I adore this Lemon Blueberry Yogurt Loaf recipe; it’s my favorite baking project. Its refreshing twist of lemon zest and juicy blueberries balances the tang of yogurt in a buttery loaf. I love how easy it is to whip up while delivering that perfect blend of fruity and creamy comfort.

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I’m excited to share my latest recipe for a Lemon Blueberry Yogurt Loaf that mixes bright citrus notes with the soft, tangy goodness of plain yogurt. I started by combining basic essentials like 1 1/2 cups of all-purpose flour, 1 tsp baking powder, and carefully measured 1/2 cup melted unsalted butter to achieve the perfect crumb.

Then I whisked in 2 large eggs and a cup of plain yogurt which really gave the loaf a moist texture. I added zest from one lemon and 1/4 cup fresh lemon juice to create that vibrant flavor contrast, and I folded in one cup of fresh blueberries to bring a burst of sweetness.

This cake reminds me of my favorite blueberry desserts recipes and even a classic blueberry loaf, offering both nutritional value and great taste. It’s a simple, hearty treat that balances natural sweetness with tang, perfect for any time of the day.

Why I Like this Recipe

1. I love how the tangy lemon and sweet blueberries mix together, making every bite feel fresh and bright.
2. I really dig how the yogurt keeps the loaf moist without it feeling heavy.
3. I appreciate that it’s pretty simple to whip up, so I can bake it even on busy days.
4. I enjoy that every slice tastes homemade and comforting, like a little treat just for me.

This Lemon Blueberry Yogurt Loaf is one of those recipes thats become a favorite in my house. I like how easy it is to mix up the ingredients and get a delicious result even if you’re not a master baker. First you combine flour, baking powder, baking soda, and salt in one bowl, then in another you mix the sugar with eggs until its smooth. I then stir in the yogurt, butter, lemon zest and juice, and vanilla. The way the lemon adds a zesty twist, its really cool and refreshing. After slowly mixing in the dry ingredients so you dont over mix it, i fold in the blueberries carefully so they dont break apart. I pour the batter in a greased loaf pan, bake it till a toothpick comes out clean, and let it cool a bit before serving. The end result is a tender loaf thats got a balance of sweet, tart, and rich flavors. I enjoy making it again and again because it always feels like a little slice of homemade bliss.

Ingredients

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Flour provides carbohydrates for energy and structure, forming the solid base of the loaf.
Sugar adds natural sweetness and tenderizes the crumb for a soft finish.
Yogurt boosts protein, moisture, and introduces a slight tang for balance.
Butter offers richness and moisture though it adds some saturated fat.
Lemon juice and zest deliver vibrant tanginess, healthy vitamin C, and bright flavor.
Blueberries offer natural sweetness, antioxidants, and a burst of color.
Eggs supply protein, help bind ingredients, and yield a tender crumb texture.
Leavening agents like baking powder and soda help the loaf rise and lighten its texture.
Salt enhances overall flavor by balancing the sweet and tangy components.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

2 large eggs

1 cup plain yogurt

1/2 cup unsalted butter, melted

Zest from 1 lemon

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 cup fresh blueberries

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan so the batter doesn’t stick.

2. In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

3. In a separate large bowl, beat 3/4 cup granulated sugar with 2 large eggs until the mixture is well combined.

4. Stir in 1 cup plain yogurt, 1/2 cup melted unsalted butter, the zest from 1 lemon, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined; try not to over mix it.

6. Carefully fold in 1 cup fresh blueberries making sure they’re evenly spread through the batter.

7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

8. Place the pan in the oven and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

9. When done, remove the loaf from the oven and let it cool in the pan for around 10 minutes.

10. Transfer the loaf to a cooling rack and let it cool completely before slicing and serving. Enjoy your treat!

Equipment Needed

1. Oven – for preheating and baking the loaf
2. Loaf pan – to hold and bake the batter
3. Medium bowl – for mixing dry ingredients
4. Large bowl – for combining wet ingredients
5. Electric mixer or whisk – to beat the eggs with the sugar
6. Measuring cups and spoons – to measure out all the ingredients carefully
7. Spatula – to smooth the batter in the pan
8. Cooling rack – to let the loaf cool completely after baking
9. Toothpick – to test if the loaf is fully baked
10. Zester (or fine grater) – to get the lemon zest off the lemon

This list of equipment will help you follow the recipe exactly and get that perfect loaf every time.

FAQ

Q: Can I substitute sour cream for plain yogurt?

A: Yeah, you can use sour cream if you dont have yogurt. It might change the taste a bit though.

Q: How do I know when the loaf is done?

A: Just stick a toothpick in the center. If it comes out clean or with a few crumbs, it's ready.

Q: Should I use fresh or frozen blueberries?

A: Fresh blueberries work best, but you can use frozen if you defrost them first and pat dry.

Q: What temperature should I preheat my oven to?

A: Preheat your oven to 350°F. This is the best temp to get the loaf cooked evenly.

Q: How long will the loaf keep?

A: You can store it in the fridge for up to 4 days. If you want to keep it longer, freezing works too.

Lemon Blueberry Yogurt Loaf Recipe Substitutions and Variations

All-purpose flour – You can use a gluten free all-purpose blend or whole wheat pastry flour if you dont have regular flour on hand
Plain yogurt – Greek yogurt or sour cream can be used instead though it might make the loaf a bit denser
Unsalted butter – Try using melted coconut oil or a substitute margarine, but remember the flavor will shift a bit
Granulated sugar – Honey might work as a replacement in a pinch, just use a bit less and be sure to lower the liquids overall
Lemon juice – If youre out of lemons, a good amount of lime juice can give you that similar citrus tang

Pro Tips

1. Make sure you only mix the batter until the ingredients are just combined. Over mixing can make your loaf turn out dense, so try not to beat it too hard.
2. Toss your blueberries in a little bit of flour before folding them in. This simple trick helps keep them suspended in the batter instead of sinking to the bottom.
3. Let your eggs, butter, and yogurt come to room temperature before you start. It helps the ingredients blend together more evenly for a smoother batter.
4. Grease your pan well and even think about lining it with parchment paper if you can. This little step makes it way easier to remove the loaf without it sticking to the pan.