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

 Orange Pound Cake 

 Peanut Butter Banana Bread

 Pumpkin Bread

 Bananas Foster Bread

 Raisin Cinnamon Swirl Bread

 Lemon Poppy Seed Pound Cake

274 Responses to “Lemon-Blueberry Yogurt Loaf”

  1. #
    101
    Elsie — May 1, 2012 @ 6:54 am

    I made this last night, it is delicious ,thank you for sharing you recipe, my husbent love blueberries and he really enjoyed this one.

  2. #
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    atasteofmadess — May 3, 2012 @ 11:50 pm

    This looks unbelievable!! I bet it tastes just as good. Oh man, I can smell it already. Definitely bookmarked :)

  3. Pingback: Blueberry Lemon Loaf and a Weekend at the Beach « Breakfast Socks

  4. #
    103
    Darcy — May 7, 2012 @ 6:28 pm

    I am always looking for recipes that can be made ahead and finished off in the morning. Do you think this would be as good making the bread the night before and then adding the lemon glaze in the morning or would you finish everything the night before and then let it sit overnight? Also, would it need to be refrigerated if left overnight?

  5. Pingback: Lemon-Blueberry Cake | My Family Blog

  6. #
    104
    Jill — May 18, 2012 @ 3:10 pm

    These look amazing, have been looking for some more recipes that you can use blueberries in and this one is perfect, can’t wait to try it!

  7. #
    105
    Sara — May 20, 2012 @ 3:52 pm

    I’ve made this twice now and found that both times, it was about 70 minutes in the oven before a toothpick came out clean. Also, I felt like the glaze could be cut in half. Other than that, I absolutely love this loaf recipe! Will definitely be on my dessert rotation.

  8. Pingback: Lemon Blueberry Yogurt Muffins « Whisk Together

  9. #
    106
    sara — May 29, 2012 @ 4:47 pm

    I absolutely LOVE this recipe! I’m making it for the third time tonight. Thanks so much!

    • Christina replied: — June 6th, 2012 @ 10:26 am

      It is one of my favorites!! I am so glad that you enjoyed it! :)

  10. Pingback: Individual Blueberry Buckles | Sweet Pea's Kitchen

  11. #
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    Carrie — May 30, 2012 @ 4:40 pm

    I made this yesterday, but made a slight mistake which turned out beautifully….phew.
    Before I started the cake I got the ingredients ready as I was doing this I accidently put the 1/3 cup of lemon juice in with the wet ingredients of the cake, as soon as I did it I realised, but the thought of squeezing all those lemons to get enough juice for the glaze but me off starting again. Thankfully it worked in my favour and the loaf is so so so delicious, moist and lemony. I only used a sugar glaze instead of the lemon sugar glaze and instead of plain yoghurt I used greek yoghurt.
    This recipe is amazing, and it is definately going in the recipes I will make again and again folder. Thank you so much

    • Christina replied: — June 6th, 2012 @ 10:25 am

      Carrie,
      I am so happy to hear that it worked out for you! :)

  12. #
    108
    babyyums — June 1, 2012 @ 8:38 am

    Reblogged this on babyyums.

  13. #
    109
    Heather Tew — June 1, 2012 @ 7:47 pm

    Yummy! Enjoying a piece right now. I used vanilla yogurt and it ids amazing! For sure going to make it again! Thanks so much!

    • Christina replied: — June 6th, 2012 @ 10:24 am

      I am so glad that you enjoyed the bread Heather! Thanks so much for letting me know how it turned out for you! :)

  14. #
    110
    Misty — June 1, 2012 @ 10:03 pm

    I just made this with strawberries instead of blueberries as I had a container that was going bad. I also used non fat Greek yogurt and somehow forgot to put in the milk….I was following the directions and I guess that it should be added in with the wet ingredients. :)
    Anyhow, it turned out great tasting and very moist – to the point that it is very soft (but cooked) in the middle. I figured it was probably due to the nature water content in the strawberries being slightly higher than blueberries. Either that, or I am too impatient and it firms as it cools! O well, I cook for taste and not looks – it has become a running joke in my home that it tastes great but looks a little funny!
    Great tasting and I will definitely try this again!

