Go Back
To make a delightful Lemon Blueberry Yogurt Loaf, you need the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - ¼ cup fresh lemon juice - ½ teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for garnish) - Optional: 2 tablespoons powdered sugar for dusting Each ingredient plays a key role in the loaf's taste and texture. The all-purpose flour gives the loaf its structure. Baking powder and baking soda help it rise. Salt enhances the flavors, while Greek yogurt keeps it moist. The sugar adds sweetness, and the eggs bind everything together. Lemon zest and juice bring a fresh, zesty flavor. The blueberries add a juicy burst in every bite. If you want a sweet finish, you can dust the top with powdered sugar for a lovely touch. Gather these items before you start baking. It makes the process smooth and fun. For the full recipe, check out the details I’ve provided earlier! First, you need to preheat your oven to 350°F (175°C). This step warms the oven and helps the loaf bake evenly. Next, grab a 9x5-inch loaf pan. Grease it well with butter or oil. Then, line the bottom with parchment paper. This will make it easier to take the loaf out later. In a medium bowl, add 1 ½ cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Use a whisk to blend these ingredients well. This ensures that the baking powder and baking soda spread evenly throughout the flour. Set this bowl aside for now. In a large mixing bowl, put 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Mix them together until smooth. This may take a minute. Next, add 3 large eggs, one at a time. Beat well after each egg. Then, stir in the zest of 1 lemon, ¼ cup of fresh lemon juice, and ½ teaspoon of vanilla extract. Make sure everything is well mixed. Now, it’s time to add the dry mix from before. Add it gradually, folding gently. Be careful not to over-mix. Finally, gently fold in 1 cup of fresh blueberries. Now your batter is ready for the pan! Check out the Full Recipe for complete instructions. Once your batter is ready, it’s time to pour it into the pan. Use a spatula to scrape every bit of the batter from the bowl. This batter is thick and full of flavor, so you want it all! Smooth the top gently with the spatula to ensure even baking. This step helps the loaf rise nicely. Bake your loaf at 350°F (175°C) for about 50 to 60 minutes. Check it by inserting a toothpick into the center. If it comes out clean, your loaf is done! Keep an eye on it in the last 10 minutes. Ovens can vary, so don’t leave it unattended. The top should be golden brown and slightly springy to the touch. After baking, let the loaf sit in the pan for 10 minutes. This helps it firm up and makes it easier to remove. Then, transfer it to a wire rack to cool completely. Cooling it properly is key to keeping the loaf moist. If you slice it too soon, it might crumble. Take your time; the wait will be worth it for that perfect slice! {{image_2}} To keep your loaf moist, use Greek yogurt. It adds creaminess and flavor. Always measure your flour correctly. Too much flour can make it dry. I recommend spooning flour into your measuring cup, then leveling it off. Avoid over-mixing the batter. Gently fold the wet and dry mix until just combined. This helps keep the loaf light and airy. Finally, let it cool completely before slicing. This helps the flavors develop and keeps it moist. One common mistake is using cold eggs. Always use room temperature eggs for better mixing. Another mistake is skipping the zest. Lemon zest adds fresh flavor that brightens the loaf. Don’t forget to wash your blueberries. Dirt can affect the taste. Lastly, check your oven temperature. An oven that is too hot can burn the loaf quickly. Use an oven thermometer if needed. For extra flavor, try adding almond extract. A teaspoon will enhance the lemon taste. You can also fold in some chopped nuts, like pecans or walnuts, for crunch. If you like spices, add a pinch of cinnamon. It pairs well with blueberries. For a twist, replace some blueberries with raspberries or blackberries. You can find the full recipe for more ideas and steps. Enjoy experimenting! You can switch up flavors in this loaf. Try adding nuts or spices. For a nutty twist, mix in ½ cup of chopped walnuts or pecans. If you prefer a spiced loaf, add 1 teaspoon of cinnamon or nutmeg. You can also swap blueberries for other fruits. Raspberries or strawberries work well. Each fruit brings its own taste and texture. To make a gluten-free version, use gluten-free flour instead of all-purpose flour. Make sure the baking powder is also gluten-free. The loaf might be a bit denser, but it will still taste great. You can also add a bit of xanthan gum to help with texture. Just ½ teaspoon will do the trick. Seasonal fruits can change this loaf throughout the year. In spring, add fresh strawberries or rhubarb. In summer, peaches or cherries would be delightful. Fall is perfect for adding pumpkin puree and a hint of spice. In winter, you can use cranberries for a tart kick. Each season brings new flavors to explore! For the full recipe, check out the Lemon Blueberry Yogurt Loaf section above. You can store your Lemon Blueberry Yogurt Loaf at room temperature for up to three days. Wrap it in plastic wrap to keep it fresh. If you want it to last longer, place it in the fridge. It will stay good for about a week there. For longer storage, slice it and freeze it. Put the slices in a freezer bag, and it can last for up to three months. Yes, you can use frozen blueberries. They work well in this recipe. However, you should not thaw them before adding. Frozen berries can make the batter a bit wet, so be careful. They may change the color of your loaf, but the taste will still be great. Just fold them in gently for the best results. If your loaf turns out too dense, it may be due to over-mixing. Always fold the batter gently until just combined. You can also check your baking powder and soda for freshness. Old leavening agents can cause density issues. Adding a bit more yogurt can also help lighten the texture. For a fluffier loaf, try adding an extra egg next time. For the full recipe, you can refer to the provided instructions above. You learned about making a tasty Lemon Blueberry Yogurt Loaf. We covered key ingredients, easy steps, and baking tips. Remember to use fresh blueberries for the best flavor. You can also explore variations to fit your taste. Baking this loaf is fun and simple. I hope you enjoy sharing it with family and friends. Happy baking!

Lemon Blueberry Yogurt Loaf

Indulge in a slice of sunshine with this delicious Lemon Blueberry Yogurt Loaf! Bursting with fresh blueberries and zesty lemon flavor, this easy recipe is perfect for breakfast or a sweet treat any time of day. With just a few simple ingredients and straightforward steps, you can create a moist loaf that everyone will love. Click through to explore this wonderfully refreshing recipe and brighten up your baking routine!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

Zest of 1 lemon

¼ cup fresh lemon juice

½ teaspoon vanilla extract

1 cup fresh blueberries (plus extra for garnish)

Optional: 2 tablespoons powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

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

      In a large mixing bowl, combine the Greek yogurt and granulated sugar. Mix until smooth.

        Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.

          Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to over-mix.

            Gently fold in the fresh blueberries until evenly distributed.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

                  Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

                    If desired, dust the top with powdered sugar and garnish with additional blueberries before serving.

                      Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 8 slices

                        - Presentation Tips: Slice the loaf and arrange on a serving platter. Add a few sprigs of fresh mint for color and serve with a dollop of Greek yogurt on the side.