Recipe Information

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information

Calories per serving: 210
Protein: 4g
Carbohydrates: 30g
Fat: 9g
Fiber: 1g
Sugar: 12g
Sodium: 150mg

Why Make This Lemon Blueberry Yogurt Loaf

If you’re looking for a delightful, moist cake that brings sunshine to your table, this Lemon Blueberry Yogurt Loaf is a perfect choice. The tartness of fresh lemon pairs harmoniously with the sweetness of juicy blueberries, enveloped in a fluffy, yogurt-based batter. This loaf is not only easy to make but also packs a punch of flavor in every slice, making it an ideal treat for breakfast, snack time, or even as a light dessert. Plus, the yogurt adds a tangy richness while keeping the loaf tender. It’s a delicious way to celebrate seasonal fruits!

How to Make Lemon Blueberry Yogurt Loaf

Ingredients:

2 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup fresh blueberries (or frozen, unthawed)
1 tablespoon all-purpose flour for tossing blueberries
1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing a bit of the paper to hang over the sides for easy removal later.
Step 2: Mixing

In a blender, combine the eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Blend until the mixture is smooth and well-combined.
Step 3: Cooking

Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the blender. Pulse the mixture just until combined—be careful not to overmix. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them; this helps prevent them from sinking in the batter. Gently fold the blueberries into the batter using a spatula.
Step 4: Finishing

Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in your preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil during the last 15 minutes of baking. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the finishing touch, whisk the powdered sugar with lemon juice until smooth and drizzle it over the cooled loaf before slicing.

How to Serve Lemon Blueberry Yogurt Loaf

This delightful lemon blueberry loaf is perfect for any occasion! Serve it for breakfast alongside a cup of tea or coffee, or enjoy it as a refreshing afternoon snack. You can also pair it with whipped cream for a light dessert or enjoy it with a scoop of vanilla ice cream during the summer months for a delicious treat. A slice of this loaf is bound to brighten your day!

How to Store Lemon Blueberry Yogurt Loaf

To keep your Lemon Blueberry Yogurt Loaf fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can refrigerate it, which will extend its shelf life to about a week. If you want to save some for later, consider slicing and freezing the loaf in an airtight container or freezer bag, where it will last for about 3 months. When ready to eat, simply thaw it in the fridge or at room temperature.

Expert Tips for Perfect Lemon Blueberry Yogurt Loaf

Use fresh blueberries when possible for the best flavor and juiciness, but frozen blueberries work well in a pinch.
Sift your flour to aerate it before measuring for a lighter loaf.
Ensure your ingredients are at room temperature to help the batter come together smoothly.
Experiment with adding a pinch of cinnamon or lemon extract for an extra flavor boost.
If you’re short on Greek yogurt, you can substitute with regular yogurt or even sour cream, but adjust for the tanginess if necessary.

Delicious Variations

Feel free to customize this loaf to suit your palate! Here are a few delicious variations:

Lemon Poppy Seed Blueberry Loaf: Add 1-2 tablespoons of poppy seeds for a nutty crunch that complements the lemon flavor.
Mixed Berry Loaf: Substitute blueberries for raspberries, strawberries, or blackberries – or use a combination!
Nuts for Crunch: Add 1/2 cup of chopped walnuts or pecans for added texture and nuttiness.
Gluten-Free Option: Swap out all-purpose flour for a 1:1 gluten-free flour blend for a gluten-free version.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, and there’s no need to thaw them beforehand. Just toss them in flour as described in the recipe to prevent them from sinking.
How can I make this loaf sweeter?
If you prefer a sweeter loaf, you can increase the granulated sugar by 1/4 cup or adjust the amount of glaze drizzled on top.
Is it okay to leave the yogurt out?
Greek yogurt adds moisture and tenderness to the loaf. If you don’t have any, you can substitute it with regular yogurt or sour cream.
How do I fix a loaf that’s too dense?
Dense loaves often come from overmixing the batter. Be sure to mix just until combined and fold in the blueberries gently.
Can I make this ahead of time?
Absolutely! This loaf stores well in both room temperature and refrigerated conditions. Just ensure it’s properly wrapped to keep it moist.

Conclusion

This Lemon Blueberry Yogurt Loaf is an inviting treat that tantalizes the taste buds with its sweet and tart flavors. Its moist and tender texture makes it a favorite for family gatherings, brunches, or even a simple afternoon snack. Whether you enjoy it plain or with a drizzle of sweet lemon glaze, this loaf is sure to become a cherished recipe in your collection. So grab your ingredients, whip up this delightful loaf, and share it with the ones you love! Happy baking!