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Home / Recipes
1 hour 10 minutes
4.52 from 398 votes
224 Comments

Lemon Blueberry Yogurt Loaf

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  • 4508
by: Joanna Cismaru
03.14.22

This post may contain affiliate links. Please read my disclosure policy.

This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!

a lemon blueberry loaf cut into slices on a cutting board

Lemon Blueberry Yogurt Loaf

Do you ever miss baking? I do! And if you’re anything like me, then I know how strong the cravings are for something lemony, moist, and full of juicy blueberries. So moist in fact that you’ll want to be extra careful when slicing it up to enjoy. Who could have thought that one little loaf would have so much to bring to the table?

If the idea of baking a bread fills any newbie bakers with fear, don’t sweat it – the hardest part of this recipe is waiting for the oven timer to ding as that divine smell fills your home, I promise. With this under your belt you’ll have no problem mastering my delicious marbled chocolate banana bread next, because loaves need a little company on the countertop before they’re gobbled up.

Ingredients In Lemon Blueberry Yogurt Loaf

Here’s what you’ll need for this recipe, for complete measurements and instructions be sure to keep scrolling:

  • Flour – All purpose is all you’ll need for this loaf.
  • Baking powder – This is a leavening agent, which means it’ll help this delicious cake rise in the oven.
  • Salt – So important for bringing all those flavours together and making them shine.
  • Greek Yogurt – Unflavoured will do just fine. Packed full of protein and probiotics, this yogurt is key for a moist slice.
  • Sugar – Granulated white sugar is what I use in this recipe. For information regarding which sugars work best in your baked good, this guide is a good start.
  • Eggs – An important emulsifier for ensuring a smooth batter.
  • Lemon zest – This will pack more citrusy flavour than just lemon juice alone, be sure to wash your lemons well prior to zesting.
  • Vanilla Extract – A (not so secret) secret ingredient that will give your baked goods a flavor that is well balanced and well rounded. Without vanilla you may find your loaf’s flavour a little flat.
  • Vegetable oil – A must for keeping your Lemon Blueberry Loaf from getting dry. You’ll want to look for a light, flavorless oil with a high smoke point. Canola is a great all purpose oil for recipes like this one.
  • Blueberries – Fresh or frozen will serve you well. Treat them gently once they’re in the batter and these little antioxidant bombs will reward you.
a glass loaf pan with lemon blueberry batter ready to go into the oven

Ingredients In Lemon Syrup

I love to double down on that citrusy goodness and there’s just no better way than with a delicious lemon syrup that we will incorporate into the cake once it’s had some time to cool.

  • Lemon Juice – Freshly squeezed is the way to go, no ifs ands or butts. Want a trick for getting as much juice as possible? Make sure your lemons are room temperature before placing on the counter whole, press your hand down firmly and roll the lemon back and forth. Slice and juice till your hearts content!
  • Sugar – Granulated white sugar will do just fine.

Ingredients In Lemon Glaze

More lemon? Am I crazy? Well maybe a little, but I know you are too so let’s go that extra mile together.

  • Icing sugar – This finely ground sugar dissolves easily and is perfect for icing and glazes. Don’t be tempted by the granulated used earlier, it will give your glaze a gritty texture.
  • Lemon juice – Just a bit more of the fresh stuff for us lemon fiends.
  • Vanilla extract – Key for mellowing out that citrus and sugar hit.
  • Milk – Used sparingly to thin out the glaze if need be.
blueberry lemon loaf in a glass pan fresh out of the oven with a crackled golden brown surface

