Lemon Blueberry Yogurt Loaf

This Lemon Blueberry Yogurt Loaf is the perfect blend of sweet, tangy, and fresh flavors. With moist Greek yogurt, vibrant blueberries, and a burst of zesty lemon, it’s a delightful treat for any occasion.

Why You’ll Love This Recipe

This loaf is incredibly moist, thanks to the Greek yogurt, and bursting with juicy blueberries that pop with every bite. The tangy lemon zest infuses each slice with a refreshing burst of citrus, while the glaze adds a sweet finishing touch. The blueberries stay suspended throughout the loaf with a helpful trick, ensuring every piece has its fair share of berries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup Greek yogurt (preferably full-fat)
• 1 cup sugar
• 2 eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup blueberries (fresh or frozen)

For the glaze:

• 1/4 cup lemon juice
• 1/2 cup sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 8.5×4.5×2.5-inch loaf pan.
2. In one bowl, mix together the flour, baking powder, and salt. In another, whisk the yogurt, sugar, eggs, lemon zest, vanilla extract, and oil until smooth.
3. Combine the wet ingredients with the dry ingredients, mixing until fully incorporated.
4. Toss the blueberries in 1 tablespoon of flour and gently fold them into the batter.
5. Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
6. While baking, make the lemon syrup by simmering lemon juice and sugar until the sugar dissolves.
7. Once baked, let the loaf cool for 10 minutes in the pan before transferring to a rack. Poke holes with a skewer and drizzle the syrup over the loaf.
8. For the glaze, mix lemon juice and powdered sugar, then drizzle it over the cooled loaf. Allow the glaze to set before slicing.

Servings and Timing

This recipe makes approximately 10 slices.

• Prep time: 10 minutes
• Bake time: 50 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 30 minutes

Variations

• Try substituting olive oil for a richer flavor.
• Use frozen blueberries if fresh ones are unavailable.
• Add a teaspoon of poppy seeds for extra texture.

Storage/Reheating

Store the loaf in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for longer storage. To reheat, warm in the microwave for 10-15 seconds or in the oven at 300°F for about 5-10 minutes.

FAQs

Can I use non-fat Greek yogurt instead of full-fat?

Yes, but using full-fat yogurt ensures the loaf remains extra moist.

Can I use frozen blueberries?

Absolutely! Just toss them in a bit of flour to prevent them from sinking.

How do I prevent blueberries from sinking in the batter?

Coat them lightly with flour before folding them into the batter. This trick keeps them suspended.

How do I know when the loaf is done?

Insert a toothpick into the center of the loaf; if it comes out clean, it’s ready.

Can I make this recipe in advance?

Yes! The loaf keeps well for a few days and the flavors develop even more after resting.

Can I freeze the loaf?

Yes, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

How can I make the glaze thicker?

If you want a thicker glaze, simply add a bit more powdered sugar.

How do I prevent the glaze from being too runny?

Make sure the glaze ingredients are well-mixed and adjust the amount of sugar until the desired consistency is achieved.

Can I use a different fruit?

You can experiment with other fruits, like raspberries or blackberries, for a different twist on this loaf.

Can I use a different oil?

Yes, olive oil can be substituted for vegetable oil for a unique flavor.

Conclusion

This Lemon Blueberry Yogurt Loaf is a wonderful treat that perfectly balances the tang of lemon, the sweetness of blueberries, and the creaminess of yogurt. Whether you’re making it for breakfast or dessert, it’s sure to be a hit with anyone who tries it!

Lemon Blueberry Yogurt Loaf

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 slices
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Lemon Blueberry Yogurt Loaf is a moist, flavorful dessert packed with the tanginess of Greek yogurt, the sweetness of fresh blueberries, and the refreshing zing of lemon. Ideal for breakfast, brunch, or as a sweet snack, this loaf is a crowd-pleaser with its light texture and irresistible glaze.

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup Greek yogurt (preferably full-fat)
• 1 cup sugar
• 2 eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup blueberries (fresh or frozen)

For the glaze:

• 1/4 cup lemon juice
• 1/2 cup sugar

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8.5×4.5×2.5-inch loaf pan.
2. In one bowl, mix flour, baking powder, and salt.
3. In another bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth.
4. Combine wet ingredients with dry ingredients, stirring until fully incorporated.
5. Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter.
6. Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick comes out clean.
7. While baking, make the lemon syrup by simmering lemon juice and sugar until the sugar dissolves.
8. After baking, let the loaf cool for 10 minutes in the pan, then transfer to a rack. Poke holes in the loaf and drizzle the syrup over it.
9. For the glaze, mix lemon juice and powdered sugar, then drizzle it over the cooled loaf. Let the glaze set before slicing.

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Notes

• To store: Keep the loaf in an airtight container at room temperature for 3-4 days or refrigerate for longer storage.
• To reheat: Warm in the microwave for 10-15 seconds or in the oven at 300°F for about 5-10 minutes.
• Variations: Olive oil for a richer flavor, add poppy seeds for texture, or use other fruits like raspberries or blackberries.