    • Christina replied: — June 6th, 2012 @ 10:23 am

      So glad to hear that it worked with strawberries! Sounds delicious! Thanks so much for letting me know how it turned out for you!:)

  15. #
    111
    Birdette (@birdettebuys) — June 2, 2012 @ 1:16 am

    Oh yum! I love this so much I put it on a Link Love post!

    http://www.boughtbybirdette.com

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  17. #
    112
    Gini — June 3, 2012 @ 6:51 pm

    Cant wait to make them……thanks

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  21. #
    113
    Bees Knees Photography LLC — June 10, 2012 @ 2:25 pm

    I am so happy to find your blog! I have this in my oven baking right now and my kitchen smells delicious. The kids are anxiously waiting for it to be finished cooking. :) Thank you for all of the wonderful recipes!
    Christina

  22. #
    114
    Bees Knees Photography LLC — June 10, 2012 @ 3:15 pm

    I just made this loaf and it was DELICIOUS! Thank you so much for sharing this recipe. :) My whole family really enjoyed it.

    • Christina replied: — June 14th, 2012 @ 6:05 pm

      I am so glad that you enjoyed this loaf! Thanks so much for letting me know how it turned out! :)

  23. #
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    Joyful Mama Designs — June 10, 2012 @ 3:18 pm

    My neighbor just made this and it is sooooooo good!!! You just got yourself another follower. I’ll read and get my neighbor to do the baking :)

    • Christina replied: — June 14th, 2012 @ 6:07 pm

      Haha! I am so happy to hear that you enjoyed the bread! :)

  24. #
    116
    Ashley — June 12, 2012 @ 2:56 pm

    Can you substitute sour cream for the yogurt?

    • Christina replied: — June 14th, 2012 @ 6:09 pm

      Ashely,
      Another commenter said that they used sour cream and it came out great! If you give it a try I would love to hear how it turns out for you! :)

  25. Pingback: Lemon Blueberry Yogurt Loaf « ginger & green tea

  26. #
    117
    Amanda L. — June 15, 2012 @ 8:53 pm

    Oh My, I just made these (as in last batch in oven now) and they are AMAZING! I didnt have a loaf pan, so I just used a muffin pan – which reduced cook time to 20 min at 350. I changed nothing about this recipe and I seriously could every muffin I’ve got so far!

    • Christina replied: — June 30th, 2012 @ 10:35 am

      So happy to hear that you made them into muffins! Thanks so much for letting me know how it turned out for you! :)

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  28. #
    118
    Angela Christianson — July 1, 2012 @ 8:40 am

    I made this bread yesterday and it is soo good! Thanks for the recipe!

  29. #
    119
    cassie — July 3, 2012 @ 7:51 pm

    I tried this recipe and it was delicious!!! The second time I made it I have some leftover zucchini that I shredded and added to the bread for a little extra nutritional value (plus i love zucchini bread) and it was super delicious

  30. Pingback: Lemon Blueberry Yogurt Loaf « Stick a Fork in It

  31. #
    120
    Linda — July 5, 2012 @ 1:03 pm

    Has anyone tried making this in a bunds pan? How is the time different?

  32. #
    121
    Julie Mathis Holbrook — July 6, 2012 @ 7:09 pm

    Got mine in the oven……..but the middle has sunk in…..What did I do wrong ???????

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  35. #
    122
    Shoma J. — July 13, 2012 @ 8:13 pm

    Hey There! I made this loaf today and it’s almost completely gone. I must say it’s absolutely delish! I only made minor adjustments to suit my taste and it was just perfect. Thank you for this amazing recipe and keep up the great work.

