The Ultimate Lemon Blueberry Yogurt Loaf: A Moist & Easy Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 20 minutes
Key Takeaways
- Ultra-Moist & Tender Crumb: The full-fat yogurt in this recipe guarantees a soft, tender texture that stays moist for days.
- Bright, Zesty Flavor: Packed with fresh lemon zest and juice, this loaf has a vibrant citrus flavor that perfectly complements the sweet blueberries.
- Beginner-Friendly Recipe: With simple, straightforward steps, this is a perfect, reliable, from-scratch recipe for bakers of all skill levels.
- Freezer-Friendly & Make-Ahead: This loaf freezes beautifully (without the glaze), making it an ideal make-ahead dessert or breakfast treat.
- Versatile & Delicious: Perfect for a morning coffee break, an afternoon snack, or a simple family-friendly dessert served with a dollop of cream.
Table of Contents
Why You’ll Love This Lemon Blueberry Yogurt Loaf Recipe
Get ready to discover your new favorite homemade treat. 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 crumb. Thanks to the magic of full-fat yogurt, this loaf cake boasts a perfect texture that is rich without being heavy, and it stays wonderfully fresh for days. It’s a simple recipe that delivers impressive, bakery-quality results every single time.
Whether you’re looking for an easy dessert to please a crowd, a delightful companion for your morning coffee, or a sweet treat for an afternoon snack, this loaf is the answer. It’s a truly versatile bake that shines on any occasion, from casual family gatherings to elegant brunches. The simple lemon glaze adds a final touch of sweetness and tang that makes this Lemon Blueberry Yogurt Loaf absolutely irresistible. Plus, it’s a fantastic make-ahead option that’s sure to fill your kitchen with the most wonderful aroma.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for this Lemon Blueberry Yogurt Loaf. Here’s exactly what you’ll need:
For the Loaf:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for coating the blueberries. This provides the structure for the loaf.
- Leavening Agents: 2 teaspoons of baking powder and 1/2 teaspoon of baking soda give the loaf its beautiful lift.
- Salt: 1/2 teaspoon to enhance all the other flavors.
- Granulated Sugar: 1 cup (200g) for sweetness and moisture.
- Lemons: 2 large lemons, for both zest and fresh juice. The zest is crucial for a deep lemon flavor.
- Large Eggs: 2 large eggs, brought to room temperature to ensure a smooth batter.
- Unsalted Butter: 1/2 cup (113g), melted and slightly cooled.
- Full-Fat Plain Yogurt: 1 cup (245g), at room temperature. This is the key to an ultra-moist loaf.
- Vanilla Extract: 1 teaspoon to add a touch of warmth.
- Blueberries: 1 1/2 cups (190g) of fresh or frozen blueberries.
For the Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2-3 tablespoons to create a thick but pourable glaze.
Step-by-Step Instructions
Follow these simple steps to bake a flawless loaf from scratch. We’ll start by preparing the pan and ingredients, then mix the batter, and finally bake it to golden perfection.
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease your 9×5 inch loaf pan thoroughly with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving some overhang on the long sides to act as handles.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 1/2 cups (180g) of all-purpose flour, baking powder, baking soda, and salt. Setting this mixture aside ensures the leavening agents are evenly distributed throughout the batter.
- Step 3: Prepare the Blueberries. Place the blueberries in a small bowl. Then, add the remaining 1 tablespoon of flour and toss gently to coat them completely. This simple but critical step helps prevent the berries from sinking to the bottom of the loaf during baking.
Making the Perfect Lemon Blueberry Yogurt Loaf Batter
- Step 4: Combine Sugar and Zest. In a large mixing bowl, add the granulated sugar and the zest from two lemons. Using your fingertips, rub the zest into the sugar until it becomes fragrant and looks like damp sand. This technique releases the lemon oils for a much more intense and aromatic citrus flavor.
- Step 5: Mix the Wet Ingredients. To the lemon sugar, add the room-temperature eggs. Whisk them together vigorously for about a minute until the mixture is pale and slightly fluffy. Subsequently, pour in the melted butter, yogurt, vanilla extract, and 2 tablespoons of fresh lemon juice, whisking until everything is smooth and well combined.
