The Ultimate Lemon Blueberry Yogurt Loaf: A Moist & Easy Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 50 minutes
Key Takeaways
- Ultra-Moist & Tender Crumb: The full-fat yogurt in this recipe guarantees a soft, moist texture that stays fresh for days.
- Bright & Zesty Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, every bite is bursting with vibrant flavor.
- Beginner-Friendly Recipe: With simple, step-by-step instructions, this is an easy dessert that delivers professional results from scratch.
- Perfect for Any Occasion: Delicious with your morning coffee, as an afternoon snack, or as a simple dessert served with a dollop of cream.
- Make-Ahead & Freezer-Friendly: This loaf freezes beautifully, making it a fantastic homemade treat to have on hand for guests or busy days.
Table of Contents
Why You’ll Love This Lemon Blueberry Yogurt Loaf Recipe
Get ready to fall in love with your new favorite family-friendly dessert! This Lemon Blueberry Yogurt Loaf is the perfect harmony of bright, zesty lemon and sweet, juicy blueberries, all wrapped up in an incredibly moist and tender cake. Thanks to the magic of full-fat yogurt and a touch of oil, the crumb is exceptionally soft and stays that way for days, making it the ideal make-ahead treat for brunches, family gatherings, or simply a quiet afternoon with a cup of tea.
What truly sets this simple recipe apart is its vibrant, fresh flavor that tastes like it came straight from a high-end bakery. We use a special technique of rubbing lemon zest into the sugar to release its fragrant oils, infusing every bite with an intense citrus aroma. The juicy blueberries burst during baking, creating beautiful pockets of color and sweetness that perfectly complement the tangy lemon glaze drizzled on top. Whether you’re a seasoned baker or just starting out, this homemade loaf cake is a foolproof way to create a stunning and delicious dessert from scratch.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture in this Lemon Blueberry Yogurt Loaf. Here’s what you’ll need to gather:
For the Loaf Cake
- All-Purpose Flour: 2 cups (250g), plus 1 tablespoon for tossing with the blueberries.
- Baking Powder: 1 ½ teaspoons. This provides the primary lift for a light crumb.
- Baking Soda: ½ teaspoon. This reacts with the acid from the lemon and yogurt for extra tenderness.
- Salt: ½ teaspoon. Essential for balancing the sweetness and enhancing all the flavors.
- Granulated Sugar: 1 cup (200g). Provides sweetness and moisture.
- Large Eggs: 2, at room temperature to ensure a smooth, emulsified batter.
- Plain Full-Fat Yogurt: 1 cup (245g). The star ingredient for a super moist and tender loaf. Sour cream also works.
- Vegetable Oil: ½ cup (120ml). You can also use melted unsalted butter for a richer flavor.
- Fresh Lemon Juice: 2 tablespoons. Adds a bright, tangy flavor.
- Lemon Zest: 1 tablespoon, finely grated from about 2 lemons. This is where the intense lemon aroma comes from.
- Blueberries: 1 ½ cups (220g), fresh or frozen. Do not thaw if using frozen.
For the Simple Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2 to 3 tablespoons, to reach the perfect drizzling consistency.
Equipment Needed
- 9×5 inch (23×13 cm) loaf pan
- Large and medium mixing bowls
- Hand whisk & rubber spatula
- Measuring cups, spoons, and a kitchen scale for accuracy
- Microplane or fine zester
- Parchment paper & wire cooling rack
Step-by-Step Instructions
Follow these simple steps to create a flawless, bakery-quality loaf cake at home.
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9×5 inch loaf pan with butter or nonstick spray. Line the pan with parchment paper, leaving an overhang on the two long sides. This will act as a sling to easily lift the loaf out after baking.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 2 cups (250g) of all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, which is crucial for an even rise. Set this bowl aside.
- Step 3: Infuse the Sugar with Lemon. In a separate large mixing bowl, add the granulated sugar and fresh lemon zest. Use your fingertips to rub the zest into the sugar until it feels like damp sand and smells incredibly fragrant. This simple trick releases the lemon’s essential oils for a much more intense citrus flavor throughout the loaf.
- Step 4: Add Wet Ingredients. Add the room temperature eggs to the lemon-sugar mixture and whisk vigorously for about a minute until pale and slightly thickened. Pour in the plain yogurt, vegetable oil, and fresh lemon juice. Whisk everything together until the batter is smooth and well combined.
- Step 5: Combine Wet and Dry. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together until just combined. A few small lumps of flour are perfectly fine. Be very careful not to overmix, as this can lead to a tough and dense loaf.
- Step 6: Fold in the Blueberries. In a small bowl, toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This light coating helps suspend them in the batter and prevents them from sinking to the bottom. Gently fold the floured blueberries into the batter until they are evenly distributed.
