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
Follow Me On Pinterest!

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. #
    KareninStLouis — May 11, 2014 @ 9:41 pm

    Made this for our family’s Mother’s Day Brunch. It was a HUGE success. Absolutely delicious and moist, and great for lemon fans. I used plain nonfat Greek yogurt as did many others, and probably an extra 1/2 cup of fresh blueberries. Terrific. Best testimony: none left!

  2. #
    Iraida — June 18, 2014 @ 1:07 am

    Delicious! I made it twice already. Yam-yam. Thank you!

  3. #
    Alison — June 21, 2014 @ 7:38 am

    Mine turned out great. I used mini loaf pans. Have you seen this tray with 4 loaf pans all attached and about the size of a regular cookie sheet? Well, it is the best. My oven seems to under-bake the centers using a traditional loaf pan, so these minis bake so evenly. Anyhow, the only issue I had was that my blueberries bled. Even rolling them in the flour mixture they turned the bread’s inside bluefish purple. The taste is still great, but not as picture perfect as yours. Thanks for the recipe.

  4. #
    Verity — June 30, 2014 @ 10:00 pm

    I needed to cook this loaf for at least and hour and 40 minutes. The middle wasn’t even close to being finished at an hour. Also, the bottom half stuck to the pain when I tried to take it out. I think perhaps just one cup of blueberries would be sufficient, because I think the weight of the blueberries was too much on the bottom half. That being said, it tasted delicious, even if it wasn’t beautiful.

  5. #
    Alexandrea Harris — August 10, 2014 @ 5:54 pm

    This was absolutely amazing! Made it last night and it was one of the yummiest desserts I have ever had! Thank you!

  6. #
    Jennifer K. — August 21, 2014 @ 5:38 pm

    This came out *perfectly* the first time I made it, and it was absolutely phenomenal!! Gave some slices away (reluctantly) to a friend’s family and they raved as well. Thank you for the terrific recipe; it is now a permanent addition to my favorites! :)

  7. #
    Jennifer K. — August 21, 2014 @ 5:40 pm

    p.s. I was wondering if the recipe has to use whole milk yogurt (I use greek) or if 2% or nonfat greek would work just as well?

  8. #
    Pooja — September 18, 2014 @ 9:03 am

    Turned out really good!! It was little too moist at the bottom..what should I be more careful of next time?

  9. #
    Mona — September 22, 2014 @ 9:22 am

    I’m excited to make this recipe but can I substitute fat free or low fat yogurt instead of the whole milk yogurt? Does it affect the taste or anything?

    • Christina replied: — September 25th, 2014 @ 7:57 am

      Hi Mona,

      Whole milk yogurt really is best for this recipe to keep the loaf moist and tender. Low-fat is OK, but avoid nonfat – the loaf’s texture will suffer. I hope you enjoy the recipe, it is one of my favorites! :)

  10. #
    gabby — October 12, 2014 @ 6:25 am

    Mine browned way too quickly. I had to put foil over it to stop burning. Also a cup of icing sugar and a few tablespoons of lemon made the icing VERY thick. I don’t understand what went wrong because your picture makes the icing look as thin as water icing.

  11. #
    nettio — January 10, 2015 @ 8:07 pm

    This is a crowd pleaser!! I have made this for many occasions and it is always gone in a heart beat. Can’t wait to try the orange/cranberry one. 😀

  12. #
    Christiana — February 16, 2015 @ 9:20 pm

    I made this recipe and unfortunately it didn’t work out too well. I followed the 50-55 minute timeframe and let it cool in the pan for 10 minutes. When I went to take the bread out of the pan (plate flip) the center came oozing out raw. I ha to pop it back in the oven for an additional 40 minutes (checking with toothpicks every ten) for it to come out clean. Has anyone else had this happen? What did I do wrong? My oven temp is fine, double checked that.

1 3 4 5

Leave a Comment