- Step 6: Combine Wet and Dry. Now, add the dry ingredient mixture to the large bowl of wet ingredients. Use a rubber spatula to gently fold everything together. Importantly, mix only until you no longer see streaks of flour. A few small lumps are perfectly fine; be careful not to overmix, as this can lead to a tough loaf.
- Step 7: Fold in Blueberries. Finally, gently fold the flour-coated blueberries into the batter. Use as few strokes as possible to keep the berries intact and prevent streaks of purple in the batter.
Baking and Glazing the Loaf
- Step 8: Bake the Loaf. Carefully pour the finished batter into your prepared loaf pan. Use your spatula to spread it evenly into the corners. Bake on the center rack for 50 to 60 minutes. You will know it’s done when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Step 9: Cool the Loaf. After baking, let the loaf cool in the pan on a wire rack for about 15-20 minutes. This allows it to set slightly. Then, use the parchment paper overhang to lift the loaf out of the pan and place it directly on the wire rack to cool completely. Cooling fully is crucial before glazing, or the glaze will melt right off.
- Step 10: Make and Apply the Glaze. Once the loaf is completely cool to the touch, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency. Drizzle the glaze generously over the top of the loaf, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Use Room Temperature Ingredients: For a smooth, emulsified batter, ensure your eggs and yogurt are at room temperature. This prevents the melted butter from re-solidifying and creates a more tender, even crumb.
- Do Not Overmix the Batter: When you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops gluten, which can result in a tough, dense, and rubbery loaf cake. A few lumps are okay!
- Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well. If using frozen, do not thaw them beforehand. Add them to the batter straight from the freezer to prevent their color from bleeding and making the batter grey.
- Zest Before Juicing: Always zest your lemons before you cut them in half to juice them. It is significantly easier to zest a whole, firm piece of fruit. This small step makes the process much more efficient.
Easy Variations You Can Try
- Other Berries: This recipe is very versatile. You can easily substitute the blueberries with an equal amount of chopped strawberries, raspberries, or blackberries. Be sure to coat them in flour just like the blueberries.
- Citrus Twist: Try swapping the lemon with orange or lime for a different citrusy flavor profile.
- Gluten-Free Option: For a gluten-free version, use a high-quality 1-to-1 gluten-free baking blend that contains xanthan gum. The texture may be slightly different but will still be delicious.
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (flour, sugar, cold butter) over the batter for extra texture and sweetness.
How to Serve & Store Your Lemon Blueberry Yogurt Loaf
This Lemon Blueberry Yogurt Loaf is delicious served on its own, perhaps with a cup of tea or coffee. For an extra treat, serve a slice slightly warmed with a dollop of whipped cream or a small scoop of vanilla ice cream. To store, keep the loaf in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week, though this may make the glaze slightly sticky. For longer storage, freeze the unglazed loaf by wrapping it tightly in plastic wrap and then a layer of aluminum foil for up to 3 months. Thaw at room temperature before glazing and serving. If you loved this recipe, try our classic moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Lemon Blueberry Yogurt Loaf?
Yes, this loaf freezes wonderfully. For best results, let it cool completely and freeze it without the glaze. Wrap it securely in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight on the counter before adding the fresh glaze.
Can I reduce the sugar in this recipe?
You can reduce the sugar in the loaf batter by up to 1/4 cup (50g), but be aware this will affect more than just sweetness. It will also impact the loaf’s moisture level and tender texture. For a less sweet option, consider making a thinner glaze or omitting it entirely.
Is it possible to use a different type of flour?
While all-purpose flour provides the best structure, you can experiment. For a nuttier flavor, you could substitute up to half of the all-purpose flour with white whole wheat flour. For a gluten-free version, use a high-quality 1-to-1 gluten-free baking blend that contains xanthan gum.
Why did my blueberries sink to the bottom?
This usually happens if the blueberries aren’t coated in flour before being added to the batter. Tossing them in 1 tablespoon of flour helps them grip the batter and remain suspended throughout the loaf as it bakes.
