Lemon-Blueberry Yogurt Loaf

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

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.

Yield: 1 9x5 loaf

Ingredients:

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.

Recipe Notes:
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Source: adapted from Smitten Kitchen originally adapted from AIna Garten


Lemon-Blueberry Yogurt Loaf
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Can’t get enough freshly baked breads? Check out a few of my favorites! 😀

 Lemon Loaf

 Raspberry Lemon Loaf

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 Peanut Butter Banana Bread

 Pumpkin Bread

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 Lemon Poppy Seed Pound Cake

274 Responses to “Lemon-Blueberry Yogurt Loaf”

  1. #
    51
    amy — January 19, 2012 @ 2:40 pm

    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??

    • Christina replied: — January 24th, 2012 @ 6:39 pm

      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! :)

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  5. #
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    Jessica @ Preserving Life's Moments — January 25, 2012 @ 12:20 pm

    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

  6. #
    53
    Jessica — January 25, 2012 @ 2:40 pm

    Is there anything you can substitute the Whole milk yogurt for? Can you just use Plain regular yogurt?

    • Christina replied: — February 5th, 2012 @ 9:34 am

      Jessica,
      You can use plain regular yogurt if you would rather. Let me know how it turns out for you! :)

    • Nila replied: — May 27th, 2012 @ 2:10 pm

      I used plain nonfat yogurt and it turned out perfect!

  7. #
    54
    Nikki — January 26, 2012 @ 3:38 pm

    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.

  8. #
    55
    Jenn — January 29, 2012 @ 10:07 pm

    I made this tonight for my family. Yumm-o! It turned out perfect, I used fresh blueberries. Thanks so much, it was a hit!

    • Christina replied: — February 15th, 2012 @ 8:51 pm

      Jenn,
      So glad to hear that your family enjoyed the bread! Thanks so much for letting me know how it turned out! :)

  9. #
    56
    shelby — January 30, 2012 @ 6:07 pm

    I made this today & although it is delicous!..I felt like mine was almost too moist. It was practically falling apart.. help!

  10. #
    57
    Emily — February 1, 2012 @ 3:55 pm

    What do you think about using Greek yogurt in this recipe? Too thick?

    • Christina replied: — February 2nd, 2012 @ 9:07 pm

      Emily,
      You can definitely use Greek yogurt instead of regular. Let me know how it turns out for you! :)

    • KatieBeth replied: — February 2nd, 2012 @ 9:50 pm

      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.

  11. #
    58
    Laura Smith — February 1, 2012 @ 10:33 pm

    I made this 2 days in a row it was sooo good. The first one was having a hard time getting done in the middle (I used a stoneware pan) so it ended up being a little too done on the outside. It was good anyway. The 2nd one I made in a 10 1/2 x 15 1/2 baking dish. It only baked for about 20 min. What I LOVED about doing it this way was the lemon completely saturated the cake and made it REALLY moist and delicious!! I will do it this way every time now. Thanks for the wonderful recipe, it will go in my lifelong favorite recipe box. :)

    • Candace replied: — August 5th, 2012 @ 12:45 pm

      I had the same problem when I made it twice! Thanks for the tip! I’ll try that next time!

  12. #
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    SMacarages — February 1, 2012 @ 10:56 pm

    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?

    • Christina replied: — February 2nd, 2012 @ 9:05 pm

      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. :)

      • SMacarages replied: — February 10th, 2012 @ 3:16 pm

        I’m getting all the ingredients today and I’ll be making them sometime soon…I’ll let you know how they turn out!!

  13. #
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    Robbi — February 2, 2012 @ 6:22 pm

    Hi, I made this and it was so doughy. I just couldn’t get it to cook through — could it be because I used extra large eggs instead of large? I can’t see any other difference in your recipe to mine. I left it in the oven for far longer than the recipe called for — covered edges in foil so they wouldn’t burn and it never got cooked. Any ideas? The bits of crust I tried were amazing!

