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Ultimate Lemon Blueberry Yogurt Loaf Recipe: The Perfect Moist Quick Bread

This lemon blueberry yogurt loaf combines the bright, zesty flavor of fresh lemon with sweet bursts of juicy blueberries in a moist, tender crumb made incredibly soft with Greek yogurt. Perfect for breakfast or brunch, this bakery-style loaf comes together quickly and is elevated with a simple lemon glaze for extra citrusy sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup plain Greek yogurt
  • ½ cup granulated sugar
  • ½ cup butter, softened
  • 2 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. Toss the fresh blueberries with 1 tablespoon of flour until evenly coated. This prevents them from sinking to the bottom during baking.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, followed by the Greek yogurt. Mix until well combined. Then add the lemon zest and lemon juice, mixing until incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don't overmix!
  6. Gently fold the flour-coated blueberries into the batter using a spatula. Be careful not to crush the berries.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack.
  8. While the loaf cools, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled loaf.

Notes

Don't overmix to prevent tough loaf. Use room temperature ingredients for optimal texture. Cool completely before slicing to prevent crumbling. Frozen blueberries can be used without thawing but coat with extra flour to prevent color bleeding.