Bright, zesty, and tender. Freshly grated zest perfumes the air the moment the oven door opens to reveal this golden loaf. This Lemon Blueberry Loaf uses thick Greek yogurt to ensure every slice remains soft and decadent throughout the week. I love making this on Saturday mornings when Olivia wants to help fold in the berries. It is a wonderful way to use fresh blueberry recipes easy enough for a quick weekend treat.
Why You'll Love This
The combination of a tart lemon syrup soak and a sweet glaze creates a bakery-quality finish right in your own kitchen. You get bursts of juicy fruit in every bite of this Lemon Blueberry Loaf, balanced by the creamy tang of yogurt. James says the extra zing from the fresh juice makes it stand out from typical quick breads. It is a reliable choice for brunch or a simple afternoon snack with coffee.
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What You'll Use
Using simple pantry staples like flour, sugar, and oil allows the vibrant fruit and citrus flavors to shine. This Lemon Blueberry Loaf comes together quickly when you have your ingredients prepped and ready.
Scroll to the recipe card for ingredients and step-by-step directions.
Key Ingredients
- All-purpose flour - provides the structure for the loaf
- Greek yogurt - adds essential moisture and a subtle tang
- Fresh blueberries - provide sweet bursts of color and flavor
- Lemon zest and juice - offers a double hit of citrus brightness
- Vegetable oil - ensures the crumb stays soft even after cooling
Additional Touches
You can swap the lemon for orange zest if you want a sweeter, more floral citrus profile. Adding a handful of toasted almonds to the top provides a pleasant crunch that complements the Blueberry Loaf Bread perfectly.
Step-by-Step Method
Follow these clear instructions to achieve a perfectly risen loaf with even fruit distribution.
Prepare Batter
Whisk the dry ingredients together before incorporating the yogurt, oil, and eggs in a separate bowl. Mixing the wet and dry components just until combined prevents the bread from becoming tough or rubbery.
Fold Berries
Coat your blueberries in a tablespoon of flour to help them stay suspended in the batter during the bake. Gently stir them in so the berries don't burst and turn the entire Lemon Blueberry Loaf purple.
Bake Loaf
Pour the mixture into your greased pan and bake until the top is golden and firm.
How do I know the loaf is done? Insert a skewer into the center; it should come out clean without any wet batter clinging to it.
Infuse Syrup
Poke holes across the warm cake and pour the prepared lemon syrup over the top for maximum absorption. This technique ensures the citrus flavor penetrates deep into the crumb while the loaf cools.
Aliana's Top Tip
The secret to a truly vibrant citrus flavor is using fresh lemons rather than bottled juice.
Glaze after cooling → prevents the icing from melting → creates a beautiful opaque finish
Rub zest into sugar → releases natural oils → infuses the whole Lemon Blueberry Loaf with aroma
Use room temperature eggs → creates a smoother emulsion → results in a more uniform crumb
Flour the berries → prevents them from sinking → you get fruit in every single slice
Poke deep holes → allows syrup to travel down → ensures the bottom is as moist as the top
Follow Aliana on Pinterest →Customization Options
Try making a Blueberry Cream Cheese Loaf by swirling a sweetened cream cheese mixture into the center of the batter. You can also use frozen berries if fresh ones aren't in season; just don't thaw them first to keep the batter clean. These small swaps make it easy to adapt the recipe to what you have in the pantry.
Storage Solutions
Keep your loaf in an airtight container at room temperature for up to three days to maintain its softness. If you want to keep it longer, wrap slices individually and freeze them for a quick grab-and-go breakfast later. The Lemon Blueberry Loaf actually stays incredibly moist thanks to the yogurt and oil content.
Serving Suggestions
Serve a thick slice slightly warm with a smear of salted butter for a decadent morning treat. It also pairs wonderfully with a side of fresh fruit or a dollop of extra Greek yogurt. I often pack a slice in Ethan's lunchbox for a special midday surprise.
FAQs About Lemon Blueberry Loaf
Why did my blueberries sink to the bottom?
If the berries are wet or not coated in flour, they are likely to drop through the batter during the early stages of baking. Always ensure the blueberries are dry before tossing them in flour to create a grippy surface that helps them stay afloat.
Can I use a different type of yogurt?
Plain regular yogurt works well, but your batter may be slightly thinner than if you used thick Greek yogurt. If you use a flavored yogurt like vanilla, you might want to slightly reduce the sugar in the main batter to balance the sweetness.
What if my glaze is too thick or too thin?
The consistency of the glaze depends on the ratio of icing sugar to lemon juice. Add more icing sugar if it's too runny, or a teaspoon of milk at a time if it's too thick to drizzle over the Lemon Blueberry Loaf.
How long should I wait before glazing the cake?
The loaf must be completely cool before you apply the final glaze. If the bread is still warm, the icing will melt and run off the sides instead of sitting on top in a beautiful, thick layer.
Keep Cooking With Us
This Breakfast recipe for Lemon Blueberry Loaf is just the start of our citrus adventures.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Lemon Blueberry Loaf
Ingredients
Equipment
Method
- Whisk together the dry ingredients in a large bowl and mix the yogurt, sugar, eggs, and zest in a separate container.
- Toss the blueberries in flour to prevent sinking and gently fold them into the finished batter using a spatula.
- Bake in a greased loaf pan at 350℉ until an inserted skewer comes out clean without sticky crumbs.
- Poke holes in the warm cake to allow the lemon syrup to soak deeply into the crumb for maximum moisture.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Lemon Blueberry Loaf :
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