    • Christina replied: — July 17th, 2012 @ 2:50 pm

      I am so glad to hear that you enjoyed the recipe! :)

  36. #
    123
    Erika — July 14, 2012 @ 9:16 am

    I made this and it was delicious!
    I used a 8″ cake pan adjusted the time and it came out beautifully.
    It was crazy good and having more surface area with the cake pan allowed for more glaze.
    I also substituted fat free Greek yougurt with no negative effects. Today I converted it into raspberry lime cake, just as yummy!
    Thanks for this delicious treat!

    • Christina replied: — July 17th, 2012 @ 2:50 pm

      Erika,
      Thanks so much for letting me know how it turned out for you! I can’t wait to try the raspberry lime version! Sounds so good! :)

  37. Pingback: Lemon-Blueberry Loaf « Thyme and Thymine

  38. #
    124
    Lynda Leslie — July 15, 2012 @ 8:00 pm

    Made this for the office several weeks ago and it was a hit. Everyone wanted the recipe. Getting ready to make two loaves for our meeting at the office in the morning. It will be gone in no time. Thanks!

    • Christina replied: — July 17th, 2012 @ 2:49 pm

      Yea! I am so happy to hear that you enjoyed the recipe! :)

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  40. #
    125
    Erina — July 29, 2012 @ 10:14 pm

    Yum!! Especially yum because I have got loads of Greek Yogurt in my fridge right now, so this would be a delicious way to use it.

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  43. #
    126
    Kate — August 2, 2012 @ 11:49 pm

    Has anyone tried using Agave instead of white sugar in this recipe?

    • Christina replied: — August 3rd, 2012 @ 10:55 pm

      Kate,
      I have not personally tried it with agave, however, if you give it a try I would love to hear how it turns out for you! :)

      • Kate replied: — August 3rd, 2012 @ 11:50 pm

        I chickened out *l*. I made it with nonfat yogurt and whole wheat “white” flour.. came out really well! I will try to woman up and do the agave next :) Thank you for a great recipe!!

        • Christina replied: — August 4th, 2012 @ 2:55 pm

          I am so glad to hear that you enjoyed it…agave or not! 😀

  44. Pingback: Lemon Blueberry Yogurt Loaf

  45. #
    127
    Peglynn — August 12, 2012 @ 5:31 pm

    Just made this bread and it turned out wonderfully! I baked it for 60 minutes before it was done and it was just starting to brown. No problems with the syrup and I covered it with icing before it was warm (just spooned it on slowly). It is so lemony and tastes heavenly!

    • Christina replied: — August 13th, 2012 @ 10:38 pm

      Yea! I am so happy that you enjoyed the bread! Thanks so much for letting me know how it turned out! 😀

  46. #
    128
    Carla — August 18, 2012 @ 9:12 pm

    I used your amazing recipe on my blog. I had taken a loaf over to my neighbor recently & she told me it was the best baking she had ever tasted!

    • Christina replied: — August 19th, 2012 @ 10:35 pm

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

  47. #
    129
    Laura Kirste Campbell — September 5, 2012 @ 5:44 pm

    Thank you SO much for this wonderful recipe…and all the loaf recipes! I made this one first and it was totally delicious! Perfection!

    • Christina replied: — September 8th, 2012 @ 9:39 pm

      So happy to hear that you enjoyed the loaf Laura! 😀

  48. #
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    Jill — September 6, 2012 @ 12:34 am

    I made this recipe as is EXCEPT I substituted the oil for applesauce! Turned out great!!

  49. #
    131
    Jill — September 6, 2012 @ 1:24 am

    oh I forgot I used Nonfat plain greek yogurt instead of whole milk yogurt

  50. #
    132
    Kathy — September 17, 2012 @ 8:42 am

    Another outstanding recipe! Made this for my daughter a huge fan of lemon, it is positively delightful. I love, love your website, my new go to site for tried and true recipes, have never been disappointed!

    • Christina replied: — September 18th, 2012 @ 9:00 pm

      So happy to hear that you enjoyed the loaf Kathy!! 😀

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