How To Make Lemon Blueberry Yogurt Loaf

  • Prepare your oven and loaf pan: Preheat your oven to 350 F degrees. Grease a 8.5 x 4.5 x 2.5 inch loaf pan with unsalted butter or cooking spray and then flour it.
  • Combine dry ingredients: In a large bowl whisk together the flour, baking powder, and salt. Hold off on the sugar for now! Set aside once done.
  • Combine wet ingredients: In another bowl whisk together the yogurt, lemon zest, oil, sugar, eggs, and vanilla extract.
  • Combine wet and dry: Add the wet to the dry and whisk till fully incorporated.
  • Prepare the blueberries: Add a tablespoon of flour to the blueberries in a separate bowl, this will prevent the blueberries from sinking to the bottom of the pan while baking. Gently fold them into the batter once well coated.
  • Pour into loaf pan: Pour the batter into the loaf pan and bake for 50 minutes or till a toothpick can be inserted into the centre and come out clean, whichever comes first.
  • Finishing the loaf: When the cake is done, remove it from the oven and allow to cool for 10 minutes. Remove from the pan and place on a cooling rack, be sure to place the rack on a baking sheet beforehand. Use a skewer or toothpick to poke holes in the top of the cake. Pour the lemon syrup (recipe below) over the cake and allow to cool. Once cooled drizzle with the lemon glaze, slice and enjoy!
a lemon blueberry loaf fresh out of the oven on a cooling rack

How To Make Lemon Syrup

Prepare in a saucepan: Cook the lemon juice with the sugar just until the sugar dissolves and the mixture is clear. Set aside.

How To Make Lemon Glaze

Combine the ingredients: Whisk the lemon juice, icing sugar, and vanilla till the consistency is smooth. You’re going to be aiming for a runny glaze so add a tablespoon of milk at a time once combined to achieve the right consistency.

a lemon blueberry loaf on a cooling rack doused in glazed and topped with lemon zest

Storing Your Loaf

  • The best way to store your new Lemon Blueberry Yogurt loaf is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry. The milk in the glaze won’t spoil on the counter before the 3 day mark so don’t sweat it.
  • If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
  • Don’t glaze your loaf before putting it in the freezer, the glaze can become runny while thawing.
  • The glaze can be stored in an airtight container in the fridge for up to a week.

Tips For Making The Best Lemon Blueberry Yogurt Loaf

  • Use fat free Greek yogurt if you’d like to cut down on calories for this recipe.
  • Oven temperatures vary, mine took around an hour and 15 minutes to bake this loaf so don’t worry if you hit the 50 minute mark and it’s not quite ready.
  • If you use frozen blueberries rather than fresh be sure to rinse them well and pat dry with paper towel before incorporating.
  • Grease your loaf pan well, especially in the corners.
lemon blueberry loaf on a cutting board with 3 slices cut surrounded by blueberries

Alternatives

  • If you don’t have Greek yogurt on hand, sour cream can be substituted as it will still provide moisture, tanginess, and the needed level of fat. Don’t worry your loaf won’t taste like sour cream once it’s been baked.
  • Regular yogurt lacks the fat and protein that makes its Greek alternative so great for this recipe so it is not a recommended substitute.
  • As a general rule, berries and tree fruit can be baked. If you don’t have blueberries on hand feel free to use: raspberries, blackberries, cherries (pitted), etc. Just be extra careful when folding these into the batter.
  • A Bundt cake pan works just as well if you lack a loaf pan.

Craving More Lemon? Try these recipes:

  • Lemon Poppy Seed Bundt Cake
  • Old Fashioned Lemon Bread
  • Lemon Blueberry Scones
  • Lemon Yogurt Cake
  • Strawberry Lemon Bundt Cake
  • Lemon Poppy Seed Bread With Lemon Icing

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sliced lemon blueberry loaf on a cutting board garnished with fresh blueberries

Lemon Blueberry Yogurt Loaf

4.52 from 398 votes
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!

Ingredients

For Loaf

  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour

For Lemon Syrup

  • 1/3 cup lemon juice freshly squeezed
  • 1 tablespoon sugar

For Lemon Glaze

  • 1 cup icing sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • milk, if needed to thin out the glaze
US Customary – Metric

Instructions

  • Preheat the oven to 350 F degrees. Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray then flour it.
  • In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil. 
  • Add the wet ingredients to the dry ingredients and whisk until combined. 
  • In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
  • While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
  • Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
  • When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
  • Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

Video

Recipe Notes

  1. Use fat free Greek yogurt if you’d like to cut down on calories for this recipe.
  2. Make sure the cake is fully cooled before topping it with the glaze.
  3. The glaze is meant to come out quite thin, but feel free to adjust the amount of liquid and icing sugar to suit you preference.
  4. This recipe will make fantastic muffins as well. Adjust the baking time for 25-30 minutes for regular muffins, and 12-15 minutes for mini muffins.
  5. If you use frozen blueberries, make sure to rinse them very well and pat dry with paper towels.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe loosely adapted from Ina Garten

