Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right. 
Lemon-Blueberry Yogurt Loaf
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
For the Lemon Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
Directions:
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
- In a medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
Source: adapted from Smitten Kitchen, originally adapted from Ina Garten
Can’t get enough freshly baked breads? Check out a few of my favorites! 
Advertisement
Like this:
15 bloggers like this post.
Everything you’ve posted lately has been looking so good! I think I bookmarked all of the recipes you posted this week!
Gorgeous loaf…all those lovely berries give it a rich, appealing color. If only I had a slice for breakfast.
The blueberries have been delicious so far this season and I cant wait to make this loaf wit them.
This exact recipe is bookmarked in my favorites from SmittenKitchen. Yummo! Yours is simply gorgeous!
What a gorgeous lemon loaf!! Can’t wait to try it!
I love that it is completely covered in glaze! Another wonderful looking dessert… but since it is a loaf I’m calling it a snack;-)
Girl, I am totally loving your adoration of BERRIES!!
oooooh !!! I am drooling looking at the loaf , yummmm , I want some right now
sounds a wonderful loaf to me and i love the picture!
oooh.. i remember when Ina made this.. this looks amazing. i like that it uses oil. delish!
Blueberry and lemon is seriously my favorite flavor combination when it comes to baking. So fresh and delicious tasting! This loaf looks amazing, and I would really love a slice right now for breakfast.
omg…
This is the recipe I have been waiting for! I was salivating the whole time I read this hahah
Wow this looks beautiful! I love the glaze on top as well. Looks so tasty!
Love the lemon glaze, I need this for breakfast
I think this may be the most delicious looking recipe I’ve ever seen on your blog. I can’t wait to make this! The photos are so inspiring. Bring on blueberry season!
I have a fear of using yogurt in cakes and such. They always turn out really dense. But yours looks luscious. I might just give yogurt another go
ahhhh this looks sooooo goood~~~ and GUESS WHAT! i made vegan, healthy version of your strawberry chocolate chip bread! i posted it on my blog just now!!!
thanks for the inspiration*
This looks so amazing! Lemon and Blueberry are such a great flavor combination. And I love that you covered it in a glaze. I LOVE using glazes on so many different things. Especially pancakes, they’re a nice change from syrup.
Thanks for sharing!
I am a sucker for anything zingy! will keep this one in mind.
I love anything with lemon and blueberries, they are perfect for eachother!
Looks delicious! Your berries are so evenly distributed.
Wow that’s beautiful. I cannot wait to try this recipe.
Can you use this batter and just make muffins instead? I want to give some away and still have some for myself! =)
Yea, this recipe will yield about 12 standard muffins or 36 miniature muffins, just adjust the baking time as needed. Let me know how they turn out for you!
looks fantastic and very moist!! I love blueberries in baked goods. i’ll def. have to try this…thanks!
Pingback: Tasty Tidbits: Berry Crisp, Caramel Cheesecake Bars, and more — Kuchen Together
I made this last night. AMAZING. Had the boyfriend bring the rest to work today so I would stop eating it amd everyone LOVED it. Tha k you.
Jovana,
Thanks for letting me know how it turned out for you!
I am so glad that everyone enjoyed it. It is quite addicting…I know what you mean about having to give it away just to stop eating it!
Would normal salt work for this recipe? Thanks
Yes, you can substitute normal table salt for the kosher salt. Let me know how it turns out for you!
Thanks! I tried it already and it tastes really really good!
I want to thank you for sharing this recipe! I use oil in most things I bake and this recipe is perfect!!!! I have made it 3 times already this month , people love it & it is so easy to make. This last time I used lavender in the batter along with the blueberries and lime juice for the glaze. It was delicious. Thanks again
Thanks so much for letting me know how it turned out for you! I am so glad that you enjoyed it! I will have to try adding some lavender into the batter.
