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


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


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. #
    Patti — September 18, 2012 @ 10:41 am

    This is a great recipe – bakes up just as pretty as it is your photo and is delightfully flavorful and moist! Thanks for posting it!

  2. #
    Chelsea — September 19, 2012 @ 1:26 pm

    I love making loafs to serve with coffee. This sounds quite different, really excited to try this!

  3. #
    Tora — September 24, 2012 @ 2:12 pm

    Made these twice today, once with yoghurt and once with sour cream (because I was all out of yoghurt!) both turned out deeeelicious. Thank you SO much.

    • Christina replied: — September 27th, 2012 @ 10:00 pm

      Yay! I’m so happy to hear that you enjoyed the loaf! I will have to give it a try using sour cream! :)

  4. #
    Melinda — October 5, 2012 @ 11:41 am

    I tried this recipe this week. It did not bake all the way through. I have checked and my over temp is right on the money. I baked it for over 60 minutes. What was baked was good, but I was so disappointed that it finish. I used a glass loaf pan, Should I have used another type of pan? Raised the temp? I’d like to give it another go. Any help would be appreciated. Thanks

  5. #
    Eleanor — October 7, 2012 @ 7:17 am

    Hello Sweet Pea,

    I was just reading an article on Pinterest about bloggers, and how often they don’t get any thanks and/or feedback for the generous offerings and ideas they provide. So I felt inspired to find your site again and let you know that I made this Lemon-Blueberry yogurt loaf last week and it was a success! I made it to take to my friend’ house as she was kindly letting me stay with her. It went down well and I enjoyed a few slices too for my lunch! One end the blueberries did sink a little but it didn’t affect the great taste at all. Very impressed with how well it sliced too! Thanks for the recipe- I’ll be making it again.
    E x

  6. #
    Danielle — October 15, 2012 @ 1:05 pm

    I made this over the weekend and it was so delicious. I can’t wait to bake more.

  7. #
    Erin — October 17, 2012 @ 8:38 pm

    I made this with freshly picked (then frozen) cranberries instead of blueberries. It was so good! I reduced the oil content to half of what the recipe said and a little less sugar. Delicious!!

  8. #
    Kristin — October 28, 2012 @ 9:19 pm

    Great recipe. I used fat free Greek yogurt and it was awesome. We loved it!

  9. #
    Kristin — October 28, 2012 @ 9:19 pm

    Great recipe. I used fat free Greek yogurt and it was awesome. We loved it!

  10. #
    Karen — November 4, 2012 @ 8:58 am

    Just made this today because I had some leftover yoghurt. Turned out wonderful! Thanks for the recipe!!

  11. #
    Brittany — November 14, 2012 @ 8:01 pm

    Tried this recipe, used a glass 9×5 loaf pan…would suggest if you do the same to decrease the heat from 350 to maybe 325 or lower. It was browning and on the verge of getting too crispy before it finally cooked throughout. Or maybe its just my oven…either way be wary.

    • Christina replied: — November 20th, 2012 @ 6:03 pm

      Thanks so much for sharing your experience using a glass loaf pan. I don’t usually like to use glass dishes for baked goods, but if you do, remove it promptly from the dish after baking (otherwise, the superior heat retention of glass can lead to overbaking). :)

  12. #
    autumn — November 18, 2012 @ 2:54 am

    Just made this as a bundt cake, baking time was 50 minutes and it turned out delicious and beautiful! Didn’t have enough lemons to make the syrup but instead added an extra 2 tablespoons of lemon juice to the glaze and it is SO yummy! Definitely going to try again making the syrup!

    • Christina replied: — November 20th, 2012 @ 5:30 pm

      I’m so happy to hear that you enjoyed the recipe! Thanks so much for sharing how making it in a bundt cake turned out for you! :)

  13. #
    jessica — December 8, 2012 @ 4:36 am

    Just made this for breakfast it is really good. I substituted sour cream for the yogurt. It was very moist. It really is zingy I think next time I might skip the syrup it was moist enough with out it and with the zest and lemon juice in the glaze I think it had plenty of lemon flavor. Thanks for the recipe.

  14. #
    Jolie — January 12, 2013 @ 5:32 pm

    This is the BEST! I’ve already made it twice in two weeks…

  15. #
    Carol — January 12, 2013 @ 7:07 pm

    I can’t say enough about this yummy bread! It is absoutely delish! heaven on a plate.. I read all the reviews and knew I had to go into my kitchen and get cooking! One thing that slowed ME down was using frozen blueberries… but I have a 1940’s kitchen and everything is in slow motion… but gals, take it from me….. bake THIS!! It turns out just like the picture! thank you thank you!!