- Step 7: Bake the Loaf. Pour the batter into your prepared loaf pan and use the spatula to spread it into an even layer. Bake on the center rack for 50 to 60 minutes. The loaf is ready when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with foil for the last 15-20 minutes of baking.
- Step 8: Cool the Loaf. Remove the loaf from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This allows it to set. Afterward, use the parchment paper overhangs to carefully lift the loaf out of the pan. Let it cool completely on the wire rack before glazing. This is important, as a warm loaf will melt the glaze right off.
- Step 9: Prepare and Apply the Glaze. While the loaf cools, prepare the simple lemon glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add the remaining tablespoon of juice until it reaches a thick but pourable consistency. Once the loaf is completely cool, drizzle the glaze over the top, letting it drip naturally down the sides. Allow the glaze to set for at least 30 minutes before slicing and serving your delicious homemade Lemon Blueberry Yogurt Loaf.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Yogurt Loaf
- Room Temperature Ingredients are Key: This is a non-negotiable for a perfect texture. Room temperature eggs and yogurt emulsify much better into the batter, creating a uniform, tender, and fluffy crumb. Cold ingredients can cause the batter to curdle and result in a dense loaf.
- Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix only until you no longer see large streaks of flour. Overmixing develops gluten, which will make your soft loaf cake tough and rubbery.
- Fresh vs. Frozen Blueberries: Both work beautifully. If using frozen blueberries, add them directly to the batter without thawing. This prevents them from bleeding color and turning your batter purple. The flour coating is especially important for frozen berries.
- The Lemon Zest Trick: Don’t skip rubbing the zest into the sugar! This abrasive action releases the fragrant essential oils from the zest, infusing the entire loaf with a bright, robust citrus aroma and flavor that you can’t get from just adding zest to the batter.
- Check for Doneness Correctly: Ovens vary, so start checking your loaf at the 50-minute mark. The skewer test is the most reliable method. A few moist crumbs clinging to the skewer is perfect—it means the loaf is cooked through but still moist.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or blackberries. A mix of berries would also be delicious.
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (flour, butter, sugar, and a pinch of cinnamon) over the batter for a delightful crunchy texture.
- Orange Cranberry Loaf: For a festive twist, use orange zest and juice instead of lemon, and swap the blueberries for dried cranberries.
- Add Poppy Seeds: For a classic combination, add 1 to 2 tablespoons of poppy seeds to the dry ingredients for a lovely texture and flavor.
- Gluten-Free Option: You can try substituting a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different but still delicious.
How to Serve & Store Your Lemon Blueberry Yogurt Loaf
This loaf is a versatile treat that’s fantastic on its own, but it can also be dressed up for special occasions. Serve a slice at room temperature for the best flavor and texture. For an extra indulgent dessert, warm a slice slightly and serve it with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a smear of creamy mascarpone cheese.
Room Temperature Storage: To store your Lemon Blueberry Yogurt Loaf, keep it in an airtight container at room temperature. It will stay wonderfully moist and fresh for up to 3 days.
Refrigeration: For longer storage, you can refrigerate it in an airtight container for up to one week. However, the texture is best when brought back to room temperature before serving.
Freezing Instructions: This loaf freezes exceptionally well. For best results, freeze the unglazed loaf to prevent the glaze from becoming sticky upon thawing. Wrap the completely cooled loaf tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen whole or in individual slices for up to 3 months. Thaw overnight at room temperature, then prepare and add the fresh glaze before serving. If you love this recipe, you should try our reader-favorite moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Lemon Blueberry Yogurt Loaf?
Absolutely! For best results, freeze the loaf before adding the glaze. Wrap the completely cooled loaf tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight at room temperature and then add the glaze just before serving for the freshest taste and appearance.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar by about 1/4 cup (50g) without drastically altering the final result, though it will be less sweet. Keep in mind that sugar provides more than just sweetness; it also contributes to moisture and a tender texture. Reducing it further may result in a drier, less flavorful loaf.
Can I use a different type of yogurt or a substitute?
Yes, you can substitute Greek yogurt for the plain yogurt. Since Greek yogurt is thicker, your batter might be slightly denser, but the result will still be delicious and moist. Full-fat sour cream also works as a fantastic 1:1 substitute, adding a rich, tangy flavor.
How do I prevent the top from browning too quickly?
If you notice the top of your loaf is browning too fast before the center is cooked, you can loosely tent a piece of aluminum foil over the top of the pan. Do this around the 35-40 minute mark of baking and continue until the loaf is cooked through. This shields the top while allowing the inside to finish baking perfectly.
