Lemon Blueberry Yogurt Loaf

I pulled this loaf from the oven on a gray Sunday morning when I needed something bright to shake off the cold. The kitchen filled with the smell of warm lemon and butter, and by the time it cooled, I'd already eaten two slices standing at the counter. It's become my go-to whenever I want something sweet that doesn't feel heavy.

I made this for a friend who showed up unannounced one afternoon, and she asked for the recipe before she even finished her slice. We sat by the window with tea, picking at the edges where the glaze had pooled, and I realized how rare it is to bake something that feels both comforting and a little special.

Ingredients

• Plain Greek yogurt: This is what makes the crumb so tender and adds a subtle tang that cuts through the sweetness beautifully.
• Lemon zest and juice: Use fresh lemons for the brightest flavor, the zest especially brings an aromatic punch you can't fake.
• Vegetable oil: Keeps the loaf moist longer than butter would, and it won't mask the lemon at all.
• Fresh blueberries: Frozen work too, but fresh ones hold their shape better and don't bleed as much into the batter.
• Baking powder and baking soda: Together they give you a light rise and help the loaf stay fluffy without turning gummy.
• Granulated sugar: Just enough to balance the tartness without making it cloying or overly sweet.

Instructions

Prep the Pan:

Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper so the loaf lifts out cleanly. Grease the sides lightly to avoid any sticking.

Mix the Wet Ingredients:

Whisk together yogurt, eggs, oil, lemon zest, lemon juice, and vanilla until the mixture is smooth and pale yellow. The zest should be evenly distributed so every bite has that citrus kick.

Combine the Dry Ingredients:

In another bowl, sift flour, baking powder, baking soda, salt, and sugar together. Sifting prevents lumps and helps everything blend evenly.

Fold It All Together:

Pour the dry ingredients into the wet and stir gently just until no streaks of flour remain. Overmixing will make the loaf tough, so stop as soon as it comes together.

Add the Blueberries:

Toss blueberries with a tablespoon of flour to coat them lightly, then fold them into the batter with a spatula. This keeps them from sinking straight to the bottom.

Bake Until Golden:

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

Cool and Glaze:

Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar with lemon juice and drizzle over the top once it's fully cool.

Save

The first time I brought this to a potluck, someone wrapped the last two slices in a napkin and tucked them into her purse before leaving. That's when I knew it was a keeper.

Storage and Make-Ahead Tips

This loaf stays moist for up to four days wrapped tightly in plastic wrap at room temperature. You can also freeze slices individually in parchment and foil, then thaw them at room temperature or warm them briefly in the oven. The glaze softens a bit after a day, but it still tastes wonderful.

Flavor Variations

Swap the blueberries for raspberries or blackberries if you want a deeper, slightly jammy flavor. You can also add a handful of poppy seeds to the batter for a classic lemon-poppy twist. If you love extra citrus, fold in a little orange zest alongside the lemon for a brighter, more complex taste.

Serving Suggestions

I like to serve this with a spoonful of cold Greek yogurt on the side, or sometimes a smear of mascarpone if I'm feeling indulgent. It's perfect with black tea in the afternoon or as a light dessert after dinner.

• Toast a slice and spread it with a thin layer of cream cheese for breakfast.
• Serve it warm with a scoop of vanilla ice cream for an easy dessert.
• Pack slices in lunchboxes, they hold up beautifully and don't get soggy.

Save

This loaf has saved more than one lazy weekend morning for me. I hope it does the same for you.

Common Questions

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be incorporated without thawing. Just add about 5 minutes to the baking time to ensure they cook through.

→ What is the purpose of tossing blueberries in flour before mixing?

Tossing blueberries in flour helps prevent them from sinking to the bottom during baking, keeping them evenly distributed.

→ How can I enhance the lemon flavor in the loaf?

Adding half a teaspoon of lemon extract to the batter intensifies the citrus notes without overpowering the balance.

→ What texture should the batter have before baking?

The batter should be smooth yet slightly thick, with blueberries gently folded in to maintain their shape.

→ Is the lemon glaze necessary?

The glaze is optional but adds a bright, sweet finish that complements the lemon in the loaf beautifully.

→ How do I know when the loaf is fully baked?

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