Your photos are so so gorgeous, and if it tastes even half as delightful as it looks (which im sure it does) then im immensely jealous i dont have a slice of it right now! Definitely to be made in the very near future im thinking
I stumbled onto your recipe while on pinterest.com and made it this week. It was a huge hit! My husband said it was the best baked treat he’d ever had, and he loves to bake himself so that was a huge compliment. I’m making another one today. Thank you for letting this stay-at-home but hates-to-cook mom feel like I’m really doing something special for my husband!
Casey,
I am so happy to hear that you and your husband enjoyed this bread. It is one of my favorites!
Pingback: Raspberry Lemon Loaf | Sweet Pea's Kitchen
do you think you could freeze this? If so – before or after adding the glaze?
Megan,
)That being said, I don’t think you would have a problem freezing it. I would let the lemon syrup soak in and let the loaf cool completely then wrap in plastic wrap and place in a freezer bag. When you are ready to serve, just thaw and drizzle with the lemon glaze. Let me know if you give it a try! It is one of my favorite recipes. 
I have never tried freezing this bread (it has never lasted that long in our house!
Did anyone ever respond to how the froze? I wanted to make them for gifts and wanted to do it in shifts rather than spending a whole weekend in the kitchen. This is a great receipe.
Marie,
I haven’t froze this one yet. It never lasts long enough in my house! If you end up giving it a try I would love to know how it turns out for you!
Pingback: Brown Sugar Blueberry Cookies | Sweet Pea's Kitchen
Also found this on pinterest.com. Made this today and OMG, WOW! I intended to give it to my neighbors, but I sampled a piece and it’s not leaving my house
Thanks so much for the great recipe.
Michelle, Thanks so much for letting me know how it turned out for you! I am so glad that you enjoyed it. I don’t blame you for not wanting to share it…hahaha…it is one of my favorites!
Pingback: Week 39 of pregnancy « walking by faith
Pingback: Ist es ein Kuchen? Ist es ein Brot? Nein! Es ist ein Weck! | Topfsache
Thank you for this fantastic recipe! I made the loaf on saturday and I absolutely loved it! It was juicy, yummy and the sweetness of the sugar and the blueberries was absolutely perfectly balanced with the sourness of the lemons.
I just baked this for my family’s breakfast. I made the mistake of POURING the syrup instead of BRUSHING it on as I don’t have a butter brush. Huge mistake. It started falling apart as I took it out of the pan :-/ I managed to keep it intact, I just hope it magically fixes itself in the next hour. Other than my mistake I LOVE this recipe!! One quick note, I didn’t have yogurt, so I substituted 1Tblsp lemon juice and 1 cup milk. Still smells great!
Kathryn,
I hope that it was able to fix itself and soak into the bread so it wasn’t such a baking failure. I am sorry that it didn’t work out. This is one of my absolute favorite quick bread recipes around.
Oh no! I hate that it started falling apart when you took it out of the pan.
Pingback: Healthy Comfort Foods Menu Plan for a Week - Healthy Recipes - Link-up | The Sisterhood of the Shrinking Jeans LLC
This has become our weekend breakfast without fail since I first found this post a few months ago. My husband and children thought I was a culinary genius before I made this for the first time, now I’m a culinary goddess! Thank you thank you thank you for sharing such a simple, made-from-scratch, delicious recipe. I almost have the whole thing memorized now.
Isn’t this bread the best!? I absolutely love, love, love this recipe. I make it at least once a month.
I am so glad that you and your family enjoy it as much as I do! Thanks so much for letting me know how it turned out!
Do you think soy yogurt would work for this? My daughter can’t have the dairy. This sounds amazing though.
Rachel,
I don’t see why you couldn’t use the soy yogurt. If you give them a try I would love to hear how they turn out for you!
Hello! What is the best way to store this after you make and cool? Just cover with towel or does it need to be in tupperware? I dont think it will last long, but just wondering
Michelle,
I would store it in an airtight container so it stays nice and moist.
Has anyone ever tried to freeze these cakes? I wanted to make some for gifts nd did not want to back a dozen in one day?
