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Lemon Blueberry Yogurt Loaf Flavorful and Simple Recipe

by on November 17, 2025

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Craving a bright and moist treat? You’ll love this Lemon Blueberry Yogurt Loaf! It’s packed with zesty lemon and juicy blueberries, making it perfect for breakfast or a snack. Plus, it’s simple to make. In this post, I’ll guide you through the ingredients, easy steps, and tips for the best results. Get ready to enjoy a slice that bursts with flavor!

To make the lemon blueberry yogurt loaf, gather these ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup plain yogurt (Greek or regular) - 1/2 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries (or frozen, thawed) - 1/4 teaspoon vanilla extract You can easily swap some ingredients if needed: - Use almond flour for a gluten-free option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Swap vegetable oil with melted coconut oil for a richer flavor. - Use honey or maple syrup instead of sugar for a natural sweetener. - Substitute plain yogurt with applesauce for a dairy-free option. When selecting blueberries, keep these tips in mind: - Look for berries that are firm and plump. They should be deep blue in color. - Avoid berries that are soft, shriveled, or have green or reddish spots. - Check for mold or signs of spoilage in the packaging. - If possible, buy organic blueberries to avoid pesticides. - Store fresh blueberries in the fridge to keep them fresh longer. These tips will help you pick the best blueberries for your loaf. Enjoy the burst of flavor they add! {{ingredient_image_1}} This loaf is simple to make. First, gather all your ingredients. This will take about 5 minutes. Next, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside. This takes another 5 minutes. The total prep time is around 15 minutes. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside. In a large bowl, mix the yogurt and granulated sugar. Whisk it until smooth. Then, add the vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk these until well combined. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix! Finally, fold in the blueberries gently. This process will take about 10 minutes. Pour the batter into your greased loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, your loaf is ready! Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Baking and cooling will take about an hour. To get the best texture for your Lemon Blueberry Yogurt Loaf, use room temperature ingredients. This helps the batter mix well. Mix the wet and dry ingredients gently. Overmixing can make your loaf tough. When folding in the blueberries, be gentle to keep them whole. This keeps the loaf light and fluffy. Store your loaf in an airtight container. This keeps it moist and fresh. If you have leftovers, place them in the fridge. They can last up to a week. For longer storage, wrap slices in plastic wrap, then foil. You can freeze them for up to three months. Just thaw at room temperature before eating. One mistake is using cold ingredients. Cold yogurt or eggs can affect the rise. Another mistake is overbaking. Check your loaf at the 50-minute mark. If a toothpick comes out clean, it's done. Lastly, don’t skip the lemon zest. It adds a bright flavor that makes the loaf special. Pro Tips Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for a smoother batter and better rise. Don't Overmix: Gently fold the dry ingredients into the wet ingredients to avoid a dense loaf. A few lumps are okay! Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and drain them first to prevent excess moisture in the batter. Check for Doneness: Use a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter. {{image_2}} You can make your Lemon Blueberry Yogurt Loaf even more delicious. Adding nuts like walnuts or pecans gives a nice crunch. Simply fold in 1/2 cup of chopped nuts with the blueberries. You can also swap in other fruits. Try raspberries, strawberries, or even peaches. These fruits add different flavors and colors, making your loaf unique. If you're looking for a dairy-free option, it’s easy to adapt this recipe. Replace the yogurt with a dairy-free yogurt. You can use almond, coconut, or soy yogurt. This keeps the loaf moist and fluffy without dairy. Just make sure to check for added sugars in the dairy-free yogurt. A sweet glaze or frosting can take this loaf to the next level. Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice for a simple glaze. Drizzle it over the top after the loaf cools. If you want something richer, make a cream cheese frosting. Blend 4 ounces of cream cheese with 1/4 cup of butter, then add 2 cups of powdered sugar and a splash of vanilla. Spread this on top for a creamy treat. To keep your lemon blueberry yogurt loaf fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. You can also place the wrapped loaf in an airtight container. Store it at room temperature for up to three days. If you live in a humid area, refrigerate it to extend freshness. If you want to save some for later, freezing is a great option. First, let the loaf cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. The loaf can last in the freezer for up to three months. To enjoy, thaw slices overnight in the fridge or at room temperature. To reheat your lemon blueberry yogurt loaf, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat for about 10 minutes. If you prefer a microwave, warm each slice for 15-20 seconds. This will make it soft and delightful again. Enjoy your loaf warm, perhaps with a little butter or a drizzle of honey! Check the loaf after 50 minutes. Insert a toothpick in the center. If it comes out clean, the loaf is ready. If there is batter on the toothpick, bake for a few more minutes. Remember, every oven is different. You want a golden top and a firm feel. Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to avoid extra liquid. This helps the batter stay light and fluffy. Frozen berries also work well in this recipe, giving you great flavor. To add moisture, try using extra yogurt. You can add an extra tablespoon or two. Adding a bit of applesauce or mashed banana can help too. Just mix it into your wet ingredients. These options keep your loaf soft and delicious. This article covered key ingredients for a blueberry loaf, along with step-by-step instructions. You learned how to choose fresh blueberries, mix, bake, and store your loaf, ensuring tasty results. Remember to try variations and avoid common mistakes. Follow these tips, and your loaf will be delicious every time. Enjoy your baking adventures and the joy of sharing it with others!