  16. #
    Karen Chaplin — January 20, 2013 @ 3:11 pm

    Hi, I would love to make this loaf today it looks so delicious – can I swap the yoghurt for sour cream? Or buttermilk?

    Thanks Karen

  17. #
    Michelle H. — January 20, 2013 @ 6:23 pm

    Holy fudge. I just finished making this, cooled down, and just tried a slice and it is seriously out of this world. Today’s my “cheat”/rest day from clean eating, and AHHH, I just can’t get over this recipe. It is so moist, so flavorful, and so addicting. I just know I will not be able to eat just one slice… Probably one loaf for myself. Haha. Thank you for sharing this. I will continue making this.

  18. #
    Angela — January 24, 2013 @ 9:59 pm

    This was absolutely DELICIOUS!!!! A big hit in my house.

  19. #
    jen — February 3, 2013 @ 2:44 pm

    thank you so much for the recipe – have made this tonight and it is FAB!!
    i noticed that my blueberries sank to the bottom – i was wondering if this had happened to anyone else, and if anyone knows how to prevent this?
    thanks! x

  20. #
    Erika — February 4, 2013 @ 3:30 pm

    This is delicious. My family absolutely loves it. I did switch one thing around I put Vanilla Non Fat Yogurt (Whole Milk) It gives it more of a sweet kick! Thanks for the receipe

    • Christina replied: — February 19th, 2013 @ 9:20 pm

      Thanks so much for letting me know how the loaf turned out for you Erika! I’ll have to give the vanilla yogurt a try next time I make it! :)

  21. #
    Maddie — February 12, 2013 @ 9:31 pm

    Made this tonight for my husbands breakfast meeting in a bundt pan. It baked for about 35 minutes, I believe. It looks beautiful! I begged him to bring me leftovers but after reading all the reviews, I dont think there will be!! Thanks again for the great recipe.

    • Christina replied: — February 19th, 2013 @ 8:47 pm

      I hope everyone enjoyed the loaf Maddie! It is definitely one of my favorite recipes! 😀

  22. #
    Denise — February 20, 2013 @ 10:13 am

    I have made this twice in the last 4 days. The first time with blueberries, second time with strawberries, both with lemon Greek yogurt. This is hands down the best thing I’ve ever baked! I made it the for my daughter’s first birthday, and it was the topic of conversation for the rest of the day. It’s just… Perfect!

  23. #
    JoAnna — February 23, 2013 @ 9:55 pm

    Just made this tonight and it is AMAZING! The presentation is gorgeous and the flavor even better!

  24. #
    liz — February 23, 2013 @ 10:24 pm

    I made this today and love it! I didn’t have any plain yogurt (our store was out!) so I used sour cream instead and it still was delicious.

  25. #
    Pam de Barros — February 24, 2013 @ 7:07 pm

    Splendid! I only had cherry yoguhrt mixed with a little sour cream to mix with the blueberries which worked beautifully.

  26. #
    Theresa B — February 26, 2013 @ 8:55 pm

    My goodness this was a luscious loaf! Getting the ingredients together made me feel all sunshine-smiley! All that zesting and juicing….mmmmm. I made 4 baby loaves in my stoneware baker and they turned out fabulous. Looked lovely, smelled lemony and tasted like the best blend of blueberry and lemon. Thank you for a great recipe for a cold, grey February day!

  27. #
    jamie tarence — March 2, 2013 @ 12:37 pm

    Hello! I want to make your blueberry-lemon yogurt loaf and wondered if 2% fat Greek yogurt be substituted for whole fat?

    What a lovely site; thanks for all the wonderful recipes!

    Jamie Tarence

  28. #
    Kelly Thomas — March 5, 2013 @ 5:30 pm

    Making this right now looks wonderful can’t wait to eat it!!!

  29. #
    Justine M — March 11, 2013 @ 9:09 am

    This is so delicious! SOO glad I tried it! I posted a copy on my blog too, here http://athomebakery.blogspot.com/2013/03/lemon-blueberry-loaf.html

  30. #
    Jolie — March 16, 2013 @ 7:04 pm

    This is one of the best recipes I’ve tried so far. So yummy!! Thanks so much!

  31. #
    Ann — March 18, 2013 @ 8:46 am

    I made this yesterday (as muffins), and it was the most delicious thing I’ve ever baked. Thanks so much for the recipe! There was only one left this morning and I had it for breakfast. :-)

  32. #
    Mana — April 2, 2013 @ 12:59 pm

    I’ve never left a comment on something I’ve made online before just because usually they turn out forgettable or just mediocre. For this lemon loaf, I have to make an exception.This cake was honestly phenomenal. I followed the recipe exactly except used low-fat yogurt instead. When we tried it the cake was incredibly moist, perfectly sweet (but not too sweet), and delicious. This recipe is one of the best I’ve ever found and I will definitely be making this loaf again.

