Lemon Blueberry Yogurt Loaf: Bursting with Tangy Delight!


Imagine the delightful fusion of tangy lemon and sweet blueberries coming together in a moist and delicious loaf that tantalizes your taste buds. The added richness and subtle tang provided by yogurt not only enhances the texture but also contributes to the overall depth of flavor in this scrumptious recipe.

Lemon Blueberry Yogurt Loaf: Bursting with Tangy Delight!

Ingredients List

For the loaf:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup plain yogurt (full-fat or Greek yogurt for added richness)
  • Zest of 2 lemons
  • 1/4 cup lemon juice (freshly squeezed)
  • 1/2 cup vegetable oil or melted butter
  • 1 1/2 cups fresh blueberries (you can also use frozen blueberries)

For the glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Additional items for topping (optional):

  • Extra lemon zest
  • Fresh blueberries

Preparation Steps

Preheat and Prep

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.

Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Wet Ingredients

In a large bowl, cream together the granulated sugar and eggs until light and fluffy.5. Stir in the plain yogurt, lemon zest, and lemon juice until well combined.6. Gradually mix in the vegetable oil or melted butter until smooth.

Combine and Fold

Add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.8. Gently fold in the blueberries, being cautious to avoid crushing them and preventing them from sinking to the bottom of the loaf.


Pour the batter into the prepared loaf pan and smooth the top with a spatula.10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.11. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Glaze and Toppings

If using a glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary.13. Drizzle the glaze over the cooled loaf and garnish with additional lemon zest or fresh blueberries if desired.

Serving and Storage

For best results, slice the lemon blueberry yogurt loaf when it is completely cooled to ensure clean cuts.15. Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate to extend its freshness.


Feel free to customize the recipe by using different berries, such as raspberries or blackberries, or adding nuts like almonds or walnuts for extra crunch.17. To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use a dairy-free yogurt alternative.


Creating a homemade lemon blueberry yogurt loaf is a joyful experience that results in a treat perfect for sharing with friends and family or savoring as a personal indulgence. The bright flavors and satisfying texture make this loaf a delightful addition to any occasion, from brunches to afternoon teas. Enjoy the process and the delicious outcome of your baking adventure!


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