Why I Love This Recipe

  1. Bright and Zesty Flavor: The combination of fresh lemon juice and zest gives this loaf a refreshing flavor that perfectly complements the sweetness of the blueberries.
  2. Moist and Tender Texture: Using yogurt in the batter not only adds moisture but also contributes to a tender crumb, making each slice irresistible.
  3. Simple and Quick to Make: With just a few easy steps and minimal prep time, this loaf can be whipped up quickly, making it perfect for any occasion.
  4. Versatile and Adaptable: You can easily substitute ingredients or add extras like nuts or spices, allowing you to customize the loaf to your taste.

Ingredients

Ingredient List

To make the lemon blueberry yogurt loaf, gather these ingredients:

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup plain yogurt (Greek or regular)

– 1/2 cup granulated sugar

– 1/4 cup vegetable oil

– 2 large eggs

– Zest of 1 lemon

– 2 tablespoons fresh lemon juice

– 1 cup fresh blueberries (or frozen, thawed)

– 1/4 teaspoon vanilla extract

Substitutions for Key Ingredients

You can easily swap some ingredients if needed:

– Use almond flour for a gluten-free option.

– Replace granulated sugar with coconut sugar for a lower glycemic index.

– Swap vegetable oil with melted coconut oil for a richer flavor.

– Use honey or maple syrup instead of sugar for a natural sweetener.

– Substitute plain yogurt with applesauce for a dairy-free option.

Tips for Choosing Fresh Blueberries

When selecting blueberries, keep these tips in mind:

– Look for berries that are firm and plump. They should be deep blue in color.

– Avoid berries that are soft, shriveled, or have green or reddish spots.

– Check for mold or signs of spoilage in the packaging.

– If possible, buy organic blueberries to avoid pesticides.

– Store fresh blueberries in the fridge to keep them fresh longer.

These tips will help you pick the best blueberries for your loaf. Enjoy the burst of flavor they add!

Step-by-Step Instructions

Preparation Steps with Time Estimates

This loaf is simple to make. First, gather all your ingredients. This will take about 5 minutes. Next, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside. This takes another 5 minutes. The total prep time is around 15 minutes.

Mixing Wet and Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside. In a large bowl, mix the yogurt and granulated sugar. Whisk it until smooth. Then, add the vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk these until well combined. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix! Finally, fold in the blueberries gently. This process will take about 10 minutes.

Baking Instructions & Temperature Details

Pour the batter into your greased loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, your loaf is ready! Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Baking and cooling will take about an hour.

Tips & Tricks

How to Achieve the Perfect Texture

To get the best texture for your Lemon Blueberry Yogurt Loaf, use room temperature ingredients. This helps the batter mix well. Mix the wet and dry ingredients gently. Overmixing can make your loaf tough. When folding in the blueberries, be gentle to keep them whole. This keeps the loaf light and fluffy.

Storage Tips for Freshness

Store your loaf in an airtight container. This keeps it moist and fresh. If you have leftovers, place them in the fridge. They can last up to a week. For longer storage, wrap slices in plastic wrap, then foil. You can freeze them for up to three months. Just thaw at room temperature before eating.

Common Mistakes to Avoid

One mistake is using cold ingredients. Cold yogurt or eggs can affect the rise. Another mistake is overbaking. Check your loaf at the 50-minute mark. If a toothpick comes out clean, it’s done. Lastly, don’t skip the lemon zest. It adds a bright flavor that makes the loaf special.

