Blueberry Lemon Yogurt Loaf Recipe

I absolutely adore this blueberry lemon yogurt loaf because it’s the perfect blend of tangy lemon zest and juicy blueberries, creating a refreshing taste that just screams comfort food without being overly sweet. Plus, the Greek yogurt and vegetable oil make it incredibly moist, making every slice melt-in-your-mouth delicious and a total hit for brunch with friends!

I adore the way the lemon’s bright, tart zest blends with fresh blueberries to create a stunningly perfect balance in my Blueberry Lemon Yogurt Loaf. A cup of plain Greek yogurt is what makes this loaf stay so incredibly moist.

(You wouldn’t want it any other way!) The loaf is also astronomically better for you than all of those ooey-gooey lemon blueberry bread recipes out there. It doesn’t rely on butter or a cup of sugar to sweeten the deal.

Indeed, it is sweetened with a 1/4 cup of honey, which makes the lemon pop even more than it does in the loaf cakes that call for granulated sugar.

Ingredients

Provide overall instructions for assembling all elements together to create the final product.

Leavening agent: Baking powder.

It helps the loaf rise to a fluffy texture.

Moisture, protein, and a hint of tang: Greek yogurt brings these essential characteristics to the dish.

Sugar in granulated form: Provides sweetness to the loaf and adds to its delightful crumb.

Lemon zest: Provides a citrusy aroma and flavor that electrifies the taste.

Blueberries are fresh.

They are bursting with the sweetness, juiciness, and antioxidant power that—combined—make them a top-notch superfruit.

Oil derived from vegetables: Contributes to the loaf’s richness and maintains its moist interior.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/3 cup vegetable oil
• 1 and 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan so that the following mixture does not stick to it when baked.

2. In a bowl of medium size, mix with a whisk 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set this mixture aside.

3. In a substantial bowl, mix together well 1 cup of Greek yogurt, 1 cup of granulated sugar, 3 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 lemon.

4. In the bowl of a stand mixer, combine the wet ingredients. Slowly add the dry ingredients, mixing gently until just combined.

5. Incorporate 1/3 cup of vegetable oil into the batter by folding it in until it is fully incorporated.

6. In a small bowl, combine 1 and 1/2 cups of fresh blueberries with 1 tablespoon of flour. Toss them together lightly, so the flour coats the blueberries. This will help keep the berries suspended in the batter during baking instead of having them all sink to the bottom of the dish.

7. Fold the blueberries dipped in batter very gently into the batter, making sure not to squish them at all.

8. Pour the batter into the prepped loaf pan and even it out.

9. Preheat the oven to 350°F. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

10. Permit the loaf to cool in the pan for approximately 10 minutes; then move it to a wire rack to cool entirely before serving.

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Stand mixer
7. Rubber spatula
8. Small bowl
9. Toothpick
10. Wire rack

FAQ

• Q: Can I use frozen blueberries instead of fresh ones?Q: Can you use frozen blueberries?

  A: Yes. You can use frozen blueberries. Just make sure to thaw them and pat them dry before using.

• Q: Can I substitute the Greek yogurt with another type?You can switch Greek yogurt with regular plain yogurt, but the texture might be a bit different.
• Q: How do I prevent the blueberries from sinking to the bottom of the loaf?A: Dust the blueberries with flour before adding them to the batter. This will help keep them from sinking.
• Q: Can I use whole wheat flour instead of all-purpose flour?You can replace half of the all-purpose flour with whole wheat flour for a denser loaf, but using all whole wheat flour may make it too heavy.
• Q: What can I use as a substitute for vegetable oil?Melted coconut oil or canola oil can serve in place of vegetable oil.
• Q: How should I store the loaf once it’s baked?To keep the loaf fresh for up to 3 days, store it in an airtight container at room temperature. If you would like to keep the loaf fresh for longer, up to a week, then you may keep it in the refrigerator.

Substitutions and Variations

1 cup plain Greek yogurt – You can substitute with 1 cup of sour cream or 1 cup of buttermilk.
1 cup granulated sugar – Replace with 3/4 cup honey or 3/4 cup maple syrup for a different flavor.
1/3 cup vegetable oil – Swap it out for 1/3 cup melted coconut oil or 1/3 cup unsweetened applesauce for a nutritious option.
Lemon Zest—1 lemon. For a similar flavor and effect, use zest from 1 lime; or if that’s not available, use 2 teaspoons of lemon extract.
1 and 1/2 cups fresh blueberries – Replace with 1 and 1/2 cups frozen blueberries (just as good, even better in some people’s opinions, straight from the freezer) or 1 and 1/2 cups fresh raspberries for something a little different.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, especially the Greek yogurt, eggs, and oil, are at room temperature before mixing. This helps create a smoother batter and ensures even baking.

2. Gently Fold Blueberries When folding blueberries into the batter, do it carefully to avoid breaking the berries. This prevents the whole loaf from turning bluish and helps maintain bursts of fresh blueberries in each bite.

3. Loosen the Loaf Then Cool After baking, run a knife around the edges of the loaf to loosen it before letting it cool in the pan. This makes it easier to remove without breaking.

4. Zest First Always zest your lemon before juicing as it’s easier to handle. Also, zest directly over the sugar to help release essential oils for extra lemony flavor.

5. Check for Doneness Early Oven temperatures can vary, so begin checking for doneness at around 45 minutes with a toothpick. If it comes out with batter, give it more time, but check every few minutes to prevent overbaking.