Lemon Blueberry Yogurt Loaf

A Delightful and Moist Loaf with Bright Citrus and Juicy Berries

This Lemon Blueberry Yogurt Loaf is a moist, tender, and flavorful baked treat perfect for breakfast, brunch, or a delightful snack. The combination of tangy lemon, juicy blueberries, and creamy yogurt creates a perfectly balanced loaf that is both refreshing and satisfying. The yogurt keeps the loaf soft and moist, while the lemon zest and juice add a bright citrusy punch. It’s an easy-to-make, foolproof recipe that you’ll want to bake again and again.

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Why You’ll Love This Recipe

• Moist and tender texture – Thanks to yogurt, this loaf remains soft and fluffy.
• Perfect balance of flavors – The tartness of lemon pairs beautifully with the sweetness of blueberries.
• Simple and straightforward – Requires basic ingredients and minimal effort.
• Great for any occasion – Enjoy it as a breakfast treat, an afternoon snack, or even dessert.
• Freezer-friendly – Make ahead and store for later enjoyment.

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Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup plain yogurt (Greek or regular)
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tablespoon all-purpose flour (to coat the blueberries)

For the Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

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Step-by-Step Directions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Mix Dry Ingredients

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

3. Combine Wet Ingredients

In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla extract until smooth and well combined.

4. Incorporate Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the loaf dense.

5. Fold in Blueberries

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool

Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

8. Make the Lemon Glaze (Optional)

Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf for extra flavor and sweetness.

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Variations

• Swap the yogurt – Use sour cream or buttermilk for a similar texture.
• Try different berries – Substitute raspberries or blackberries for a twist.
• Make it healthier – Use whole wheat flour or reduce the sugar slightly.
• Add crunch – Stir in chopped nuts like almonds or pecans for added texture.
• Coconut twist – Add shredded coconut to the batter for a tropical flavor.

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Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes

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Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to a week in an airtight container.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave for a few seconds.

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FAQs

How do I prevent blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly.

Can I use frozen blueberries?

Yes! Use them straight from the freezer—no need to thaw, or they might bleed into the batter.

Can I make this loaf gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I make it dairy-free?

Use dairy-free yogurt and replace the glaze with a simple lemon syrup.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly without affecting texture, but the flavor balance may change.

Why is my loaf dense?

Overmixing the batter can lead to a dense loaf. Stir gently until just combined.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

What type of yogurt works best?

Plain full-fat Greek yogurt is ideal for richness, but regular yogurt works too.

Can I double the recipe?

Yes, you can double the recipe and bake in two loaf pans.

How do I know when the loaf is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

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Conclusion

This Lemon Blueberry Yogurt Loaf is a delightful combination of citrusy brightness, sweet bursts of blueberries, and moist, tender crumb. It’s easy to make, perfect for any time of day, and loved by all. Whether you enjoy it plain or topped with a zesty lemon glaze, this loaf is bound to become a favorite in your baking repertoire!

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