  14. Pingback: {Recipe} Lemon-Blueberry Yogurt Loaf | well to do, you

  15. #
    61
    Claudette Bousquet — February 6, 2012 @ 9:50 am

    I shall try several of these

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  17. #
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    disneyroobs — February 10, 2012 @ 8:16 am

    I haven’t been able to stop thinking about this recipe since I saw it on Pinterest earlier in the week.. I have one in the oven as I type!! Hope it comes out looking half as nice as yours!

  18. #
    63
    disneyroobs — February 11, 2012 @ 7:07 am

    Delicious recipe.. I tried it yesterday! Made a lovely breakfast with a cup of tea this morning!

    Here’s how it came out…

    http://www.flickr.com/photos/lucyandash/6856117413/in/photostream/

  19. #
    64
    Julie — February 16, 2012 @ 5:29 pm

    Made this for my Bible Study group and they loved it! Thanks for posting this great recipe.

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  22. #
    65
    SMacarages — February 25, 2012 @ 9:17 am

    I made them as muffins and they were delicious! I only used about half of the lemon syrup since I only put it in the top. They had to bake about 25 minutes. So yummy!

  23. #
    66
    Becka — February 29, 2012 @ 5:15 pm

    Made this today, and it was spactacular. I used mixed berries; rasberries, blueberries and blackberries. Amazing. Thanks!

  24. #
    67
    Gemini1 — March 3, 2012 @ 11:23 am

    I made this yesterday and it was a complete disaster. I consider myself a pretty avid baker and have no idea what I did wrong. It was WAY to wet and had to go in the bin :( Maybe another attempt is in order?

    • Christina replied: — March 7th, 2012 @ 6:23 pm

      Oh no! I hate to hear that it didn’t turn out for you. I am not sure what could have gone wrong. :( I make this loaf at least once a month because it is one of my favorites. If you give it another try I would love to hear how it turns out for you! :)

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  26. #
    68
    helen demonte — March 16, 2012 @ 8:41 am

    I Made this and i loved it . It was a little to moist, but i think it was because i used non fat yogurt . I would make it again but true to recipe .

    • Christina replied: — March 27th, 2012 @ 8:22 pm

      Helen,
      I am so glad to hear that you enjoyed the loaf! Thanks so much for letting me know how it turned out! :)

  27. #
    69
    Louise — March 16, 2012 @ 2:03 pm

    Made this today, love the taste, but not used to measuring with cups!!! I’m a pounds and ounces girl!!! I’m assuming if you use the same cup for all the ingredience it shouldn’t matter? Think I may need to change the veg oil for rapeseed, at the temperature you recommended it seemed to brown very quickly on the outside, I was worried it may burn so I took it out a bit early?!?
    So lovely though!!!!

  28. #
    70
    Kelli — March 19, 2012 @ 7:07 pm

    I pinned this recipe on Pinterest quite a while ago and finally have it in the oven right now…let me tell you, my house smells wonderful. I’ll update after I’ve let my family have a taste for dessert tonight.

    • Christina replied: — March 27th, 2012 @ 8:00 pm

      Kelli,
      I hope you enjoyed the loaf. This is by far one of my favorite recipes! :)

  29. #
    71
    detroittokyo — March 19, 2012 @ 8:58 pm

    I ADORE blueberry + lemon flavors combined!!! I can’t wait until blueberries are in season, mmm…

  30. #
    72
    Melissa — March 21, 2012 @ 3:48 pm

    This looks so good! Do I use both the syrup and the glaze? Or should I pick one or the other?

    • Christina replied: — March 27th, 2012 @ 7:53 pm

      Melissa,
      Definitely use both the syrup and the glaze! If you give it a try I would love to hear how it turns out for you! :)

  31. #
    73
    Kathleen — March 23, 2012 @ 9:20 pm

    Do you think you could sub nonfat yogurt for whole milk yogurt? This looks AMAZING!

