Name: Lemon Blueberry Yogurt Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; 1 cup Greek yogurt; 1 cup granulated sugar; 3 large eggs; 2 Tbsp lemon zest; 1 tsp vanilla extract; ½ cup vegetable oil; 1½ cups blueberries (fresh or frozen); 1 Tbsp flour (to coat blueberries); ⅓ cup freshly squeezed lemon juice; 1 Tbsp granulated sugar; 1 cup icing sugar; ¼ cup lemon juice; 1 tsp vanilla extract; Milk, as needed

Why You’ll Love This Recipe

I love this loaf because it delivers bakery-quality results with minimal effort. The Greek yogurt keeps it wonderfully moist, the lemon adds a refreshing zing, and the blueberries provide little bursts of sweetness in every bite. It’s a go-to recipe for any time I want to brighten the day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup Greek yogurt
1 cup granulated sugar
3 large eggs
2 Tbsp lemon zest
1 tsp vanilla extract
½ cup vegetable oil
1½ cups blueberries (fresh or frozen)
1 Tbsp flour (to toss blueberries)

For the lemon syrup:

⅓ cup freshly squeezed lemon juice
1 Tbsp granulated sugar

For the glaze:

1 cup icing sugar
¼ cup lemon juice
1 tsp vanilla extract
Milk, as needed for consistency

Directions

I preheat the oven to 350 °F (175 °C) and grease and flour an 8.5 × 4.5‑inch loaf pan.
In a bowl, I whisk the flour, baking powder, and salt.
In another bowl, I whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil until smooth.
I stir the wet mixture into the dry ingredients just until combined.
I toss the blueberries with 1 Tbsp flour and gently fold them into the batter.
I pour the batter into the prepared pan and bake for 50–70 minutes, until a toothpick inserted in the center comes out clean.
While the loaf bakes, I heat the lemon juice and sugar for the syrup until the sugar dissolves, then set it aside.
Once the loaf has cooled for 10 minutes in the pan, I transfer it to a wire rack, poke holes on top, and pour the syrup over it. I let it cool completely.
I whisk together the icing sugar, lemon juice, and vanilla for the glaze, adding milk if needed to get a pourable consistency. I drizzle it over the cooled loaf.

Servings and timing

This recipe makes 12 slices.
Prep Time: 10 minutes
Cooking Time: ~1 hour
Total Time: ~1 hour 10 minutes
Approximate Calories: 290 kcal per slice

Variations

Sometimes I use lime zest and juice for a twist or swap in raspberries for the blueberries. I’ve even added a few tablespoons of poppy seeds to turn it into a lemon blueberry poppy seed loaf.

storage/reheating

I store the loaf wrapped in foil or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, I microwave a slice for about 10–15 seconds.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer but make sure to toss them in flour to prevent sinking.

What kind of yogurt should I use?

I prefer plain Greek yogurt, but any thick plain yogurt works well.

Can I skip the glaze?

Yes, but I love how it adds extra zing and moisture. A dusting of powdered sugar works too.

Can I freeze this loaf?

Absolutely. I wrap individual slices or the whole loaf tightly in plastic and foil, then freeze for up to 2 months.

Why toss blueberries in flour?

It helps prevent them from sinking to the bottom while baking.

Conclusion

Lemon Blueberry Yogurt Loaf is one of those delightful recipes that feels indulgent but is easy enough for any day. With bright citrus flavor, juicy blueberries, and a moist crumb, it’s a treat I always come back to.