    I used a non-stick 9X5 loaf pan that I sprayed with Pam (the cake came out beautifully) and rose very well ( I was worried when I put in the batter that it would not rise, but it did).

    Only minor thing I would do differently is to maybe sift the blueberries in flour before adding them to the batter next time so that they don’t sink to the bottom of the loaf, not that that did anything to the taste or even the appearance of the cake it still looked beautiful and the blueberries didn’t burn.

    MAKE THIS LOAF!!!!!! :)

  33. #
    Lulu — April 5, 2013 @ 8:16 pm

    Great Recipe! I’ve already used this recipe two times! It yields plenty more than one 9×5 loaf for me

  34. #
    Elizabeth — April 18, 2013 @ 8:01 am

    Made these for my mom for her birthday this morning-she said they were the best ones she’s ever had! (and she knows her lemon-blueberry muffins) Turned out great, thanks!

  35. #
    Carol — April 25, 2013 @ 1:25 pm

    Hi Christina, made this loaf today was really moist we loved it and will definatly will be making it again, might try it with sour cream next time. Thanks again for the recipe and sharing.

  36. #
    Megan — May 11, 2013 @ 9:55 pm

    I just made this using Greek yogurt and it is FANTASTIC!!!! Thank you for posing this :) I will be adding it to my verified board on pintrest!

  37. #
    Cori — May 22, 2013 @ 1:27 pm

    Just made this. Very good and very moist! Perfect blend of tangy and sweet. Will definitely be making again!

  38. #
    Antoinette — July 24, 2013 @ 5:29 pm

    I replaced the oil with APPLE SAUCE to make it even more healthy. Very moist and yummy!

  39. #
    Deb — July 28, 2013 @ 5:39 pm

    Just baked the lemon blueberry yogurt loaf. We love it! Thank you for this wonderful recipe. I made a substitution of coconut vanilla yogurt since I cannot have dairy. And i also left out the extract since it was vanilla yogurt. I will definitely try more of your delicious recipes!

  40. #
    Carolyn — July 29, 2013 @ 4:10 pm

    This was delist!! Went right in the kitchen and made it for our snack this week. Just finished a piece, wow, rich&moist, the lemon & b,use berry combo makes it a perfect summertime treat! Thanks for the recipe!

  41. #
    Ali — August 15, 2013 @ 12:08 am

    Great cake, but so sweet with both top glazes. It would be just fine as just the plain loaf cake.

  42. #
    Tora — August 19, 2013 @ 3:30 am

    I have made this loaf time and time again. I’ve brought it in to work, for birthdays, for a treat or for entertaining. It is a beautiful, moist, delicious cake that I never get enough of! Thank you so much for sharing this amazing recipe!! Thank you!

    • Christina replied: — August 31st, 2013 @ 9:52 pm

      Yay! So happy to hear that you enjoyed the loaf! It is one of my all time favorites! :)

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  45. #
    sarah11976 — August 23, 2013 @ 3:49 pm

    I LOVE it , Just made it today but swapped the white sugar for brown sugar and used blueberry yogurt it was AMAZING 😀 thanks

    • Christina replied: — August 31st, 2013 @ 9:49 pm

      Yay! So happy to hear that you enjoyed it! :)

  46. #
    misty — September 3, 2013 @ 12:04 am

    Very yummy! I prefer dense loaf bread so this was perfect…it is a little to tart for my family though. Maybe I will water down the lemon juice in the glaze and add a flavored yogurt. Oh– I used fresh picked raspberries instead of blueberries. Love the berries. Thanks for sharing!

  47. #
    ALars — September 3, 2013 @ 12:58 pm

    Simply AMAZING! Huge hit with my family and friends. But it might never make it out of my kitchen again…. I will probably eat the whole loaf!

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  49. #
    Dionne — January 29, 2014 @ 11:55 am

    Just made this for for my hubby and I, my first time baking as a newlywed! Turned out incredible, used Greek yogurt! It’s almost gone!!!!!!!!!

    • Christina replied: — January 30th, 2014 @ 9:10 pm

      I am so excited to hear that you enjoyed the loaf Dionne. This is one of my favorite recipes on my blog. Thanks so much for letting me know how it turned out for you! :)

  50. #
    Lynda — March 5, 2014 @ 8:22 pm

    Hi, I ran across this recipe and have been dying to make it. I finally did tonight and while it tastes delicious, mine doesn’t look nearly as pretty as yours. All the fresh blueberries sank to the bottom making the bottom very moist and mushy. So the top half is all cake and the bottom half all berries. Also, next time I will line the pan with parchment as the cake stuck even though I greased and floured it (but again I think that’s because it was so mushy at the bottom). No biggie, it was still delicious :) Thanks for the recipe!

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