This recipe looks great! Do you suggest using parchment paper in the greased loaf pan to make sure that the loaf can be easily removed from the pan prior to brushing with syrup? I want to avoid any possibility that the loaf breaks apart before I brush it.
I literally just removed mine from the pan 2 minutes ago, I sprayed the loaf pan with the Pam oil before putting the batter in, and when I went to remove the loaf it popped right out.
Excellent Sarah!! Thanks for the tip!
Doddy,
I have made this loaf so many times and have never had a problem with it sticking in the pan. However, that doesn’t mean that you couldn’t line the bottom with parchment paper just to make sure. This is one of my favorite recipes…If you give it a try I would love to know how it turns out!
I just made this, and it is delicious!!!! I didn’t have any yogurt so I substituted light sour cream and it turned out great! Thanks for the recipe!!!!
I am so happy that you enjoyed the bread Michelle! Thanks so much for letting me know how it turned out! I will have to try it with sour cream next time!
Pingback: Lemon-Blueberry Yogurt Loaf…
Pingback: Win some, lose some « Life After School
oh man I just made this loaf and it is already 3/4 eaten lol
Kids loved it and I did too. I only had strawberry yogurt so I used that and I used frozen cranberry I had on hand.I really didn’t taste any strawberry taste but the cranberry really made it good along with the lemon syrup.
Thanks so much for sharing this recipe,it is now a family recipe!
Sue,
So glad to hear you enjoyed the loaf! I will definitely have to try it with cranberries next time!
Made thia today and it didn’t look even close to the pic
inside wasn’t ‘cake’ looking….it was more like a spongy texture….. Idk what I did wrong, maybe used too many berries? I added a whole 14 oz pack and maybe didn’t let then thaw enough??
Amy,
It could have been too many blueberries for it to bake properly. If I use frozen blueberries I always make sure they are completely thawed and patted dry with a paper towel before throwing them into the batter. If you give it another try I would love to hear how it turns out!
Pingback: Happy Dragon | neurosesgalore.com
Pingback: Sunday Blues = Baking a Lemon-Blueberry Yogurt Loaf Cake! « theyellowwhisk
I used your recipe yesterday and made a revised version into muffins. They were SO yummy!!
http://jessicabooth.blogspot.com/2012/01/blueberry-muffins.html
Is there anything you can substitute the Whole milk yogurt for? Can you just use Plain regular yogurt?
Jessica,
You can use plain regular yogurt if you would rather. Let me know how it turns out for you!
I made this recipe but decided on muffins instead of a loaf. Let me tell you everyone loved them. They were a little on the heavy/dense side for my taste, but the flavor was amazing. My husband thought they were too sweet (is there such a thing), so I left a few unglazed for him. Even my 4 year old was sneaking over to the cake plate to sneak a muffin every time I looked up… Needless to say they did not last long at all… Thank you for a great recipe.
I made this tonight for my family. Yumm-o! It turned out perfect, I used fresh blueberries. Thanks so much, it was a hit!
Jenn,
So glad to hear that your family enjoyed the bread! Thanks so much for letting me know how it turned out!
What do you think about using Greek yogurt in this recipe? Too thick?
Emily,
You can definitely use Greek yogurt instead of regular. Let me know how it turns out for you!
I have always used Greek yogurt instead of regular yogurt. It is delicious! Oh, and I’ll even admit to not having enough yogurt one time. I had a little less than 3/4 of a cup of yogurt so I filled in the rest of the cup with mayo. Added a lot of fat to the recipe, but was just as tasty.
I would really like to make this as muffins, this recipe sounds delicious! How long do you think the bake time would need to be?
I have not tried making these as muffins, but I bet they would be delicious. I would start checking for doneness around 18 minutes. If you give them a try I would love to know exactly how long the bake time is.
I’m getting all the ingredients today and I’ll be making them sometime soon…I’ll let you know how they turn out!!