Lemon Blueberry Yogurt Bread Recipe

I turned tangy Greek yogurt, bright lemon and bursts of fresh blueberries into a Lemon Blueberry Loaf with a glossy lemon glaze and a surprising little trick inside.

I never set out to make a loaf that would hijack an afternoon, but this one did. Plain Greek yogurt turns the crumb unexpectedly tender while fresh blueberries pop with a sharp, juicy note.

A light lemon glaze wakes up the top and gives every slice a little shine. It’s the kind of quick bread that feels familiar until you taste those tiny surprises, pockets of blueberry that puddle sweetness and a tang that keeps you guessing.

I call it Lemon Blueberry Bread Greek Yogurt and I still catch myself slicing more than I should.

Ingredients

• All purpose flour: gives structure and carbs, a blank canvas for flavor, kinda plain.
• Greek yogurt: adds protein, tang and moist crumb, makes the bread less cake-like.
• Blueberries: juicy burst of sweet-tart flavor, fiber and antioxidants, sometimes bleed into batter.
• Lemon zest and juice: bright citrus notes, gives acid to balance sweetness and add freshness.
• Unsalted butter: richness, tender crumb and deeper flavor, lets you control the salt.
• Eggs: bind ingredients, add protein and structure, help it rise and brown the top.
• Granulated sugar: sweetens, helps browning and texture, can be reduced a bit if wanted.
• Vanilla and powdered sugar: vanilla warms aroma, powdered sugar makes a shiny, sweet glaze.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt, about 8 oz, full fat if you can
• 1/2 cup unsalted butter, melted and cooled
• 2 tablespoons lemon zest, about 2 lemons
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh blueberries or frozen
• 1 cup powdered sugar for the glaze
• 2 to 3 tablespoons extra lemon juice for the glaze
• Optional coarse sugar for sprinkling

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan and line it with parchment leaving an overhang for easy removal, or just grease well. If you like a crunchy top sprinkle optional coarse sugar on the pan bottom or on top before baking.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Set that aside.

3. In a large bowl whisk 1 cup granulated sugar with 2 large room temperature eggs until a little pale and slightly thickened, about 1 minute. Stir in 1 cup plain Greek yogurt (about 8 oz, full fat if you can), 1/2 cup melted and cooled unsalted butter, 2 tablespoons lemon zest, 3 tablespoons fresh lemon juice and 1 teaspoon vanilla until smooth.

4. Add the dry ingredients to the wet and fold gently until just combined, dont overmix or your bread will get tough.

5. Toss 1 1/2 cups blueberries with about 1 tablespoon of the flour mixture so they dont all sink to the bottom. If using frozen blueberries keep them frozen and fold them in straight from the freezer.

6. Gently fold the floured blueberries into the batter, scraping the bowl so no streaks of flour remain but again dont overwork it.

7. Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle optional coarse sugar on top if you want sparkle and crunch.

8. Bake 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.

9. Let the loaf cool in the pan for 10 to 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool another 20 minutes or until just warm.

10. Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons extra fresh lemon juice until pourable. Drizzle over the warm loaf, let set, slice and serve.

Equipment Needed

1. 9 by 5 inch loaf pan, greased and lined with parchment (or just grease well)
2. Parchment paper and kitchen scissors
3. Medium bowl and large mixing bowl
4. Whisk and rubber spatula for folding, dont overmix the batter
5. Electric hand mixer or a sturdy whisk for beating the eggs, youll be fine by hand if needed
6. Measuring cups and spoons (or a kitchen scale for extra accuracy)
7. Microplane zester and a citrus juicer or reamer for the lemons
8. Small bowl for tossing the blueberries and a wooden spoon to scrape the batter
9. Wire cooling rack, toothpick or cake tester, and some aluminum foil to tent if the top browns too fast

FAQ

Lemon Blueberry Yogurt Bread Recipe Substitutions and Variations

• Plain sour cream for the Greek yogurt, use 1 cup sour cream for 1 cup yogurt. Same tang and richness, maybe a touch denser. Or use 3/4 cup buttermilk plus 1/4 cup milk to mimic the yogurt’s acidity if that’s what you have.
• Vegetable or canola oil instead of the melted butter, use the same volume as the butter called for (so 1/2 cup oil here). Keeps the loaf moist though it won’t taste as buttery. For lower fat, swap half the butter for unsweetened applesauce, same volumes.
• Whole wheat pastry flour in place of all purpose flour, use 1:1 but the bread will be a little heartier and nuttier. If you need gluten free, use a store gluten free all purpose flour blend 1:1 and make sure it contains xanthan gum or add about 1/2 teaspoon.
• Light brown sugar for granulated sugar, sub 1 cup for 1 cup to add moisture and a caramel note. If you prefer liquid sweeteners, use about 3/4 cup honey for 1 cup sugar, reduce other liquids by about 3 tablespoons and lower oven temp by 25 degrees F.

Pro Tips

1) Let the eggs and yogurt come to room temp before you start, it helps everything mix smooth and the melted butter wont seize up and make lumps. If you’re in a hurry stick the eggs in warm water for 5–10 minutes and swirl the yogurt in the bowl so it warms a bit.

2) Toss berries with a bit of flour or cornstarch so they dont all sink and so they bleed less. Fold them in very gently with a spatula, scraping the bottom and lifting up instead of stirring hard, you want streaks gone but not a beaten batter.

3) Watch the top in the last 15 minutes of baking, tent loosely with foil if it browns too fast, and check doneness with a toothpick in the center it should come out with a few moist crumbs. If you want a more exact check the center is usually about 200 to 205°F when done.

4) Glaze while the loaf is just warm not piping hot so the glaze sticks instead of melting away. To store keep wrapped at room temp for 2 to 3 days or slice and freeze with parchment between slices for easy defrosting.