    • Christina replied: — March 27th, 2012 @ 7:48 pm

      Kathleen,
      Yes you can substitute nonfat yogurt for the whole milk yogurt. If you give it a try let me know how it turns out for you! :)

  32. Pingback: Lemon-Blueberry Yogurt Loaf | The Wheeler Weekly

  33. #
    74
    Lynn Hawkins — March 27, 2012 @ 7:52 pm

    Looks Yummy! Have got to try this on my husband! Another way to get yogurt & fruit in. 😀

  34. #
    75
    JustWantSomeSweets:) — April 1, 2012 @ 12:05 pm

    So my friend and I made this the other day and we were so excited to make it since it looked amazing. But once it got out of the oven, all of the blueberries sunk to the bottom and so it turned out strange-like! It was horrible. So I was thinking that we put too many blueberries in, but I don’t know. I’m going to try it again today because it looks so good… :) And all of the reviews says it’s amazing, so I know I did something wrong! Ah! But thanks for the recipe, it looks absolutely delicious!

    • Paige replied: — July 26th, 2012 @ 12:38 pm

      all of my berries sank too… I don’t get it…

  35. #
    76
    Chris — April 7, 2012 @ 1:56 pm

    I made this just this week for breakfast following a Sweet 16 Birthday sleepover. Everyone loved it. I didn’t thaw and rinse the berries, so mine didn’t come out as pretty, but it was a hit anyway!

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  37. #
    77
    sara — April 16, 2012 @ 1:43 pm

    Gorgeous! This looks so delicious – totally beautiful and full of flavor!

  38. #
    78
    Becky — April 16, 2012 @ 7:47 pm

    So good. I didn’t even bother with the frosting, it was so yummy without it.

    Thanks for sharing

  39. #
    79
    Chetara — April 16, 2012 @ 9:54 pm

    Reblogged this on c.s.m.r..

  40. #
    80
    asolosingerinamerica — April 17, 2012 @ 11:18 pm

    Mmm this looks so good!

  41. #
    81
    Mamamia — April 19, 2012 @ 11:54 am

    I made this recently and my family and I thought it was delicious! I doubled the recipe and substituted nonfat yogurt. I also added a little WHITE whole wheat flour, too. This is going into my Family Favorites list! http://mybiscuitsareburning.blogspot.com/2012/04/lemon-blueberry-yogurt-loaf.html

  42. #
    82
    Heather Vanconett — April 19, 2012 @ 12:02 pm

    I was craving a nice spring time treat. When I saw this recipe I just had to make it. It turned out fabulous. What a great recipe. Thanks for sharing.

  43. #
    83
    Andrea Rodriguez Anderson — April 19, 2012 @ 1:40 pm

    Those look AMAZING! I’ve seen where blueberry loafs, etc. have been used to make french toast. I’m going to definitely have to try that!

  44. #
    84
    clairesvendgaarddesign — April 20, 2012 @ 2:19 pm

    This recipe is so yummy!! i will say that when i made it it took twice as long to cook than the recipe says. still turned out really well and was super delicious!! thanks

  45. #
    85
    Ann Marie — April 21, 2012 @ 9:59 pm

    I would like to doulbe this recipe…..anything different I should or should not do, 1 will not be enough in this house

  46. #
    86
    jenn — April 22, 2012 @ 7:08 pm

    made this as my b-day cake this year, but I left out the syrup and baked it in a bundt pan. TO DIE FOR.

  47. #
    87
    melodyasmine — April 23, 2012 @ 2:44 am

    Reblogged this on melodyasmine and commented:
    Doing alot of cooking lately… This is going in the oven!!

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  50. #
    88
    ja100A — April 27, 2012 @ 9:20 am

    used low-fat yogurt, worked well. But, even with the flour/spray on the pan the bottom half of the bread stuck to the pan :(

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