Lemon Blueberry Yogurt Loaf is the kind of recipe that instantly brightens your kitchen. First, the fresh lemon zest fills the air, while juicy blueberries promise bursts of sweetness in every slice. Meanwhile, creamy Greek yogurt keeps the loaf incredibly moist, tender, and bakery-worthy without feeling heavy. Because this loaf balances citrus and fruit so naturally, it works beautifully for breakfast, brunch, or a cozy afternoon treat.
Additionally, lemon and blueberries have long been paired in classic baking, especially in European tea loaves where simple ingredients shine. Over time, this combination became a favorite because it feels both fresh and comforting. Today, this modern version leans lighter, brighter, and more refined.
Whether served warm or fully cooled, this loaf slices cleanly and tastes even better the next day. Most importantly, it’s easy, reliable, and elegant enough to share — making it a staple recipe you’ll return to often.
Recipe Yield: 8 servings
INGREDIENTS
1 cup fresh blueberries
1½ cups all-purpose flour
½ cup plain Greek yogurt
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract
INSTRUCTIONS
1. Prepare the oven and pan:
Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment and lightly grease.
2. Mix dry ingredients:
In a bowl, whisk flour, baking powder, baking soda, salt, and sugar until fully combined.
3. Combine wet ingredients:
In another bowl, whisk eggs, yogurt, olive oil, lemon juice, lemon zest, and vanilla until smooth.
4. Bring the batter together:
Gradually fold wet ingredients into dry ingredients just until combined. Do not overmix.
5. Add blueberries:
Gently fold in blueberries, keeping them evenly distributed.
6. Bake the loaf:
Pour batter into prepared pan and smooth the top. Bake 50–55 minutes, until a toothpick comes out clean.
7. Cool and slice:
Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.
Helpful Tips to Perfect This Recipe
- Prevent sinking blueberries: Toss blueberries lightly with flour first, so they stay suspended while baking.
- Boost lemon flavor naturally: Fresh zest matters; therefore, avoid bottled juice for best aroma.
- Moist crumb control: Because overbaking dries quick breads, check at 50 minutes and adjust carefully.
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