Nutrition Information:

Serving: 1sliceCalories: 291kcal (15%)Carbohydrates: 44g (15%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 7g (44%)Cholesterol: 53mg (18%)Sodium: 124mg (5%)Potassium: 170mg (5%)Sugar: 30g (33%)Vitamin A: 85IU (2%)Vitamin C: 7.7mg (9%)Calcium: 67mg (7%)Iron: 1.1mg (6%)
Course:Breakfast, Dessert
Cuisine:American
Keyword:lemon blueberry loaf, lemon blueberry yogurt loaf, lemon loaf
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 4508

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Irma says

    January 11, 2022 at 2:43 pm

    Does one pour the glaze warm over the cake and how far down do the holes need to be?

    Reply
    • Joanna Cismaru says

      January 11, 2022 at 2:57 pm

      I like to pour the glaze while the bread is still warm. You want the wholes fairly deep but not all the way through, so probably leave an inch from the bottom.

      Reply
  2. C. Umilin says

    December 8, 2021 at 2:39 pm

    5 stars
    My family loves this recipe! I make it every month.

    Reply
  3. Jackie says

    November 27, 2021 at 5:08 pm

    I was wondering if I could use this batter in a muffin tin? If so, would the cooking time be same? Thanks so much!!

    Reply
    • Joanna Cismaru says

      November 28, 2021 at 9:04 am

      You absolutely can, the baking time would only be around 20 to 30 minutes.

      Reply
  4. Lisa says

    October 20, 2021 at 11:55 am

    5 stars
    My family loves this loaf without syrup and glaze! It’s the best!

    Reply
    • Joanna Cismaru says

      October 20, 2021 at 11:56 am

      So glad you like it!

      Reply
  5. Dominique says

    October 4, 2021 at 11:35 pm

    I made this and it took one hour and 15 minutes to cook. It was so soft and moist I couldn’t remove it from the tin until it was stone cold. It tastes nice but it’s almost too moist and dense, maybe better as muffins and I think it only needs 2 eggs and maybe 3/4 cup yogurt.

    Reply
  6. Margaret says

    August 19, 2021 at 4:21 pm

    I like this recipe, can it be made with gluten free flour.

    Reply
    • Joanna Cismaru says

      August 20, 2021 at 11:36 am

      Hi Margaret! I am not an expert on gluten free recipes therefore I can’t advise you on this. Sorry about that.

      Reply
  7. Kendra Moss says

    August 3, 2021 at 1:01 pm

    Could you use coconut oil instead of canola? And for making this into a bundt, does the cooking time change?

    Reply
    • Joanna Cismaru says

      August 4, 2021 at 10:37 am

      Yes, you can use coconut oil. It shouldn’t change much, but I would start doing the toothpick test after about 45 minutes, each oven is different so the time could vary.

      Reply
  8. Lindsey says

    July 19, 2021 at 3:38 am

    5 stars
    Made it into muffins and they were a hit. Nice enough without the lemon glaze! Soft, light and moist and delicious!

    Reply
    • Jo Cooks Team AMJ says

      July 19, 2021 at 9:17 am

      So glad you enjoyed this as muffins! It’s a great alternative to one single loaf.

      Reply
  9. Carli says

    July 14, 2021 at 9:42 am

    I absolutely love this recipe. Lemon is probably one of my favorite flavors. Question, I am hoping to make this for a friend who is gluten free as a birthday treat, do you think it will work the same with gluten free flour?

    Reply
    • Jo Cooks Team AMJ says

      July 16, 2021 at 9:54 am

      We haven’t tried it with gluten-free flour so wouldn’t be able to say how the result would come out. But definitely give it a go and let us know how it turns out!

      Reply
  10. Heather says

    July 10, 2021 at 5:34 pm

    4 stars
    Thank you for the lovely recipe. I made a few changes: used whole wheat pastry flour, 1/2 the sugar, skipped the syrup and glaze, and added a tablespoon of chia seeds. Light, airy, and tasty. Happy mom and happy kids!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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