Pro Tips

  1. Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for a smoother batter and better rise.
  2. Don’t Overmix: Gently fold the dry ingredients into the wet ingredients to avoid a dense loaf. A few lumps are okay!
  3. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and drain them first to prevent excess moisture in the batter.
  4. Check for Doneness: Use a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter.

Variations

Adding Nuts or Other Fruits

You can make your Lemon Blueberry Yogurt Loaf even more delicious. Adding nuts like walnuts or pecans gives a nice crunch. Simply fold in 1/2 cup of chopped nuts with the blueberries. You can also swap in other fruits. Try raspberries, strawberries, or even peaches. These fruits add different flavors and colors, making your loaf unique.

Making It Dairy-Free

If you’re looking for a dairy-free option, it’s easy to adapt this recipe. Replace the yogurt with a dairy-free yogurt. You can use almond, coconut, or soy yogurt. This keeps the loaf moist and fluffy without dairy. Just make sure to check for added sugars in the dairy-free yogurt.

Glaze or Frosting Options

A sweet glaze or frosting can take this loaf to the next level. Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice for a simple glaze. Drizzle it over the top after the loaf cools. If you want something richer, make a cream cheese frosting. Blend 4 ounces of cream cheese with 1/4 cup of butter, then add 2 cups of powdered sugar and a splash of vanilla. Spread this on top for a creamy treat.

Storage Info

Best Storage Practices

To keep your lemon blueberry yogurt loaf fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. You can also place the wrapped loaf in an airtight container. Store it at room temperature for up to three days. If you live in a humid area, refrigerate it to extend freshness.

Freezing Instructions

If you want to save some for later, freezing is a great option. First, let the loaf cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. The loaf can last in the freezer for up to three months. To enjoy, thaw slices overnight in the fridge or at room temperature.

Reheating Tips

To reheat your lemon blueberry yogurt loaf, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat for about 10 minutes. If you prefer a microwave, warm each slice for 15-20 seconds. This will make it soft and delightful again. Enjoy your loaf warm, perhaps with a little butter or a drizzle of honey!

FAQs

How do I know when the loaf is done?

Check the loaf after 50 minutes. Insert a toothpick in the center. If it comes out clean, the loaf is ready. If there is batter on the toothpick, bake for a few more minutes. Remember, every oven is different. You want a golden top and a firm feel.

Can I use frozen blueberries in the recipe?

Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to avoid extra liquid. This helps the batter stay light and fluffy. Frozen berries also work well in this recipe, giving you great flavor.

How can I make my loaf moister?

To add moisture, try using extra yogurt. You can add an extra tablespoon or two. Adding a bit of applesauce or mashed banana can help too. Just mix it into your wet ingredients. These options keep your loaf soft and delicious.

This article covered key ingredients for a blueberry loaf, along with step-by-step instructions. You learned how to choose fresh blueberries, mix, bake, and store your loaf, ensuring tasty results. Remember to try variations and avoid common mistakes. Follow these tips, and your loaf will be delicious every time. Enjoy your baking adventures and the joy of sharing it with other

