There’s something magical about the combo of citrus and berries. This lemon blueberry yogurt loaf is my go-to when I need a cheerful, crowd-pleasing treat that’s just as good with morning coffee as it is for dessert. The yogurt makes it incredibly moist, the lemon brings zing, and the blueberries? Juicy pops of joy in every slice. 🍋🫐
💌 Love citrusy bakes?
Why You’ll Love This Lemon Blueberry Yogurt Loaf
This loaf is the kind of recipe you bake once and then forever crave. It’s buttery and bright, balanced with the tang of yogurt and lemon, and beautifully flecked with bursting blueberries. Great for brunch, gifting, or just because.
Taste & Texture: Light, tender crumb with a citrusy zing and juicy berry bites
Smell: Like fresh lemon muffins cooling on a windowsill
Perfect For: Summer tea, picnics, or make-ahead breakfast
Ingredients List
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ cup plain yogurt
- 1 cup fresh blueberries
Substitutions:
- Use sour cream instead of yogurt for a richer loaf
- Frozen blueberries work — don’t thaw
- Add a lemon glaze for extra zing (1/2 cup powdered sugar + 2 tbsp lemon juice)
Necessary Tools for Preparation
- Mixing bowls
- Electric mixer or whisk
- Zester and juicer
- Measuring cups/spoons
- 9×5 loaf pan
- Spatula
- Wire cooling rack
Step-by-Step Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Whisk dry ingredients – flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Mix in yogurt until smooth.
- Fold in dry ingredients just until combined — don’t overmix.
- Toss blueberries with a teaspoon of flour (prevents sinking) and gently fold into the batter.
- Transfer to pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Tips for Perfecting the Lemon Blueberry Yogurt Loaf Recipe
- Use room temperature ingredients for even mixing
- Don’t skip zest — it’s key to that lemony burst
- Lightly coat blueberries in flour to keep them from sinking
- Let the loaf cool fully before slicing for clean, neat cuts
What to Serve With It
This loaf is fabulous with:
- A drizzle of lemon glaze or honey
- Dollop of whipped cream or Greek yogurt
- A cup of Earl Grey or iced mint tea
Explore more bright bakes:
Storage Instructions
- Room Temp: Store in a container for up to 2 days
- Fridge: Keeps well for 5–6 days (bring to room temp before serving)
- Freezer: Slice, wrap individually, and freeze for up to 2 months
General Information Lemon Blueberry Yogurt Loaf
This loaf is versatile, make-ahead friendly, and naturally brightened with fruit. It’s egg-based, easy to tweak to gluten-free with a 1:1 blend, and beloved by both kids and grownups.
FAQ
Can I use Greek yogurt?
Absolutely! It makes the loaf even creamier.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend — no changes needed.
What if I only have frozen blueberries?
Use them straight from the freezer. Don’t thaw.
Conclusion
This lemon blueberry yogurt loaf is sunshine in cake form — bright, moist, and brimming with flavor. Bake it once and you’ll be hooked. Be sure to share your version on Pinterest — we love seeing your bakes! 🍋🫐
Print
Bright & Moist Lemon Blueberry Yogurt Loaf – A Burst of Sunshine in Every Bite!
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A soft and tangy lemon blueberry yogurt loaf packed with fresh berries and citrus zest — light, fluffy, and perfect for breakfast or tea!
Ingredients
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter
¾ cup sugar
2 eggs
1 tsp vanilla
1 tbsp lemon zest
¼ cup lemon juice
½ cup plain yogurt
1 cup fresh blueberries
Instructions
Preheat oven to 175°C. Mix dry ingredients. Cream butter and sugar. Add eggs, vanilla, zest, lemon juice, and yogurt. Fold in dry ingredients and floured blueberries. Pour into pan. Bake 45–55 minutes. Cool and serve.
Notes
Use flour-dusted berries to prevent sinking. Add a lemon glaze for extra flavor. Keep loaf covered and store cool.
- Prep Time: 15
- Cook Time: 50
- Category: Loaf
- Method: Baking
- Cuisine: American
