Lemon Blueberry Yogurt Loaf is the kind of treat that makes your taste buds do a happy dance. Imagine biting into a slice of this moist goodness, where the tartness of fresh lemons meets the sweet burst of blueberries. The aroma wafting through your kitchen will lure family members in like moths to a flame, and trust me, they’ll be lining up for a taste.

This loaf isn’t just about flavors; it’s about memories too. I remember the first time I made this recipe for my family during summer vacation. The kids were running wild outside while I snuck into the kitchen to whip this up. Moments later, chaos turned into calm as they inhaled the warm slices fresh from the oven. It’s a delightful treat for brunches, picnics, or those lazy afternoons when you just want something sweet with your tea.

I once whipped up this delightful loaf for brunch and my cousin declared it “life-changing.” Now that’s some high praise!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A staple that gives structure; sifting helps avoid lumps.
• Granulated Sugar: Sweetens the loaf perfectly; adjust according to your sweetness preference.
• Baking Powder: Acts as the leavening agent; ensure it’s fresh for best results.
• Salt: Just a pinch enhances all other flavors—don’t skip it!
• Eggs: Use large eggs at room temperature for better mixing.
• Plain Yogurt: Adds moisture and tanginess; Greek yogurt works wonderfully too.
• Lemon Juice and Zest: Freshly squeezed juice elevates flavor; zest adds aromatic oils.
• Fresh Blueberries: Opt for ripe berries—frozen ones work too but reduce baking time slightly.
• Vegetable Oil: Keeps the loaf moist without adding strong flavors.
• Vanilla Extract: A splash adds warmth; pure extract is always best!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan so it doesn’t stick like glue later on.

Mix Dry Ingredients : In a large bowl, whisk together flour, sugar, baking powder, and salt until everything is well combined. You want these dry ingredients to be friends before meeting their wet counterparts.

Combine Wet Ingredients : In another bowl, mix eggs, yogurt, lemon juice, lemon zest, oil, and vanilla extract until smooth. The mixture should look creamy and inviting—like a mini vacation in your bowl.

Add Dry to Wet : Gradually fold in the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Be gentle—overmixing will lead to a dense loaf instead of light and fluffy.

Fold in Blueberries : Gently add blueberries into the batter until evenly dispersed. Picture them like little gems hidden in your treasure chest of flavor.

Bake Your Loaf : Pour the batter into your prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean from the center. Enjoy the heavenly smell filling your kitchen as it bakes!

Let cool in the pan for 10 minutes before transferring to wire rack—if you can resist slicing into it right away!

Enjoy every slice of this Lemon Blueberry Yogurt Loaf with joy knowing you’ve created something truly delightful!

Perfecting the Cooking Process

Start by preheating your oven while mixing the dry ingredients first, then combine wet ingredients separately for an even bake.

Add Your Touch

Feel free to swap Greek yogurt for sour cream or add a sprinkle of poppy seeds for extra crunch and flair.

Storing & Reheating

Store the cooled loaf in an airtight container at room temperature for up to three days. Microwave slices for about 10 seconds to enjoy warm.

I once made this Lemon Blueberry Yogurt Loaf for a brunch, and everyone asked for the recipe! Their smiles after just one bite were absolutely priceless.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, but fresh blueberries provide better flavor and texture in the loaf.

How long does this loaf stay fresh?

It stays fresh for about three days stored properly at room temperature.

Can I substitute honey for sugar in this recipe?

Yes, but adjust the liquid ingredients slightly since honey adds moisture.

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Lemon Blueberry Yogurt Loaf

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• Author: Mery Mack
• Total Time: 1 hour 15 minutes
• Yield: 10 servings

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Description

Lemon Blueberry Yogurt Loaf is a moist, flavorful delight combining zesty lemon and juicy blueberries. Perfect for breakfast or an afternoon treat, it’s sure to brighten your day.

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Ingredients

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Eggs
• Plain Yogurt
• Lemon Juice and Zest
• Fresh Blueberries
• Vegetable Oil
• Vanilla Extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix eggs, yogurt, lemon juice, lemon zest, oil, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Gently fold in the blueberries until evenly distributed.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 190
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

Keywords: For extra flavor, use freshly squeezed lemon juice and zest. Substitute Greek yogurt with sour cream if desired. Store leftovers in an airtight container at room temperature for up to three days.