Lemon Blueberry Yogurt Loaf: The Perfectly Moist Breakfast Bread You’ll Crave Daily
This tender, moist Lemon Blueberry Yogurt Loaf combines bright lemon flavor, juicy blueberries, and the incredible moistness that Greek yogurt provides. Perfect for breakfast, brunch, or afternoon tea, this one-bowl quick bread comes together easily and stays fresh for days. The optional lemon glaze adds extra citrus punch and bakery-style beauty.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes (plus cooling time)
- Yield: 1 loaf (12 slices)
- Category: Breakfast, Dessert, Quick Bread, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Loaf:
- 1½ cups all-purpose flour (190g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt (240g)
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup vegetable oil or melted coconut oil (120ml)
- 1½ cups fresh or frozen blueberries (220g)
- 1 tablespoon flour (for tossing berries)
Lemon Glaze (Optional):
- 1 cup powdered sugar (120g), sifted
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Prep: Preheat oven to 350°F. Line 9×5-inch loaf pan with parchment paper with overhang. Toss blueberries with 1 tbsp flour and set aside.
- Mix dry: Whisk together flour, baking powder, and salt in medium bowl.
- Mix wet: In large bowl, whisk yogurt and sugar until smooth. Add eggs one at a time, whisking after each. Add lemon zest, lemon juice, and vanilla. Drizzle in oil while whisking continuously.
- Combine: Gently fold dry ingredients into wet ingredients just until no flour streaks remain. Don’t overmix—batter should be thick and slightly lumpy.
- Add berries: Gently fold flour-coated blueberries into batter with just 5-7 strokes.
- Bake: Pour batter into prepared pan. Bake 55-65 minutes until toothpick inserted in center comes out with just a few moist crumbs. Tent with foil after 40 minutes if top browns too quickly.
- Cool: Cool in pan 15 minutes, then lift out using parchment handles and cool completely on wire rack (about 1 hour) before slicing.
- Glaze (optional): Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled loaf.
Notes
- Room temperature ingredients mix more smoothly
- Full-fat Greek yogurt creates the moistest loaf
- Use fresh lemon zest and juice for best flavor
- Don’t overmix batter—mix just until flour disappears
- Use frozen berries straight from freezer (don’t thaw)
- Always toss berries with flour to prevent sinking
- Cool completely before slicing for clean cuts
- Loaf tastes even better on day 2 as flavors meld
- Stores 3 days at room temperature, 5 days refrigerated
- Freezes beautifully for 3 months