Easy Lemon Blueberry Yogurt Loaf

Finding a simple, tasty treat that works for both breakfast and dessert can feel like an impossible task. After all, most sweet breads are either too heavy for morning coffee or not satisfying enough to end a meal, and things get even trickier when you’re trying to use up those berries sitting in your fridge.

Luckily, this lemon blueberry yogurt loaf checks all the boxes: it’s moist and flavorful, easy to slice and serve, and works perfectly whether you’re grabbing a quick bite with your morning coffee or serving it as a light dessert after dinner.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great in this yogurt loaf, so use whatever you have on hand. If you’re using frozen blueberries, don’t thaw them first – just toss them straight from the freezer into the flour coating to prevent them from bleeding too much color into your batter. Fresh blueberries are wonderful when they’re in season, but frozen ones are often more affordable and available year-round. Just make sure to coat whichever type you choose with that tablespoon of flour before folding them in, as this helps prevent them from sinking to the bottom of your loaf during baking.

Options for Substitutions

This lemon blueberry loaf is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Greek yogurt: You can substitute with regular plain yogurt, sour cream, or even buttermilk. If using buttermilk, reduce the amount to 3/4 cup since it’s thinner than yogurt.
• Fresh blueberries: Frozen blueberries work perfectly – just don’t thaw them first and toss them in that tablespoon of flour to prevent sinking. You could also try raspberries or blackberries for a different berry flavor.
• Vegetable oil: Melted butter (cooled slightly), canola oil, or even melted coconut oil will work. If using coconut oil, make sure your other ingredients aren’t too cold or it might solidify.
• Fresh lemon juice: Bottled lemon juice can work in a pinch, though fresh tastes better. You’ll need about 2-3 lemons total for both the loaf and glaze.
• Lemon zest: If you don’t have fresh lemons, you can use 2 teaspoons of lemon extract instead, but reduce the vanilla extract to 1/2 teaspoon to balance the flavors.
• All-purpose flour: This is one ingredient I wouldn’t mess with too much – the flour structure is important for the loaf’s texture. Stick with all-purpose for best results.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon blueberry loaf is overmixing the batter, which can lead to a tough, dense texture instead of the light, tender crumb you want – mix just until the ingredients are combined and you still see a few flour streaks.

Don’t skip tossing your blueberries in that tablespoon of flour before folding them in, as this prevents them from sinking to the bottom during baking and helps distribute them evenly throughout the loaf.

Another common error is not checking for doneness properly – insert a toothpick into the center of the loaf, and it should come out with just a few moist crumbs, not wet batter.

Finally, resist the urge to add the glaze while the loaf is still warm, as it will simply melt off instead of creating that perfect sweet coating – let the loaf cool completely first for the best results.

What to Serve With Lemon Blueberry Yogurt Loaf?

This lemon blueberry loaf is perfect on its own with a cup of coffee or tea, but it also makes a great addition to brunch spreads alongside fresh fruit and scrambled eggs. I love serving thick slices with a dollop of whipped cream or vanilla Greek yogurt for an extra creamy touch that complements the tangy lemon flavors. For a simple breakfast or afternoon snack, try it toasted with a light spread of butter – the warmth brings out all those lovely blueberry and lemon notes. It’s also wonderful as a dessert served with vanilla ice cream or fresh berries on the side.

Storage Instructions

Store: This lemon blueberry loaf keeps really well at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. The yogurt helps keep it moist, so it actually tastes great even on day three! For longer storage, pop it in the fridge where it’ll stay fresh for up to a week.

Freeze: You can freeze this loaf for up to 3 months, either whole or sliced into individual portions. I like to slice it first and freeze the pieces on a baking sheet, then transfer to a freezer bag so I can grab just what I need. Wrap it well in plastic wrap and then foil to prevent freezer burn.

Serve: Thaw frozen slices at room temperature for about 30 minutes, or you can warm them up in the microwave for 15-20 seconds. If you froze the whole loaf, let it thaw overnight in the fridge. The glaze might look a little different after freezing, but the flavor is still wonderful!

Preparation Time	15-20 minutes
Cooking Time	50-70 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 300-320 g

Ingredients

For the blueberry loaf:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup plain greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tbsp finely grated lemon peel
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen
• 1 tbsp all-purpose flour (for coating berries)

For the lemon syrup:

• 1/3 cup fresh lemon juice
• 1 tbsp sugar

For the lemon glaze:

• 1 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Milk, as needed (to thin glaze)

Step 1: Prepare the Loaf Pan and Oven

• all-purpose flour (for dusting pan)

Preheat the oven to 350°F.

Thoroughly grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray to prevent sticking.

Lightly dust the inside of the pan with a small amount of all-purpose flour, tapping out any excess.

This step ensures the cake releases easily after baking.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Set the dry mixture aside for later use.

Step 3: Combine the Wet Ingredients

• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tbsp finely grated lemon peel
• 1 tsp vanilla extract
• 1/2 cup vegetable oil

In a separate mixing bowl, whisk together 1 cup plain Greek yogurt, 1 cup sugar, 3 large eggs, 2 tablespoons finely grated lemon peel, 1 teaspoon vanilla extract, and 1/2 cup vegetable oil until the mixture is smooth and well blended.

I like to make sure my eggs are at room temperature before adding—they mix in more easily.

Step 4: Combine Mixtures and Fold in Blueberries

• wet mixture (from Step 3)
• dry mixture (from Step 2)
• 1 1/2 cups blueberries, fresh or frozen
• 1 tbsp all-purpose flour (for coating berries)

Gradually add the wet ingredients from Step 3 into the dry ingredients from Step 2, whisking until just combined and no dry spots remain.

In a small bowl, gently coat the blueberries with 1 tablespoon all-purpose flour to prevent them from sinking during baking.

Carefully fold the flour-coated blueberries into the batter using a spatula, being gentle to keep the berries whole.

Step 5: Bake the Loaf

• batter with blueberries (from Step 4)

Pour the prepared batter into the greased and floured loaf pan (from Step 1) and smooth the top.

Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Depending on your oven, baking may take up to 1 hour and 10 minutes.

Start checking around the 50-minute mark.

I always recommend rotating the loaf halfway through baking for an even rise.

Step 6: Make and Apply Lemon Syrup

• 1/3 cup fresh lemon juice
• 1 tbsp sugar

While the loaf is baking, prepare the lemon syrup.

In a small saucepan, combine 1/3 cup fresh lemon juice with 1 tablespoon sugar.

Heat over low heat, stirring until the sugar fully dissolves and the syrup is clear.

Set aside.

Once the loaf comes out of the oven, let it cool in the pan for 10 minutes.

Transfer it to a rack set over a baking sheet.

Poke holes all over the surface of the warm loaf with a skewer or toothpick, then slowly pour the lemon syrup over the cake so it can soak in deeply.

Let the loaf cool completely before glazing.

Step 7: Prepare and Drizzle Lemon Glaze

• 1 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• milk, as needed (to thin glaze)

In a small bowl, whisk together 1 cup powdered sugar, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.

If the glaze is too thick, thin it with milk, adding a little at a time until you reach a smooth, pourable consistency.

Once the loaf is completely cool and has absorbed the syrup, drizzle the glaze evenly over the top.

Allow the glaze to set before slicing.

For extra tang and visual appeal, I sometimes sprinkle a little extra lemon zest over the glaze.