To make the lemon blueberry yogurt loaf, gather these ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup plain yogurt (Greek or regular) - 1/2 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries (or frozen, thawed) - 1/4 teaspoon vanilla extract You can easily swap some ingredients if needed: - Use almond flour for a gluten-free option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Swap vegetable oil with melted coconut oil for a richer flavor. - Use honey or maple syrup instead of sugar for a natural sweetener. - Substitute plain yogurt with applesauce for a dairy-free option. When selecting blueberries, keep these tips in mind: - Look for berries that are firm and plump. They should be deep blue in color. - Avoid berries that are soft, shriveled, or have green or reddish spots. - Check for mold or signs of spoilage in the packaging. - If possible, buy organic blueberries to avoid pesticides. - Store fresh blueberries in the fridge to keep them fresh longer. These tips will help you pick the best blueberries for your loaf. Enjoy the burst of flavor they add! {{ingredient_image_1}} This loaf is simple to make. First, gather all your ingredients. This will take about 5 minutes. Next, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside. This takes another 5 minutes. The total prep time is around 15 minutes. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside. In a large bowl, mix the yogurt and granulated sugar. Whisk it until smooth. Then, add the vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk these until well combined. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix! Finally, fold in the blueberries gently. This process will take about 10 minutes. Pour the batter into your greased loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, your loaf is ready! Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Baking and cooling will take about an hour. To get the best texture for your Lemon Blueberry Yogurt Loaf, use room temperature ingredients. This helps the batter mix well. Mix the wet and dry ingredients gently. Overmixing can make your loaf tough. When folding in the blueberries, be gentle to keep them whole. This keeps the loaf light and fluffy. Store your loaf in an airtight container. This keeps it moist and fresh. If you have leftovers, place them in the fridge. They can last up to a week. For longer storage, wrap slices in plastic wrap, then foil. You can freeze them for up to three months. Just thaw at room temperature before eating. One mistake is using cold ingredients. Cold yogurt or eggs can affect the rise. Another mistake is overbaking. Check your loaf at the 50-minute mark. If a toothpick comes out clean, it's done. Lastly, don’t skip the lemon zest. It adds a bright flavor that makes the loaf special. Pro Tips Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for a smoother batter and better rise. Don't Overmix: Gently fold the dry ingredients into the wet ingredients to avoid a dense loaf. A few lumps are okay! Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and drain them first to prevent excess moisture in the batter. Check for Doneness: Use a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter. {{image_2}} You can make your Lemon Blueberry Yogurt Loaf even more delicious. Adding nuts like walnuts or pecans gives a nice crunch. Simply fold in 1/2 cup of chopped nuts with the blueberries. You can also swap in other fruits. Try raspberries, strawberries, or even peaches. These fruits add different flavors and colors, making your loaf unique. If you're looking for a dairy-free option, it’s easy to adapt this recipe. Replace the yogurt with a dairy-free yogurt. You can use almond, coconut, or soy yogurt. This keeps the loaf moist and fluffy without dairy. Just make sure to check for added sugars in the dairy-free yogurt. A sweet glaze or frosting can take this loaf to the next level. Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice for a simple glaze. Drizzle it over the top after the loaf cools. If you want something richer, make a cream cheese frosting. Blend 4 ounces of cream cheese with 1/4 cup of butter, then add 2 cups of powdered sugar and a splash of vanilla. Spread this on top for a creamy treat. To keep your lemon blueberry yogurt loaf fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. You can also place the wrapped loaf in an airtight container. Store it at room temperature for up to three days. If you live in a humid area, refrigerate it to extend freshness. If you want to save some for later, freezing is a great option. First, let the loaf cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. The loaf can last in the freezer for up to three months. To enjoy, thaw slices overnight in the fridge or at room temperature. To reheat your lemon blueberry yogurt loaf, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat for about 10 minutes. If you prefer a microwave, warm each slice for 15-20 seconds. This will make it soft and delightful again. Enjoy your loaf warm, perhaps with a little butter or a drizzle of honey! Check the loaf after 50 minutes. Insert a toothpick in the center. If it comes out clean, the loaf is ready. If there is batter on the toothpick, bake for a few more minutes. Remember, every oven is different. You want a golden top and a firm feel. Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to avoid extra liquid. This helps the batter stay light and fluffy. Frozen berries also work well in this recipe, giving you great flavor. To add moisture, try using extra yogurt. You can add an extra tablespoon or two. Adding a bit of applesauce or mashed banana can help too. Just mix it into your wet ingredients. These options keep your loaf soft and delicious. This article covered key ingredients for a blueberry loaf, along with step-by-step instructions. You learned how to choose fresh blueberries, mix, bake, and store your loaf, ensuring tasty results. Remember to try variations and avoid common mistakes. Follow these tips, and your loaf will be delicious every time. Enjoy your baking adventures and the joy of sharing it with others!

Lemon Blueberry Yogurt Loaf

A moist and flavorful loaf cake infused with lemon and studded with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup plain yogurt (Greek or regular)
  • 0.5 cup granulated sugar
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 unit zest of lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (or frozen, thawed)
  • 0.25 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, combine the yogurt and granulated sugar. Whisk until smooth.
  • Add the vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract to the yogurt mixture. Whisk until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

Slice the loaf and serve on a decorative plate, dusted with powdered sugar, and garnished with a few whole blueberries and a sprinkle of lemon zest for a fresh touch.
Keyword blueberry, cake, lemon, loaf, yogurt

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