for 10–15 seconds before serving.

5. Can I substitute the Greek yogurt with another yogurt?

Yes, though Greek yogurt gives the best structure and tang. If you use regular or “low-fat” yogurt, expect a slightly denser crumb and less tangy flavor. For a dairy-free alternative, plain coconut yogurt works, but you may notice a hint of coconut in the final loaf.

6. Is there a gluten-free version of this recipe?

You can swap the all-purpose flour for a 1:1 gluten-free blend—just be sure it contains xanthan gum or another binder. You might also boost the baking powder by an extra teaspoon to ensure a nice rise.

7. Can I turn this loaf into muffins?

Definitely. Divide the batter among 12–14 muffin cups lined with paper liners, filling each about two-thirds full. Bake at 350 °F (175 °C) for 20–25 minutes, or until a toothpick comes out clean. Skip the syrup step—or brush it on right after they come out of the oven—and drizzle glaze when cool.

Conclusion

And there you have it: a simple, crowd-pleasing Lemon Blueberry Yogurt Loaf that balances bright citrus, tender crumb, and juicy berries in every bite. I hope this recipe brings a little sunshine to your kitchen and becomes a go-to for morning coffee or afternoon tea. If you give it a whirl, let me know how it turned out—any tweaks you tried, variations you loved, or tips you discovered. Drop a comment below to share your experience or ask any lingering questions. Happy baking, and here’s to many more zesty loaves in your future!

Lemon Blueberry Yogurt Loaf

Author: Mark's Recipe
Total Time: 1 hour 35 minutes

Print Recipe

Description

A tender, moist yogurt loaf studded with juicy blueberries and bright lemon flavor, finished with a zesty syrup and sweet lemon glaze.

Instructions

1️⃣ Preheat & Prep Pan:
Preheat your oven to 350 °F (175 °C). Grease an 8.5 × 4.5 × 2.5 inch loaf pan with butter or nonstick spray, then dust lightly with flour—tap out any excess.

2️⃣ Mix Dry Ingredients:
In a large bowl, sift together the 1½ cups flour, baking powder, and salt. Set aside.

3️⃣ Whisk Wet Ingredients:
In a separate bowl, whisk the Greek yogurt, sugar, eggs, lemon zest, vanilla, and oil until smooth and homogenous.

4️⃣ Combine Batter:
Pour the wet mixture into the dry ingredients and gently whisk until just combined—avoid overmixing to keep the loaf tender.

5️⃣ Prep Blueberries:
Toss the blueberries with 1 Tbsp flour in a small bowl (this helps prevent them from sinking). Fold the berries into the batter with a spatula.

6️⃣ Bake the Loaf:
Transfer the batter to your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (some ovens may take up to 70 minutes).

7️⃣ Make Lemon Syrup:
While the loaf bakes, combine the lemon juice and 1 Tbsp sugar in a small saucepan. Warm over low heat, stirring until sugar dissolves. Remove from heat.

8️⃣ Soak & Cool:
When the loaf is done, let it rest in the pan for 10 minutes. Then transfer to a wire rack set over a baking sheet. Poke holes all over the top with a skewer or toothpick, and brush or drizzle the warm lemon syrup over the loaf. Let cool completely.

9️⃣ Whisk the Glaze:
In a bowl, whisk together icing sugar, lemon juice, and vanilla. If too thick, add milk a teaspoon at a time until you reach a drizzly consistency.

🔟 Glaze & Serve:
Once the loaf is fully cooled, drizzle the lemon glaze evenly over the top. Allow glaze to set before slicing. Enjoy!

Notes

Blueberry Tip: If using frozen berries, do not thaw—coat and fold them in straight from the freezer to minimize color bleed.
Make-Ahead: The loaf keeps well for up to 3 days at room temperature (wrapped) or up to 5 days refrigerated. Warm slices slightly before serving.
Variations: Stir in 1 Tbsp poppy seeds for extra texture, or swap half the blueberries for raspberries.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes

Nutrition

Serving Size: 8 slices

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